A well-stocked commercial restaurant kitchen is essentially the heart of a food establishment, making sure you have the necessary equipment is absolutely crucial. Here is a quick guide to what you may need depending on the type of venture you have.
All culinary magic starts at a user-friendly workstation. When determining the kind you’d like to get, go for stainless steel worktables. Stainless steel is easier to take care of and conforms to the commercial kitchens’ standards of health and safety regulations. Please note that work tables are different from prep tables; the latter is used to prepare raw foods and need to be kept away from cooking equipment.
Professional Cooking Equipment
This is where you really have to be selective. Let the menu dictate your choice of the cooking range. I suggest picking from a range that combines the cooking essentials such as a griddle, High and low-pressure cookers, hot plate, fryers, chargrill, etc. This provides for more space in the kitchen.
In this station, you require prep tables. Separate vegetables from meat. Never prepare meat or fish on the same surface as fruit, vegetables, or anything else. This helps you avoid contamination considering some people are vegetarians. It also prevents poisoning.
Servery and Display
This is where you make your food service a performance art! If you want to keep utensils dry, dishes warm and food hot, warming and holding appliances such as bain maries are a good thing to have in your kitchen.
Restaurants typically offer a large selection of beverages that range from fizzy soft drinks to fancy caffeinated drinks. Health-oriented businesses, for example, will benefit from high-quality juice machines, while dining and bar establishments will put drink mixers and espresso equipment to use.
With all the processes involved in the kitchen, you need a place to wash your hands, do the dishes, rinse various produce, sanitize, clean floor mops, etc. A good sink is a key element in your kitchen, so make sure you invest in quality stainless steel sinks that suit your needs.
Refrigeration is essential to any catering operation. You require freezers for intense cold storage and chillers/fridges for keeping food cool. Since refrigerators are becoming more advanced and versatile, you need to figure out what type works best for your kitchen. I recommend getting a commercial grade refrigerator.
Once you figure out where your work table(s) will be standing, place everything you’ll need for the actual work nearby. This is where you have to implement a well thought out shelving strategy. To increase productivity and streamlined workflow in your commercial kitchen, everything you need should be placed within an arm’s reach. You also require a receiving and storage area for produce and stock. Make sure to choose from Stainless steel Racks to cabinets since they are straightforward to clean and resist bacteria and infection.