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Setting your commercial kitchen up for success and efficiency requires having the right knowledge, tools, and organization. While there are some pieces of equipment that may come to mind right away, such as an oven, fridge, and range, there are others that you may not think about until you don't have them and need them.

The four main categories of commercial kitchen equipment you should have in your facility include:

  1. Food storage
  2. Food preparation
  3. Cooking
  4. Maintenance/special equipment

Streamlining Your Commercial Kitchen Organization

Whether you are looking for the odds and ends to complete your set up or you are starting from scratch, we have everything you need to streamline your commercial kitchen for peak performance. We even have discounts available on some of our kitchen equipment — check out what we have to offer now.

1. What Is the Best Type of Food Storage?

Food Storage

Depending on the size of your kitchen and what types of food you prepare, you will likely need a variety of food storage options to keep your ingredients fresh until they are used. For example, some items may need to be refrigerated or frozen, while other items may need to be stored in a cool, dry place.

A few factors to consider when choosing storage options include:

  • The size and capacity of each food storage option and how each will meet your needs
  • How much energy each option will use and if there are energy-efficient options
  • Whether each item offers any protection from contamination
  • How easy each item is to keep clean in comparison to other options

There are a few different ways to ensure that you have not only enough storage options, but the right type of food storage for your commercial kitchen. Making a checklist of all of the inventory you have, where each item will be stored or used, and creating some type of sketch to give yourself a visual concept are all excellent ideas. That way, you won't end up placing a refrigerator full of frequently used prep items all the way across the kitchen from where you need it.

2. What Types of Preparation Equipment are Used in a Commercial Kitchen?

Smallwares

Preparing food is one of the most time-consuming steps in the process of running a commercial kitchen. Having the right set-up and tools is essential to making sure your kitchen staff have everything they need to turn ingredients into prepared meals, such as blenders, colanders, graters, mixers, knives, and cutting boards. Purchasing the right tools is only half of the challenge; having proper organization for these tools, such as knife holders and racks is also important so that you can find and use each item with ease.

3. What Commercial Cooking Equipment Do I Need?

Equipment

Purchasing the right type of cooking equipment for your commercial kitchen can make the difference between food that others are impressed by and rave about and food that is frequently sent back. While having the right recipes and experienced chefs are certainly part of the process, equipping your kitchen and staff with the proper pieces of commercial cooking equipment is just as important.

It can become an overwhelming decision process, especially if you are new to the business or you are looking at a catalog that seems to have endless photos of ranges, ovens, and deep fryers. Working with a supply company that can help you make informed and careful selections that keep both your budget and intended uses in mind is the best choice you can make for your establishment.

A few major types of cooking equipment which may be essential to your business include:

  • Grills and griddles
  • Ovens and ranges
  • Deep fryers
  • Steamers and kettles
  • Toasters and waffle makers
  • Specialty equipment

4. Commercial Kitchen Maintenance & Miscellaneous Equipment

Clean Equipment

Every kitchen should be set up in a way that makes sense for you and your staff. While there may be some aspects of your kitchen that are regulated by safety and health codes, such as where extinguishers or sinks must be placed, many decisions about what type of equipment you purchase and where those items are located are up to you.

As a leader in the food service industry, you know that you and your staff aren't just responsible for cooking and serving food—you also have to keep your kitchen clean. This means keeping a wide variety of cleaning supplies on hand, gloves, first aid kits in case someone cuts themselves or gets a minor injury on the job, and even a variety of cords or back-up connections for your kitchen equipment.

Maintenance is essential to keeping your kitchen running smoothly, especially when you depend on your kitchen equipment to work day in and day out. Not only should these items be well stocked and organized, but your staff should know exactly what you have and where they are.

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Meet Hubert

We've been partnering and working with foodservice providers for 75 years, so we know what they need. Commercial kitchen equipment that makes their employees and kitchens more efficient.

And the way our team of experts deliver & install equipment sets us apart from the competition. Hubert offers turnkey services, so you don't have to lift a finger—we'll even help you design the perfect kitchen layout for your facility.