The leap-frogging transformation from a cozy home kitchen to a colossal and buzzing commercial kitchen is quite a shocker. Maintaining the portion sizes and the balance of spice mixes is the real deal. You cannot go wrong with retaining consistency around recipes and that is exactly why a hotel kitchen equipment list has to be curated before starting with your booming commercial food venture. Some of the key points to consider while choosing the right fit for your commercial kitchen are as follows:
- Utility maximization has to be the mantra
- Assortment, functionality, and practical accessibility will modernize your hotel kitchen setup
- Hygiene retention is of primal importance across all kitchen tops and counter
- Streamlined sequence for optimal pace and efficiency
- Durability for future use
From can openers to corkscrews, from large colander sieves to pepper mills and rock salt grinders, there is a lot to explore, unravel, and learn about hotel kitchen imperatives that we don’t find often in our home kitchens. You cannot afford to burn a hole in your pocket while starting your restaurant business venture. Meddling and fiddling with your seed investment across the kitchen is not advisable. Checking the hotel kitchen equipment price list is another mandate before fleshing the final list out owing to designated funds and budget. Now let us dig deep into the pillars of the hotel kitchen equipment list:
| Range top ovens | Convection ovens | Revolving ovens | Slow cook- hold ovens | Combination steamer ovens | Barbeque smoke ovens | Infrared reconstituting ovens |
|---|---|---|---|---|---|---|
| Every other oven’s functionality is premised on this range-top oven. Range tops are considered the grandfather of all commercial kitchen oven setups | Internal rapid heat-distributing fans are a great help in thermo-regulation and safe ventilation across the kitchen | The reel ovens have Ferris-wheel-type attachments to do away with uneven baking and hot spots, the greatest perk is, that even heating across the food plate | Computerized electronic special control sensors to switch easily from cook to hold mode are revolutionizing commercial kitchen spaces. | High high-humidity oven with different mode switches is a real innovation to inject humidity and moisture for slow cooking. | What better than producing a wood smoke effect across roasted food items in a steel machine? Hickory and mesquite are most commonly inserted wood along with good quality fruit woods such as apple or cherry. | The heat produced by Quartz plates is used for refurbishing frozen food. Fast-paced controlled heating to bring large batches of food to serving temperature. |
| Practical and conventional combination of tilting skillet and steam skillets | Forced jet-streamed air cooks food at lower temperatures that too quickly | Mostly used across high-volume operations in confectionaries and cake shops | Steady, reliable, consistent cooking temperatures ensure roasting and grilling in Indian kitchens | Dehydrating meat and crackers is aided by this oven since it lessens shrinkage and unnecessary drying. | Smoke-less roast/bake cycles, cold smoke cycles, broiling features | Controllable heat distribution lets handle big servable portion sizes. |
Apart from these Microwave ovens are a must for quick heating and convection grilling or dehydration in commercial kitchen equipment setups. For marshaling a hotel kitchen equipment disposition one must foray into salamanders, Broilers, Grills, Griddles, Rotisseries, a variety of steamers skillets, etc. Let us take you through some innovative yet imperative commercial hotel kitchen equipment orchestration ideas and instruments.
Preliminary Processing and Preparation Equipment :
Indian kitchens cannot be devoid of chops-chicken-steak-tandoori-kebabs…; to deal with these sumptuous culinary mandates overhead salamanders and broilers could be installed especially during the peak hours. The earthiness of charcoal if incorporated in smoked food enhances the taste bud sensations. Grills and griddles could come in handy, especially for preparations like pancakes, French toast, hamburgers, etc. A non-stick surface is necessary for cooking rolls, Dosas, chapatis, cheelas, etc; aided by flat smooth evenly heated griddles to cook on it directly.
- Cooking meat with all that grease and fat oozing out and dripping directly into the flames is oftentimes a little messy. Rotisseries have come to save the commercial kitchen setups by evenly roasting large batches of chicken or any poultry and meat with strategically placed heating tools leading to spit cooking of meat.
- Deep-fryers, food cutters, smooth safe peelers, juicers for large volumes of juicing, bain marie for hot water bath ( fresh food and plates), overhead lamps across service staff pick-up counter-tops, flat/domed standardized steam tables, and so on are all recommended to ascertain equipment of kitchen in hotel.
Conclusion
Keeping in mind the respective heat conductivity of metals, one must choose from an array of options across pots-pans-containers. Hotel kitchen equipment and their uses must also consider long-term care and maintenance. Choppers should be bought with protective scabbards, coffee urns and teapots should be bought with hard elongated scrubbers and refrigeration matrices must be equipped with power back-up. From bread to boning to cleaver and carving every other knife is designated to its particular usage. Measuring devices such as ladles, instant thermometers, scoops, and liquid measurers ( pints, quarts, gallons) are also to be taken under careful consideration for running a smooth food business.
