Successful Restaurant Kitchens Have 5 Indispensable Pieces of Cooking Equipment

By Brandpoint | St. Joseph News-Press, January 26, 2014 | Go to article overview

Successful Restaurant Kitchens Have 5 Indispensable Pieces of Cooking Equipment


Brandpoint, St. Joseph News-Press


Whether it's a quaint corner cafe, the newest chain in the neighborhood or a high-end steak house with the city's hottest chef, every restaurant owner and manager knows what's in the kitchen can make or break a business. Bottom line: good restaurant equipment is a must.

The freshest food is only as good as the equipment that cooks it, so it's essential to invest in quality items that will last through the morning rush and well into the evening hours, every day of the week.

The experts at ACityDiscount.com - a food service equipment company celebrating 40 years of business - know what a restaurant kitchen needs to function smoothly. They recommend five pieces of restaurant equipment to ensure your kitchen runs like a well-oiled machine, resulting in amazing food and happy customers.

Commercial ranges

A commercial range is the backbone of a working kitchen, and a variety of options are available to meet the needs of different kitchens. For example, some restaurants may opt for a two-burner electric countertop hot plate while another may require a six- burner, natural gas restaurant range. Ranges come in a variety of sizes and configurations, and your business's needs will differ depending on available space and kitchen layout. Additionally, when shopping for commercial ranges, keep in mind specialty stoves like stockpot and wok-top Chinese ranges that may be necessary, should your menu require them.

Griddles and flat grills

A commercial flat grill, or griddle, is key to cooking many high- demand menu items during breakfast, lunch and dinner. There are a number of options for those in search of commercial griddles, including many models that sit on countertops, and some drop-in griddles that are intended to be placed in a cutout section of a countertop. Select from gas, electric or induction, and consider plate thickness before buying. If your restaurant will lean on its griddle heavily during service, a thick griddle plate may work best, as they retain heat better and recover faster than thinner griddle plates.

Charbroilers and gas grills

For the best grilled steaks, chicken and vegetables, your restaurant must have a commercial gas grill, or as they are often referred to, a charbroiler. …

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