One of the first things you will do when starting a new restaurant is order your kitchen equipment. There are a lot of commercial kitchen appliances out there and the options can be a bit overwhelming. In fact, it is estimated that the commercial kitchen equipment market will be worth approximately $112 billion by 2025.
Every restaurant is unique. And their kitchens should be too. Here are 4 equipment essentials that every commercial kitchen should have. These make the cooking process as quick and easy as possible. Without these, you might find yourself limited in the amount of menu items you can provide, and how many people you’ll be able to serve at one time.
“Read on, and we’ll walk you through some of the most important items every restaurant kitchen should have”
1. Commercial Convection Oven
A commercial convection oven is a must have in any restaurant kitchen. Unlike a regular oven, convection ovens operates by a fan and exhaust system. This system blows hot air over the food and then vents the hot air out. This allows the food to cook more quickly and evenly than a conventional oven. A conventional oven makes the internal temperature hotter but doesn’t blow any air, making the cooking process slower and less precise.
There are two types of commercial convection ovens: gas and electric. A gas convection oven connects to your building’s pipelines. This allows you to more accurately control the temperature and cook the food quickly.
An electric convection oven is simpler to install and has less expensive upfront costs. You simply plug it into the wall and you’re good to go. Plus, it is considered more environmentally friendly than the gas oven.
2. Commercial Refrigerator
Commercial refrigerators are absolutely necessary for keeping your food fresh and properly stored. Please keep in mind that, according to federal law, the internal temperatures of foods kept in commercial refrigerators must be maintained at 40 degrees Fahrenheit or lower.
There are all kinds of commercial refrigerators so it you’ll need to carefully anticipate the needs of your kitchen. Reach-in refrigerators are going to be the most accessible way to store and remove food. But depending on the size of your establishment, you may need to purchase a walk-in refrigerator for maximum storage.
3. Ice Machine
An ice machine is the best way to serve cold drinks on a large scale. Ice machines make ice throughout the day so your establishment should never have to worry about not having enough.
There are two main types of commercial ice machines: water-cooled and air-cooled. A water-cooled ice machine uses water to keep the machine from overheating. Unfortunately, it also wastes a significant amount of water to accomplish this task.
The air-cooled machines are more popular as they use vents to release the heat and exhaust. This will save you on your water bill. Unfortunately, it also means that the ice machine will be more vulnerable to breaking down if the weather gets too hot.
Slicers are a great way to cut foods like meat and cheese quickly and precisely. When purchasing a slicer, consider how frequently you are likely to use it. If you won’t need it all the time, a manual slicer may be best. It is less expensive and simpler to use.
If you’ll be slicing a lot, an electric slicer is definitely the way to go. These machines slice large volumes of food automatically. It’s also possible to turn off the automatic option on the electric slicer and instead use it manually, so electric is most convenient for any type of food preparation.