Whether you’re opening your first eatery or have years of experience in the restaurant industry, having the correct equipment is vital for your business. The vast array of brands, models, and suppliers can make it challenging to decide what’s essential and what’s a waste of money. To help you decide, we’ve put together this thorough guide to commercial restaurant equipment, so let’s get started:
24 Essential Pieces of Restaurant Equipment
Investing in commercial restaurant equipment is crucial for your business. Ensure you make the right choices with this guide to the most important materials needed in a restaurant.
- Ovens: Ovens are indispensable in a restaurant kitchen, except for places like sushi or raw food restaurants. Here are some options to consider:
– Standard: This basic oven heats from the bottom. It’s affordable but can cook slowly and unevenly.
– Convection: Equipped with a fan to circulate air, this oven cooks food evenly and maintains its flavor.
– Steam: Uses water vapor for quick, even cooking but doesn’t make food crispy.
– Combination: Combines the features of a convection and a steam oven, offering fast and consistent cooking.
– Conveyor: Similar to a convection oven but moves food from one side to another, perfect for pizza.
When choosing an oven, think about the types of food you’ll cook most often. For meat-heavy menus, a specialty oven like a rotisserie might be ideal.
- Ranges and Ventilation Systems: When selecting ranges and ventilation systems for your restaurant, consider the type of cuisine you offer. Each range has its advantages, and the ventilation system must match your cooking methods.
– Induction Ranges: Induction ranges allow for precise temperature control at lower levels compared to gas ranges. This flexibility lets you prepare a wider variety of dishes with great accuracy.
– Gas Ranges: Gas ranges are favored by many chefs for their reliable heat and quick cooking times. The ability to easily adjust heat levels makes them a popular choice for achieving consistent results.
– Electric Ranges: Electric ranges are the most affordable option. They are simple to install, provide even cooking, and eliminate the risk of gas leaks.
– Ventilation Systems: The ventilation system you choose should align with the cooking methods used in your kitchen.
- Food Processors: Food processors simplify kitchen tasks like slicing, chopping, grinding, puréeing, grating, and dicing. Below are the four most common types:
– Batch Bowl: Perfect for making a single batch of food at once.
– Continuous Feed: Best for handling large quantities of food efficiently.
– Combination: Offers the ability to process single batches or continuously add ingredients through a chute.
– Buffalo Chopper: Designed for heavy-duty processing of large amounts of vegetables or meat.
- Mixers: Mixers are essential for any restaurant, especially if you offer a variety of baked goods. For larger quantities of dough, consider investing in a standing floor mixer that can hold between 20 to 60 quarts. This type of mixer is more suitable for high-volume baking. If space is limited, a countertop mixer, which can hold up to 20 quarts, might be more practical.
- Slicers: For restaurants that frequently serve charcuterie boards, an electric slicer is a time-saver for your staff. It can handle high-volume slicing efficiently. On the other hand, if you only need to slice food occasionally, such as fruit for dessert garnishes, a manual slicer is a cost-effective option.
- Sharpening Stones: Sharp knives are essential. A good sharpening stone keeps your knives sharp and durable, reducing accident risks.
- Microwave: A microwave simplifies kitchen tasks and speeds up service. It’s perfect for reheating dishes and handling single servings quickly, optimizing operations.
- Ice Makers: An automatic ice maker is crucial, especially for bars. It ensures you can meet guests’ needs, whether for blended drinks or on the rocks.
- Gas or Electric Grill: Gas grills are popular for consistent heating and flavor. They come in various sizes, some with flat tops. Electric grills suit smaller spaces but lack the flavor of gas or charcoal grills.
- Griddle: A griddle might be more useful than a grill, especially for diner-style foods like pancakes and fried eggs. It has a flat, metallic surface ideal for all-day breakfast items.
- Deep Fryer: For pub-style food like French fries and onion rings, a deep fryer is essential. Choose between countertop or floor models based on your space and budget.
- Commercial Toaster: For busy breakfast times, a small toaster won’t suffice. A commercial toaster can handle 60 to 1,600 slices per hour, speeding up service.
- Coffee Maker: A commercial coffee maker is necessary if your restaurant serves a lot of coffee, ensuring you keep up with demand.
- Prep Counters and Cutting Boards: Invest in sanitary prep materials. Avoid wood for meat and poultry. Opt for stainless steel prep tables and high-density polyethylene cutting boards.
- Fridges and Freezers: Adhering to food safety regulations requires proper storage temperatures. Choose from walk-in, reach-in, chest, stand-up, or walk-in freezers.
- Sinks: Even with a commercial dishwasher, a three-compartment sink is essential. Use one compartment for washing, another for rinsing, and the third for sanitizing. This ensures your dishes are always clean, even if the dishwasher fails.
- Storage Racks and Shelving: Effective kitchen organization is crucial. Air drying racks, utility carts, and shelves help maintain order. Store frequently used items at lower levels for easy access, keeping your kitchen tidy and efficient.
- Washing Equipment: Hand and dishwashing stations are mandatory by local health regulations. Handwashing stations reduce the risk of foodborne illnesses. Industrial dishwashers, with features like automatic detergent dispensers and temperature controls, are also essential.
- Steam Tables: Steam tables keep pre-cooked foods warm, using either gas or electric power to heat water and create steam. They are perfect for self-service restaurants, ensuring food stays at the right temperature.
- Kitchen Supplies and Servingware: Beyond large equipment, you’ll need various kitchen supplies. These include pots, pans, tongs, spatulas, serving spoons, plates, and bowls, all tailored to your restaurant’s needs.
- Storage Containers: Organize your kitchen with a range of containers in different sizes and colored lids. Containers help keep dry ingredients and sauces sorted and easily identifiable.
- Safety Equipment: Adhering to state and federal safety laws is critical. A first-aid kit and fire extinguisher must be readily available in your restaurant to ensure a safe working environment.
23. Kitchen Display System (KDS): Replace handwritten order tickets with a digital kitchen display system. Connect it to your front-of-house point of sale system to help kitchen staff efficiently manage incoming orders.
- Point of Sale (POS): A restaurant point of sale system is vital. It helps streamline operations by managing your menu, inventory, and staff in one integrated platform.
FAQs
What essential equipment does a restaurant need?
Restaurants need a range of equipment including refrigerators, grills, deep fryers, and commercial toasters to operate efficiently.
Why is a commercial coffee maker important?
A commercial coffee maker ensures you can keep up with demand during busy times, serving coffee quickly and consistently.
What are some important food safety items?
Items like stainless steel prep tables, high-density cutting boards, and proper refrigeration are crucial for maintaining food safety standards in a restaurant.