Opening a commercial kitchen is an exciting endeavor, but it also requires careful planning and decision-making. One of the most important aspects of setting up a commercial kitchen is choosing the right equipment. Selecting appropriate appliances and tools will ensure your kitchen operates efficiently and can handle the demands of a busy restaurant or other food service business. Here is an in-depth guide on how to buy restaurant equipment for your needs.
Determine Your Menu and Service Style
Before purchasing any equipment, you need to have a clear vision of what you will be serving. Analyze the type of cuisine, ingredients, and dishes you will be preparing. This will determine the appliance sizes and capabilities required. For example, a pizza restaurant needs different equipment than a cafe serving sandwiches and salads.
Think about:
Will your menu consist of frozen, pre-cooked, or made-to-order items? This impacts cooking appliance needs.
What volume of food will you be preparing? The equipment must be able to handle your production requirements.
How much menu variation is there? More diverse menus need more versatile equipment.
What is your service style? A buffet restaurant needs different tools than a plated meal restaurant.
Your menu and service plan should inform all your equipment purchases. Before buying appliances, know exactly what and how much you will be cooking.
Carefully Measure the Space
One of the biggest mistakes new restaurateurs make is buying equipment without carefully measuring the intended space. Every inch of floor space in a commercial kitchen is valuable real estate, so you want appliances that fit the footprint properly. Before shopping, take detailed measurements of:
Length, width, and height of the overall kitchen space
Doorways, aisles, and hallway appliances must fit through
Exact installation spaces for each appliance, including gas, electric, water, and ventilation needs
Ceiling height and hanging obstructions
Having these measurements on hand will help you choose equipment sized appropriately for your floor plan. It also ensures that all appliances can physically fit into the kitchen. Trying to cram oversized appliances into a small space hampers functionality.
Choose Quality Commercial Grade Equipment
Restaurant and commercial kitchen equipment is designed for high-volume, continuous use. Home kitchen appliances are not constructed to withstand the demands of a busy commercial kitchen. Investing in quality commercial-grade equipment may cost more upfront, but it will save money in the long run through better performance and durability.
When selecting appliances, look for:
Stainless steel construction
Sturdy, heavy-duty materials
Parts and hardware designed for frequent use
Powerful motors and heating elements
Warranties of 1 year or longer
National Sanitation Foundation (NSF) certification
Quality commercial equipment lasts for years, while consumer-grade appliances burn out quickly in professional environments.
Select Versatile, Multi-Purpose Appliances
Every piece of equipment you purchase should serve multiple functions to maximize efficiency. The fewer single-use appliances taking up space, the better.
For example:
Choose combination oven-steamers that can dry cook, roast, broil, steam, poach, or retherm foods.
Invest in high-powered blenders that can make sauces, soups, purees, and emulsions.
Buy refrigerators and freezers with multiple temperature zones.
Versatile cooking systems, such as cook-and-hold ovens, rapid-cook ovens, kettles, and tilting skillets, provide flexibility for diverse menu production. The more you can do with one appliance, the less equipment you need to buy.
Match Cooking Equipment to Menu Needs
In addition to multifunctional appliances, you need cooking equipment aligned with your core menu offerings. Carefully evaluate the oven, stove, grill, and fryer needs based on what you will regularly prepare.
Important considerations include:
Number of burners or cooking zones needed for simultaneous production
Oven temperature ranges and control precision
Broiler strength and speed
Grill grate material, depth, and adjustability
Fryer capacity, temperature range, and recovery time
Match your cooking equipment capabilities and capacity to your specific menu production requirements. Insufficient or ineffective cooking equipment will bottleneck operations.
Buy Energy Efficient Models
The continuous operation of commercial kitchen equipment consumes massive amounts of energy. Older or low-quality appliances waste energy and drive up utility bills. When buying new equipment, look for ENERGY STAR ratings and high-efficiency models.
Features that improve efficiency include:
Insulated compartments
Reduced heat loss through improved door seals
Variable speed motors and compressors
Automatic on/off controls
Enhanced burners, heating elements, and airflow
LED lighting
The higher upfront cost of efficient equipment pays for itself over time through energy savings. This keeps utility costs in check.
Ensure Adequate Ventilation and Fire Suppression
Cooking appliances produce heat, smoke, grease drippings, and combustion byproducts. Proper ventilation is mandatory to maintain air quality and prevent grease fires. Evaluate ventilation needs when positioning cooking equipment.
Install commercial kitchen hoods over appliances to remove grease, smoke, and odors.
Ensure adequate make-up airflow to replace exhausted air.
Use fire suppression systems tailored to equipment under the hood. Many jurisdictions require automated extinguishing systems.
When planning your kitchen, be aware of critical ventilation and fire suppression infrastructure. This will protect your investment in cooking equipment.
Choose Ergonomic and Safe Designs
Employee safety should be at the top of the list when selecting commercial kitchen equipment. Appliances with poor ergonomics put staff at risk for repetitive motion injuries. Plus, standard safety features prevent burns or other injuries.
See that equipment has:
Controls placed within comfortable reach
Non-slip floors and railings
Insulated grab handles
Protective bumpers
Speed controls for dangerous moving parts
Automatic shut-off features
Locking casters
Taking ergonomics and safety into account ensures your equipment creates an efficient yet hazard-free work environment.
Buy Used Equipment Cautiously
Some restaurants try to cut costs by purchasing used appliances. While this can provide major savings, it carries risks if not done carefully. Thoroughly inspect any used equipment for:
Missing parts or attachments
Leaks, corrosion, cracks, or holes
Unit stability and levelness
Heating and cooling functionality
Excess wear, warping, or damage
Confirm electrical, gas, and water connections match your facilities. Test thoroughly before purchasing. Time in service and past maintenance heavily impact longevity. Buy used only from reputable dealers that disclose full histories.
While used equipment presents big potential value, it can turn into a nightmare if not vetted properly.
Work With an Experienced Commercial Kitchen Contractor
Unless you are very experienced, work with a professional kitchen contractor to assist with equipment selection, specs, and placement. They help:
Determine the right equipment for your menu and space
Coordinate electrical, ventilation, and utility requirements
Oversee equipment procurement and delivery
Verify proper installation and certifications
The contractor acts as a project manager to integrate all aspects of purchasing and installing commercial kitchen equipment. Thorough planning prevents problems down the road.
Create a Flexible Floorplan
When laying out your kitchen floor plan, build in some flexibility to allow future tweaks. Inevitably, as you operate your business, you will change menu items, requiring equipment upgrades. Allow space in the layout to be swapped out or small appliances added later. This facilitates growth and process improvements without requiring a major kitchen remodel.
Take the time upfront to make well-informed decisions when outfitting your commercial kitchen. Utilize this guide to choose the right mix of high-quality, versatile appliances tailored to your specific menu offerings and productivity goals. Proper planning and thoughtful equipment selection ensure your kitchen has the tools needed to run smoothly while avoiding unnecessary costs and maintenance headaches. With the right equipment in place, you can focus on delighting customers with your delicious fare.
Conclusion
Choosing the right commercial kitchen equipment is a critical step in ensuring the success and efficiency of your food service business. By determining your menu and service style, measuring your space carefully, and selecting high-quality, versatile appliances, you can create a functional and productive kitchen environment. Investing in energy-efficient models and ensuring proper ventilation and fire suppression further enhance safety and cost-effectiveness. While considering used equipment requires caution, working with an experienced commercial kitchen contractor can provide valuable guidance. Texas Restaurant Supply offers a range of equipment options to meet these needs, helping you build a kitchen that supports your culinary vision and operational demands.