Having the right commercial kitchen equipment is vital to making your food business a success. Simply buying kitchen equipment may not be enough since you’ll likely be overwhelmed trying to identify which are the best. You have many options from suppliers, models, and brands, making it quite challenging to gauge if they’re worth the investment. As such, you may want to use this essential guide before you go shopping.

Considering Commercial Storage Equipment

Freezers and refrigerators can help you avoid violating food safety and health codes. These pieces of equipment can keep your food fresh for some time. If you’re a new restaurant or food business owner, you may consider working with a commercial refrigeration specialist. They may be able to give you quality advice on the most suitable refrigeration equipment for your business.

But you can also do it on your own. Start by checking the equipment’s features that should fit the capacity and size of your restaurant. If your business needs a lot of food storage, it may be best to go for a walk-in cooler. They’re secure and easy to use. Or consider reach-in refrigerators to make it more convenient for your employees.

You also need to check the condenser of the equipment. Analyze its evaporation range, power supply, and starting torque. This part of the equipment is vital since a condenser regulates the temperature of the refrigerator or freezer. You can choose either a bottom or top-mounted refrigerator.

If your top priorities are maintenance and cleaning, you may want to go for a bottom-mounted condenser. But if you want to avoid warm air blowing into the fridge when the staff opens the latter, opt for a top-mounted condenser.

When you choose the most suitable commercial storage equipment, you can ensure the quality of food you prepare or cook.

Designing Food Preparation Equipment

Your prep station is essential so your staff can quickly make food. When designing your kitchen, it may be best to position the prep area between the cooking area and food storage. Your prep area must also have commercial sinks and hand-washing basins for pot washers. And to make it easier for your employees to clean the surfaces, you may want to choose stainless steel prep stations. Besides, this material is durable, making it last longer and worth an investment.

Choosing Cooking Equipment


Choosing the right cooking equipment will depend on the food you’re cooking. You may want to buy only the pieces of cooking equipment that you’re most likely to use often. You should also consider the size of such equipment. While you can start with smaller ones, you may need larger sizes to meet your capacity needs when you have more customers to serve.

Here’s a list of the essential cooking equipment your food business may need:
  • Microwave
  • Coffee Brewer
  • Toaster
  • Broiler or Salamander
  • Holding Equipment
  • Griddles
  • Grill
  • Deep Fryer
  • Range
  • Oven
Before buying these, you should also choose the ones that are commensurate with the type of power your kitchen has. Moreover, check if you need other components or additional gas hoses to install such equipment successfully.

Deciding On Ranges

Your kitchen needs gas-powered flame ranges, or electric heat ranges to cook food, simmer sauces, and boil water. While electric fields can run a high electricity bill, they’re easier to keep clean and provide more even cooking. However, it may take a while to heat them. Meanwhile, gas ranges are harder to clean and come with the risk of gas leaks or fire. But these ranges don’t rely on electricity, so you can still utilize them during an electric power outage. Moreover, they offer more cooking precision and speed.

So, choose between the two depending on your preferences and needs.

Adding Ventilation

Adding ventilation in your commercial kitchen is vital regardless of the range you pick. It can help ensure better air quality while keeping the kitchen space more comfortable as it can maintain proper airflow. You don’t want your staff sweltering, especially if your kitchen becomes crowded.

That’s why you should first consider the size and layout of your kitchen before building or adding a ventilation system. The ventilation system should also meet safety regulations and be up to code to have enough power to move air in your kitchen.

It may also be best to have a system that can measure the rate at which air is vented through your ducts via a ventilation air volume. In addition, go for ventilation that’s more energy-efficient or one that has less resistance.

Conclusion

Having the most suitable commercial kitchen equipment can make your staff work more efficiently. When comfortable working in the kitchen, staff can serve or prepare the food much better. And this is essential in the food business so your customers can have a great experience and return to your restaurant.