From withstanding a long list of incoming orders to artistically perfecting each plate, the kitchen is where all the magic happens. Hence, it is easy to call the kitchen the beating heart of every restaurant. Unlike the ones in your home, a commercial kitchen accommodates dozens of staff working in it for multiple shifts. Chefs know the importance of an organized kitchen. It is not only a time-saving arrangement but also prevents accidents and reduces excess waste.
It is imperative to strategize the layout of your kitchen. A specific cuisine-oriented restaurant would require additional pieces of equipment or various kitchen styles. In this article, let us explore a list of essentials for a commercial kitchen, so you understand the nuts and bolts of outfitting your restaurant. We will be covering only the general basics, which one can use as a foundation and build upon for specific requirements.
It is a no-brainer that every kitchen requires a refrigeration unit to keep food products fresh. Busy caterers and restaurants prefer storing meal preps to save cooking time. The size of your business will dictate what kind of refrigeration you can rely on. Many large facilities prefer walk-in freezers, whereas standalone freezers can be enough for smaller operations.
The biggest factor to help you finalize storage equipment is size and shape. The type and capacity of your refrigeration unit will depend on the kind of business you own and the number of meals you aim to serve. Furthermore, you can consider installing an ice machine to complement your refrigerator and freezer units.
It is the first thing that pops up in our heads when we think about kitchens. Your commercial kitchen requires a proper cooking unit with a suitable burner range. Standard cooking equipment includes a gas or electric stove, commercial oven, and a flat top grill or griddle. However, make sure that your staff is accommodated with proper equipment to prepare all meals on the menu.
Depending on the restaurant’s cuisine and menu, pursue specialized kitchen tools and structures. Common examples of cuisine-specific equipment are air fryers, pizza ovens, panini press, coffee brewers and charbroilers, etc.
This stage depends on standard cookware and food processing equipment to prepare meals. It is wise to keep a checklist for all the cookware required like stockpots, saucepans, and woks, etc. Recognize that you may need to purchase multiple pieces of individual items to prevent delays.
Develop versatile food preparing counters with easy access to essential appliances. Key food prep pieces of equipment include food processors, mixers, spice grinders, and blenders. Some commercial kitchen setups include a small refrigerator installed under the prep counter to help staff perform quicker.
A clean kitchen is a necessity in the foodservice industry. One needs to stock more than a soap bar when it comes to keeping your commercial kitchen clean. A commercial dishwasher is a must as it will effectively and timely clean all your dinnerware and utensils. Some facilities install multiple units and different types of dishwashers.
Additionally, do not forget that your kitchen machines and equipment would need regular cleaning. That means purchasing commercial-grade cleaning solutions which follow health and hygiene protocols.