What Commercial Food Equipment Does a Commercial Kitchen or Catering Business Typically Need?

When you visit any commercial kitchen, you will come across the following appliances:

  • Cooking Ranges: These typically come in electric or gas models. Restaurants often prefer gas models in their kitchens. This is because these ranges can produce heat quickly. In addition, they enable the cooks to control the level of heat as well. The smallest cooking ranges usually feature four burners. In contrast, some models offer as many as eight or even, 12 burners.
  • Flat Tops (or Griddles): These appliances usually come integrated with many commercial ranges. In some cases, you could purchase them as standalone units too. These units are useful for toasting bread, frying eggs and cooking hamburgers. Some commercial kitchens use griddles for imparting a grill-like flavour to food cooked in the kitchen.
  • Ovens: In some commercial ranges, the lower section will usually feature an oven. But, as is the case with flat tops, you could purchase standalone ovens too. Ovens come in gas or electric models. The number of ovens you require (and their size) will depend on the fare that you’re serving. In recent times, the Goldstein GVCC1011 combi oven has been one of the fastest selling ovens in the country.
  • Deep Fryers: Fryers are ideal for frying food. Thus, the best fryers will invariably heat oil faster. Deep fryers come in electric and gas models. Unlike domestic fryers, commercial ones will have speedier recovery times between frying cycles. Commercial kitchen owners often look for deep fryers that are easy to clean and maintain.
  • Food Bars: These are useful for keeping sides and garnishes at appropriate temperatures, until they are ready for serving. Suppliers of food bars will usually have hot food bars as well as cold ones. Purchase one depending on the kind of fare that you’re offering.
  • Heated Cabinets: If you want to keep hot dishes at appropriate temperatures before you serve them, you will require heated cabinets. In many cases, larger establishments often invest in these appliances.
  • Mixing Equipment: No commercial kitchen can do without a mixer or blender. This is especially so if they carry out a large amount of baking. Commercial varieties of mixers will typically be standalone units. They will feature interchangeable paddles and blades. Many restaurants tend to use two or more mixers.
  • Freezers and Refrigerators: These appliances are useful for storing raw ingredients as well as previously prepared dishes. Large catering operations usually prefer walk-in models, while smaller units prefer standalone units. The Sanden YPC-120SR underbench fridge is one of the most popular products in its category.
  • Dishwashers: These are useful for cleaning and sanitising the dishes used in commercial kitchens. It is apparent that any commercial kitchen will use a high number of dishes each day. A sound dishwasher can run consecutive cycles with minimal fuss. This is especially important during peak times when the demand for cleaner dining dishes is high.
  • Ice Making Machines: No restaurant can nullify the need of ice-making machines such as the Ice-O- Matic Ice Maker Machine. These appliances provide different kinds of ice, which the restaurant owner can use in various ways. From ice cubes to flakes, these machines can make your customers savour any chilled drinks that your commercial kitchen offers.