KITCHEN EQUIPMENT means equipment, devices, or appliances that can be utilized to prepare a meal within a dwelling unit and includes a sink, counter-top, gas or electric range or stove, counter-top cooking unit, hot plate, wall oven, microwave oven, convection oven, toaster oven, electric-powered frying pan, electric wok, pressure cooker, crockpot, a cupboard for storage of food. or some other such culinary facility or any aggregate of such culinary facilities and includes the association of provider lines which offer the electricity source being used or intended to be used to provide such centers. Your commercial A complete guide to kitchen equipments plays a vital role in the success or failure of your restaurant. To succeed in today’s competitive restaurant industry environment, you need to choose professional kitchen equipment that will help you meet the preparation and cooking needs for your unique menu.

Kitchen Cooking Equipment

A versatile commercial kitchen plan must have ranges, griddles, charbroilers and deep fryers in addition to many other types of restaurant cooking equipment.

Ranges

The range is inarguably one of the most important pieces of industrial cooking equipment in a restaurant kitchen, if not THE most important piece. Ranges combine both ovens and stoves, allowing your operators to prepare menu items simultaneously using multiple cooking methods, from baking, boiling, Guide To Kitchen Equipments, and frying to pan-searing, roasting, and broiling. You can choose between a range with just two burners or one with up to 12 burners, depending on the size and volume of your operation.

Griddles

Thanks to a heat source underneath the flat plate, breakfast joints, diners, and other high-volume operations use griddles and flat top grills to cook pancakes, burgers, and more quickly and evenly. If you’re looking for a new griddle, Vulcan, a leading manufacturer of commercial guide To Kitchen Equipments, has many models to choose from, each with a variety of features. The type of fuel, plate thickness, plate finish, depth and width, burner BTUs, and griddle controls all play a role in the performance of this professional cooking equipment.

Charbroilers

Smoking equipment for commercial restaurants imparts amazing smoky flavor and delicious sear marks to meat, fish, and vegetables. In addition to gas models, there are electric (infrared heat) models available in a variety of sizes. Various grate designs, griddle plates, over shelves, splash guards, Guide To Kitchen Equipments condiment rails, plate rails, and cutting boards are available. Furthermore, countertop charbroilers are convenient for restaurants due to their space-saving design.

Deep Fryers

There is nothing better than deep frying with commercial-grade kitchen equipment for serving crowd-pleasing appetizers, french fries, donuts, fish and chips, and other fried favorites. Gas and electric deep fryers are available in freestanding and countertop models with or without traditional ventilation systems, and offer tank capacities suitable for both small and large operations.

OTHER COMMERCIAL KITCHEN EQUIPMENT

Restaurants also require refrigeration equipment, food prep equipment, storage, smallwares, and janitorial equipment to operate in addition to commercial cooking equipment.

Refrigeration Equipment

There are many types of refrigeration equipment available from brands like Traulsen, which offers a comprehensive range of refrigerators, freezers, blast chillers, and more. A refrigerator may also include an ice machine or beverage dispenser, depending on the specific needs of your foodservice operation.

Food Prep Equipment

There are many differences between restaurant menus. The equipment required to prepare food for their restaurants also differs. Hobart makes processors, mixers, and slicers that are commonly used by foodservice operations; Berkel makes meat slicers that are also popular. Prep tables, spice grinders, and blenders are also common items in many commercial kitchens.

Smallwares

Kitchen employees use small wares to prepare and cook food. Many of these items are knives, cutting boards, mixing bowls, pots, pans, food pans, turners, tongs, and more. It is important to select the right quantity when shopping for smallwares in order to maximize productivity.

Janitorial

Keep your kitchen clean at all times! It doesn’t matter if you’re outfitting a new commercial kitchen or reevaluating your present cleaning supplies, most operations use a three-compartment sink, microfiber cloths, cleaning rags, scrubbers, buckets, brooms, dustpans, restroom supplies, and wet floor signs.

Storage Equipment

A well-organized, efficient and more productive restaurant can benefit from storage for everything from food prep equipment to small wares to ingredients. Storage equipment for commercial use includes shelving, sheet pan racks, utility carts, drying racks, and dunnage racks.