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The Heart of Your Business: Basic Tools Every Commercial Kitchen Needs

Before you think about opening a restaurant, you better consider everything you’ll need. This is the ideal time to start browsing commercial kitchen supply catalogs and checking out the basics and kitchen extras, too. In

kitchen

Before you think about opening a restaurant, you better consider everything you’ll need. This is the ideal time to start browsing commercial kitchen supply catalogs and checking out the basics and kitchen extras, too. In the interest of your eventual culinary success, we’re pleased to present a rundown on kitchen essentials from mixing bowls to measuring scoops.

 

The biggest basics

 

Typically, the largest items in any commercial kitchen are the cooling units and cooking appliances. Industrial grade refrigerators may be reach-in units or of the walk-in variety and must be carefully calibrated to maintain healthful temperatures of perishable foodstuffs. A freezer large enough to store a sizeable inventory of meats, fish, and poultry is another crucial component of a well-working commercial kitchen. For kitchens on the smaller side, outdoor refrigerators and freezers are a space-sparing option, note restaurant experts at Toast.

 

Ranges, grills, and ovens are necessary to any kitchen. They’re also substantial investments that no kitchen owner can avoid. One thing to understand about this sort of equipment is that when purchased brand-new, commercial stoves, ranges, and grills depreciate as soon as you take delivery. For this reason, savvy restaurant owners save a bundle by purchasing used kitchen equipment from reputable resellers, explains The Balance magazine.

 

Kitchen stations and the basic tools required to run them

 

Commercial kitchens are usually divided into separate workstations each of which specializes in one part of the food preparation process. Some restaurants have a station where nothing but salads are prepared. A salad station requires cutting boards, cutlery, and a receptacle for vegetable trimmings. Big bowls and tongs for tossing greens are requisite as are serving bowls and trays.

 

Fish prep stations need a selection of knives for boning and filleting fish. Cedar planks, frying baskets, and crab claw crackers may also be kept in the fish station, depending on the seafood menu. Meat stations require tenderizing mallets, carving knives, and long, two-tined meat forks.

 

Restaurants that boast a pizza station require a work surface large enough for a super-size pizza pie. A bin and scoops for flour should be within reach. Clever restaurateurs find industrial lab scoops from RS Online are perfect for dusting countertops where crusts are rolled. Long-handled pizza paddles make pie baking easier and safer for kitchen staff.

 

Commercial kitchen basics checklist

 

No matter how modest or grand your commercial kitchen, there are some items you’ve simply got to have. Sauté pans, stock pots, sauce pans, and soup pans are must-haves in every kitchen, no matter what sort of menu it serves. Spatulas, ladles, chef’s knives, and whisks are important tools to have on hand.

 

Opening a restaurant is not a task for the faint of heart. If you’ve got the financial wherewithal and emotional stamina to pull off a successful restaurant opening, more power to you. These days, everyone needs to eat and what better place to do so than at a restaurant that keeps its heart in the kitchen.

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Ariana Smith is the Chief Editor for Real Wealth business. She is very passionate about marketing, small business and advertising.

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