Equipment Checklist: 8 Must-Have for Your New Restaurant

When setting up a new restaurant, professional equipment is essential to ensure that your staff has what they need to work professionally, efficiently, and safely. If you are putting together a new restaurant, it can be hard to sort through all of the equipment options. Here is a handy checklist to make sure you have all the essentials. 

  • An Oven

An oven or range is the workhorse of any restaurant. There are many options to choose from depending on your needs, just be sure your range has the power and space you need. If you have a bakery it may be a good idea to invest in a convection oven, if you are looking for responsive cooking temperatures a gas range may be the right choice. 

  • Ventilation

If you are doing any cooking in your restaurant and don’t want to smoke out your customers or your staff, you need to have proper ventilation in the form of a range hood. Range hoods sit over the cooking area and use fans to suck up smoke, grease, and moisture and send it out of the kitchen. They come in all shapes and sizes to fit any kitchen. 

Specialized ventilation equipment such as an air shower is important for facilities like bakeries or food manufacturers that need to create a clean environment free from outside contaminants. Air showers create an enclosed air tunnel that personnel or objects pass through before entering the controlled environment.

  • Fridge and Freezers

Any professional kitchen needs refrigeration equipment. If you are a small restaurant, a reach-in fridge may be large enough to cool and store all your ingredients, but larger operations will need walk-in fridges. 

Fridges and freezers are also important for inventory storage. Freezers also help with food prep and storage and help to cut down on your costs because you can buy ingredients in bulk and freeze them for later use. 

  • Countertops

Your staff needs space to prep and assemble food. Stainless steel is the best surface for countertops as it is easy to clean and durable and won’t absorb chemicals from cleaning or bacteria from food prep. 

  • Cutting Boards

For cutting surfaces you will need to use either plastic or wood cutting boards. Both can be cleaned and sanitized, but wooden cutting boards are generally more durable. It is also important to have separate cutting boards for different foods to avoid cross-contamination. 

  • Storage

While storage may not seem as exciting as a new range or walk-in fridge, it is an essential part of any restaurant operation. Food prep and organization require numerous storage containers and bins that will be filled and refilled over and over again. Having a creative inventory pallet design storage rack and multiple storage containers or many different sizes and shapes and a place to store them is vital. 

  • Sinks

Sinks are essential for cleaning, handwashing, dishwashing, food prep and many other restaurants use. They are required for safety and a commercial kitchen needs to have a triple sink wash station for health and safety requirements as well as a dedicated handwashing sink. 

  • Servingware

Servingware includes plates, cups, utensils, serving spoons – basically anything you use to get your food to your customers. Whatever serving ware you choose to use, be sure to have lots of it so you won’t run out. Figure breakage into your calculations as well as it is common to break dishes in a restaurant environment. 

 

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Categories Food

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