Hill Restaurant Network

Restaurant Supplies

restaurant kitchenAnother basic unit is the oven. Many restaurants do not have the need for a big unit that will bake exotic meals. Many restaurants simply need the basic Equipex oven unit that will heat and warm foods quickly. A conveyer oven is quite useful for this application. Browning rolls and buns, heating breads, pies and cakes all can be done with a conveyer oven.

The menu will play a large role in the type of food cooking units that will be needed. Fryers, ranges, griddles and steaming equipment all have their utility, but buying them simply to have them would be a waste. Be sure that what is needed for the foods on the menu is available and large enough to meet the needs of high traffic times. Sometimes a simple microwave is enough to meet needs.

When determining the needs of the kitchen there are other items one may want to consider. For instance warmers are ideal for restaurants that serve items like rolls, tortillas, and even prepackaged side items. Warmers can be located as self standing, under the counter, or even on the counter units. Depending on the size of the unit needed will determine the best option for your restaurant.

Holding cabinets are also quite useful. These cabinets allow for food items to be placed inside and kept warm while other items on a customer ticket are being made. This way the customer always gets all their food warm and delicious. Warming cabinets are also quite common for restaurants that have a strong delivery business.

restaurant kitchenRefrigeration is a large part of what just about every restaurant needs. Units can be stand alone refrigerators, refrigerated prep tables, and even under the counter coolers. The need of the chef to prepare menu items will typically dictate not only what type of refrigeration is needed, but also how many units to purchase.Prep tables can benefit from being refrigerated in order to keep produce fresh and crisp throughout an entire day of operations.

The restaurant may also offer salad bars to their customers. These are units that benefit well from being refrigerated. One can purchase a salad bar that is not refrigerated, although having to remove items to add ice can become tedious and time consuming over the course of a dinner or lunch service.