What Equipment and Appliances Should You Obtain for Your Commercial Kitchen at the Outset?

If you own a restaurant or a catering business, you will know the value of your kitchen. To put it simply, your kitchen will be nothing less than the centre of your business. Therefore, you will need qualified and experienced professionals at the helm to delight your customers. And, you will need to make the lives of your chefs easier with high-quality and high-powered commercial kitchen equipment sold in Sydney and other places.


If you have walked into the store of a supplier of kitchen equipment, you will have come across rows and rows of appliances and equipment. The plethora of options on offer can be a boon for consumers. However, it will also end up complicating the simplest of decisions. In many cases, restaurant owners find themselves comparing the features and prices of many models and appliances instead of making their purchases. Selecting the wrong product could be counterproductive. To eliminate such hassles, it can be ideal to make a detailed list of the appliances you need in your commercial kitchen before you go shopping.


Some of the basic appliances and equipment that commercial kitchens typically feature include:


  • Food Processors and Mixers: You might want to purchase a good mix of food processors for your restaurant. The continuous feed food processor enables you to keep adding food while the appliance runs. It can be ideal for processing large amounts of food to make and store for later use. The batch bowl food processor usually holds about one to six quarts of food. The buffalo chopper food processor can be useful if you do a lot of heavy chopping. Chefs often use this appliance to mince vegetables and tough meats alike. The combination food processor provides a useful fusion of the batch bowl and continuous feed food processors.


  • Refrigerators and Freezers: Commercial refrigeration units differ from the units commonly used in residences. These industrial grade units come in an array of styles, sizes and varieties. Restaurants often use reach-in and walk-in refrigerators. Walk-in units keep all kinds of foods and ingredients cooler and fresher for most of the day. They also offer more space, easier access and superior levels of organisation. For smaller restaurants, reach-in refrigerators and freezers could be a worthwhile investment.


  • Ovens and Cooking Ranges: Many cooking ranges these days also feature in-built ovens. In case you don’t want to purchase a consolidated unit, you could opt for distinct ovens and cooking ranges. However, having a consolidated unit could save you a lot of space. Cooking ranges will usually come in gas or electricity powered models. The former makes it easier for chefs to control the heat used for cooking. The latter, while having its benefits, might serve to increase your consumption of power. It can be worth mentioning that many commercial kitchen owners invest in the Fagor oven range equipment in Sydney and other Australian cities.


  • Sinks and Countertops: Owners of commercial kitchens will usually not devote much time to the sinks and countertops in their facilities. Given the value of these elements in kitchens, this approach could be counterproductive. Sinks offer immense value when it comes to washing dishes and providing running water for various food preparation activities. Thus, selecting an appropriately sized sink can be essential for a fully-functional kitchen. Similarly, preparation counters and cutting surfaces can be vital in commercial kitchens. Opting for countertops featuring stainless steel will be ideal. These countertops will not corrode. In addition, they will be able to withstand hard cleaning products and food & meat juices etc.


  • Shelves and Storage Space: No kitchen can do without ample shelving and storage space. Thus, ensure that you incorporate sufficient storage space such as shelves and enclosed cupboards in the kitchen at the designing stage itself.

For more information, contact us at Channon today.