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Ann Holtzapple
Research
10.20.16

Running a Commercial Kitchen: A Checklist

Checklist to a Comprehensive Commercial Kitchen

The elements of a comprehensive commercial kitchen include all the right ingredients. From having the right equipment and organization to keeping it clean and sanitary, all the needed factors need to be in place. Leave one important element out, and the operation of a restaurant or other type of food service business may not run smoothly. Here’s a checklist of what it takes to keep a commercial kitchen in smooth operation.

 

Commercial Kitchen Equipment

The average commercial kitchen is equipped with many types of professional equipment, such as rangesovens, steam table, fryers, grills, kettle cookers, freezers and coolers. From commercial gas and electric ranges to countertop ranges, these units allow chefs to perform a variety of cooking tasks. As a matter of fact, commercial restaurant ranges are an essential unit for any cafeteria, restaurant, bistro or other food service establishment. These units allow chefs to grill, sauté, boil, steam, bake and simmer foods. Portable and drop-in ranges are ideal for buffet-style restaurants.

 

Commercial Refrigeration Equipment

Commercial refrigeration is one of the most important areas of any restaurant and commercial kitchen. This commercial restaurant equipment includes reach-in freezers, refrigerators, ice machines, walk-in coolers and freezers, refrigerated displays and the necessary accessories. Food service establishments can also maximize space with under-counter freezers, under-counter refrigerators and worktop refrigeration. There are many options in restaurant equipment for refrigeration.

 

Dry Storage Area

Restaurants can outfit their supply closet or other storage areas with commercial shelving to keep food products neat and organized. Store anything from bulk ingredients to small appliances. Customize a storage unit in any dry environments with mounted shelves and posts. Use wire wine racks to store wine at the proper angle to keep corks airtight and moist. Even add security cages to store valuables. And with open-wire shelving, there’s air flow and draining to help shelf items maintain a consistent temperature and to dry quickly. Choose from wall-mount shelving, pass-thru shelves, wall units, pot racks and many accessories to cover, label and protect your foods and supplies.

 

Restaurant Cleaning Supplies

Restaurant cleaning supplies include oven brushes, griddle screen scour pads, sanitizers, detergents and more. Detergents prevent lime build-up and spotting. A quaternary ammonium sanitizer is the most highly recommended type of sanitizer by the health department. Just about all food service establishments need a degreaser for flat tops, fryers, ranges and griddles (see our post outlining commercial griddle cleaning here). A delimer will remove calcium and lime buildup from ice machines. This descaler is highly concentrated. Bleach is a must-have. It can be used on flatware, dishes and glassware for sanitizing in a three-compartment sink. Just be sure to read the kitchen equipment manufacturer instructions for the proper ratio of water to bleach. Also, be sure to contact your health department to see if there are any special rules relating to commercial kitchen chemicals in your area.

From professional cooking equipment to commercial refrigeration equipment to setting up a dry storage area and stocking up on restaurant cleaning supplies, there’s a long checklist of items to run a commercial kitchen. Get what you need, and it’ll be smooth sailing.

 

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