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Setting up an efficient commercial kitchen requires investing in sturdy, quality appliances designed for high-volume foodservice operations. This guide covers the essential restaurant kitchen equipment to power seamless service.
Cooking Equipment
Ranges – Gas ranges provide instant, adjustable heat for boiling, simmering, or sautéing in pots and pans. Open burner ranges offer a economical option for basic cooking tasks. Restaurant ranges are available in 6, 8, or 12 burner configurations.
Griddles – Flat griddles excel at quick cooking of burgers, pancakes, grilled sandwiches and other foods. Griddles may use thermal ribbon burners for even heat distribution across the cook surface. Chrome finish makes cleaning easier.
Broilers – High heat broilers cook proteins like steak, chicken, or seafood with direct or radiant heat. They produce branding grill marks and char. Conveyor broilers efficiently cook large batches.
Ovens – Deck ovens allow baking, roasting or steaming in single or double compartments. Convection ovens cook faster and more evenly using fans to circulate hot air. Rapid cook ovens provide super fast baking times.
Food Preparation Equipment
Mixers – Sturdy mixers with multiple quart capacities help combine, blend, and knead ingredients. Models with powerful motors and interchangeable attachments support dough prep, mixing batters, whipping creams, and emulsifying sauces.
Food Processors – Food processors slice and dice, shred, chop, purée, and knead with specialized discs and blades. Commercial processors come in 10, 20 or 30 quart bowl sizes and withstand constant daily prep work.
Slicers – Manual or automatic slicers cut precise, uniform slices of meats, cheeses and bread loaves. Features like thickness dial, built-in sharpener, and removable parts make slicing and cleaning hassle-free.
Refrigeration Equipment
Reach-In Refrigerators – Reach-in refrigerators, a type of commercial restaurant appliance, provide easy grab-and-go access to ingredients, prepared foods, or beverages. Standard units cool down to 33F° while low-temp units reach 10F°.
Walk-In Coolers – Large walk-in coolers offer ample refrigerated space for meat, produce, or bulk ingredient storage. Coolers may be half, three-quarter or full size with temperature monitoring systems.
Freezers – Stock up on frozen foods with upright or chest freezers designed for commercial use. Look for enhanced insulation and heavy-duty compressors when selecting units.
Ice Machines – Ice machines continually produce ice cubes, flakes, or nuggets to keep beverages cold and seafood fresh. Units may be air cooled or water cooled for constant ice production.
Warewashing and Waste Handling
Dishwashers – Commercial dishwashers sanitarily wash high volumes of dishes, glasses, pans and utensils. Choose from undercounter, door type or conveyor models to fit operational needs.
Disposers – Food waste disposers grind up scraps for discharge down the drain. They help keep garbage odor-free in hot kitchens. Units come in 1/2 to 3 HP motor sizes.
In brief, when outfitting a commercial kitchen, invest in intelligent appliance placement for better staff efficiency. Allow ample clearance around appliances and ensure adequate ventilation. With the right professional-grade equipment, restaurants can tackle their toughest workloads while keeping dining customers satisfied. Check out Apexlink for their restaurant kitchen appliances.
