If you are looking to open a commercial kitchen, there is a great deal of considerations that goes into planning. Followed are necessary kitchen appliances you will need to function properly and pass inspection, which is broken down into three sections -- before, during and after service.

Starting a new business or renovating an existing commercial kitchen can be an exciting yet daunting task. Managing a kitchen fit-out is no small feat. As every restaurant, bar or cafe owner knows, the kitchen is the driving force that determines the success of your business. The kitchen fit-out presents an opportunity to reassess your business needs and the kitchen equipment, appliances and other essentials you purchase.

A commercial kitchen requires industrial-grade kitchen appliances that can withstand the wear and tear of heavy-duty use. Here is our ultimate guide to commercial kitchen equipment, breaking it down into three sections -- before, during and after service.

Before Service: Commercial Storage Equipment

Refrigeration and Ice Machines

Commercial refrigeration is the backbone of any restaurant or foodservice operation. Every restaurant needs a way to keep things cool. Without proper food storage, other restaurant equipment doesn’t matter! Reach-in, undercounter, and worktop refrigeration deliver reliable performance.

Freezers

There are a variety of freezer solutions designed to meet the needs of your kitchen while balancing function and space-savings. There are four freezer types;

· Chest freezers have spring-loaded lids and commonly used in kitchens that require a significant freezer capacity and hold up hundreds of litres of capacity.

· Upright freezers are a practical solution where kitchen floor space is a real commodity and enable easy access to food items.

· Under-counter freezers offer space savings and convenient access to frozen items, ideal for busy kitchens, durable and come in single and multi-door configurations.

· Counter freezers – like their under-counter counterparts, counter freezes provide space savings by adding to the storage or preparation area in your kitchen.

Fridges

Space is a valuable commodity in every commercial kitchen; fortunately, modern fridges are designed to meet the needs of today’s business by balancing function and space-savings. There are four fridge types;

· Upright fridges are perfect for kitchens with limited floor space and come in a variety of configurations such as single, double and glass doors with stainless steel and painted finishes.

· Counter fridges are a professional and hygienic way which provides efficient refrigeration with the added benefit of increasing your prep space.

· Under-counter fridges are the perfect solution for space-conscious and suit hospitality businesses, both large and small.

· Low fridges are perfect for kitchens with limited space. Both practical, durable and robust enough to enable additional catering equipment like grills and ovens to be positioned on top.

During Service: Food Preparation Equipment

Commercial Ovens

Commercial ovens are a hub of activity and are central to most recipes.

A professional catering oven is a must-have appliance for any food business, it is manufactured to withstand heavy-duty use, allowing for flexibility with multiple burners.

Should you choose gas or electric? If your kitchen has access to a gas supply and you are able to pay for the installation, gas ovens are recommended as they are far more responsive when adjusting heat levels. For a smaller space, a multi-functional combi-oven is the recommended, cost-effective option.

Microwaves

A commercial microwave is another necessity for your rented kitchen, as, unlike a domestic microwave, it won’t lose power and can sustain long periods of use. Instead of the turntable microwave, used in a domestic kitchen, a flat surface is fitted as the base for easy cleaning between uses.

Fryers

Deep fryers are included in the essential restaurant kitchen equipment list because of their ability to cook certain foods in an efficient way. Ideally, a kitchen should have two fryers to avoid cross-contamination of foods. As with most pieces of equipment on an industrial scale, there are two options to choose from, free-standing or countertop fryers. The former is able to cook a high volume of food at once and is more robust, whereas the latter is used for a smaller kitchen to maximize space.

Ice Makers, Crushers & Storage

Ice markers are a dependable solution for hotels, bars and clubs who need a reliable source of .

Ice machines are a must for any foodservice operation serving cold drinks or blending margaritas or smoothies.

· Underbench and modular ice machines provide a convenient and hygienic way to create ice ready for use. Perfect for bars, cafes and restaurants.

· Ice Crushers are perfect for a variety of hospitality applications such as chilling fruit juices and soft drinks or lining display beds to keep produce fresh throughout the day.

· Ice Bins – are the ideal storage solution for cubed or flaked ice for busy hotels, bars and restaurants with a constant need for ice on the go.

After Service: Cleaning Equipment

Dishwashers

The dishwasher is a fundamental element of the commercial kitchen and choosing the right size and type is essential. An under-counter dishwasher is a space-saving unit that is ideal for medium-sized venues. A pass-through is required for larger kitchens and a conveyor for very high volume used to clean a large number of dishes at once. Your venue may also need to consider separate glass and pot washing machines to cater for different temperature requirements.

Take the time to research the best equipment purchases that will translate to happy customers and repeat business. The above are the essential equipment that nearly every commercial kitchen should include, regardless of the menu. If you are interested in more commercial appliances, welcome to visit smadgroup.com and browse the COMMERCIAL column to get more detailed introduction to essential for a commercial kitchen.