Essential Restaurant Equipment: The Ultimate Checklist

Opening and operating a successful restaurant requires having the right restaurant equipment in place. Investing in quality commercial-grade equipment upfront is critical for efficiently running your kitchen and providing top-notch service. This comprehensive guide covers the essential pieces of equipment needed to get your restaurant up and running.

Why Restaurant Equipment Matters

Outfitting your commercial kitchen with the right equipment will:

  • Improve workflow and allow staff to work more efficiently

  • Ensure consistency and quality of dishes

  • Allow you to serve more covers and grow your business

  • Promote proper food safety and sanitation

  • Create an organized, professional environment

  • Potentially reduce costs in the long run over consumer-grade equipment

Purchasing equipment specifically designed for commercial use will pay off in productivity and profits.

Cooking Equipment

Your menu and style of service should dictate the cooking equipment you choose. Key equipment for most restaurant kitchens includes:

Ovens

Several types of ovens have different uses:

  • Convection Ovens: Use fans to circulate hot air evenly and quickly for baking, roasting, and reheating. They are good for high-volume cooking.

  • Combination Ovens Feature both convection and steam cooking for versatility. They allow you to roast, bake, steam, poach, or reheat.

  • Pizza Ovens - Reach extremely high temperatures of 500-800°F. They are designed specifically for cooking pizzas rapidly.

  • Conveyor Ovens—Food moves through the oven on a conveyor belt. They are efficient for cooking large batches of the same item.

Consider your menu, available space, and budget when selecting ovens. Invest in durable, energy-efficient models.

Ranges and Ventilation

  • Choose powerful commercial ranges to accommodate large stockpots and quickly boiling or searing food. Gas ranges allow more control over temperature.

  • A heavy-duty ventilation system over the ranges is crucial for regulating temperature and safely removing grease particles and smoke.

Food Processors

  • Batch bowl food processors efficiently chop, grind, mix, or puree ingredients in batches. They are useful for sauces, dressings, etc.

  • Continuous feed processors continuously slice, shred, or cube large volumes of produce and cheeses.

  • Buffalo choppers are ideal for finely chopping meat.

  • Combination processors perform multiple functions like mixing, chopping, grinding, and slicing.

Mixers

  • Sturdy floor mixers with large bowls handle heavy mixing tasks like dough and batters. Choose galvanized steel bowls.

  • Handheld immersion blenders are portable and good for blending soups and sauces.

  • Countertop mixers are suitable for smaller tasks like whipping cream or mixing salad dressings.

Food Prep and Storage

Slicers

Invest in an electric deli meat slicer for thinly and uniformly slicing roasts, hams, turkey, cheeses, etc. A gravity feed model is easy to use.

Prep Tools

  • Durable food prep tables provide space for chopping, breading, and assembling dishes. Get tables with lower shelves for storage.

  • Color-coded cutting boards prevent cross-contamination. Get boards made of easy-to-sanitize materials like plastic, acrylic, or rubber.

Refrigeration

  • Reach-in refrigerators store ingredients at optimal temps (below 40°F). Organize with shelves and bins.

  • Walk-in refrigerators are large cold rooms suitable for high-volume restaurants.

  • Look for energy-efficient models. Stainless steel interiors resist corrosion.

Storage and Organization

  • Sturdy, NSF-certified wire shelving outfits dry storage areas. Bolted upright units maximize space.

  • Storage racks neatly organize pots, pans, and sheet pans when not in use. Choose corrosion-resistant chrome or aluminum.

  • Proper storage organization prevents wasting ingredients and saves time.

Safety and Sanitation

Running a safe, sanitary commercial kitchen prevents food borne illnesses. Be prepared with:

  • AB-rated fire extinguishers near cooking areas

  • Well-stocked first-aid kits

  • Slip-resistant floor mats in high-spill areas

  • Wet floor signage

  • Cut-resistant gloves and arm guards

  • Chemical spill kits

  • Eye wash station

  • Grease trap for dishwasher wastewater

Serving and Dishware

Dining room service necessitates:

  • Place settings of cutlery, plates, bowls

  • Serving utensils like tongs, spoons, spatulas

  • Sturdy glassware - have wine, beer, and water glasses.

  • Linens like cloth napkins and tablecloths

  • Dinnerware accessories such as ramekins, chargers, and platters

Select commercial-grade dishes and glassware that can withstand high temperatures and frequent washing.

Kitchen Technology

Utilize the latest kitchen tech to improve efficiency:

  • Kitchen display system (KDS) - Digital order screens to track orders from front to back of house. Improves timing and communication between stations.

  • Point of sale (POS) system - Cashier software to input orders, process payments, track inventory, sales, and labor costs. Cloud-based systems allow access from mobile devices.

  • Steam table - Keep prepared food hot until service. Include sneeze guards.

  • Microwave - Quickly reheat food. Look for a high-powered commercial model.

  • Ice maker - Ensure a constant supply of ice for drinks. Units with large storage capacity are ideal.

  • Gas or electric grill - Grills allow quick cooking of meats, vegetables, sandwiches, and more. Choose electricity for indoor use.

Creating Your Restaurant Kitchen

Setting up your commercial restaurant equipment requires careful planning and budgeting. Invest in quality equipment tailored to your menu and workflow needs. Prioritize safety and sanitation from the start. With the right foundation of equipment and organization, your restaurant will run efficiently so you can deliver outstanding food, service, and experiences.

Key Takeaways

  • Invest in commercial-grade, NSF-certified equipment designed for high-volume use.

  • Cookline equipment like ranges, ovens, and ventilation must accommodate busy services.

  • Maximize food prep efficiency with processors, slicers, tables, and storage.

  • Maintain cold temperatures with reach-ins and walk-ins.

  • Promote safety and sanitation with fire suppression, PPE, and floor mats.

  • Utilize POS, KDS, and other technologies to improve operations.

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