If you’re planning to open a brand new restaurant or a similar commercial establishment that will supply the Canadian public with tasty treats worth drooling over, you’re going to need to set yourself up with all manner of commercial kitchen equipment, such as commercial mixers, industrial freezers, commercial ice-making machines, and much, much more.
As a major expense for any owner of a commercial kitchen, your equipment must be purchased with great care and diligence. Here are just some of the main items of equipment and supplies you’re likely to need:
Supplies for server stations: These are used for the convenience of servers within your establishment to store items such as plates, silverware and cutlery, condiments and their holders, and take-out containers.
Equipment for serving beverages: The majority of commercial kitchens offer customers a variety of self-servable beverages from stations. The supplies needed for these can include ice buckets, champagne buckets, stemware, wine bottle holders, tumblers, disposable glasses/cups, straws, and cocktail stirrers.
Chafing dishes: These are used for keeping food warm and are an important element of many commercial kitchens and food establishments, particularly where larger numbers of people are being catered for, such as banquets or school events. If you’re likely to be serving larger groups of customers, you’ll want to consider adding these dishes to your kitchen equipment and supplies shopping list.
Gueridon or serving cart: Used to help servers transport food between the kitchen and serving stations, these serving trolleys are perhaps most commonly used for attractively displaying items of dessert.
Equipment for cooking: While preparing food or baking items, your cooks and chefs will undoubtedly need at least some, if not all, of the equipment listed below: pots for stock or soup, pans for sautéing, pans for baking, sheets for baking, saucepans, and pizza ware (screens, paddles, or stones).
Supplies for food preparation: These are essential for prepping the food your customers will hopefully enjoy eating. They include bowls for mixing or pasta, whisks, spatulas, knives, steam tables, entrée plates, ladles, storage containers for food, and a commercial meat slicer.
Refrigeration units: In the average commercial kitchen, almost all of the food served will need to be kept refrigerated until the point of consumption. Below are some of the basic refrigeration units you will likely require: walk-in and/or reach-in cooler, chest, upright or walk-in freezer, and display units for cold beverages.
Appliances and fixtures: No commercial kitchen is complete without most, if not all, of the following appliances and fixtures: oven, range, grill, fryer, and faucets for filling glasses and pots.
Shelving units and racks: Plenty of storage is always a bonus in a commercial kitchen, helping to keep things neat, tidy, and hygienic, along with maximizing the use of floor space. Check your commercial kitchen shopping list for the following: shelves made from metal or plastic for a walk-in cooler, storage shelves, cooler inserts, and racks for utensils.
Supplies for cleaning: To avoid outbreaks of food poisoning and maintain high cleanliness standards, you’ll need the following supplies: buckets designated for cleaning, rags and mops for cleaning, agents for cleaning and chemicals, and hand soap and dispensers for sanitizer.
Safety equipment and supplies: Safety is of utmost importance in any commercial kitchen, with potentially hazardous items present such as open flames, sharp knives, hot surfaces, and cleaning chemicals. You’ll want to have rubberized mats for the floor, fire extinguishers, first aid kits, and a station for eye washing.
Setting up a commercial kitchen doesn’t come cheap, but getting it right can lead to rewards that far outstrip the initial investment and stress. To ensure you have everything you need for a successful commercial kitchen venture, create a checklist that includes most of the items listed above.