Organization, storage, and specialized equipment are essential for any restaurant, hospital, institution, or corporate kitchen. Chefs, purchasing experts, food and beverage managers, as well as commercial kitchen designers must choose appliances, maintenance equipment, or cooking equipment that can be used efficiently within the space available. A comprehensive checklist will be created if you are familiar with the four types of commercial kitchen equipment.
Commercial kitchens need a range of storage options in order to preserve ingredients until they are used. There are three types of storage: dry, frozen, and fresh ingredients.
The volume of food produced by the kitchen and the inventory that it has to store determine the size and capacity of the food storage equipment. Small restaurants and pizzerias won’t need large freezers or walk-in fridges like large hotels. In addition to the size and capacity, you should consider energy efficiency as well as how easy it is to clean.
Dry goods should be stored in a way that prevents moisture, infestation, and contamination. The checklist includes plastic containers, shelves that are away from water sources, and sturdy racks to store non-perishable inventory.
Food storage should be located near food preparation and cooking stations. Small refrigerators placed under work tables can be used to keep vegetables fresh until they are ready for use in salads and stir-fries. You must also keep spices and seasonings in reach of your cooking stations.
Mini fridges are great for keeping eggs, cream, and pre-cooked meats on hand until they’re ready to be thrown into the pan or pot. The chef will choose how to store ingredients and organize them. However, they will need to have a variety of cruets, small stainless-steel pans, and ceramic ramekins to place pre-measured ingredients.
All four categories of commercial kitchen equipment are subject to heavy use. If the kitchen is unable to function without them, many kitchens have backups for slicers and grinders. They need to be available at all times, so storage and covers are necessary to protect them.
Food preparation includes all equipment necessary to transform ingredients into meals and dishes. Food preparation includes all equipment needed to prepare food. This includes mixers and spoons, knives, whisks as well as measuring cups, scoops, and spoons. Pizzerias, bakeries, and kitchens that are well-known for their dinner rolls will need a commercial yeast roller, as well as a proofer. Meat tenderizers are essential for burger restaurants and steak houses.
Large floor mixers are used in some kitchens to lift the bowls and empty them. Others can use stand mixers. Specialized kitchens might require spiralizers, tortilla presses, and pasta makers.
Prep involves work tables, sinks that can clean produce, and garbage disposals to remove any debris from the sinks. Special equipment is used in some kitchens such as milkshake mixers. Nearly every kitchen requires coffee makers, soda dispensers, and ice machines.
Ovens and ranges are the most expensive items. The type of food that the kitchen prepares will determine which ovens and ranges are needed. Commercial kitchens may need to have a variety of ovens. These include convection ovens and rack ovens. Fast-food restaurants may use conveyer ovens. The food is cooked in the oven as it travels through it.
To prepare the menu items at a restaurant, you may need to use steamers, fryers, and toasters as well as grills, griddles, and grills. It is crucial to evaluate the available power sources and energy efficiency. Individual equipment and kitchens might use either electricity or gas.
It is important to have the right equipment for cooking new dishes. You may use slow cookers, stockpots, and saute pans in your kitchen.
The small equipment is just as important as the big guns. Cooks require these essential tools. To flatten hamburgers and hang pots, they will need to have a variety of tools, including spatulas, knives, spatulas, spatulas, spatulas, grill bricks, and spoons.
Personal protective equipment (PPE), such as insulated potholders or heat-resistant aprons, is also necessary for cooks.
Warmers are useful in busy kitchens where there is a lot to turn. They keep the food warm until the runners can take it out. Some kitchens might require steam tables or heat lamps. For pastries and cakes, bakery owners will need refrigeration and cooling racks.
MAINTENANCE & MISCELLANEOUS
Commercial kitchens spend twice as much time cleaning as they do cooking. Large capacity dishwashers are used in restaurant and hotel kitchens to clean at higher temperatures. Dishes should be dried, and dish warmers are a better option than drying them by hand using a cloth.
A separate area should be set aside for cleaning supplies in kitchens. It should be large enough to store buckets, mop heads, detergents, and other cleaning supplies, as well as food-safe cleaners for stainless metal work surfaces.
Technology is becoming more significant in modern kitchens. Waitstaff can send orders via tablets to other waitstaff, and orders can also be displayed in the kitchen on screens.
Although television monitors are not commonly thought of as commercial kitchen equipment, they are becoming more important, along with Wi-Fi connections, and restaurant management software. These systems track the effects on inventory and calculate the popularity of certain menu items.
Face masks will soon be a part of commercial kitchen equipment and food prep gloves due to health and sanitation concerns. People are more aware of ventilation systems. Not only do they filter out steam and smoke but also circulate and filter the air to reduce the chance of spreading infection.
Safety and health codes will determine the number of fire extinguishers and sink required for the kitchen and may also dictate where they must be found. Maintenance also includes supplies for handwashing stations and non-skid floor mats.
Consider the people who will be using the equipment when selecting equipment for commercial kitchens. It is noteworthy to have their experience in selecting the right equipment for the kitchen. Efficiency, durability, cost, and affordability are all important factors. Size, capacity, cleaning ease, and complexity are also important. Be careful with all the latest gadgets. Equipment is useless if it is too complicated to use.
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