Like all competitive businesses, the food business is also one fierce arena. For a full-on restaurant business, the rewards can be great once you have the right ammunition in going to an all-out war with your competing restaurateurs. The commercial equipment Brisbane prides in having the best kitchen armory.
For a prospective owner, you must have your mind made to the type of food establishment you want to set up. It could be a fine sit-down diner, a café and bar or a specialty food house – you will have to tailor fit your commercial equipment Brisbane to your needs in preparing your food.
Here’s a random check list of fundamental equipment for your use.
Cooking
You will need every size and shape of pots and pan, types of spoons for mixing and tasting, spatula and ladles, bowls of every size, squeeze bottles and other essentials. What ever type of food house you want, you can always add to your acquisitions.
You might also need more than one item each. You might have all your sauté pans dirty even for a minute while your dishwasher is furiously working. This wastes speed time.
Serving
One nightmare in the business is when you won’t have anything to serve your food on. By then, you have no restaurant. You will need double your plates, cutlery, glasses and bowls from your estimates.
A general measuring stick is counting the number of your tables you have and how many guests it can carry would give some approximations of how many eating equipment you need.
You can include the average number of plates or glass you will lose daily due to breakage.
Storage shelves and racks
Typically, workers love seeing new extra liter containers, hotel pans and other needed at the prep table. Installed shelving is great in storing the various appliances for perishable (and non-perishable) food.
Those mobile storage racks are also handy because some stored materials are needed in some places and needed to be transported.
Coolers
Kitchens will need some refrigerators that should be the correct kind for the type of restaurant you will have. Refs make food fresh. Freezers are also important. It is economical to buy 300 steaks and freeze them that buying 10 pieces every day.
There are some industrial grade refs that are designed for unique needs. Some can cool large pots of sauces to a safe temperature in record short time.
Prep counters
Prep tables and counters and cutting surfaces are basic to any commercial kitchen. A stainless steel cutting surface cannot absorb bacteria from the food and meat juices and can withstand harsh cleaning.
The slicers are meant to do precise cuts of meat and cheese with speed. If your menu is heavy on sandwiches, buy one overnight. If your slicer needs are low-volume, use the manual slicer, a less expensive option.
Processors
There are four processor types with different strengths and uses. Batch processor collects the processed food.
On the other hand, buffalo choppers are heavy duty and can chop tough meat and small vegetables. Batch bowl processors also collect food that’s been processed.
The continuous processors distribute food into separate containers and you can keep on adding food while it is running.
Induction cooktop 