How to Get Your Commercial Kitchen up and Running

Commercial Kitchen up and Running
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Getting your commercial kitchen up and running

Serving Ware

If there’s nothing to serve the food on, there’s no restaurant. You are going to need a lot of cutlery, plate ware, bowls, ramekins, cups, and glasses. Think about the number of tables you can fit in your restaurant and the number of guests you aspire to function every night when factoring in how much to purchase. Consider breakage — in the chaotic environment of commercial kitchens; it is not unusual to eliminate a plate or glass every few shifts.

Cooking Equipment for Your Commercial Kitchen

Consider what tools you’d need to do your whole menu in one shift. Pots of all sizes, sauté pans, tasting spoons, mixing spoons, sheet pans, whisks, fish spatulas, ladles, bowls of all sizes, squeeze bottles, seat scrapers — the list goes on and fluctuates widely based on the type of food that you want to make. You’ll also need more of every item than you expect. You can get all types of restaurant equipment from a restaurant supply in OKC at the best prices.

Safety Equipment and Your Commercial Kitchen

Make sure your kitchen has proper safety equipment. A well-stocked first aid or medical emergency kit is vital in a commercial kitchen that runs on fire and knives. Check the regional fire department tips before buying fire, safety, or sanitation equipment, and prevent potential complications by always keeping up your kitchen to fire code standards.

Commercial Kitchen Freezers and Refrigerators

All commercial kitchens require a refrigeration system of some type. Without a fridge, you can’t maintain the ingredients and prepared foods fresh. Freezers are also crucial for inventory management because it’s much cheaper to purchase 300 steaks and freeze them than to purchase ten steaks daily.

Industrial-grade refrigeration units are designed to meet the distinctive needs of the food market. As an example, they could cool large pots of sauce into a safe temperature in record time, which means they’re an essential order for any food handling performance. You are going to need to pick between reach-in components and walk-in units.

Make sure to seek professional help for setup and that you are aware of how to correctly maintain your unit, as they can be costly to repair.

Food Preparation Counters and Cutting Boards

Prep tables, counters, and cutting surfaces are essential to any industrial kitchen and are available in various sizes. Choose preparation surfaces made from stainless steel, sturdy against corrosion, doesn’t absorb bacteria from meat or food, and can withstand the harsh cleaning products used in commercial kitchens. On the line, you’ll need food prep counters that have little refrigerators underneath them for easy access to food prepped for every single station.

In terms of cutting surfaces, then select either wooden or plastic cutting boards. Plastic boards are more comfortable to sanitize but may create deep grooves that can hide germs. Wooden boards are usually tougher to clean than plastic ones but do not develop grooves as quickly.

Ranges and Ventilation

If your restaurant plans on producing anything salad, you’ll need a kitchen stove. The range is the power of the kitchen, so it is vital to choose one that matches both your cooking needs. Like residential ranges, commercial units may be either gas or electric. If you would prefer a visual, responsive cooking experience, go for a gas range.

Gas ranges make it easier to judge heat levels and change from high to low settings much faster than their electrical counterparts. Alternately, electrical ranges have smooth, elegant, easy-to-clean designs and come in three sub-categories.

Standard electric ranges use coils to heat food, whereas you cook right on the flat surface of smooth-top electric ranges. Electric induction ranges employ magnetic coils beneath a ceramic glass leading to generate warmth, but they need unique magnetic cookware to do the work. You can also buy a different range of kitchen stove on auction from Main Auction Services, Inc at the best price.


Most ranges come equipped with an oven. If your operation centers about baked goods, it could be in your best interest to purchase a range with a convection oven setting. Unlike regular ovens, convection ovens have a fan and exhaust system that blow hot air around the food. They are a great appliance for roasting, toasting, making pies and cookies, or dehydrating.


Sinks are essential to any kitchen because they offer running water in addition to space for handwashing, cleaning creates, defrosting frozen beef under running water, or washing the occasional cooking utensil as necessary.

Health and safety authorities typically demand commercial kitchens to install a triple-sink wash station and a commercial dishwashing machine, in addition to a dedicated handwashing sink.

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