Equipment Your New Commercial Kitchen Needs

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5 Pieces of Equipment Your New Commercial Kitchen Needs

February 19, 2021

Setting up a commercial kitchen is a huge undertaking. Keeping track of all aspects of the project can be even more complex. If you find yourself buried in endless checklists, you’re definitely not alone. One of the most important elements to prioritize is choosing the best commercial equipment for your kitchen. The equipment you choose can make a huge difference in how well your kitchen runs, as well as in repair costs down the road.

We’ve created a handy checklist to make sure your commercial kitchen is outfitted with the essential equipment you need to get started. When you’re ready to buy commercial appliances and food service equipment, focusing on these guidelines will help you equip your commercial kitchen with the tools you need to deliver consistent results—from your very first day to years down the road.

1. Coolers

Having the right capacity for storing food safely is the foundation of any commercial kitchen. Inventory is a valuable part of your operations, and protecting that inventory is one of the most important investments you can make. To decide what size and type of cooling units you need, make a list of the product that is most essential for you to keep on hand and then add 20% to that list. Having more space in your refrigeration unit will help keep temperatures consistent and your product well-organized. You can’t add space to a refrigeration unit once you’ve purchased it, but you can always use the extra space you have to expand and store backup inventory during high output times.

2. Freezers

There are major decisions to be made when it comes to selecting one or more freezers. Depending on your commercial kitchen’s layout and output, a combination of units may be the best way to make sure you’re prepared to store all the necessary product in an easily-accessible way. Before purchasing a freezer, take a look at your space requirements and storage needs. Taking into account the size of your commercial kitchen, you may want to combine a walk-in freezer with auxiliary upright or chest freezers. Consider using several smaller dedicated freezers for one or two high-use inventory items. This can simplify your staff’s prep routine and prevent multiple trips to the walk-in, saving your employees time and saving you money on energy costs from frequent freezer visits.

3. Commercial Dishwashers

The workflow in a commercial kitchen is a cyclical process. Pans, prep containers, knives, and tableware all flow in and out of the kitchen at a constant pace. Having commercial dishwashing unit(s) that are the correct size can cut down on the time that supplies are taken out of the rotation. Industrial kitchen equipment is built for speed and efficiency, and it provides quick sterilization to keep your kitchen aligned with local health and safety codes. The right unit will keep up with usage needs and minimize downtime and service expenses.

4. Oven Units, Ranges, and Hoods

When selecting a commercial range, carefully consider if electric or gas will provide the best setup for your team. Choose the right range based on the number of burners that will be in use, the depth and width of the unit, and the highest BTU you’ll need. Once you’ve chosen your ranges, setting up a proper ventilation system is required by law and is essential for your employees’ health and safety. A well-functioning hood will remove grease and particulate matter from the air, as well as provide fire protection for your kitchen. You’ll need a mix of Type I and Type II hoods, depending on the type of commercial equipment you have. Type I hoods will clear smoke and grease from broilers, ovens, ranges, griddles, and fryers. Type II hoods will remove odors and water vapor above dishwashers and steam tables.

5. A Regular Maintenance Schedule

It’s true; this essential component for your commercial kitchen isn’t a piece of equipment. However, when you’ve invested thousands of dollars into the right equipment, you want to prioritize its health and longevity. To prevent your kitchen equipment from becoming an 800-pound paperweight, you need to schedule ongoing equipment maintenance for your units. Addressing maintenance issues early is the key to saving you money in the long run. By developing a relationship with a trusted commercial kitchen repair company, you’ll have an expert to rely on if anything goes wrong.

Need Commercial Equipment Tips?

ATECH began as a small, owner-operated company in 1990. While our company has grown substantially since first opening its doors, our friendly staff is still committed to providing you with the personal service and detailed attention your job deserves.

To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote.

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Spring into Cleanliness: Essential Tips for Restaurant Spring Cleaning

By markl • March 20, 2024

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By markl • January 26, 2024

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