6 Keystones to a Fully Operational Kitchen
Starting a restaurant? Some of the most important decisions you are going to make will revolve around the kitchen and how to set it up. Not surprisingly, the kitchen will be the hub of your business and activity, since this is where all the magic happens.
It’s more than likely that your kitchen will be open 7 days a week. That means the equipment that is needed must be able to withstand daily use, so it must be high-quality. Apart from the kitchen, there are other areas that will require equipment and supplies to maintain high standards and for the maintenance of any rules and regulations. Let’s take a look at some of the more important restaurant supplies you’ll need.
1. Fridges & Freezers
Depending on the size of your restaurant, but more importantly, the size of your kitchen, there are basically two types of fridges; a reach-in fridge and a walk-in fridge. A fridge is important for very obvious reasons including keeping food fresh and from perishing quickly. In general, if your kitchen is smaller, then a reach-in unit should be fine. These industrial-type fridges can be expensive to repair, so make sure to maintain them properly. All of this also applies to a freezer.
Sometimes, if space is an issue, a fridge or freezer can also be placed elsewhere in the establishment.
2. Commercial Oven
Again, depending on the nature of your business, you can either have a regular oven or a convection oven. Perhaps you may need both. If you make a lot of baked goods, then a convection oven is your choice of oven. These ovens have a fan and an exhaust system.
3. Food Prep Tables
The chef and other kitchen staff that are also responsible for food preparation need a counter or table to do their work. Some counters also come with a built-in fridge for convenience and saving time. The best counters for food industry employees to work on are made from stainless steel. They are easy to clean and look good even after years.
4. Kitchen Range
You need to choose one that is suitable for your needs. These can be powered by either gas or electricity. With gas ranges, it’s more visual and therefore easier to judge heat when changing the settings.
Though it may not seem like one of the more important considerations, anyone in the food industry knows just how important these are. Sinks must be in good working order and clean. Apart from the sinks used by the cook to defrost meet in cold running water, dishes have to be cleaned and sanitized. An inspector who comes in and notices things aren’t as they should be can give you a warning, so be careful!
In fact, even the cleaner needs proper sinks for mopping, which should be kept separate from the other sinks. Then there are sinks in the bathroom and also proper stations for general hand washing. These may seem like it’s no big deal, but in the food industry, it is.
6. Miscellaneous Supplies
You will also need proper shelving for appliances, dishes and canned foods. Nothing should be placed on the floor. Safety equipment must be placed in a conspicuous place and all employees should know about it. There will be other food equipment like slicers and mixers if required. There must be sanitizing equipment, dishwashing equipment, cleaning supplies and depending on your operation, other equipment like deli carts or ice machines. Just make sure that when you set everything up, you follow all the rules and regulations and maintain them once you open. That way, you will always be on the right side of health inspectors with your restaurant supplies.