Before purchasing expensive restaurant equipment, you need to work out exactly what equipment you will need. This will depend upon the style of restaurant, the size of the space you have in your kitchen, but all the kitchen equipment should be of a high enough standard to run a quality restaurant. Make a list of all of the kitchen equipment you will need to run your restaurant.
Categorize your list according to the specialties of most suppliers (e.g., cleaning equipment, cooking accessories, restaurant furniture). Be as specific as possible with the items on your list, and include all quantities.
Purchasing equipment for the kitchen requires high upfront costs, but you probably won’t need every piece of equipment listed in the catalogue. Sit down with your Head Chef and Kitchen Manager before you buy in order to use your money most effectively. Choose quality, long-lasting equipment that won’t fail when your business is getting off the ground.
Ovens and Ranges: there a variety of oven and range designs, with models available to fit any style and space needs for the kitchen. A quality kitchen will have both standard and convection ovens, with combination ovens, which combine elements of the two, are a good compromise if space is an issue. Space for a griddle, char broiler and burners also need to be thought about, but will depend on the overall theme of the restaurant. A steam table for holding hot foods is also a necessity.
Pots and Pans: quality cookware sized for restaurant volume is a must. The sauté and sauce pans, which come in different sizes, will be the workhorses of your kitchen, purchasing quality items at the outset will save money long-term. Other essential items are different capacities of stockpots, hotel pans, baking sheets and loaf pans. Other equipment can include braziers, pasta cookers, steamers, cast-iron cookware and woks.
The Prep Area: to save time and many, a good prep table, shelving and adequate equipment for preparing food are necessary. You will need to plan for industrial mixers, blenders, food processors, a microwave oven and a commercial meat slicer, all large items which are also needed.
Utensils and Small Wares: other items that you will need for your restaurant equipment include bowls for mixing, cutlery, a food scale, spatulas, whisks, long-handled spoons, juicers, zesters, graters and peelers. Larger prep equipment that you need are bus tubs, cutting boards, salad spinners, commercial can openers and food storage containers.
Cold Storage: Like ovens and stovetops, your refrigeration and freezer capacity may be dictated by the projected volume of meals served in your restaurant and the space available. Many commercial restaurants use walk-in refrigerator units, and some can even house walk-in freezers. However, good quality stand-alone units are available and can be used safely and efficiently.
You must also plan for the ergonomics of the kitchen.
With all the kitchen equipment and the staff that are in the kitchen area, you must spend time working out where to place the equipment. Good placement will cut down on the possibilities of staff having accidents, save money by increasing productivity and help with food hygiene.
You must also allow for space to work in, there must be as much space as possible for the staff to function properly. When considering space, you must also consider access for the installation of the equipment you purchase.
When ordering the kitchen equipment, make sure that any of the items purchased will fit through a standard size door. Often large items of equipment have been designed to break down and to be reassembled on the other side of the door.
