Restaurant Equipment List

I think there will be somebody don’t have much idea about the restaurant equipment required if he/she is going to open it. First, Congratulations on venturing into the restaurant business! Since you're incorporating baking, you'll need a blend of restaurant and bakery equipment. Here's a breakdown for reference:

Essential Restaurant Equipment:

· Cooking Equipment: 

 Ranges: Commercial Gas cooking ranges/stove, with sufficient burners for your menu. Usually Offer precise temperature control and immediate responsiveness, ideal for high-heat cooking and stir-frying. Commercial Electric ranges/stove,Provide consistent heat and are easier to clean. Consider induction ranges for their efficiency and responsiveness。

  Ovens:usually 3 different types of oven should need in restaurant:

  Convection oven:

       Utilize fans to circulate hot air, ensuring even and efficient cooking. They are versatile and suitable for baking, roasting, and broiling.

  Deck Ovens:

       Ideal for baking bread, pizzas, and other items that require specific heat distribution and controlled airflow.

  Pizza Ovens:

       High-temperature ovens designed for baking pizzas quickly and achieving a crispy crust. Consider wood-fired, gas-fired, or electric pizza ovens based on your menu and desired cooking style.

  Griddle/Flat Top:

  Versatility:

       A versatile cooking surface for pancakes, eggs, grilled cheese, and other flat-top dishes.

       Even Heat Distribution: Provides consistent heat distribution for even cooking.

  Deep Fryers:

  Capacity and Temperature Control:

      Choose fryers with appropriate capacity and precise temperature control for frying various foods like French fries, onion rings, and tempura.

      Safety Features: It is important. Ensure the fryer has safety features like automatic shut-off and cool-down zones to prevent accidents.

Refrigeration: 

  Refrigerator: For storing ingredients, produce, and prepared foods.  

  Freezer: For storing frozen ingredients and meats.  

 Storage:  

   Shelving: For dry goods, canned goods, and cookware.  

    Walk-in Cooler/Freezer: (If space allows) for larger storage needs. But usually small size cold room cooler/freezer can be ok, like size 2*2*2.5 meters. 

Other Bakery Equipment required as well:

Mixer: 

Stand Mixer: For smaller batches of dough and batters.  

Planetary Mixer: For larger volumes and heavier doughs (if applicable).  

Proofing Box or Cabinet: For rising bread and dough.

Baking Sheets and Pans: Various sizes and materials (sheet pans, loaf pans, muffin tins).  

Cooling Racks:

Pastry Bags and Tips: For decorating pastries and desserts.  

Dough Sheeter: (Optional, for large-scale production)

Dough Divider and Rounder: (Optional, for bread production)

Restaurant-Specific Needs:

POS System: For order taking, payment processing, and inventory management.  

Kitchen Display System (KDS): To efficiently transmit orders to the kitchen.  

Dishwasher: Commercial dishwasher for efficient and hygienic cleaning.  

Three-Compartment Sink: For hand washing and food preparation.