Commercial Kitchen Equipment- an important chapter of your success story
As you take the final
walk into your new dream restaurant, the glossy tiles and crisp themed walls
give you wings to achieve your ambitions as a successful restauranteur. The
moment you step into the kitchen of the restaurant, your eyes run over the
counters and white serene floorings make you fall in love with the place.
Now when you start realizing
empty spaces are saying something to you, the question pops-up- What kind of
commercial kitchen equipment would be best suited in this kitchen? And above
this, a daunting task to narrow down the possible necessary appliances according
to space and utility.
Professional appliances allow
you to store, refrigerate, freeze, and cook food that you require to serve
daily. They are nowadays run on power but some are still run by gas.
Allow me to walk you down
to a hassle-free journey on what type of heavy-duty machine, correct capacity
according to productivity, and changing or upgrading the current equipage. This
guide will prepare you with a clear picture in mind of what exactly you should
place in your new commercial kitchen.
Ok. First, let’s begin with the basics…
Before
you take the plunge into what needs to be purchased and what needs to be put
later, it is vital to understand the basic need of your food work area. This
can be easily categorized into the following:
Ø Equipment or appliances
that are movable and can easily be carried around the kitchen.
Ø Larger equipage that can’t
be moved, so they need to be fixed to a bench or stand.
Ø Utensils required for
cooking in the kitchen.
Ø Kitchen hand tools that
are needed while you cook.
Ø Mechanical appliances
usually not electricity-driven but help in doing repetitive tasks.
Ø Types of equipment that
are driven by power and are usually placed stationary and close to power plugs.
Second, turn to necessities…
Necessary
equipage is vital for your commercial kitchen as you can’t exist without it.
Let’s take a look:
Ø Easy and convenient
cooking range (with or without oven) with burners- 4, 6, and 12 burners in a
cooking range helps you facilitate multiple cooling stations while you can
prepare food easily in rush hours. The operation is very easy with turning off
and on knobs and it is pretty safe to reach your utensil.
Ø Oven (with gas burners)
that facilitates multiple cooking during rush hours- they can not only cook but
keep the food warm while you prepare other dishes to serve.
Ø Refrigerators types of
equipment- any kitchen be it a hospital one or a restaurant or a café or a food
truck business, none can operate without refrigerator.
Ø Storage types of equipment-
are successful when you need to store and cool prep food, meat, dairy products,
and such types of food.
Ø Freezers- are super
important when you need to store food items like meat, cheese, ice and ice
makers, frozen food, etc.
Ø Deep Fryers - a
multipurpose appliance that works very efficiently if you are dealing with
fried foodstuff like french fries, cutlets, burgers, fish fries, etc.
Ø Display refrigerator (in
case you own a bakery)- works perfectly if you wish to display your bakery arts
that lure your customer to purchase. This type of equipment cools and displays
bakery items and other food items like sandwiches, pastries, muffins, and
scones. It even lets you maintain the hygiene of the food.
Ø Mixers, grinders, blender,
slicers- Planetary mixers are your best buddies when it comes to the commercial
kitchen. It does all pre-prep jobs like slicing, cutting while it does mixing
and blending jobs for cakes and sauces too.
Third, you
will know how and why is it important for a food business…
Commercial kitchen equipment suppliers hold inventory
of high quality and handle customers professionally. Just imagine you have the
perfect recipes and fresh ingredients. But you don’t have the right kitchen appliance
of professional-grade, you will not be able to run your food trading place
without the help of basic as well as necessary commercial grade equipment.
When a restaurant receives bulk orders, without such
types of appliances, you can not run your restaurant. With proper time management
and excellent quality kitchen equipment, you can prepare your food quickly and
increase the efficiency of your work area while you fetch praises coming from
the tables of your guests. There will be a lesser wait time for the guests
which in turn would increase your sales.
Ok. A short
key list for better understanding:
i.
A one-time investment- It is primary that your
kitchen needs to be well equipped with commercial-grade appliances. Even one missing
machine could disrupt the entire food prep process. If you use well and
maintain better, these types of equipment will accompany you for years. Most of
them come with warranty periods. Make sure you keep them with you.
ii.
Cut-down in labor cost- Until recently, all jobs
like slicing, chopping, peeling, cutting were performed by the chefs. Bakers
use to invest so much time in mixing jobs for bakery related recipes. Preparing
food was a hard and time-taking task. But not anymore. The electric kitchen
equipment has made things easy as they do so many jobs, thus reducing the labor
cost.
iii.
Good output- While the machines do
their jobs so easily, it saves hell lot of time for the chefs. Thus making them
more productive.
iv.
No wastage- Most of the commercial
kitchen types of equipment come with several measurement arrangments. This
helps to reduce errors that a professional chef can also commit. Mixing or
blending or chopping with the correct amount or measurement helps to reduce
wastage.
Fourth,
where can I go to check and seek guidance for equipment? Or should I just pick
it up from a commercial kitchen equipment sale?
This can become a huge dilemma if you don’t know where
to start and freeze your choice. Well, don’t worry. Just read on:
1. Keep quality above everything else- Without a doubt, your
kitchen should have good quality equipment. It is a one-time investment so make
sure you don’t compromise with this vital factor.
2. Quick delivery- Make sure the vendor understands your deadline and
delivers on time. The wait time can cost you a lot of there is a delay in
delivery.
3. Transparent deal- Pick a vendor that gives you a clear image of the
deal and advice you are seeking. Hidden patches can spoil the deal sometimes
and the time-delayed is even worse.
Now a short
and quick summary of the above:
Pointers not miss while you are on the verge of buying commercial kitchen equipment:
a. The theme of your restaurant- You need to understand your
requirements center around what you will serve. If you are ready with the menu,
it will be easy to narrow down a list of types of equipment. For eg- a Spanish restaurant
does not require a cake display fridge.
b. Pocket-friendly- Make mandatory choices, without which
you can’t operate. For eg, a fine dining restaurant needs all major equipage
while a bakery does not require grills and fryers.
c. Convenient operations- Make sure you learn how to operate
the appliance. Don’t opt for complex operations.
d. Don’t over-purchase- If you end up buying everything, you
will crowd your work area. There will be no extremely vital movement space. Be
sure of the measurements while buying commercial equipment.
e. Maintain and sustain- You will need to maintain the
equipment while using it. Cleanliness and hygiene are important. So clean your
appliance on a regular basis. And when not in use, switch off.
f.
Equipment that works for
long-
Stainless steel products proves to be long-lasting. Choose appliances that are
rust-free and good conductors of heat. Equipment that does not consume much
electricity should be your priority. Energy conservation is prime.
g. Test before delivery- Make sure your equipment is in
working condition. If not you can get it rectified on time.
Not
using modern equipment makes you inefficient and incompetent in the food
business. Whether you run a café, a hospital kitchen, or own a supermart, you
need to think and process that the right kind of professional appliance will
add not only to your sales but will make you way more efficient in the work
process.
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