Australia commercial equipment, like all the other commercial equipment in restaurants, is one of the biggest, if not the biggest, portion of investment for an owner who wants to open a restaurant.

Having already planned the kind of restaurant that you want to open, you would then need a formidable combination of equipment that fits the type of restaurant to top all the others in its class. It could be a fine sit-down diner, a café and bar or a specialty food house – you need to tailor-fit your equipment to its needs.

The following are your needs and the sets of equipment to service these needs.

Equipment for cooking

Cooking in a commercial restaurant would definitely need almost all kinds of equipment in preparing and cooking your food. There will be need for all sizes and shapes of pots and pans, spoons for mixing and tasting, spatulas, ladles, different sizes of bowls, even squeeze bottles and other essentials.

One important factor to be considered is the fact that you might need more than one of each. Your chef might find that all the sauce pans are dirty even for a short time and your dishwasher is at work full time

Equipment for serving

Terrible things happen in a kitchen when you discover you’ve run out of Australia commercial equipment for serving your food on. With that, you have no restaurant to speak of. You need to double your plates, glasses, cutlery and bowls from your estimated number.

You also need to know how may steam tables, entrée places, appetizer plates, salad plates, dessert plates needed.

Generally, the rule of thumb is counting your tables and how many guests can sit around them. This is one approximation you can use in determining how many table equipment you need. (Include the average number of plates or glass you will lose due to breakage daily.)

Storage

Restaurant workers would appreciate getting new extra liter containers, hotel pans and others at their preparation table. Shelving that are installed in the kitchen are great for storage of appliances and food materials (both perishable and non-perishable).

Mobile storage racks are also handy because stored might be needed in several places and have to be transported here and there.

Refs and freezers

Kitchens need the right refs and freezers in relation to their scopes. Refs make food fresh and freezers are also necessary. It is more economical to buy 300 pieces of steaks and freeze them than buying 10 pieces every day.

Refrigerators need to be of industrial grade. They should be designed for their unique needs. Some need to cool large pots and pans of sauces to a safe temperature in a short time.

Preparation counters

One important basic to a kitchen are the prep tables, cutting surfaces and counters. The stainless steel cutting surface cannot absorb bacteria from the food and meat juices. Moreover, it can withstand harsh cleaning.

Slicers are meant to do precise cuts of meat and cheese with speed. Get one right away if your menu is heavy on sandwiches. If your slicer needs are low, you can use the manual slicer.