Tips & Advice
What is UL restaurant equipment?
UL restaurant equipment is compliant with the safety standards developed by the UL (Underwriters Laboratories), an independent safety science company that tests and inspects commercial kitchen equipment for product safety standards.
What is NSF restaurant equipment?
NSF restaurant equipment is actually NSF-Certified, i.e. it has been inspected and certified by the independent third-party organization NSF International (formerly National Sanitation Foundation). NSF International is a respected authority in food safety, and works with the World Health Organization to develop these standards, as well as water safety and quality standards. An NSF certified piece of foodservice equipment has been tested and approved as meeting certain rigorous safety standards.
What equipment does a restaurant need?
The equipment that a restaurant needs depends on what it’s serving, how it is set up to serve, and how many people it plans to accommodate. In addition to the equipment mentioned above, a restaurant will definitely need fire extinguisher and cleaning supplies, dishes and utensils, an ice machine, warming and holding equipment, lighting and linens.
Commonly needed commercial kitchen equipment includes microwave oven and deep fryer, food processors and mixers, transportation racks and carts. However, the types of this equipment or more specialized items depends on several factors. A restaurant might need a charbroiler, griddle, steam table, and any number of appliances from vegetable peelers to industrial-grade mixers to a commercial steamer.
What are the most commonly used commercial kitchen equipment?
The most commonly used commercial kitchen equipment, broadly speaking, includes cold storage units (refrigerator and freezer); ovens and ranges; dishwasher and sink (s); food prep tables and shelving systems; and pots and pans.
What is a walk-in cooler?
A walk-in cooler is a cold storage unit (refrigerator) that is large enough to allow at least one adult person to go inside of it. Some walk-in coolers are much larger and more capacious. These coolers run on a refrigeration system that’s basically the same as a residential packaged air conditioner.
What is a reach-in cooler?
A reach-in cooler is a cold storage unit, aka refrigerator/freezer, of a height and depth that allows arm’s length access to every item in it from the front. These reach-in units come in single door or multi-door (two or three doors, usually). In commercial kitchens, they often go in the prep area and are used to hold prepared food for the week.
What is commercial kitchen equipment?
Commercial kitchen equipment is more durable, heavy-duty, high volume capacity and food-safe than household kitchen equipment. A commercial kitchen will contain the same kinds of appliances as a residential one, but refrigerators and freezers will be larger and more powerful, while dishwashers will use hotter water and have more capacity. Gas-powered ovens and stoves often require a larger size of incoming gas line than is found in a residence. Smaller appliances, like food processors and peelers, are oftentimes larger and more heavy-duty--not to mention, more specialized. For example, whereas a home kitchen might have a food processor that peels potatoes, a commercial kitchen may have a worktop potato peeler that can handle 500 pounds of potatoes an hour and costs $3,000.
What is restaurant equipment?
Restaurant equipment encompasses all the appliances, surfaces, shelving systems and wash stations/sinks in a commercial kitchen, as well as whatever’s in the service area. Everything in the kitchen must be industrial grade. Some definitions of restaurant equipment also include all the front-of-house items such as furniture, flatware and linens.