COMMERCIAL & RESTAURANT KITCHEN EQUIPMENT GUIDE
The success or failure of your restaurant largely rides on your commercial kitchen equipment. Picking professional kitchen equipment that will help you meet the preparation and cooking needs for your unique menu can help you achieve your goals to prosper in today’s competitive restaurant industry environment. Here’s what all restaurant owners need to know about supporting performance and productivity in the kitchen by outfitting their operations with the right new kitchen equipment.
WHICH KITCHEN COOKING EQUIPMENT DO YOU NEED?
There are many other different types of restaurant cooking equipment out there, but ranges, griddles, chargrills and deep fryers are must-haves for every versatile commercial kitchen plan.
Ranges
When it comes to industrial cooking equipment, the range is inarguably one of the — if not THE — the most critical piece in a restaurant kitchen. Combining both oven and stove, ranges support your operators’ abilities to cook menu items simultaneously in many ways, including everything from baking, boiling, and frying to pan-searing, roasting and searing. Depending on the size and volume of your operation, your options vary from a range with just two burners to one with as many as 12 burners.
(moffat – waldorf link)
Griddles
Melbourne cafes, burger joints, casual restaurants and other high-volume operations depend on griddles and flat-top grills to cook everything from pancakes, bacon to burgers quickly and evenly thanks to a heat source located underneath the flat plate. If you’re in the market for a new griddle, KEV (website link) — a kitchen equipment supplier to Victorian commercial kitchens — has many models to choose from with a variety of features. Gas or electric, plate thickness, plate finish, depth and width, griddle controls and burner BTUs are all variables that impact the performance of this professional cooking equipment.
(Luus link)
Chargrills
This popular type of commercial restaurant equipment delivers meats, fish and vegetables with amazing smoky flavour as well as desirable sear marks. Chargrills are available in both gas and electric (infrared heat) models in a variety of sizes. Features include varying grate designs, griddle plates, over shelves, splash guards, condiment rails, plate rails, and cutting boards. Additionally, many restaurants find countertop chargrills offer space-saving convenience.
(Luus link)
Deep Fryers
Foodies love fried food, and nothing supports the production of crowd-pleasing finger food, chips, donuts, fish and chips and other fried favourites like deep frying with commercial-grade kitchen equipment. Available in both freestanding and countertop models and with traditional ventilation systems as well as ventless, gas and electric deep fryers boast tank capacities suitable for small restaurants as well as large operations.
(Comcater – frymaster link)
OTHER COMMERCIAL KITCHEN EQUIPMENT NEEDS
In addition to commercial cooking equipment, restaurants also need other equipment to operate, including refrigeration equipment, food prep equipment, storage, smallware’s and cleaning equipment.
Refrigeration Equipment
Many different types of refrigeration equipment are available from brands like Skope (skope link), which offers a comprehensive range of refrigerators, freezers, blast chillers and more. Depending on the specific needs of your foodservice operation, other examples of refrigeration equipment include ice machines and beverage dispensers.
Food Prep Equipment
Melbourne restaurant menus are diverse just like society. As such, so do their food prep equipment needs. Some of the most common prep equipment used by foodservice operations include food processors, commercial mixers, and slicers manufactured by brands like Hobart, while Berkel is also known for its meat slicing equipment. Prep tables, spice grinders, and blenders are also preferred for many commercial kitchens.
Smallware’s
Smallware’s refer to the tools used by kitchen employees to prepare and cook dishes. These include knives, cutting boards, mixing bowls, pots, pans, food pans, turners, tongs, and many others. Keep in mind that when shopping for smallware’s, selecting the right quantity is an essential consideration to optimize productivity.
(tomkin website – link)
Cleaning Equipment
A clean kitchen is essential! Whether you’re equipping a new commercial kitchen or reassessing your current cleaning supply needs, most operations apply a three-compartment sink, microfiber cloths and cleaning rags, scrubbers and sponges, foodservice chemicals and sanitizers, trash cans and recycling bins, mops and buckets, brooms and dustpans, restroom supplies, and wet floor signs.
Storage Equipment
Storage for everything from food prep equipment to smallwares to ingredients can help your restaurant be organized, efficient and more productive. Standard pieces of commercial storage equipment include shelving, sheet pan racks and utility carts, drying racks, and food storage containers.