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Essential for your restaurant kitchen. Everything that your restaurant commercial kitchen must have.

KITCHEN LAYOUT


Building something from scratch takes tons of brainstorming, finance, and dedication especially when something is built for someone else use, double the efforts.


The essence of any restaurant derives from the mouth-watering delicacy that they serve, made by the amazing hands of the glorious chief that are working day and night to blow your taste buds off.


We at airborne are not only here to take the inputs from the founder of the restaurant but also the chief and staff that would spend their valuable time catering to the restaurant 24 by 7.

After we have assembled all the ideas that the employees have given us, we modify them and create a masterpiece kitchen layout, which after being accepted by all the employees would then be constructed.


MANDATORY KITCHEN EQUIPMENTS


For all the new restaurant kitchen, entrepreneurs and chiefs out there, some of the essential equipment that would be necessary to kick start your kitchen would be as followers

1 Ovens - Convection oven, Pizza oven, and Conveyor oven.

2 Cooking ranges- Chine cooking range, Indian cooking range.

3 Ventilation- Hoods, Ducting, and Fresh air vents.

4 Refrigerator and fridges- Vertical chillers, Deep freezer, Frost free, and Table top chillers.

5 Mixers- Hand mixers Counter top mixer and Floor mixer.

6 Sinks- 2Sink units and a Single sink unit.

7 Shelfs and Racks- Gastronorm pan for storage

8 Work tables

9 Ice makers

10 Gas bank

11 Cooking Accessories - Chief's knife, Chopping board, Measuring cup, Measuring Spoons, Mixing Bowls, Colander, Vegetable Peeler, Potato Masher, Whisk Salad, Spinner, Grater, Shears, Citrus Juicer, Garlic Press, Paring Knife, Bread Knife, Honing Steel, Knife Sharpener, Food Processor, Utensils Required for Cooking, Spatula, Stirring, Spoon, Tongs, Ladle, Oven Mitts, Trivet, Splatter Guard, Thermometer, Utensils Required for Cookware & Bakeware purpose, Skillet, Sauté Pan, Small Saucepan, Medium Saucepan, Large Pot, Cast Iron Skillet, Grill Pan, Baking Sheet Pan, Casserole Dish, Broiler Pan, Stockpot, Other Miscellaneous Utensils, Food Storage, Containers, Aluminium Foil, Towels Sponges, Heavy Sponges, Dish Rack, Ice Cube Tray, Small Trash Bags, Large Trash Bags, Small Trash Bin, Large Trash Bin.


QUALITY CHECK

The utmost important factor that is taken under consideration during manufacturing commercial kitchen equipment is the quality that is provided by the seller.


Tailor-made equipment is usually better when it comes to building a commercial or also pre-build kitchen because of the flexibility and operational ease that it provides.

There are different types of grades of stainless steel that is very curtail while manufacturing kitchen equipment, the industrial standards being 304 stainless steel due to its elemental structure, Authenticity check with the license provider of the restaurant.


A smart choice would be to buy the highest quality you can afford for the equipment that would be used most often.


MONTHLY MAINTENANCE


To keep the hotspots burning there has to be a monthly check of every equipment that has ware and tare in it

EG- Refrigerator, Oven, Cooking ranges, and other small equipment like knives etc.


SUGGESTIONS

These are a few of our takes on the topic, what do you feel is missing, feel free to comment below and let us know if we missed out on any relevant points.


For now, CIAO!

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