Commercial-grade kitchens are licensed food service providers, hence they are committed to providing top quality meals and drinks prepared in the highest hygienic conditions. Commercial kitchens are privately owned, so you are in control over the equipment, kitchen supplies and storage. It is essential to invest in the right kitchen equipment to ensure the best service.
Choose your Commercial Kitchen Wares with Care
The size of the appliances and equipment depend on the size of your service facility. Is it a small family-run cafe or a large restaurant? Does the dining establishment have a spacious kitchen with enough storage or do you have limited kitchen space to hold large appliances? Bakeries need different supplies than others. For a kitchen to run successfully, the tools must aid quick preparation and safe storage. List down all your needs first. There are primarily four categories of commercial kitchen equipment to consider:
- Heating, cooling and storage appliances: Commercial ovens, walk-in refrigerators (to freeze or chill large quantities of food) deep fryers, charbroilers and grills, griddles, microwaves, warming and cooling equipment, commercial steamers, waffle making machines, commercial ovens, steam cabinets and food warmers to name a few.
- Cooking appliances: Cookware of various sizes, pots, pans, storage containers.
- Knives and cutlery: Plates, glasses, bowls, serving bowls of various shapes and sizes, cutting boards, colanders.
- Miscellaneous tools: Food blenders, choppers, juicers, mixers, dicers, slicers, vegetable processors, meat grinders, microwaves, hot food tables, dough rollers, bread slicers, drink dispensers, ice cream machines, salad bars and other specialized commercial equipment.
Choose commercial kitchen equipment that are energy efficient. Electric appliances, especially large ones, can consume a lot of energy, adding to your bills. Choose energy-efficient appliances and cleaning products to make the process faster in many ways, eco-friendly, healthy and hygienic. A good microwave, for instance, makes warming food quicker than heating over a stove.
Observe Food Safety Regulations
At all costs, commercial dining establishments need to make sure that the kitchens and food preparation meets food safety regulations. To make sure it is uniformly heated, or properly cooked or frozen to keep off bacteria, all equipment needs to be of the highest quality. You also need larger, high-powered dishwashers to wash dishes effectively.
Handle Heavy Usage and High Volume
Only high-quality equipment designed for commercial use can handle heavy-duty usage and large quantities of food on a daily basis. It may be tempting to invest less on non-branded, domestic, smaller or cheaper appliances, but do remember that they may not be designed for long-term, heavy-duty use. Low power electric appliances, blenders with low-quality blades or cheaper refrigeration units with insufficient storage will add to your costs in the long run, not reduce them. They will also slow you down. A food processor with dull blades will take longer to blend or mince the ingredients and the results will not be as smooth either.
Branded Commercial Equipment with Warranty
Non-commercial appliances are not designed to handle high volume of food. Manufacturers of cheaper, non-branded equipment may not offer long-term warranties or honour them. You will also end up paying more for repair or replacement costs. Invest in well-known commercial kitchen brands only.
Commercial Kitchen Equipment, Winnipeg
At Central Restaurant Equipment, we supply commercial cooking equipment and supplies from industry-leading manufacturers. Call our expert team of commercial food service product consultants for special orders or suggestions for your restaurant.