The document provides a comprehensive guide to commercial kitchen equipment for restaurants. It discusses the various types of essential equipment needed in a restaurant kitchen, including cooling equipment like refrigerators and freezers, heating equipment like ovens and grills, preparation equipment like food processors and mixers, washing equipment like sinks and dishwashers, cookware and accessories, tables and shelves, safety equipment, and kitchen display systems. Purchasing the best suited commercial kitchen equipment is important as it can reduce costs, increase productivity, prevent waste, and create a more streamlined workflow.
Rated USA #1 Premier Professional Food & Beverage Equipment Supply, Design Layout & Installation.
1-866-715-3672 - Call and chat w/ Friendly Product Experts.
"Price Match Guarantee"! Fast Free Shipping on 25,000+ items. Largest Online Selection & and Lowest Prices!
Servicing: Hotels Restaurants and Bars Healthcare
Cruises & Caterer Educational Facilities
Hospitality Restaurants Business and Industry
Supermarkets Casinos and Gaming
Correctional Facilities General Contractor
Government Facilities
Hostpitals
Helpful tips when designing a commercial kitchen garnersfseuk
Commercial kitchen design is a science. There are so many different things to think about, that it’s easier to call a professional designed and have them do the hard work for you
Your restaurant kitchen is that inevitable part of your restaurant which single-handedly decides the success of your establishment. Think of it as a battery of a car. If it is kept in good condition with regular analyses and maintenance, the car runs smoothly. Ever since the restaurant world adapted to modern technologies, kitchen management is no longer a headache.
The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Keeping in mind the significance of a kitchen in a restaurant, kitchen management becomes an inescapable task. Therefore, how one must manage a restaurant kitchen effectively? What are the challenges faced by restaurateurs? And since it’s not a straightforward job to manage a fully functional kitchen in a busy restaurant, what are the factors to be kept in mind while managing a restaurant kitchen?
Rated USA #1 Premier Professional Food & Beverage Equipment Supply, Design Layout & Installation.
1-866-715-3672 - Call and chat w/ Friendly Product Experts.
"Price Match Guarantee"! Fast Free Shipping on 25,000+ items. Largest Online Selection & and Lowest Prices!
Servicing: Hotels Restaurants and Bars Healthcare
Cruises & Caterer Educational Facilities
Hospitality Restaurants Business and Industry
Supermarkets Casinos and Gaming
Correctional Facilities General Contractor
Government Facilities
Hostpitals
Helpful tips when designing a commercial kitchen garnersfseuk
Commercial kitchen design is a science. There are so many different things to think about, that it’s easier to call a professional designed and have them do the hard work for you
Your restaurant kitchen is that inevitable part of your restaurant which single-handedly decides the success of your establishment. Think of it as a battery of a car. If it is kept in good condition with regular analyses and maintenance, the car runs smoothly. Ever since the restaurant world adapted to modern technologies, kitchen management is no longer a headache.
The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Keeping in mind the significance of a kitchen in a restaurant, kitchen management becomes an inescapable task. Therefore, how one must manage a restaurant kitchen effectively? What are the challenges faced by restaurateurs? And since it’s not a straightforward job to manage a fully functional kitchen in a busy restaurant, what are the factors to be kept in mind while managing a restaurant kitchen?
Amedeo Vallati is a creator of foods that taste great executed with a strategic approach and a practical mind. He is an active member of the Canadian Culinary Federation and is passionate about supporting Saskatoon through participating charitable and community events.
Amedeo Vallati - Bright kitchens are an emerge aspect of design. In fact, a lot of kitchens today are built smart from the ground up. For older kitchens, sensors, smart gadgets and other devices can be added to for convenience to the homeowner.
Tejtara offer a commercial kitchen equipment A wide range of kitchen equipment’s and hotel equipment are manufactured in our manufacturing plant at Bangalore, as per the diverse needs of our clients. Each product is surely monitored by our quality analyzers before they are delivered to our clients. We are a most sought commercial kitchen equipment’s suppliers in Bangalore.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
A 28 page guide on cook chill best practice. The information in this guide will give you the confidence to try it out for yourself. The Cook Chill system will revolutionize your kitchen.
Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more?
Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Investing in this commercial restaurant equipment will certainly cost a lot, but in the long run, every penny that people spent on this will be worth it. It is the most critical fraction of a commercial kitchen. With the help of it, food delivery can be possible on time with good quality.
Investing in this commercial restaurant equipment will certainly cost a lot, but in the long run, every penny that people spent on this will be worth it. It is the most critical fraction of a commercial kitchen. With the help of it, food delivery can be possible on time with good quality.
Amedeo Vallati is a creator of foods that taste great executed with a strategic approach and a practical mind. He is an active member of the Canadian Culinary Federation and is passionate about supporting Saskatoon through participating charitable and community events.
Amedeo Vallati - Bright kitchens are an emerge aspect of design. In fact, a lot of kitchens today are built smart from the ground up. For older kitchens, sensors, smart gadgets and other devices can be added to for convenience to the homeowner.
Tejtara offer a commercial kitchen equipment A wide range of kitchen equipment’s and hotel equipment are manufactured in our manufacturing plant at Bangalore, as per the diverse needs of our clients. Each product is surely monitored by our quality analyzers before they are delivered to our clients. We are a most sought commercial kitchen equipment’s suppliers in Bangalore.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
A 28 page guide on cook chill best practice. The information in this guide will give you the confidence to try it out for yourself. The Cook Chill system will revolutionize your kitchen.
Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more?
Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Investing in this commercial restaurant equipment will certainly cost a lot, but in the long run, every penny that people spent on this will be worth it. It is the most critical fraction of a commercial kitchen. With the help of it, food delivery can be possible on time with good quality.
Investing in this commercial restaurant equipment will certainly cost a lot, but in the long run, every penny that people spent on this will be worth it. It is the most critical fraction of a commercial kitchen. With the help of it, food delivery can be possible on time with good quality.
Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
Today's Effort For A Better Tomorrow
You require a proper commercial kitchen equipment list, whether you are opening a new restaurant or re-creating an already existing one.
Here you can go.
Wholesale distributors of high-quality restaurant equipment. Based in Miami, we help clients choose the right equipment for restaurants, hotels, pizzerias bakeries, bars & catering facilities.
A fabricator of Stainless Steel Kitchen Equipments, Steam Equipments and Steam Boilers. We also offer Stainless steel kitchen products and install LPG line, steam line and fabricate & install fume exhaust system. Our products are Kitchen Equipments, Shawarma Grill, Island Kitchen, Masala Trolley, Meat Mincer, Potato Peeler, Vegetable Cutting Table, Four Door Refrigerator, Exhaust Blower Outlet, Fresh Air Inlet, Bain Marie Table Top.
The above information will be helpful to get a bakery equipment suppliers and list that is most essential equipment for the bakery such as refrigeration, dry storage, back ware, dough proofer, oven, etc. The baking process will become so much easy with this equipment.
Tejtara is located in Bangalore and we manufacture the commercial kitchen equipment and hotel equipment. Our products are highly sophisticated and meet the customer requirements.
Are you really want cooking and to eat sushi from rice? Are you want to enjoy a different type of dish to be made from rice? But you don't have any suitable cooking pot for these. So don't be a worrier and now we are providing you the reviews of different types of Rice cooker with rice ratio
Have a restaurant that serves awesome food? Great! But guess what? That alone won’t bring more people to your doorstep. Your brand won’t get viral overnight without a well-defined approach.
Worried? Don’t be.
In this article, we will take you through the various steps you can take to structure your restaurant marketing strategy in 2019.
A Restaurant POS system is an integral part of your restaurant’s operations – takes care of the billing, ticketing, invoicing, tax management.
It not just takes care of the critical day to day operations, but also provides data for holistic restaurant solutions. Like loyalty and CRM management systems, analytics and decision making.
Functions that are often overlooked in a busy restaurant despite being potential growth drivers.
A tie up with online food ordering aggregators such as a Swiggy and Zomato is essential for any restaurant – big or small. In this article, we will be listing down all that you need to know about tying up with Swiggy or Zomato.
Managing a restaurant is surely a daunting task. There are so many functions you need to monitor in a limited amount of time.
In this write up we will give you an extensive checklist of restaurant management tips. One that would cover all the critical arms of your restaurant business.
Let’s get started!
Cloud kitchens are a tidal wave of a trend for food businesses. And restaurants are quick to surf this wave. You don’t have to look too far to see the tsunami of restaurants or ex-CEOs that are adopting the cloud kitchen concept. Fat bottom lines? Fat bottom lines!
Faasos & Freshmenu, are big examples of cloud kitchens in India. Deliveroo & Uber Eats make this possible in the US and Europe.
But no matter what social media would have you believe, it’s not all sunny in food biz heaven.
The rising competition in the restaurant world is real and it comes with high-rent, expensive designs and rising costs. And hence the stratospheric popularity of the Cloud Kitchen concept. Think lower real estate costs, a reduction in order processing time and quicker deliveries.
This means you are serving more customers per hour. What’s not to like?
Here are the key headers that would be covered.
What is FSSAI License and Registration?
About the FSSAI Registration and License Issuing authority
What documents do you need to apply for an FSSAI Registration?
How to get an FSSAI License?
Checking FSSAI Registration application status
Types of FSSAI Licenses
Cost of an FSSAI License
Validity of an FSSAI License
Steps for renewal of the FSSAI License
Why restaurants need an FSSAI License? (Benefits and legal aspects)
Other licenses you need to have at your restaurant
Frequently asked questions around the FSSAI License and registration
NYC PIE is a gourmet pizzeria specializing in New York style thin crust pizzas.
The brand is the brainchild of Raj Rao, an ex-Four Seasons, Ritz Carlton F&B veteran of 30 years and Sukriti Singh Rao. They knew that pizza as a category is loved by most people and so they started their very own pizza brand in August 2014.
Since then they have transformed the majority of the business into a cloud kitchen model, drastically cutting overheads incurred in running a dine-in space.
We had a chance to chat with Sukriti Rao for this edition of Straight Outta Kitchen.
Are you ready for the time when even more than half of the restaurant consumption happens outside the restaurant? It’s certainly around the corner.
If you have more questions about setting up your cloud kitchen. Ask in the comments and we’ll get back to you.
So we analyzed EVERY restaurant name rated above 4 (as a general indication of customer love) on India’s most popular restaurant discovery app. That’s more than 3500 restaurants.
The Licensing Act 2003 states that one needs a permit to sell alcohol in India. Even if you want to give away alcohol for free, you’re required to have this permit. This is because the mere act of giving alcohol away for free is seen as an incentive offered to your customers to purchase from you- one that is a part of your pricing structure.
Restaurant liquor in a pub, a bar, a hotel and so on is legal only and only if the seller holds a valid liquor permit, also called a liquor permit. The agency in charge of approving this license is different in each state across India but it is heavily regulated by the government. Furthermore, cities can also have certain restrictions that are particular only to them. Each state has its own set of rules for restaurant liquor, alcohol consumption and age restrictions. Also, the government forbids home delivery of alcohol. It can solely be bought physically from a licensed shop.
A liquor permit for a restaurant is completely different from the liquor permit acquired by wholesale shops. It accounts for different aspects of sale and distribution, types of alcohol being sold, pricing and so on.
An L1 license, for instance, is granted to companies that run a licensed manufacturing unit. On the other hand, an L6 license would be granted to bottling plants or working distilleries. A P-13 license would be granted to licensed hotels and restaurants to serve alcohol on and off their premises on one specific day for a particular function.
Cloud Kitchens and online food delivery are essentially meeting the needs of the younger generations which we call – millennials and Gen Z. They value diversity, more choices, and urban living. Read more - https://limetray.com/blog/cloud-kitchen-business-model/
Here’s what happens exactly in a cloud kitchen model:
Orders come in, meals are cooked, packed and then whisked immediately to their delivery locations by the assigned fleet.Why does this work? Because you’re cutting costs on front-of-house activities and concentrating on your food. With the availability of third-party services and the growing comfort of mobile ordering, this model seems just right to experiment with. For more benefits,go to our blog.
Food truck business or a restaurant on wheels has been gaining popularity as a concept in India, among entrepreneurs and consumers alike. In this article, we will take you through everything you need to know about starting a food truck in India.
Let’s start with these things:
Costs involved
Licenses needed
Benefits you can get
Points to keep in mind
Food truck marketing
Some restaurant advertisements are easy to forget. Others end up being viral but short-lived. And then there are those which point toward a bigger cultural shift.
Our goal is to sift through all these ads and find you the most important trends to pay attention to. So that your restaurant not only advertises but actually does it well.
Menu Engineering is the study of carefully designing food items on the menu based on their individual prices. High margin dishes are highlighted vividly so as to attract as much attention it can. This helps in increasing your restaurant’s profits.
There are people who are specifically devoted to making creative restaurant menu card designs based on certain price metrics and other factors. Global restaurant consultant, Aaron Allen, did a study which suggested that various colors used to describe dishes on the menu had a varied effect on customers. According to his research on the Psychology of Menu Design, he said, green color on menu items meant the food is fresh and organic, orange stimulates appetite, yellow attracts the reader’s attention since it’s a happy color, and so on.
So now, it’s only fair that you work towards building a great restaurant menu card design. Something as minute as colors on the menu could affect the customer’s opinion about your restaurant. Also, remember, this is not a one-time job. With an influx of new cultures and trends, it’s important that you update your menu cards to suit these changes.
Today, restaurant software influences nearly all core functions of a successful restaurant business – acquiring customers, booking tables, processing orders, kitchen displays, billing, payments, inventory, marketing and retaining customers. Online delivery marketplaces and restaurant aggregators have caused restaurant owners to re-think their business models and explore different revenue streams. And Restaurant-Technology is growing steadily as a separate category than the overarching and more noticeable “Food tech”.
To better understand the entire software stack used by restaurants, let’s divide them into two categories – guest-facing and back-of-house. Guest-facing restaurant software is any software (think app, website, online ordering, loyalty) that a restaurant guest comes directly in contact with. Back-of-house software refers to tools and software that restaurants use to streamline their operations and make their processes more efficient.
Kitchen Order Tickets have come a long way.
They used to be names of dishes written on tiny paper slips, that a server brought to the kitchen and stuck on the kitchen counter. The chef would then look at the tickets to shout out orders into the kitchen.
The restaurant industry in recent years has seen a tremendous change in terms of technology being used for different functions. All restaurant operations are getting digitized. This has greatly simplified the restaurant management system.
Today, Kitchen Order Tickets are generated instantly and sent to Kitchen Display Systems placed in the restaurant kitchen.
Best Crypto Marketing Ideas to Lead Your Project to SuccessIntelisync
In this comprehensive slideshow presentation, we delve into the intricacies of crypto marketing, offering invaluable insights and strategies to propel your project to success in the dynamic cryptocurrency landscape. From understanding market trends to building a robust brand identity, engaging with influencers, and analyzing performance metrics, we cover all aspects essential for effective marketing in the crypto space.
Also Intelisync, our cutting-edge service designed to streamline and optimize your marketing efforts, leveraging data-driven insights and innovative strategies to drive growth and visibility for your project.
With a data-driven approach, transparent communication, and a commitment to excellence, InteliSync is your trusted partner for driving meaningful impact in the fast-paced world of Web3. Contact us today to learn more and embark on a journey to crypto marketing mastery!
Ready to elevate your Web3 project to new heights? Contact InteliSync now and unleash the full potential of your crypto venture!
When listening about building new Ventures, Marketplaces ideas are something very frequent. On this session we will discuss reasons why you should stay away from it :P , by sharing real stories and misconceptions around them. If you still insist to go for it however, you will at least get an idea of the important and critical strategies to optimize for success like Product, Business Development & Marketing, Operations :)
Reflect Festival Limassol May 2024.
Michael Economou is an Entrepreneur, with Business & Technology foundations and a passion for Innovation. He is working with his team to launch a new venture – Exyde, an AI powered booking platform for Activities & Experiences, aspiring to revolutionize the way we travel and experience the world. Michael has extensive entrepreneurial experience as the co-founder of Ideas2life, AtYourService as well as Foody, an online delivery platform and one of the most prominent ventures in Cyprus’ digital landscape, acquired by Delivery Hero group in 2019. This journey & experience marks a vast expertise in building and scaling marketplaces, enhancing everyday life through technology and making meaningful impact on local communities, which is what Michael and his team are pursuing doing once more with Exyde www.goExyde.com
Explore Sarasota Collection's exquisite and long-lasting dining table sets and chairs in Sarasota. Elevate your dining experience with our high-quality collection!
Textile Chemical Brochure - Tradeasia (1).pdfjeffmilton96
Explore Tradeasia’s brochure for eco-friendly textile chemicals. Enhance your textile production with high-quality, sustainable solutions for superior fabric quality.
Salma Karina Hayat is Conscious Digital Transformation Leader at Kudos | Empowering SMEs via CRM & Digital Automation | Award-Winning Entrepreneur & Philanthropist | Education & Homelessness Advocate
What You're Going to Learn
- How These 4 Leaks Force You To Work Longer And Harder in order to grow your income… improve just one of these and the impact could be life changing.
- How to SHUT DOWN the revolving door of Income Stagnation… you know, where new sales come into your magazine while at the same time existing sponsors exit.
- How to transform your magazine business by fixing the 4 “DON’Ts”...
#1 LEADS Don’t Book
#2 PROSPECTS Don’t Show
#3 PROSPECTS Don’t Buy
#4 CLIENTS Don’t Stay
- How to identify which leak to fix first so you get the biggest bang for your income.
- Get actionable strategies you can use right away to improve your bookings, sales and retention.
How to Build a Diversified Investment Portfolio.pdfTrims Creators
Building a diversified investment portfolio is a fundamental strategy to manage risk and optimize returns. For both novice and experienced investors, diversification offers a pathway to a more stable and resilient financial future. Here’s an in-depth guide on how to create and maintain a well-diversified investment portfolio.
Web Technology LAB MANUAL for Undergraduate Programs
Commercial Kitchen Equipment For Your Restaurant – A Comprehensive Guide
1. May 8,
2019
Commercial Kitchen Equipment For Your Restaurant – A
Comprehensive Guide
limetray.com/blog/commercial-kitchen-equipment-restaurant
Whether you’re starting a new restaurant or re-establishing an already existing one, you
need a proper restaurant commercial kitchen equipment list before you go ahead and start
cooking.
Once you have all the necessary commercial kitchen equipment in place, you can focus on
creating delectable dishes for your customers.
Largely the equipment list is the same for every restaurant. However, there may be some
pieces of equipment that are restaurant specific.
What is restaurant commercial kitchen equipment?
Restaurant commercial kitchen equipment are appliances that are used to produce, store
and, to a certain extent, cook food. Everything from sleek kitchen stoves to huge
refrigerators, fall under these appliances. Today, most of them are electrical but some are
still powered by gas.
You can focus on restaurant management systems better once your commercial kitchen is
functional.
1/9
2. Commercial kitchen equipment at restaurants.
The commercial kitchen equipment list
Whether you’re a Quick Service Restaurant, cafe, or fine dining, you need certain tools that
are absolutely essential for your kitchen. Let’s look at some of the basic commercial kitchen
equipment you need to have in your restaurant.
1. Cooling equipment:-
Any kitchen today would be useless without refrigerators or freezers. Refrigeration prevents
any kind of food damage. Different food items come with defined expiration periods so
getting your cooling systems in order is the first step. Depending on the kind of restaurant,
you can choose the kind of coolant you’d require for your restaurant kitchen.
Refrigerators and Freezers –
There are tons of refrigerators and freezers available in the market today, each having
varied capacities and functions. If you’re a small coffee house, buying a reach-in refrigerator
would be more sensible (and economical) than buying a walk-in refrigerator.
Ice-makers –
2/9
3. If you’re a brand that deals with all kinds of beverages, let’s say a bar or cafe, you’d definitely
need this tool to help you with all those smoothies, shakes and mint punches. Ice-makers
come in different storage spaces for various kinds of operations.
Display freezers –
Yes, there is room for dessert. Display freezers in your restaurant will help give customers
the option of looking at pies and cheesecakes before ordering them.
Display freezer for baked goods
Other commercial refrigeration equipment, are ice-cream freezers, wine coolers, back bar
coolers, etc, that are restaurant specific.
2. Heating equipment:-
Roasting, grilling, baking, rethermalizing and plenty of other cooking processes that involve
heating/reheating of food, are taken care of by the commercial equipment involved in this
category.
Ranges – There are two types of ranges both gas and electric. You could opt for either one
of these based on the intensity of cooking that happens in your restaurant’s kitchen.
Ovens –
3/9
4. One of the most common and significant electronics that a restaurant cannot work without
is a commercial oven. Ovens today are designed to meet the temperature requirements of
various cooking methods. Conveyor ovens, high-speed ovens, toaster ovens, rack ovens, are
few of the many ovens available today.
Commercial kitchen ovens come with regulating temperatures
Display food warmers –
If your restaurant has ready to serve meals then this food display case is exactly what you
need. They keep the food warm and fresh.
Grills –
This is something you’d need to grill your sandwiches and steaks with.
Microwaves –
Greatly helps in the rethermalization of already prepared food.
Broilers –
Whether it’s beautifully melting cheese on a pizza or giving dishes that perfect brown
finishing, a broiler is going to help you achieve it.
4/9
5. There are plenty of other retherming pieces of equipment used in commercial kitchens.
Many of them like a commercial toaster, soup warmer, coffee machine, etc., being dish
specific.
3. Preparation equipment:-
Let’s now get straight to hardcore cooking. There are so many commercial kitchen electrical
appliances available in the market today that have simplified the most basic of cooking
processes.
Food processors and slicers –
The function of a food processor is not just limited to finely chopping the veggies. With the
variety of food processors available today, you can chop, slice and mix vegetables and meat,
make purees, and more. Given there’s a large scale processing of food items in restaurants,
food processors have large bowls with high power. Buffalo choppers, batch bowl
processors, continuous food processors, and combination processors are the four major
commercial food processors.
Mixers and grinders –
An absolute essential in bakeries and pizzeria, mixers are very useful when it comes to
complex mixing, kneading, whipping and beading various doughs and batters. Spiral,
countertop, heavy-duty, floor and stand mixers are the most frequently used mixers in
restaurant commercial kitchens. There are typically three types of commercial grinders,
namely, meat, spices, and coffee grinders.
Blenders –
Be it hot soups or frozen smoothies, commercial blenders are designed to evenly blend
food, beverages or sauces.
4. Washing Equipment:-
Sinks –
Who doesn’t like working in a restaurant kitchen that is spick and span? Ideally, a restaurant
commercial kitchen should have three or four compartment sinks for cleaning and
sanitizing the kitchen utensils, and washing food items. Other kinds of sinks used in
restaurant kitchens are janitorial sinks, underbar sinks, and hand sinks.
Dishwashers –
When you’re a full-service restaurant serving a large number of customers, dishwashers
literally are a blessing. There are many categories of commercial dishwashers based on
individual capacities like a single and double rack, under the counter and conveyor
dishwashers. Choose the one that will conveniently fit in your restaurant commercial
kitchen.
5/9
6. Glassware washing and polishing equipment –
These are separate machines, specially designed to clean glass cutlery (mainly glasses) and
remove tough spots.
5. Cookware Accessories:-
All cooking utensils fall under this category of commercial kitchen equipment. There should
be a sufficient amount of small kitchenware available for each chef in the kitchen. There are
many cooking tools like bakery utensils, cooking boards, peelers, graters, etc, which are
common purchases for a restaurant kitchen.
Pots and cookers –
The most basic essentials are the various types of pots and cookers. For example, pressure
cookers, pasta cookers, boiler pots, sauce pots, etc. All varying in size and storage capacity.
Pans –
Stainless steel, cast iron, and non-stick pans and the kinds of pans available for cooking.
Different sizes can be used based on the number of dishes being cooked.
Knives and spoons –
There are plenty of knives used for cutting anything, be it thick chunks of meat or soft slices
of tofu. Kitchen spoons, whisks, spatulas, and other hand tools, assist in stirring and serving
purposes.
Dinnerware –
Porcelain plates go well with a classic wine and dine, whereas steaks and sizzlers look
heavenly on stoneware plates. Therefore, depending on the kind of restaurant you’re
running you can go for Chinaware, melamine, metal or glass dinnerware for your restaurant
commercial kitchen.
6/9
7. Choose crockery based on your restaurant type
6. Tables and Shelves:-
When you open a restaurant you want your kitchen to look a certain way. Kitchen shelves
and tables help in making the kitchen look fairly neat and systematic.
Wall mount shelves and racks –
Food items and small electrical appliances can be stored on wall-mounted shelves, from
where they are easy to access.
Prep tables and counters –
Purchase tables and counters that are easy to clean and have a long life. You’d want a
surface that’s able to withstand changing temperatures and chemicals used for cleaning.
7. Safety Equipment:-
With so many commercial kitchen equipment and utensils that are conductors of heat, a
restaurant kitchen is highly susceptible to fires. Make sure your kitchen is well equipped
with fire and safety equipment like fire extinguishers. Also, make sure your chefs use
mittens and gloves while handling hot utensils and heating appliances. After all, it’s better to
be safe than sorry.
8. Kitchen Display Systems:-
7/9
8. Shelving makes the restaurant kitchen look organized.
Gone are the days when the server used to run to and fro with kitchen order tickets after
noting down orders from the table.
With a restaurant POS
system, orders will be directly
displayed on your Kitchen Display
System with all necessary
modifications, time of order, and
more. The staff wouldn’t have to go
through the trouble of reading
printed KOTs. They can directly
read it and start preparing the food
without any delay.
Key reasons why your
restaurant should be well-
equipped with commercial
kitchen equipment
There are plenty of reasons why
your restaurant kitchen needs new
electrical appliances.
One time investment:-
When used well and serviced
regularly, commercial restaurant
equipment lasts up to a good
number of years. You wouldn’t
have to buy them time and again if
they stop working due to any technical glitches. Most electrical appliances come with a
service warranty.
Reduced labor cost:-
Commercial kitchen equipment like the food processors reduce basic manual work like
chopping, peeling, etc. They can be easily operated. A chef wouldn’t necessarily need a sous
chef to help them out with the initial stages of food preparation. The machine does it for
them. Hence, the cost of labor goes down.
Higher productivity:-
Commercial kitchen equipment is more accurate and gets the job done quickly. As a result,
food is prepared at a faster rate and the number of tables served increases efficiently. This
not only enhances the customer experience but also elevates your restaurant’s overall
productivity.
8/9
9. Zero wastage:-
Most commercial kitchen equipment come with various scales for measurement. You would
know the exact quantity to be used for a particular dish. This greatly helps in reducing
unnecessary waste. This makes it easier to maintain your restaurant’s inventory.
Less chaotic and more streamlined:-
Commercial kitchen equipment doesn’t occupy large spaces in the kitchen. When
systematically organized, there is no cluster of equipment and the workflow becomes
streamlined.
Choose the best restaurant commercial kitchen equipment
Using age-old equipment at your restaurant kitchen is going to burn a hole in your pocket. It
affects the quality and efficiency of a restaurant. A classic burger brand in the US, Steak ‘n
Shake, had to temporarily shut down at 44 locations, due to a drastic drop in sales. Both the
service towards customers and speed were poor. One of the major reasons for this was an
ill-equipped restaurant kitchen. They didn’t replace their old equipment with new
commercial ones, which eventually led to a decline in good service from the staff.
Purchasing the best-suited equipment for your kitchen will prove beneficial for your
restaurant and all its employees. We can’t deny the fact that electrical appliances greatly
help in beautifying dishes by giving them a perfect finishing. They make cooking a fun
process rather than an exhaustive one. And if maintained well they work for a decent
number of years.
The more commercial kitchen equipment you use, the more efficient your restaurant
becomes. It aids in increasing sales of your restaurant and everyone leaves feeling content.
Here’s to making sure your commercial kitchen is equipped with everything you need to run
a successful operation!
Cheers!
9/9