Setting up a new restaurant is an exciting task, especially if you think ahead to your paying customers and exciting menu. However, the only way to create that mouth-watering menu is by adding the right equipment and appliances to your kitchen. 

Here I want to look at some of the most valuable items that restauranteurs need to create the perfect cooking space. I know that some seem obvious, but others may have slipped your mind.

Industrial Grade Cooking And Chilling Equipment:

This first item is probably the most prominent on my list, so I put it first. If you plan on having a busy restaurant with lots of covers, you can’t have a bad machine. 

Ovens, grills, hobs, grates, and other cooking apparatuses need to built to last. They need to handle the high heats and fuel consumption of a busy dinner service while remaining reliable. 

The same applies to any chillers, freezers, and other, more specialist equipment that you might decide to use.

Pots, Pans, And Other Related Items:

Once you have all of the different cooking equipment set up, you need to be able to cook. The first place to start is with the saucepans, stockpots, frying pans, and other pieces of cooking apparatus. 

The more versatile, the better when starting with your new kitchen. Again, specialist items can be useful for specific menus and dishes, but you need to be sure that they are worthwhile. 

A wok is a must for a Chinese restaurant but not so much in more traditional hotel restaurants. Consider the quality of the items as well as the capacity. A stockpot needs to be large enough to meet the needs of customers but small enough to fit the space. Pans also need to be tough and heat resistant for long-term use.

Utensils:

Then all the different appliances are necessary to create the dishes within these pieces of equipment. Once we start to think of all the different items that are used, the list seems endless. 

First, there are all the spoons, spatulas, and ladles for stirring and serving the dishes. Then there are all the different types of knives for chopping and cutting the produce. 

As with the pans and other devices, it is best to start with the multifunctional, essential elements first. It may be worth holding back on specialist items until you are sure they are worthwhile. We all get drawn in by clever contraptions and have buyers remorse when they sit unused in the drawer.

Plates And Bowls:

This is one of those categories of appliances that seems obvious but comes quite far down most checklists. All restaurants need plates and bowls to serve up the finished dish to the paying customers. 

Strange wooden blocks and plates are fashionable, but we can all agree that a simple white plate is essential. It is important to ensure that there are more than enough on hand to deal with the covers, breakages, and mistakes. 

This also means having a large set of appetizer, entrée, side and salad plates, and soup bowls and pasta bowls. With the bowls, it is also important to remember mixing bowls for creating dishes.

Safety Equipment:

Kitchens are fast-paced, dangerous places. It is not just us amateurs that cut ourselves with knives and set dishes on fire. 

Why do you think those blue band-aids were invented. This means that it is essential for all restaurant kitchens to have an excellent first aid kit in a prominent, accessible place. 

Hand sanitizer and cleaning aids are also essential for creating a safe, clean work environment. Finally, every kitchen should have the right fire safety apparatus and extinguishers in place in case of an emergency.

Portable Air Conditioners:

This final item on my essential kitchen checklist may seem odd after talking about some of the most visible pieces. So far, I have mentioned the cooking equipment, other heat-generating appliances, and the pans creating hot sauces and steam—all these heat results in a boiling, uncomfortable work environment. 

Portable air conditioners could make all the difference by circulating the air and creating a more pleasant temperature. That is as long as they are in a safe, efficient place. I get flustered when my glasses steam up after opening the oven door. I can’t imagine being a professional kitchen without air conditioning.