Kitchen equipment plays a very critical role in maintaining the efficiency of a working kitchen in a restaurant. Not only does it help in the effective functioning of the staff, but also in prepping good meals in a short time. Essentials like commercial kitchen taps, exhaust, and storage equipment are crucial for the kitchen functioning, without the likes of which the quality and the productivity of the staff deteriorates.
Even with Australia’s changing kitchen workspaces and the need to keep up with the demands and trends of new appetizers and dishes, the basic requirements for every commercial kitchen remain, more or less, the same. Before jumping into the specifics, take a look at some of the things to consider first:
1. The Quality of The Equipment: The best thing a kitchen owner can always do is to assure the quality of the equipment they buy. They can do this either in person or with the help of a technical expert to prevent the buildup of any unnecessary maintenance costs in the future.
2. Budget: The equipment price and the total cost of installation must be factored in before procurement. Make sure the upkeep covers the working cost as it would be difficult to maintain the kitchen if the restaurant runs at a loss. For those who are pressed for budget, look for leasing and rental options.
3. Facilitates Seamless Kitchen Work: The equipment bought for the kitchen must be user-friendly and able to accommodate the working environment without too much obstruction to the workflow. Take into consideration the available space and plan out the measurements before purchasing. The equipment should never cause any discomfort to the cooks and staff.
Above all, make sure that the equipment aids with cleaning and keeping bacteria at bay and promotes safe kitchen standards in the restaurant.
Commercial Kitchen Equipment Checklist:
1. For Cooking Purposes:
a. Ovens: A device capable of handling multiple uses, ovens are a must-have for any kitchen.
b. Microwaves: For defrosting, reheating, and preheating purposes.
c. Toasters: For preparing the breakfast specials.
d. Grills and Griddles: For those recipes that need a little smoking or grilling.
e. Fryers: For the french fries, crispy chicken, and other fast-food favorites.
f. Broilers: These are useful for small restaurants that are not interested in buying a grill.
g. Rangers: Another combination unit that is commonly used in many Australian restaurants.
2. The Water Supply: A clean and continuous supply of water is required both for cooking as well as cleaning:
Dishwashers: To enable easy and thorough cleaning of dishes, plates, and saucers. Other types of washers include those that clean large utensils like pots, and for washing cups or glass, try opting for glass washers.
Sinks: Kitchen sinks installed either on bench tops or as a separate unit with user-specific commercial kitchen taps will make cleaning and washing easy.
3. Storage And Refrigeration: Refrigerators and freezers are a must, and try to get them first as soon as possible. Having a set of ice machines will also come on handy for the days when customers want some relief from the scorching heat. As for storage, consider installing cupboards, shelves, racks, and containers for various uses.
4. Food Preparation: Buy a set of food processors, blenders, grinders, mixers, and tables with cutting boards and separators for the chefs to work without much hindrance.
5. Keeping The Kitchen Clean: Cleanliness is something that every kitchen should aspire to achieve.
a. Sanitization: Having a set of sinks for this purpose, plus a foot-controlled faucet, will benefit.
b. Cleaning: Rags, clothes, and tissues followed by trash cans and separate bins for each type of waste should be maintained. Don’t forget the mops, sponges, scrubs, buckets, dustpans and vacuum cleaners.