In this blog post, we will be discussing kitchen equipment for restaurants. The kitchen in a restaurant is the most important part of the establishment. It can be used to cook food, serve it to customers and store ingredients and supplies.
There are many pieces of kitchen equipment that are necessary for a restaurant such as sinks, ovens, refrigerators and dishwashers among others. These pieces of kitchen equipment all have different uses when it comes to preparing food or storing items in a commercial kitchen setting. In this blog post, you will learn about these various pieces of kitchen equipment and what they do in order to best assist your business!
Kitchen Sink and its Uses
A kitchen sink is one of the most common pieces of equipment in a commercial food service establishment. A standard size for a restaurant-sized dishwasher is 30″x18″. Kitchen sinks are used to store dishes and other items that need washing, clean cooking utensils and tools before they go into the dishwasher, and clean the inside of a dishwasher.
The sink is also typically used for cleaning vegetables and food that needs to be prepared in order to cook it later on or store it for longer periods of time. A kitchen sink can also be used at other times when you have extra space such as when carrying out dishes from your restaurant’s dining room.
Refrigeration and Storage Equipment
Refrigeration and storage equipment provides a way of storing ingredients and products for longer periods of time. The fridge is a good place to store pre-cut vegetables, fruits and other ready-to-eat items that can be used in the kitchen during service times or at any other given time.
Smallwares are the tools that you use in the kitchen during service times. These items may include knives, pans and other cooking utensils that need to be stored for future use or when you’re not using them in your commercial kitchen setting.
A dishwasher is a large-capacity machine designed for cleaning dishes in bulk without much effort from an operator. Dishwashers work by spraying pressurized water on dishes that are inside of a dish machine. The hot water and detergent is then scraped off the plates, while drains in the bottom collect this sudsy liquid for disposal.
There’s also a special chemical solution (called “rinse agent”) that automatically goes into your rinse cycle to get rid of remaining food particles and detergent. The dishwasher has a door that opens automatically when your cycle is complete so you can retrieve all of the clean dishes from the machine!
You might not be aware of the many pieces of equipment needed for a restaurant. Our experts have listed out some basics, but there are more than just these items that may be necessary depending on your style and menu.
You need to consider other products if you run an upscale establishment or serve beverages with meals- take into account things like fine china wares in addition to tablecloths and napkins at this point. Consider adding catering equipment, if you’re accepting catering. If your dining area is indoors it’s best to also invest in appropriate lighting fixtures which will make both customers feel comfortable while eating their food (if they’re sitting near a window) or provide enough light so diners can read menus without straining.