How to Choose Restaurant Equipment?

Knowing the type of restaurant you intend to open and the cuisine you will offer will define the type of restaurant equipment that should be purchased. A small cafe or deli may not need as much restaurant equipment as a full-scale restaurant with a lot of volume. There are some basic necessities common to all kitchens.

All commercial kitchens need refrigeration. A small take out type of restaurant may need only a reach in refrigerator, where as a large restaurant with a lot of volume will need reach in different types or refrigeration at different prep stations, such as reach in refrigerators, undercounter refrigerators, salad prep refrigerators, and a walk in refrigerator for storage.

Most commercial kitchens will require a range. Ranges come in 24, 36, 48, 60 or 72 inch lengths. A 24 inch range supports (4) burners and a small 20 inch oven, a 36 inch range supports (6) burners and a full size standard oven, a 48 inch range supports (8) burners and one standard oven with a storage area or two small 20 inch ovens, a 60" range supports (1) burners and (2) full size standard ovens. In many cases, the cook tops are offered in configurations to meet your needs. For example, some ranges support griddle tops to replace pairs of burners, or griddle/broiler combinations.

Fryers are also common to most commercial kitchens and support chicken, french fries, tempura and many other deep fried foods. Low BTU or low powered fryers support light cooking, and high BTU or high powered fryers are recommended for large volume or heavy food types, and can be ordered singly or in the case of large restaurants, in batteries of three or more. Fryer manufacturers also offer portable or built in filters to filter your cooking oil.

Ovens are found in most restaurant kitchens but vary widely. Double stacked convection ovens are very common, as are special bakery depth convection ovens, whereas specialty restaurants such as pizza parlors may need special wood burning ovens, while fast-food restaurants may only need microwave ovens. The new micro-convection ovens have become very popular in high volume fast food turnover.

Food processors and commercial mixers are also commonly found in most restaurant kitchens. Biscuits, yeast rolls and other pastry items required the use of mixers. Remember that household mixers are likely not NSF rated and cannot stand up to the volume of mixing that a restaurant will require.
Beverage machines are also important pieces of restaurant equipment. Both hot and cold beverages have to be accounted for and there are machines for them both.

Cold beverage equipments, such as soda fountains are often supplied by vendors who sell the products. They can also be purchased and then filled by vendors. These are often self-service type set-ups; however in upscale restaurants they are not self-serve. Hot beverage stations usually consist of commercial coffee makers and possibly espresso/cappuccino machines.

Sinks are found in all restaurant kitchens. Most common is the three compartment sink, and a hand sink and a mop sink. Check with your local health department to confirm the number and types of sinks and drainboards required for your establishment.