Learn The Facts Of Commercial Kitchen And The Unique Industrial Equipment It Has

By Author: simon wu
Total Articles: 5
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Every commercial kitchen is unique; they all have different needs and limitations. A one size fits all theory hardly works in the foodservice business.

To run a commercial cooking unit successfully, you need to design the kitchen according to the unique requirements, which will invariably cover factors like the space, the volume of customers to be served, the menu, the style of the restaurant – dine-in or take away and many more. However, one common point for every large-scale foodservice unit is they all need to be equipped with top-quality commercial kitchen equipment to run efficiently, and this is one of the most important facts for any commercial cooking unit.

All it takes to stop the seamless processes going on at the back of the house of a restaurant is a sudden malfunctioning of essential equipment. So, every such foodservice unit needs equipage that is efficient, heavy-duty and requires minimum maintenance. Some of the unique industrial equipage in a commercial kitchen include,

Gas appliances
Unless it is a very compact unit, gas appliances are a must. Electrical appliances are quickly ...
... gaining popularity, but still, there’s a long way to cover to match the power and efficiency of the gas appliances which is essential for preparing food in high volume. In most of the bigger restaurants, multiple gas equipment like the range, griddle, grills, fryers all are present to prepare different items.

Smaller kitchens often use one or more of these gas appliances depending on the specific item they serve. One of the most important features of industrial gas appliances is flame failure. It is a feature that ensures in case the flame goes out, it will be automatically reignited, or the gas supply will be automatically turned off. It is an essential safety feature, and every gas equipment used in a business setup should come with this feature.

In gas appliances, there are two variations. One can choose between natural gas and liquid propane fuel type depending on their unique requirements. There is also tabletop as well as standalone versions of most of the gas equipage and businesses can pick as per their needs.

Refrigerators and freezers
Refrigeration solutions make an indispensable companion for foodservice businesses. Starting from storing the raw produce at the right temperature to keeping the prepared item fresh for longer, refrigerators and freezers have multiple usages in a restaurant.

The primary difference between refrigerators and freezers is that, refrigerators normally maintain a working temperature in the range -2 to +10 degree Celsius depending on the particular use of the specific model. On the other hand, the freezers work in the sub-zero temperature range and often maintain a temperature in the -22 to -17 degree Celsius.

Every refrigerator or freezer for foodservice establishments should come with branded compressor and parts to ensure dependability. A good quality refrigeration solution can give long service for minimal maintenance.

Refrigeration solutions for the hospitality industry are available in different styles and forms. Starting with the storage-centric solid door fridges, to the glass door display units, pizza prep tables, sandwich tables, underbench freezers, walk-in freezers, the list goes on. Whatever is your refrigeration needs, there’s always a perfect solution for it.

Exhaust hood canopy
Exhaust systems are a must in every cooking unit operating commercially, irrespective of its size or menu. The exhaust system specifications are often regulated by the authority and need to be followed by businesses to minimize any risk of safety or fire hazards.

The exhaust systems are available in ducted and ductless varieties. While the ducted models are designed to serve the places preparing oily and greasy foods, the non-ducted models are suited for bakeries and other establishments where grease-free vapour, smoke and heat are produced during food preparation.

Workbenches, storage racks and sinks
When you think of commercial cooking, these are not certainly the equipment that comes first in mind, but these are not anyway less essential to run a kitchen smoothly. Every cooking unit needs workbenches of different styles and sizes depending on the size. The storage racks help to keep the space organized, which is essential.

The sink, on the other hand, is the place where you wash your raw produce and also clean the used utensils and no restaurant can operate without them. For workbenches, storage racks and sinks, 304 stainless steel is one of the most popular materials in the industry because this alloy is highly resilient, resistant to corrosion and is easy to clean and maintain.

To know more about the unique equipment of a commercial kitchen, contact your commercial kitchen equipment supplier.