A Complete Guide to Buying Commercial Cooking Equipment for Opening a Restaurant – for Owner

The purchase of commercial kitchen equipment is one key link that determines the success or failure of a restaurant’s operation. With a wide range of kitchenware brands and types on the market, how can you make a wise choice?

 This article will systematically introduce what commercial cooking equipment you need to buy when opening a restaurant, deeply analyze the various factors that need to be considered when purchasing, and provide practical purchasing strategies and precautions to help you build an efficient and economical commercial kitchen.

Step 1: Identify the Type and Needs of the Restaurant

Determining the type of restaurant is the starting point for purchasing commercial cooking equipment. Different types of restaurants have significantly different equipment. In the preparation stage for opening, you must first clarify whether your restaurant is a Chinese restaurant, Western restaurant, fast food, or specialty restaurant, which will directly affect the subsequent equipment purchase list and budget allocation.

1. Chinese Restaurant

For Chinese restaurants, core equipment usually includes fierce fire stoves, steamers, woks, etc. Especially for cooking stoves, you need to choose models with strong firepower to meet the cooking needs of Chinese stir-frying. The flame temperature of gas stoves is high, and the heating speed is fast, which can perfectly present dishes with full “wok flavor.”

2. Western Restaurants

Western restaurants rely more on equipment such as ovens, griddles, and frying pans for Western cuisine, such as grilling steaks and baking bread. If you are positioning yourself as a fast food restaurant, you need to consider high-efficiency fryers, warming cabinets, and other equipment to ensure the speed of serving food.

3. Menu Planning

Menu planning is also crucial. When preparing my restaurant, I spent a lot of time discussing menu design with the chef team because each dish corresponds to a specific cooking equipment requirement. For example, if there are a lot of barbecue dishes on the menu, you need to invest in professional ovens.

If there are a lot of pastries, you can’t do without professional equipment such as dough mixers and proofing boxes. This idea of “determining equipment based on the menu” helped me avoid blind purchases and ensured that every investment directly served the dish-making.

4. Kitchen Space Planning

Kitchen space planning is another factor that needs to be considered in advance. My restaurant is located in the city center and the kitchen area is limited, so I have to be careful in choosing equipment. Through communication with the kitchen designer, I learned that for kitchens with limited space, you can choose multi-functional integrated equipment or combined stoves, which can not only meet cooking needs but also make full use of every inch of space.

For example, a combined stove that integrates frying, boiling, and steaming functions saves a lot of space compared to purchasing three devices separately.

5. Budgeting

Budgeting is the last but equally important link in this stage. The prices of commercial kitchenware vary greatly, from basic equipment of several thousand yuan to high-end customized equipment of hundreds of thousands of yuan. My experience is to formulate a reasonable budget range and give priority to products with reliable quality and high-cost performance within this range.

Remember not to only look at the initial purchase price and ignore the long-term use cost. Low-priced equipment may save money in the short term, but if it frequently fails, has high maintenance costs, or has a short service life, it will increase the overall operating cost.

Summary

Through this stage of planning, I clarified the equipment demand framework of the restaurant, laying a solid foundation for the subsequent specific purchase work. This systematic way of thinking helped me avoid the embarrassing situation of discovering that the equipment did not match after the opening and also gave me clearer control over the overall investment.

Step 2: Functions, Characteristics, and Applicable Scenarios of Core Commercial Cooking Equipment

Stove equipment is the heart of the restaurant kitchen, and its selection is directly related to the cooking quality and serving efficiency of the dishes. After multiple comparisons and market research, I finally chose two main types of stoves for my restaurant: gas stoves and induction stoves, each with its own characteristics and applicable scenarios.

1. Commercial Gas Stoves

Gas stoves are particularly suitable for Chinese cooking, especially for dishes that require fierce fire and fast stir-frying. The flame temperature of this type of stove is high, which can quickly reach the high temperature required for cooking, so that the surface of the ingredients can be quickly cooked to lock in moisture, which is the source of the “wok gas” of Chinese food.

In actual use, I found that the firepower adjustment of the gas stove is very flexible, and the fire can be accurately controlled according to the needs of different dishes, from slow stewing to fierce fire and fast stir-frying.

However, gas stoves also have their limitations, such as the need to connect to the gas pipeline, the installation position being relatively fixed, and the kitchen ventilation requirements being high because a certain amount of exhaust gas will be generated during the combustion process. Based on these characteristics, gas stoves are particularly suitable for Chinese restaurants, hot pot restaurants, and other places that mainly cook with open flames.

2. Commercial Induction Cookers

Induction cookers are another option worth considering, especially for restaurants with high requirements for environmental protection and safety. This type of cooker has high thermal efficiency, relatively low energy consumption, precise temperature control, and better heating uniformity than traditional gas cookers.

In actual operation, I found that the no-open-flame feature of induction cookers greatly improved kitchen safety and also made cleaning much easier without generating fumes to pollute the kitchen environment.

However, induction cookers have high requirements for power supply, usually requiring a three-phase power supply, and the initial purchase cost is relatively high. Based on these characteristics, induction cookers are more suitable for modern restaurants, hotels, western restaurants, and other places with a stable power supply.

3. Commercial Food Steamers

Steaming equipment is an indispensable cooking tool for many restaurants, especially for Chinese restaurants that provide dim sum and steamed dishes. In the process of purchasing equipment, I compared the two main types of traditional steamers and modern steam generator steamers.

(1) Traditional steamers

The traditional steamer retains the original steaming method and can well preserve the original flavor and nutritional content of the ingredients. In actual use, I found that the steamer can be stacked flexibly according to the needs, which is suitable for large-scale steaming of food, such as steamed buns, steamed dumplings, and other dim sum.

However, its disadvantage is that the operation is relatively cumbersome, water needs to be added manually, the heating speed is slow, and the chef’s experience is required. Otherwise, uneven steaming is likely to occur. Therefore, traditional steamers are more suitable for Chinese restaurants or dim sum specialty stores that focus on traditional craftsmanship.

(2) Steam steamer

Steamer represents a more modern steaming solution. This type of equipment has a high degree of automation, can automatically fill and drain water, can quickly generate a large amount of steam, and can significantly improve steaming efficiency.

In my restaurant operation, the temperature and time control of the steamer are precise, ensuring the consistency of the quality of each batch of dishes and greatly reducing the workload of the chef.

However, this type of equipment is expensive and requires regular maintenance of the steam generator. Based on these characteristics, a steam generator steamer is more suitable for large restaurants, canteens, and other places that require efficient and large-scale steaming of food.

4. Commercial Refrigeration Equipment

Refrigeration and freezing equipment is a key link in ensuring the safety and quality of food. In the process of running a restaurant, I deeply understand the importance of high-quality refrigeration equipment. Commercial refrigerators and commercial freezers are two main types of refrigeration equipment, each with its own characteristics and applicable scenarios.

(1) Commercial refrigerators

Commercial refrigerators have good preservation effects and a wide range of temperature adjustments, which can meet the refrigeration needs of different ingredients. My restaurant uses several commercial refrigerators of different specifications to store vegetables, fruits, meat, seafood, and other ingredients, ensuring that all kinds of ingredients can be stored at the most suitable temperature.

The disadvantage of commercial refrigerators is that the storage space of a single unit is limited. For large-scale restaurants, multiple devices may be required, and the energy consumption is relatively high. Therefore, commercial refrigerators are suitable for all kinds of small and medium-sized restaurants that require delicate preservation.

(2) Commercial freezers

Commercial freezers provide large-capacity freezing solutions with various forms, such as horizontal and vertical, to choose from. In my restaurant, large horizontal freezers are used to store quick-frozen foods, meat products, and other ingredients that need to be frozen for a long time. They have a fast cooling speed, and the temperature can be as low as minus ten degrees or even lower.

However, freezers occupy a large area, especially horizontal freezers, which are not as convenient as refrigerators for taking and placing ingredients. Based on these characteristics, commercial freezers are more suitable for places that require a large amount of frozen storage space, such as food processing plants and large restaurants.

5. Commercial Dish Washing Equipment

Although dish washing equipment is not direct cooking equipment, it has a huge impact on the operating efficiency of the restaurant. According to the size of the restaurant, I investigated two main types: hood dishwashers and channel dishwashers.

(1) Hood dishwashers

Hood dishwashers have a simple structure, a relatively low price, and easy operation, which makes them suitable for small restaurants. This type of equipment occupies a small space and can meet the needs of washing a small amount of tableware per meal.

However, its cleaning efficiency is relatively low, and it can only wash one batch of tableware at a time, which is not suitable for large-scale tableware washing operations. Therefore, hood dishwashers are more suitable for small restaurants, cafes, and other places.

(2) Channel dishwashers

The channel dishwasher represents a highly efficient tableware washing solution, which can wash a large amount of tableware per hour, has a high degree of automation, and can operate continuously.

The disadvantages of this type of equipment are that it is large, expensive, requires a large installation space, and has high requirements for water and electricity supply. Based on these characteristics, channel dishwashers are more suitable for places with heavy tableware-washing tasks, such as school canteens, hotel restaurants, and large catering chains.

Summary

Through my in-depth understanding and practical experience of using this core commercial cooking equipment, I was able to make wise purchasing decisions based on the specific needs of the restaurant, which not only met the cooking needs but also avoided unnecessary investment waste.

III. Key Considerations for Equipment Selection: Quality, Safety, and Energy Efficiency

Material and workmanship quality are the primary factors that cannot be compromised when purchasing commercial cooking equipment. In the process of running a restaurant, I realized the truth that “you get what you pay for, “especially for commercial kitchenware that needs to withstand high-intensity use.

1. Stainless Steel Kitchenware

Stainless steel is the mainstream choice for commercial kitchenware, but the performance of different grades of stainless steel varies greatly. After many comparisons, I finally chose equipment made of food-grade 304 stainless steel. This material has good corrosion resistance, high-temperature resistance, and easy cleaning, which can ensure that the kitchenware will not rust or deform during long-term use and will not pollute food.

2. The Material of the Stove

The material of the stove burner directly affects the combustion efficiency and service life. High-quality burners are usually made of copper alloy, which has excellent thermal conductivity and corrosion resistance.

In actual use, I found that the thermal conductivity efficiency of copper alloy burners is significantly higher than that of ordinary materials, which can transfer heat more quickly and evenly and also has a longer service life.

For parts that come into direct contact with food, such as baking trays and steamers, I pay special attention to their non-stick and heat resistance. Some high-end baking trays use a Teflon coating or ceramic coating, which can effectively prevent food from sticking and greatly simplify cleaning.

3. Manufacturing Process

The manufacturing process is also very important. When purchasing equipment, I will carefully check whether the welding parts are firm and flat and whether there are obvious welding gaps and burrs. High-quality welding technology can ensure the stability and sealing of the equipment structure and avoid problems such as air and water leakage during use.

4. Firepower Adjustment Device

For the firepower adjustment device, switch, and other operating parts of the stove, I will test their flexibility and accuracy to ensure a comfortable feel and no jamming, which is directly related to the convenience and safety of daily use.

5. Sealing of the Refrigeration System

The sealing of the refrigeration system of the refrigeration equipment is also a key point of inspection. By observing the refrigeration effect and listening to the sound of the refrigeration system, the quality of the equipment can be preliminarily judged.

6. Safety Performance

Safety performance is the top priority that cannot be ignored in the purchase of commercial kitchen equipment. Commercial kitchens usually use 380V high voltage electricity. If there are quality problems with the equipment, resulting in leakage or gas leakage, it may cause irreparable losses. Therefore, when purchasing equipment, I pay special attention to various safety protection devices, such as automatic power off, waterproof switches, automatic alarms, and other functions.

For gas equipment, I will choose products with full combustion and low exhaust emissions to reduce pollution in the kitchen environment and the atmospheric environment. Electromagnetic equipment has a natural advantage in safety due to its non-flammable characteristics.

7. Ergonomic Design

Ergonomic design is also part of safety considerations. High-quality commercial kitchenware will avoid sharp corners, and all operating parts are in line with human operating habits, reducing operator fatigue and accidental injury risks.

In my restaurant, all equipment is carefully laid out to ensure that the chef can operate naturally and smoothly when working and will not cause awkward movements or overstretching due to unreasonable equipment design. This humanized design not only improves safety but also significantly improves work efficiency.

8. Energy Efficiency

Energy efficiency is another factor that needs to be considered; it directly affects the long-term operating costs of the restaurant. When purchasing equipment, I will check the energy efficiency label and give priority to products with high energy efficiency levels. For example, appliances with energy efficiency level 1 are usually more energy-efficient than those with energy efficiency level 3 and can save considerable electricity bills in the long run.

For stove products, thermal efficiency indicators are key reference data. Some advanced induction stoves can achieve a thermal efficiency of more than 90%, which means that most of the electrical energy is converted into effective heat energy with very little waste.

9. Environmental Protection of Refrigerants

The environmental protection of refrigerants in refrigeration equipment is also worthy of attention. At present, some new refrigerants, such as R600a, cause less damage to the ozone layer and meet environmental protection requirements. Choosing equipment using such refrigerants is not only environmentally friendly but also usually means that newer technology is used with higher energy efficiency.

In actual operation, I found that although the initial investment of energy-saving equipment may be slightly higher, the energy cost savings within the 2-3 year use cycle are enough to make up for the price difference, which is a very cost-effective investment in the long run.

Environmental performance is increasingly becoming an important consideration for modern restaurants. With the improvement of consumers’ environmental awareness, restaurants using environmentally friendly equipment are more likely to gain customer favor. I will prioritize products that meet national environmental protection standards, such as low-noise and low-emission equipment.

In terms of fume treatment, an efficient fume purification system can not only meet environmental protection requirements but also improve the kitchen working environment and increase employee satisfaction.

Заключение

Through comprehensive consideration of the three dimensions of material quality, safety performance, and energy efficiency, I was able to purchase commercial cooking equipment that is safe, reliable, and cost-effective, laying a solid foundation for the long-term and stable operation of the restaurant.

This seemingly meticulous work in the early stages avoids many potential problems and additional costs for subsequent operations and is an important guarantee for the successful operation of the restaurant. Please pay attention to the next blog for more knowledge.

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