Hotel Kitchens / Restaurant's Kitchen / Banquet Kitchens / QSR Kitchen spaces
One of the biggest investments that goes into opening a new restaurant is the kitchen. A commercial kitchen needs industrial-grade equipment that can withstand busy restaurant use. The layout of a commercial restaurant kitchen must be planned to allow food to flow seamlessly from the prep area to the line.
Sometimes a new restaurant has a fabulous location but a small kitchen space, which dictates the kind of kitchen equipment needed. You may really want the six-burner gas range with a convection oven, but, in reality, your kitchen will only fit a four-burner range. It's important to think strategically about your kitchen well before you sign a lease.
Role of a Restaurant Kitchen
The kitchen is the heart of your restaurant, the place where your menu comes to life. It’s where food is prepared, cooked, and plated. It's the center of the action in many other ways—the kitchen is typically home to the dishwasher, your food ingredients, and all the various utensils, dishes, and cooking equipment.
Unlike in a home kitchen, where it’s just you and your family, a restaurant kitchen can have dozens of people coming and going throughout any given shift, so it’s important that it's organized well. This not only saves time during the busy rushes, but it also helps the staff avoid accidents and reduces excess waste.
Categories of kitchen equipment can be divided into those
Receive and store food.
Fabricate and prepare food.
Prepare and process food.
Assemble, hold and serve food.
Clean up and sanitize kitchen and kitchen ware.
Storage equipment includes freezer, refrigerator, cold storage walk in units.
Fabricated and preparation equipment include, breading machines, cutters and slicers, can openers, knifes and knife sharpeners, mixers, peelers etc. Preparation and processing equipments include, broilers, convention ovens, display cooking equipment, frying equipment, griddle and grills, hot plates, microwave ovens, proof cabinets, cooking ranges, revolving tray ovens, steamers, steam-jacketed kettles, steam boiler, dough makers, tilting fry pans, salamander etc.