Successful restaurateurs all know that one key to having a successful business is in starring the restaurant out with the right equipment. Commercial kitchen equipment is a necessity, not a luxury. Commercial kitchen equipment is more durable and made for more use than household kitchen equipment. It shouldn’t have to be replaced as often, therefore, in the end it saves money.

Nearly all equipment that is used in a commercial kitchen is made specifically for commercial use. Some of the most often used commercial equipment pieces are reviewed here.

Refrigeration

All restaurants, regardless of size, must have refrigeration. This is one of the most important pieces of equipment that will be purchased and should not be skimped on when making a decision. Food safety and quality are very important. The refrigeration equipment chosen should have a temperature gauge that is easily visible.

Beautiful New Restaurant Kitchen

Refrigeration for a restaurant should also be easily accessible, the most common types being either sliding door or walk in. Obviously, a small mom-n-pop restaurant won’t need a walk –in refrigerator and a large scale restaurant needs more than a sliding door. Make the choice based on size, durability and finally cost.

Stove Tops

Stove tops are another vital pieces of restaurant equipment that varies according to needs. Fast food restaurants may only need a flat top grill for flipping burgers while a full scale restaurant is going to need a grill, gas burner and possible flat top as well. The commercial kitchen stoves that are available are various and can be customized by the manufacturer according to needs.

Fryers

Fried foods are very popular and fryers are a necessity to keep up with the amount of food the kitchen will cook. Fast food restaurants in particular will need to have multiple fryers. Commercial deep fryers come in gas or electric, large or small and in between. The decision on what type of fryer to purchase will in large part be determined by the menu.

Regardless of the type of commercial equipment chosen, careful consideration should be given to the selection. This is an investment and should last for a long time. It should be durable, have a warranty, be easily serviced and perform well with good reviews to back it up. If training is needed to use the equipment be sure that a distributor is available to train the kitchen employees. If possible, visit other restaurant kitchens to see the equipment in use. Find out how long it will take should it need serviced. Buying cheap equipment that breaks down with no repairman available costs more in the long run than buying a higher priced piece in the beginning.

Commercial kitchen equipment is an important purchase when starting a restaurant. Research and patience should be employed to find the best equipment for the best price.

-Sharon V Chapman

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