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What Makes Equipment Suitable for a Commercial Kitchen?

commercial kitchen

High-volume restaurants never question their need for commercial kitchen equipment but it’s not unheard of for a smaller restaurant to wonder why they can’t simply purchase high-quality kitchen equipment that doesn’t have the “for commercial use” label on it. The truth is that commercial grade kitchen equipment is made in very specific ways to ensure it’s up for the challenges it’s put through.

Commercial stoves and ovens can handle hours of use on a daily basis

You may easily find a stove and oven that’s ready for some serious usage. However, unless it’s commercial equipment, it’s simply not made to withstand hour after hour of use every day. It’s also likely much smaller. Just look at your home’s range hood. It’s small and it does a great job in your kitchen but your commercial kitchen needs an exhaust hood that can handle the constant heat and action.

There’s a reason almost everything is made with stainless steel

You’d be hard pressed to find a commercial kitchen in the United States that wasn’t primarily full of stainless steel appliances. Have you ever wondered why this is? It’s actually simple – stainless steel is extremely durable, it can handle very high temperatures, it’s easy to clean, and the fact that it’s non-porous means it’s safer for food preparation.

Commercial kitchen floor mats

A commercial kitchen doesn’t have floor mats because they think they look great – it has them to keep employees safe. You need mats that are lightweight, durable, that offer drainage, and that have traction. There are other options too, like thick rubber with anti-fatigue qualities.

Ice machines in commercial kitchens

An ice machine is a must for pretty much any and all professional kitchens. It saves time for the kitchen, for the bar, and for the servers. Even if you don’t serve drinks, your kitchen staff needs to chill foods quickly.

A commercial ice machine is likely more complex inside than you realize. The refrigerant includes a compressor and copper cooling. Water that goes in is cooled and pours into that copper grid that creates the ice. Your average commercial ice machine is capable of producing more than 550 pounds of ice every day. This can meet the needs of a restaurant that serves around 300 or 400 people each day. Larger restaurants are likely to need an ice machine with a higher capacity.

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