Startup costs are pretty Intense when you are starting a restaurant. Along with your commercial space rent, licenses and permits, your list of restaurant equipment is one of the main startup costs to plan for.

You will have to provide the best equipment’s for your kitchen Staff and Waiters.

But what are the most essential tools?

Of course, that depends on what type of food you serve and what type of service you run; a full-service restaurant doesn’t have the same needs as a quick-service burger joint. With that said, there is some overlap between the equipment each restaurant needs.

Here are some of the most essential tools for quick-joints and full service restaurants:

Having the right restaurant equipment in place is essential. It can make or break your restaurant. Hence, you must be extraordinarily prudent in choosing the right and the most appropriate one as per your requirements.

Restaurant equipment can be broadly divided into three groups. These are:-

1. Kitchen Equipment

The equipment that you find in a restaurant kitchen is very different from the ones you will see in your house. For a restaurant kitchen, you will need to purchase restaurant-grade stoves, fryers, mixers, blenders, steamers, and slicers as well as dishwashers, coffee makers, beverage dispensers, and more. You will also need a variety of pots, pans, measuring cups and spoons, and utensils to prepare food. Here is a list of restaurant kitchen equipment that you cannot do without are:

(i) Refrigerators and Freezers

Refrigerators and Freezers help in increasing the shelf life of all your perishable products. There are various types of commercial refrigerators and freezers, and you can choose from the wide range as per your requirement. You must do proper research on the market, know about the various kinds of freezers and coolers that are available. Generally, it involves two types, reach-in or walk-in units. However, before finalizing, you must consider the size of your restaurant and its operations. The smaller restaurants may not need a walk-in cooler. If confused, it is advisable to take help from professionals.

(ii) Counters and Cutting Surfaces

These are essential in all commercial kitchens. Like the refrigerators and the freezers, the sizes of these depends on the size of your kitchen operations. While choosing, make sure that the counters are made of stainless steel. Stainless steel is strong enough to handle corrosion, resist attacks from food and meat juices and can withstand the harsh cleaning products that are generally used in the kitchen.

But remember, there is always a correct way to clean alloys to ensure that the cuts on the surface do not hide bacteria. Even if you use stainless steel, you will have to rinse it correctly, at least with just water every night while closing, and invest in its maintenance. Investing in equipment maintenance is necessary as it brings down costs and increases the life of your restaurant equipment. This article will guide you through the proper equipment maintenance practices to be followed in a restaurant.

When it comes to chopping surfaces, choose a plastic or a wooden one. These two materials are easy to sanitize. However, when it comes to plastics, chopping might create deep grooves where bacteria’s can develop When it comes to wooden chopping surfaces, they are more robust, and developing a grove on it is rather tricky.

(iii) Mixers

The need for mixers again depends upon what your kitchen specializes in. For example, if your kitchen makes anything that requires batter preparation, then a mixer is a must. Be it batter for cakes and pastries or for pizza dough; it is hardly possible to do the mixing in such large quantities manually.

There are generally two types of mixers, one is a spiral mixer that is used for mixing dense batters such as that of pizzas. And the other is the planetary mixer; this helps in combining a variety of stuff, be it whipped cream or smashed vegetables; with this, you can do it all.

(iv) Ovens and Ranges

Several oven and range designs and models are available to fit any style and space needs for the kitchen. Both standard and convection ovens are considered necessary, but combination ovens, which combine elements of the two, can be used if space is an issue. Stove-top space for a griddle, char broiler, and burners also needs to be considered and will depend on the overall restaurant menu theme. On the line, a steam table for holding hot foods is also required.

(v) Sinks

Without a proper water sink, your commercial kitchen can hardly operate. This is mainly required to wash food and dishes, and local health authorities mostly asked commercial kitchens to install a triple-sink wash station, a dishwashing unit.

So what are you waiting for? Al Tamam Group has all the necessary equipment’s you would need Ready and at the best price.

Contact us now!