What You Need for a Commercial Kitchen: Essential Equipment and Supplies

This article provides a comprehensive guide on what you need for a commercial kitchen. Whether you're starting a new restaurant or upgrading your existing kitchen, having the right equipment is crucial for success. From mixers to spice grinders, this article covers everything you need to know to get your commercial kitchen up and running.

Designing a commercial kitchen can be a daunting task, but with the right information, it can be a breeze. This article offers insights into commercial kitchen design, including common configuration styles, equipment, layout, and implementation. By following these tips, you can achieve the perfect commercial kitchen design that meets all your needs and requirements.

Designing Your Commercial Kitchen

Designing a commercial kitchen is a complex process that requires careful planning and consideration. A well-designed kitchen can increase efficiency, productivity, and profitability. In this section, we will discuss some important factors to consider when designing your commercial kitchen.

Space Planning

Space planning is a crucial aspect of designing a commercial kitchen. The kitchen should be designed to maximize efficiency and workflow. The layout should be designed to minimize the distance between various workstations, such as the cooking range, oven, grill, and prep tables.

When planning the kitchen layout, it is important to consider the size and shape of the space, as well as the number of employees who will be working in the kitchen. The kitchen should be designed to allow for easy movement and workflow, with clearly defined workstations and paths of travel.

Equipment Selection

Choosing the right equipment is another important aspect of designing a commercial kitchen. The equipment should be selected based on the menu, the volume of food production, and the available space. Some essential equipment for a commercial kitchen includes:

• Cooking equipment such as a range, oven, grill, toaster, and microwave
• Refrigeration equipment such as a freezer and refrigerator
• Storage equipment such as shelving and prep tables
• Utensils and smallwares such as knives, spoons, and spatulas
• Ice machine for drinks
• Ventilation system to ensure proper air flow
• Steam tables for keeping food warm
• Floor mats for safety and comfort
• Doors for easy access and workflow
• Assembly line for efficient food production

When selecting equipment, it is important to consider the quality, durability, and energy efficiency of the equipment. The equipment should also be easy to clean and maintain.

In conclusion, designing a commercial kitchen requires careful consideration of space planning and equipment selection. By taking the time to plan and design a well-organized and efficient kitchen, you can increase productivity and profitability.

Storage and Organization

Efficient storage and organization are essential for a commercial kitchen to function smoothly. Proper storage ensures that ingredients are fresh, equipment is clean, and the kitchen is safe and hygienic for food preparation. Here are some tips on how to organize your commercial kitchen's storage space.

Food Storage

Food storage is a crucial aspect of commercial kitchens. It is essential to store food items in a way that keeps them fresh and prevents cross-contamination. To achieve this, it is necessary to have a dedicated storage area for different food items, such as meat, vegetables, and dry goods. Here are some tips for food storage:

• Store raw meat and seafood separately from other food items to prevent cross-contamination.
• Use food storage containers to keep food fresh and prevent spills.
• Label food items with the date of purchase to ensure that they are used before their expiration date.
• Keep food storage areas clean and organized to prevent pests and bacteria from growing.

Storage Equipment

Storage equipment is an essential component of commercial kitchens. It includes refrigeration units, freezers, and dry storage areas. Here are some of the most common storage equipment found in commercial kitchens:

• Refrigeration units: These are used to keep food items at a safe temperature and prevent spoilage. They come in various sizes and styles, such as reach-in, walk-in, and under-counter refrigerators.
• Freezers: These are used to store frozen food items and prevent them from thawing. They come in various sizes and styles, such as reach-in, walk-in, and chest freezers.
• Dunnage racks: These are used to store heavy items, such as sacks of flour or rice, off the floor to prevent them from getting wet or damaged.
• Drying racks: These are used to dry dishes, utensils, and other kitchen equipment after washing.

Shelving and Racks

Shelving and racks are essential for maximizing storage space in commercial kitchens. They come in various sizes and styles and can be used to store everything from food items to equipment. Here are some tips for using shelving and racks:

• Use wire shelving to allow for air circulation and prevent the buildup of moisture.
• Use wall-mounted shelves to save floor space.
• Use dunnage racks to store heavy items off the floor.
• Use drying racks to dry dishes, utensils, and other kitchen equipment after washing.

In summary, proper storage and organization are essential for a commercial kitchen to function smoothly. By following these tips, you can ensure that your kitchen is safe, hygienic, and efficient.

Safety and Compliance

Ensuring safety and compliance in a commercial kitchen is crucial to prevent accidents and maintain a healthy environment for both employees and customers. This section will cover the regulations and codes that commercial kitchens must follow, as well as the importance of sanitation and cleaning.

Regulations and Codes

The Occupational Safety and Health Administration (OSHA) and the Food and Drug Administration (FDA) are two federal agencies that regulate commercial kitchens. OSHA sets regulations for workplace safety, while the FDA sets standards for food safety.

In addition to federal regulations, local health codes must also be followed. These codes vary by location, but they typically cover areas such as ventilation, lighting, plumbing, and equipment.

It's important for kitchen managers to stay up-to-date on regulations and codes to avoid fines or legal issues. They should also ensure that employees are trained on safety procedures and are aware of the potential hazards in the kitchen.

Sanitation and Cleaning

Maintaining a clean and sanitary kitchen is essential for preventing foodborne illnesses and maintaining a positive reputation. Kitchen managers should develop a cleaning schedule that includes daily, weekly, and monthly tasks.

Cleaning supplies such as degreasers, sanitizers, and detergents should be used according to the manufacturer's instructions. Deep fryers, refrigeration units, sinks, and other equipment should be regularly cleaned and sanitized.

Janitorial equipment, such as mops and brooms, should be stored separately from food preparation areas to avoid cross-contamination. Tape can be used to mark off areas for cleaning and to indicate potential hazards.

Finally, stainless steel is a popular material for commercial kitchens because it is durable, easy to clean, and resistant to bacteria. Kitchen managers should consider investing in stainless steel equipment and surfaces to maintain a clean and sanitary environment.

In conclusion, safety and compliance are essential for any commercial kitchen. By following regulations and codes and maintaining a clean and sanitary environment, kitchen managers can ensure the health and safety of their employees and customers.

Menu and Service

Menu Planning

When it comes to menu planning for a commercial kitchen, it's important to consider the target customers. A restaurant's menu should be tailored to the preferences of its customers to ensure that they keep coming back. Chefs should also consider the availability of ingredients and sourcing them from reputable suppliers.

Another important factor to consider is the kitchen staff's skill level. The menu should be designed in a way that allows the kitchen staff to execute the dishes efficiently and consistently.

Service and Flow

The flow of service in a commercial kitchen is crucial to its success. The kitchen should be designed in a way that promotes efficiency and minimizes the risk of accidents. The flow of service should also be designed to ensure that the food is served hot and fresh to the customers.

Self-serve options can be a great way to improve the flow of service in a commercial kitchen. Self-serve stations can help reduce wait times and allow customers to customize their meals to their liking.

Kitchen Staff

The kitchen staff is the backbone of any commercial kitchen. It's important to hire experienced chefs and kitchen staff who are passionate about food and committed to delivering high-quality dishes. The kitchen staff should also be trained in food safety and handling to ensure that the food is prepared and served safely.

Effective communication is essential in a commercial kitchen. Chefs should ensure that the kitchen staff is aware of the menu items and any special requests from customers. This will help ensure that the food is prepared correctly and served hot and fresh to the customers.

In summary, menu planning, service and flow, and kitchen staff are all crucial factors to consider when setting up a commercial kitchen. By carefully planning the menu, designing the kitchen for efficiency, and hiring experienced staff, restaurant owners can set themselves up for success.

Efficiency and Cost-Effectiveness

When designing a commercial kitchen, efficiency and cost-effectiveness are two crucial factors to consider. These factors not only help in saving money but also ensure the smooth running of the kitchen.

Appliances and Equipment

One of the most important aspects of a commercial kitchen is the quality of restaurant kitchen equipment. Investing in high-quality equipment is essential for efficiency and cost-effectiveness. Some essential restaurant equipment includes:

• Frying station
• Holding equipment
• Salamander
• Broiler
• Sheet pan racks

When selecting equipment, it's important to consider factors such as pricing, components, and energy efficiency. Energy-efficient appliances not only save money on electricity bills but also reduce the carbon footprint of the kitchen.

Layout and Configuration

The layout and configuration of a commercial kitchen also play a crucial role in efficiency and cost-effectiveness. A well-designed kitchen should be easy to navigate, with clearly defined workstations and ample space for staff to move around.

Using a modular kitchen system that can evolve with the menu is also a smart way to save money in the long run. Additionally, designing the space to minimize energy usage can also reduce costs.

Shared kitchens are also a cost-effective option for those who don't have the budget to build their own commercial kitchen. These kitchens are fully stocked with essential restaurant equipment, making it easy for chefs to prepare their dishes without worrying about equipment costs.

In conclusion, when designing a commercial kitchen, it's important to consider both efficiency and cost-effectiveness. Investing in high-quality equipment and designing the space for optimal energy usage can help save money in the long run. Shared kitchens are also a cost-effective option for those who don't have the budget to build their own kitchen, providing peace of mind and the essential restaurant equipment needed to get started.

Conclusion

In conclusion, a commercial kitchen requires careful planning and consideration of various factors. The kitchen must be equipped with proper appliances, licenses, and a working layout to be considered a commercial kitchen. The following are some of the key takeaways from this article:

• The kitchen must have non-porous floors and be equipped with a hand washing station.
• There must be three separate sinks for mops/cleaning, hand washing, and food washing/preparation.
• Everyone cooking must have a food handling license.
• The kitchen should have proper lighting and ventilation.
• The appliances used in the kitchen should be energy efficient.
• The kitchen should be designed to minimize energy usage.

It is important to note that the requirements for a commercial kitchen may vary depending on the state or country where it is located. Therefore, it is essential to research and comply with the local regulations to avoid any legal issues.

In summary, a commercial kitchen is a complex environment that requires careful planning and consideration. By following the guidelines and regulations, one can ensure the safety and efficiency of the kitchen, which is essential for the success of any food-related business.