Essential Equipment for an Efficient Commercial Kitchen (Infographic) | modern restaurant management

Startup foodservice businesses need to carefully consider the type of kitchen they will need. You’ll need to make this investment while building your team, securing your location, and of course, getting the ingredients to create the food you sell.

Commercial kitchens differ from home kitchens. A busy restaurant requires industrial-grade equipment. Our checklist contains essential equipment for an efficient kitchen, plus a list of tips for running your kitchen safely and profitably.

Refrigerators – commercial

Providing fresh, safe food to your customers requires a commercial-grade refrigerator to store food efficiently. Your business needs the right size and capacity of a commercial refrigerator to stay profitable. Obviously, this will depend on the size and nature of your business.

Consider the features of different types of refrigerators to find the one that meets your needs. Unlike a cafe, which would only need dairy and cream, a sandwich shop would need to stock meat, produce, dairy, and more.

commercial freezer

If you don’t intend to serve only fresh foods in your establishment, a commercial freezer is also necessary. Commercial freezers can store more perishable items than home freezers. Your food is organized, so you can keep track of it more easily. By following the first-in, first-out (FIFO) methodology of food inventory management, you reduce waste and ensure your food stays safe and tastes great. Choose a freezer with adequate storage space for your expected demand, easy organization, and easy access to food. Take into account that your freezer will also be exposed.

The commercial oven

The professional oven can be used to bake or roast fresh and appetizing dishes. Whatever your needs, whether you’re baking, roasting or simply reheating food, you want a reliable, efficient and safety-compliant commercial oven. Your premises must also comply with the installation rules.

Commercial range products

Your restaurant’s range is often its most important piece of equipment. This is the area where fresh meals are prepared as well as a list of cooking methods. Whether gas or electric, you need a range that meets your needs.

Your choice should reflect your kitchen style and your kitchen layout. In addition to size, a few burners won’t be enough for a large dining room. It makes no sense to take up too much space in the kitchen with a wide range in a restaurant with limited seating.

The commercial sink: More than one commercial sink may be required. Be sure to choose sinks that are suitable for your business.

The sink compartment: With individual sinks for specific purposes, you can create the perfect configuration for every kitchen.

Disposal sinks: To dispose of solid food waste safely.

Hand washing sinks: For safe food handling.

The portable sink: A portable hand wash for tight spaces or outdoors.

Business at heart

If you don’t have a well-equipped commercial kitchen, you can’t maintain high standards for customer satisfaction and employee safety.

Equipment for Restaurant Kitchens: Considerations

If you decide to buy restaurant equipment, consider these factors:

  • Cost of Ownership (TCO)
  • Maintenance contracts and warranties
  • Dimensions and functionality
  • Shipping and Delivery
  • Energetic efficiency
  • Tips for Managing Restaurant Kitchens
  • Employee comments
  • Simplify your menu
  • Set up an effective inventory system
  • Arrange specific workstations in the kitchen
  • Hygiene and food safety
  • Invest in your employees

Overall, your menu should be the most important item on your kitchen equipment checklist. How you serve and what you serve is what will determine your success or failure. Therefore, you need to ensure that your kitchen is equipped with everything you need to serve high quality food to your customers. Creating a scalable kitchen will allow you to grow as your business grows.

About Imogene T. Bishop

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