Nothing can fail in the upcoming weeks, nothing can break and the staff can’t miss to work, Christmas dinners and parties are on its way and you need to be ready.
But the main component of this puzzle is your equipment, of course without this you cannot perform like the MasterChef that you are and the waiters cannot put those plates in the table, we know that this is essential and here are some of the most basic equipment your restaurant needs:
Freezers & Refrigerators
All commercial kitchens require a refrigeration unit of some type. Refrigerating food items prevents them from perishing quickly, preserves freshness, and provides cold food storage space, also, saves a lot of money on the inventory.
Industrial refrigeration units are designed to meet the needs of the food industry, so they are a key purchase for any food handling operation.
Before deciding, check the size your operation. Although they have larger cold storage space and can be custom built to fit any kitchen, smaller restaurants may not require a walk-in cooler.
Regardless of the type you choose, your cooling unit will be essential to your business. Seek professional help for installation and make sure you know how to properly maintain your unit as it can be costly to repair.
Slicers are often are used for cutting meat, cheese, or other foods with speed and precision and this saves a lot of time and gives better quality of product for your customers. If you need to purchase a slicer, consider how often you’ll need to use it.
If your slicing is low volume or infrequent, a manual food slicer is a better, less expensive option.
However, for larger amounts of food or foods that need to be cut to specific proportions, choose an electric slicer instead.
Electric slicers are automatic, which can save you time and labor. Moreover, most electric slicers allow you to turn off the automatic function and operate the machine manually.
Most, if not all, ranges come outfitted with an oven. If your business is around baked goods, it may be in your best interest to purchase a range with a convection oven setting. Unlike regular ovens, a convection oven has a fan and exhaust system that blows hot air around the food. They are an excellent appliance for roasting, toasting, baking pies and cookies, or dehydrating.
However, for foods that are made from a batter, use a regular oven. Depending on the nature of your practice, you may need to get more specialized restaurant equipment such as a deep fryer, flat grill, or industrial salamander for broiling.
Regardless of its focus, any operation that uses heat to prepare food is required to have appropriate ventilation equipment installed. Range hoods, which sit above of stoves and broilers, use fans to suck grease, moisture, and heat through filters and out of the kitchen.
Last, but certainly not least, make sure your kitchen has proper safety equipment.
Check your local fire department guidelines before purchasing any fire, safety, or sanitation equipment, and avoid potential complications by keeping your kitchen up to fire code standards.
Remember every city has different safety regulations so make sure you follow your local guidelines.
If you need equipment finance for your restaurant, apply for a loan here.