A guide to essential kitchen equipment

The gear located in commercial kitchens is an vital (and very expensive) component of a successful restaurant.


Every commercial kitchen with its unique menu will select the gear that can help it meet its preparing food and cooking needs. The gear accustomed to cook food off a straightforward brunch menu will appear completely different to the complex gadgets utilized in restaurants specializing in molecular gastronomy.


With so much different kitchen equipment available, commercial kitchens could be challenging places for back of house newbies – particularly those who’re operating their in place the kitchen hierarchy with no commercial cookery education. That’s why we’ve come up with this informative guide to assist you familiarize yourself with some of the equipment you’re more likely to encounter whenever you land that back of house job.



Cooking equipment

A range is perhaps the most essential piece of equipment in a commercial kitchen. You’d be difficult pushed to find a kitchen without one! A range combines a range with an oven, to be able to cook food concurrently in a number of ways. This consists of boiling, frying, pan-searing, baking, broiling and roasting. A small venue may possibly need a range with two burners while a high-volume venue could use a variety with up to 12 burners, preparing a variety of dishes at once.


Food preparation equipment

Food processors have compatible rotor blades that accelerate the process of repetitive preparing food duties, particularly chopping and grinding. Special vegetable prep models have a chute by which veggies are fed for chopping, shredding, grating or julienning.


Blenders can be used for emulsifying and liquefying, which makes them well suited for making sauces, soups and smoothies.


Kneading dough, making cake batter, whipping eggs or preparing cake icing…? A mixer will probably be your closest friend, not waste time and potential RSI injuries. Furthermore, stick mixers (or immersion blenders) are smaller, hand-held mixers that provide mixing sauces, soups and stews within the storage containers where the food is being prepared. Some models have a whisk attachment as well.


Slicers are mainly accustomed to cut meats and cheeses (but additionally a number of other foods) into thin, uniform slices for perfecting presentation. They may be by hand or instantly operated and may even cut frozen foods. Its relative, the mandoline slicer, is used for cutting fruits and vegetables.

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