When starting or expanding a food service operation, choosing the right commercial kitchen equipment is crucial for efficient and safe food preparation. Investing in quality equipment will enable your business to produce consistent, high-quality food while meeting all food safety regulations. Here are some key factors to consider when selecting kitchen equipment for your establishment.

Food Preparation Needs

First, you need to determine what types of foods you will be preparing and the necessary equipment to produce your menu efficiently. Think about the following:

  • Cooking Equipment: Ovens, ranges, griddles, etc. suited for your cooking methods. Choose energy-efficient models.
  • Refrigeration: Refrigerators, freezers, cold storage needs. Adequate refrigeration prevents food spoilage.
  • Smaller items: Pots, pans, utensils, knives, mixing bowls based on cooking needs. Durable commercial grade is best.
  • Surfaces and Stations: Stainless steel countertops and designated prep stations for various tasks.

Properly sized equipment will provide an efficient workflow. You can expand the equipment as your business grows.

Hygiene Equipment

Commercial hygiene equipment is essential for food safety. Investing in high-quality hygiene equipment will help you meet health regulations. Here are some things you will need to consider:

  • Hand sinks with soap and towel dispensers should be conveniently located in the kitchen area.
  • A commercial dishwasher with built-in sanitising rinse ensures dishes and glassware are properly cleaned.
  • Stainless steel surfaces and food prep equipment are hygienic and easy to sanitise.
  • Wash-rinse-sanitise stations properly clean produce and other foods.
  • Color-coded cutting boards can avoid cross-contamination.
  • Hand sanitiser stations allow employees to frequently sanitise their hands.

Providing adequate hygiene equipment signals your commitment to food safety.

Work Flow & Ergonomics

Your kitchen layout should allow for smooth workflow during busy operations. Place the equipment in the order of operational steps from receiving to plating. Ensure that there is adequate aisle space for multiple staff to work efficiently.

Ergonomic equipment can reduce strain and injuries. Adjustable tables, anti-fatigue mats, carts to transport heavy items, and equipment that doesn’t require excessive bending or reaching can help.

Install non-slip floors, mats, railings, and step stools to prevent slips and falls, which is a top cause of kitchen injuries.

Easy To Clean & Maintain

Look for equipment with surfaces that are easy to fully clean and sanitise. Stainless steel provides a hygienic and durable option. Smooth surfaces prevent food and grease build-up.

Equipment should be accessible to make cleaning behind and underneath straightforward. Removable and replaceable parts simplify maintenance and repairs.

Choose Energy Efficient Options

Many commercial appliances offer energy-efficient options that provide long-term cost savings in addition to being better for the environment. Energy Star certified refrigerators, “green design” ovens, and tankless water heaters are examples of energy-efficient kitchen equipment to consider.

Investing in quality commercial kitchen equipment tailored to your specific needs will ensure you have the tools necessary to safely produce consistent, high-quality dishes for your guests. Prioritise equipment for efficient workflow, food safety, ergonomics, and ease of maintenance when designing your food service operation’s kitchen.