Invest Wisely in These 3 Restaurant Equipment Items

Having the right equipment for your restaurant business is essential. This fact holds whether you are a veteran or are just starting in the industry. Sometimes, it can be tricky to figure out what equipment is necessary and the best use of your resources. Here are three items to invest in as you build your restaurant.

1. Ovens

Unless you have an operation that exclusively serves raw food, your restaurant needs one or more ovens. They are certainly one of the essential restaurant supplies, and you will probably use your ovens daily.

A standard or radiant oven is a conventional oven. It heats from the bottom. It is the least expensive type and is helpful for many dishes. However, radiant ovens do not always heat food consistently.

A convection oven has a fan inside that circulates the heated air, helping food cook evenly. Convection ovens are more costly than radiant ovens, but they can run more efficiently.

A steam oven cooks food quickly with water vapor. It is not something you would use for a crispy finish to your dish.

If you are looking for the abilities of a steam and convection oven in one appliance, a combination oven may do the trick. It cooks food quickly and consistently.

A conveyor oven keeps food moving through it. It is open on both sides. It's great for pizza — you insert the dish on one side, and it comes out cooked on the other side.

The kinds of ovens you need for your restaurant depend on your budget and menu. You can start with a less-expensive model if you need to and upgrade later.

2. Ventilation Systems and Ranges

Your menu may dictate which type of range and ventilation equipment you purchase. An electric range is the least expensive choice if you have a limited budget. It is also portable if you anticipate moving locations.

A gas range provides you with lots of control and cooking consistency. It cooks more quickly than an electric range. However, you need a gas line.

An induction range allows you to cook at lower temperatures than its gas counterpart. It may help you expand your menu.

Ventilation is essential, so you need to decide how you will be cooking your food as you shop for a system. Type 1 exhaust hoods offer a fire-prevention system so that you can take on broiling, frying and grilling on your range. A Type 2 exhaust system is better for steaming and baking.

3. Ice Makers

An automatic ice maker is practically indispensable in your kitchen if you serve drinks. The size and type you buy depend on how many drinks you make per day. The average daily ice use for a restaurant is about 1.5 pounds per person. However, a cocktail bar can expect to use about 3 pounds per seat.

While ice shape may not be your first consideration, it is important. You can choose from:

• Flaked
• Nugget-shaped
• Cubed

Flaked ice is appropriate for buffets, salad bars and fish markets. It cools quickly and molds to the shape of the food container. Flaked ice is also suitable for making smoothies.

Nugget-shaped ice is popular in fountain beverages and blended cocktails. It melts slowly, and some people enjoy chewing on it.

Cubed ice is the most common type and best for general use in restaurant drinks. You can choose from different cube sizes according to your preferences. It melts slowly and cools items quickly.

Ice maker accessories to consider include water filters, totes, scoops and caddies. You also need to decide if you want an air-cooled ice maker, the more efficient and popular choice, or a water-cooled model, a popular option for hot or grease-filled kitchens.

As a restaurant owner, you have a lot of equipment in which to invest. Consider some of the largest and most-used pieces first so that you can keep some of your budget available for other essentials.