Food Service Equipment: Essential for every Commercial Kitchen

No commercial kitchen can function properly without the right food service equipment. From refrigerators and steamers to blenders and mixers - having the correct equipment streamlines processes and ensures consistency and quality in food preparation and service. In this article, we will explore some of the most essential types of equipment used in commercial kitchens and why they are critical investments for any foodservice business.

Refrigeration Equipment
A commercial kitchen's refrigeration needs will vary based on the type of cuisine and volume of products handled. However, having adequate refrigeration is non-negotiable for food safety compliance. Some key refrigeration equipment includes:

- Reach-in refrigerators: These undercounter style units with glass doors are perfect for storing ingredients, garnishes and prepared items that need refrigeration throughout service hours. Commercial grade equipment ensures consistent temperatures and durability.

- Walk-in refrigerators and freezers: Larger operations require professionally installed cold rooms for bulk storage of meats, dairy, seafood and other perishables. Precise temperature controls and alarm systems maintain food quality and safety.

- Prep refrigerators: Sized for work tables, these compact units keep prepped ingredients within easy reach while preventing cross-contamination.

- Blast chillers and blast freezers: These speed up the process of rapidly cooling or freezing hot foods in sanitary, temperature controlled environments. This both safeguards foods from pathogens and increases production efficiency.

Cooking Equipment
The backbone of any commercial Food Service Equipment includes an array of equipment to efficiently and effectively perform a range of cooking techniques at scale. Some cooking equipment essentials are:

- Stovetop ranges: Gas or electric powered units with anywhere from 2 to 12 burners provide flexible cooking surfaces for sautéing, griddling, and more.

- Convection ovens: Circulating hot air ensures even, precise baking and roasting without turning or rotating foods. Programmable controls aid consistency.

- Steamers: Whether compartment or conveyor models, steamers produce moist, nutritious meals while keeping kitchens clean and green.

- Fryers: For establishments with deep fried menu items, ventless or vented fryers meet high volume demands while filtering out odors and smoke.

- Broilers and charbroilers: For restaurants centered around grilling meats and vegetables, broilers provide intense direct heat cooking.

- Combi ovens: These "ovens with brains" streamline production via combination steaming and baking functions controlled by built-in computers.

Prep Equipment
No matter the cuisine, commercial prepping demands power and speed. Key prep equipment includes:

- Mixers: Planetary mixers cream butter and sugar, knead bread and pizza doughs, and more with powerful yet controllable settings.

- Slicers: From meat slicers that safely slice deli meats paper thin to mandolines that finely julienne veggies - these tools are sharpened workhorses.

- Cutting boards: Invest in multiple standardized cutting boards sized for work areas, in sanitary materials like plastic or wood.

- Refrigerated worktables: When space is limited, self-contained prep tables with cooling compartments prevent cross-contamination.

- Food processors: Dice, slice, shred and puree ingredients lightning fast with commercial grade processors' sharp blades and feeding tubes.

- Blender: From smooth soups to frappes, high-powered blenders are a fountain of mixed drink and culinary creations.

Dishwashing Systems
No matter the dish load volume, a commercial dish machine streamlines wash and rinse cycles with precisely metered chemicals and high-temperature final rinses, saving labor costs in the long run. Options include undercounter, door-type, flight-type and conveyor models. Additionally:

- Three compartment sinks facilitate large-item and pan soaking and washing by hand when needed.

- Drain racks provide space to air dry racks of plates, cups and utensils between loads.