Choosing the Right Food Service Equipment for Your Commercial Kitchen

Food Service Equipment

All commercial kitchens require a variety of food service equipment to function properly and produce meals efficiently. Some key types of equipment that should be considered include refrigeration, cooking, food preparation, dishwashing, and storage equipment.

Refrigeration is essential for keeping food fresh and safe. Commercial refrigerators and freezers in various sizes are needed for storing raw and prepared ingredients at the proper temperatures. Walk-in coolers and freezers provide large-capacity refrigerated storage. Glass-door merchandisers display food attractively while maintaining safe temperatures.

Cooking equipment forms the core of any commercial kitchen operation. Stoves, ovens, fryers, and grills are used for basic cooking functions. Stoves provide burners for pots and pans, while ovens bake and roast foods. Fryers cook with oil or other fat at precise temperatures. Grills sear meats and other proteins. Specialty items like combi ovens combine steam and convection cooking.

Food Service Equipment is key for readying ingredients efficiently. Slicers, dicers, mixers, blenders and food processors perform repetitive cutting and mixing tasks much faster than can be done by hand. Specialized items like racks and holders keep bakery products organized. Scales ensure accurate portion control and food costing.

Dishwashing is a major operation in commercial kitchens due to the high volume of plates, cups, utensils and pots/pans that need cleaning daily. Commercial dishmachines automate the process with high-temperature wash and rinse cycles to sanitize items. Some units are door-type for smaller loads, while other models feature conveyor belts for continuous throughput.

Storage equipment provides organization throughout the kitchen space. Shelving, racks, worktables and carts store dry goods, smallwares, and prepped ingredients conveniently. Lowboys and work horses with drawers and doors below the counter surface maximize accessible storage near work areas. Walled pantries and walk-in rooms supply additional long-term storage capacity.

Equipment Selection Factors

When choosing food service equipment, several factors should be carefully considered:

Productivity - How many meals need to be prepared per day or per service period? Equipment must be appropriately sized to handle the anticipated volume. Oversized equipment wastes money, while undersized cannot keep up with demand.

Space - Careful measurements must be taken of all areas where equipment will be installed, such as in line stations, preparation areas and walk-in spaces. Equipment must fit efficiently without interfering with workflow.

Energy efficiency - Look for Energy Star or other energy-efficient ratings that cut long-term utility costs. Newer appliances usually cost less to operate than older, less efficient models.

Maintenance requirements - Determine expected life cycle costs like service contracts or repairs. Simpler equipment with few moving parts costs less to maintain over time.

Durability - Stainless steel components withstand the rigors of commercial use better than other materials. Equipment frames, moving parts, and surfaces should stand up to continuous use.

Purchasing Options

Budget constraints are a fact of life when investing in food service equipment. However, various purchasing methods allow flexibility:

Outright purchase - Buying equipment outright in a lump sum minimizes the total cost but requires a larger initial cash outlay. Equipment ownership is immediately retained.

Lease-purchase agreement - A series of payments is made over time, with ownership transferring at the end of the term for just one last, often nominal, fee. Total cost is typically higher than outright purchase.

Rental - Equipment is rented on an as-needed basis, either short term for events, seasonal periods, or as part of a long-term contract. Rental avoids long-term commitment but has higher costs overall.

Financing - Food service equipment loans or lines of credit spread the cost over several years at a fixed interest rate. Monthly payments are made like a consumer loan. Total amount paid will exceed purchase price.

Used equipment - Inspect quality carefully and get any necessary repairs or maintenance done before use. Can save 25-75% off new prices but comes with unknown service history and parts availability issues down the road.

By considering options based on individual budget and business needs, a suitable equipment purchasing solution can usually be found. Properly equipping a commercial kitchen sets the stage for successfully serving customers for many years. 

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