As many entrepreneurs know, quality equipment is just as important as the right motivation to succeed. Catering and hospitality companies must pay special attention to their equipment selection as the health and safety of customers and employees depend on it. They can buy both new and second hand commercial kitchen equipment. The following are the five most important devices needed to build a commercial kitchen.
This is the most basic and essential equipment in any commercial kitchen. Convection ovens and ovens can run on either gas or electricity, with some being dual-fuel. However, it is recommended that commercial kitchens be operated only with gas-fired ovens, as this appliance is used continuously, which can lead to extremely high bills. In addition, electric ovens tend to malfunction more often than gas appliances when they are heavily used.
Burners are often made of cast iron, with some ovens having up to ten burners. Cast iron is chosen because it prevents clogging of the burner and is highly resistant to heavy-duty cleaning chemicals. Cooking utensils are made of stainless steel due to their robustness. Some ovens are also covered with enamel.
These include refrigerators, freezers and walk-in cold rooms. Commercial Freezers should have a temperature between -10 C and -20 C and have an electronically controlled thermostat. Ideally, they are stainless steel with an aluminum interior. Some are epoxy coated to prevent corrosion. Refrigerators are built with the same materials and should be equipped with polyurethane insulation.
Hygiene is a must on these devices, so commercial dishwashers are often made of high-quality stainless steel. In order to avoid bacterial growth, they must have self-draining wash pumps as well as a setting for automatic cleaning cycles. The best commercial dishwashers also have a thermostat function that automatically sets the rinse water to the most suitable temperature.
Tables and sink
Preparation tables must be made of stainless steel to ensure optimum cleanliness and hygiene. Ideally, they should have adjustable feet, so that their height can be adapted to different employees and thus prevents back and neck injuries. The same applies to kitchen sinks.
Ensuring that a commercial kitchen is properly ventilated is mandatory for catering companies. The health and safety regulations impose very stringent air quality measurement systems, which may vary depending on the size of the kitchen, the intensity of use and the type of fuel used. An extractor hood and an extractor hood are therefore essential equipment for any commercial kitchen. These devices ensure that no hazardous pollutants accumulate in the area and gas leaks are easily detected to prevent fires and major damage. There are also legal requirements concerning the minimum and maximum humidity and temperature levels.
Canopy hoods are the appropriate ventilation systems. These must be designed so that easy access to the pipes and filters is possible. The material of choice of many restaurateurs is 304 stainless steel, as it is durable and easy to clean. There are of course many other types of catering equipment for many different purposes, and a little research will help you to find what you need.