Even with the most exceptional team in the world, a professional kitchen simply couldn’t function without the right equipment. From larger appliances like ovens and stovetops to smaller items including knives and chopping boards, being properly equipped is instrumental.
Together, all of these elements contribute not only to smooth, safe operations in the kitchen but to increasing a restaurant’s chances of earning an excellent food hygiene rating from the Food Standards Agency. Read on to discover our checklist of the most crucial components in any commercial kitchen environment.
An industrial oven is the first necessity for any commercial catering environment. Choosing the right one heavily depends on the type of restaurant and specific cuisines prepared, but above all, size, quality, and type matter most.
You’ll also need to factor in adequate ventilation when choosing an oven. Ventilation systems maintain and improve the airflow and temperature of the kitchen, ensuring a comfortable, safe working environment for staff.
Kitchen staff simply don’t have time to stop and wash utensils at peak times, so it’s always necessary to have surplus cooking equipment. From pots and pans to spoons, chef’s knives, whisks, spatulas and baking trays, every piece counts.
Infrared thermometers are an incredibly versatile tool in any kitchen. As well as providing an accurate reading for the surface temperature of cooked foods, it’s also possible to record internal food temperatures. As part of your food safety and hygiene responsibilities, it’s essential to ensure that foods are thoroughly cooked to kill any bacteria and reduce the risk of food poisoning.
Appliances including food processors, blenders, and mixers, and automatic or manual slicers are imperative to certain dishes. Along with a sterile surface to minimise the chances of cross-contamination, it’s important to keep worktop equipment clean and well-maintained. Different types of food processors to choose from include:
Batch bowl processors
Continuous feed food processor
It’s impossible to operate any commercial catering facility without adequate refrigeration facilities. In addition to keeping food fresh and tasting delicious, fridges help you to comply with regulations by storing raw produce at optimum temperatures to restrict bacterial growth.
When choosing a fridge, you’ll need to consider the size and capacity of your restaurant. It’s also useful to consider the type of condenser you’ll need, an essential feature to regulate internal temperature.
You’ll need a minimum number of sinks to meet hygiene regulations, and it’s also important to provide your kitchen and serving staff with separate areas for dishwashing and handwashing. It’s worth researching the different types of sinks available to see which would be the best fit in your premises.
With the right equipment and assiduous planning, you can choose the best equipment to make your new commercial kitchen an impressive, functional space.