Owning the highest quality restaurant equipment is the first step to building a successful business. Which brands, models, and types of supplies to buy are some of the most crucial choices that food industry professionals have to make. Ease of use, sturdiness, and financial practicality should be the foremost factors in your decisions regarding which pieces belong in your commercial kitchen. Certain appliances are necessities in every food service establishment; others are particular to specialty stores. You must carefully calculate what will save you the most money and time long term. This list offers valuable suggestions for supplies from which any commercial kitchen will benefit.
Small Commercial Kitchen Equipment
1. Sharpening Stone
Sharp knives are a must in any restaurant kitchen. A top quality sharpener such as a Winco SS-1211 Sharpening Stone enables you to maintain the best standards of efficiency and safety. Knife sharpness increases the knife’s durability while preventing accidents.
2. Food Processor
Control exactly what goes into your ground meats and other foods by processing them onsite. Use only the freshest ingredients and use a processor with a high capacity like the Hamilton Beach/Proctor Silex 70670 Top Mount 10 Cup Black Food Processor. This way, you will be able to prepare dishes immediately prior to serving them.
3. Slicer
Use a manual slicer such as Thunder Group's OW360 Multi Use Slicer for small touches. A manual slicer produces more attractive results than any other kind. This specific model is cost-effective without sacrificing durability.
4. Microwave
Finishing touches and single servings are often most quickly handled with a microwave. An industrial microwave like the Vollrath 40819 Microwave Oven is perfect for drying herbs or reheating those frozen dishes you make in advance.
Large Pieces of Restaurant Equipment
5. Range
There is a good reason that top chefs are excited about induction technology. An induction range lets you cook at lower temperatures than gas does, which means that you can produce a broader repertoire of menu items to higher standards than ever before. Vollrath, for example, manufactures a great selection of induction ranges, allowing chefs to perfect their art with unprecedented control and consistency.
6. Gas Broiler
Ceramic tile broilers such as Montague’s SB36-C Gas Heavy-Duty Salamander Broiler raise temperature and disperse the resulting heat simultaneously. This technique results in perfectly tender cuts of meat.
7. Convection Oven
Another fundamental piece of commercial restaurant equipment is the convection oven. A popular selection among restaurant owners is the Duke E101-E 240V Single Deck Convection Oven. Five pans per deck results in large batches with uncompromised, even cooking. Choose a stainless steel model to ensure unparalleled durability.
8. Commercial Refrigerator
Avoid expensive spoilage and ensure that your clients taste undeniable freshness in every dish that you serve. Obtain optimal freshness by storing meat, fruits and vegetables, and fish separately. Purchasing three refrigerators can result in a loss of valuable floor space, so consider a multi-sectional refrigerator such as the Victory VR-3 Three-Section 78"" Reach-in Refrigerator. This type of appliance saves you both space and money.
9. Commercial Freezer
Dough, fresh herbs, fish, meat, and many desserts will keep beautifully in the freezer. It makes good business sense to create as many menu items as you can in advance. Anything that will have the same quality after freezing as it would have fresh should go in the freezer to speed production and reduce waste. The Beverage Air CFG74-5-B Black Enamel Glass Door Freezer is a spacious choice.
10. Ice Maker
Fill a bowl with ice and water, then place another bowl inside to create the perfect whipped cream. Immediately after cooking, plunge green beans into an icy bath to save their vibrant color. Consider how much ice the average restaurant uses just in drinks and you will see why an ice machine is a necessity for every food service establishment. This
roomy Ice-O-Matic version offers seventy-three pounds’ worth of storage and still fits under your counter.
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Posted by Brian Carrick on 2/4/12 at 12:07 PM EST
Yes, these are the basics. To that, I would add steam jackets, alterscham ovens, buffalo choppers, robo-coupes, powerful French fryers, holding ovens, proof boxes, and steamers. Thanks for the excellent article! Chef Brian Carrick
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Posted by Mark Anderson on 2/8/12 at 12:57 PM EST
Sad to see that scales didn't make the list. Portion control scales are inexpensive and with the high costs of commodities, they'll be paid back in the savings of ingredients and the reduction of product giveaway.
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Posted by John Demeck on 2/11/12 at 10:20 AM EST
Ugh!!!! lets start with the first one, have someone sharpen and maintain your knifes for you its about 8 dollars a week where i am from. Cooks cook, dont waste there time fuscing with sharping knifes. A steel and a good knife, professional maintained is much more important time is money. A ranage , yeah a broiler,ofcorse, ive used old fasion one for years they much better than any thing made in the last ten years.Conduction over convection anyday, no matter what techonolgy has to offfer Being a chef is a hands on thing, ask any pastry chef they will tell you cakes are better off in an conduction oven. Storage is very important i agree with the above comments. And ice maker well yeah. slicer um ok maybe if i had to choose these would be my,top ten first of all i would drop the slicer, and requier all my cooks knife skills to be up to par. and order all my deli meast sliced to my sepecfications. In place of the slicer i would use a ber mixer or stick blender, a good one. used for salads emultions stuff like that,say good by to the food prosser. and chef mic. i hate them, lets just cook the right way.so thats four, ok a 90 qt, stock pot, cheper than steam kettel and it takes up less room, plus you can hide in it. a deck oven, a mixer hobart,salamander,steam table, and my chef hat!!!!
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