Refrigeration
Proper refrigeration is essential to safely storing food products. Commercial kitchens require heavy-duty, energy efficient refrigerators and freezers. When selecting refrigeration equipment, consider features like storage capacity, temperature range options, shelf adjustability, and door configurations. Chest freezers provide valuable bulk storage space and upright freezers are ideal for organizing smaller products. Refrigerators come in various styles from half door models to larger undercounter or freestanding units. Consider your specific food storage needs and available space to determine the best refrigeration setup.

Cooking Equipment
No commercial kitchen is complete without a selection of Food Service Equipment like stoves, ovens, fryers, and specialty equipment for cooking and finishing meals. Gas and electric options are available for stovetops with varying numbers of burners. Convection, combi, and steam oven technologies expand the capabilities of standard deck or conveyor ovens. Deep fryers, griddles, broilers, and tilting skillets all have their place. Accessories like range hoods, additional shelving, and skillet warming racks add versatility. Consider production volume, menu items, and cooking methods when selecting primary and additional cooking appliances.

Warewashing
Warewashing machines are essential to maintaining food safety and productivity in high-volume kitchens. Commercial dishwashers for plates, glasses, pots, pans, and utensils are available in various sizes with options like booster heaters and racks. 3-compartment sinks with drain boards allow for large-scale manual washing and sanitizing. Ensure warewashing capacity matches kitchen output and consider installation requirements like electrical supply and plumbing connections. Proper ventilation is also important for drying washed items.

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