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Don’t hold back your hotel kitchen equipment

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Table of Content

  • What Equipment Do You Need In a Restaurant?
  • List of Equipments
  • The best way to source restaurant equipment
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What Equipment Do You Need In a Restaurant?

Introducing a brand-new eatery? There are several factors to consider, and no two restaurants will function exactly the same way. Making a list of the hotel kitchen equipment your restaurant kitchen needs to meet its requirements is an essential step. The equipment in a restaurant makes it possible for your staff to prepare, cook, bake, wash, and generally carry out the culinary components of the restaurant every day. You can reach out to Myanmar Golden Heart, one of the best kitchen equipment suppliers.

The main categories of hotel kitchen equipment required to operate a commercial kitchen are included in this list. The following necessary restaurant cooking supplies are all listed in depth on this list.

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List of Equipment:

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1. Ovens

When you consider the culinary equipment used in restaurants, ovens are generally the first item that comes to mind. Commercial ovens, on the other hand, are made with higher power outputs and larger capacities for cooking continuously throughout the day.

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2. Ranges and ventilation

Ranges are effective hotel kitchen equipment for restaurants, offering the ability to cook a range of foods using either gas or electric heat. They are used by cooks to preheat meals in pans and skillets, boil water, or simmer sauces.

Consider your kitchen’s layout and size when designing a ventilation system. A ventilation hood should be up to code, comply with safety rules, and have sufficient power to flow air in and out.

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3. Food processors

In busy restaurant kitchens, food processors are a need since they make slicing, dicing, blending, blitzing, and pureeing a variety of foods simple. Making dressings, dips, sauces, or simply slicing vegetables is easy with a food processor. You can get the best quality food processors from the best kitchen equipment supplier in Myanmar “Myanmar Golden Heart”.

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4. Mixers

A commercial mixer will likely be required in restaurant kitchens that provide baked goods like breads, cakes, or pizzas. Commercial mixers are made to handle heavier loads of ingredients and more regular use.

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5. Slicers

In a commercial kitchen, preparing food can be a laborious task. Commercial slicers handle the bulk of the labor and can significantly save prep time for personnel, particularly in kitchens that produce a lot of charcuterie platters or deli sandwiches. The main pieces of hotel kitchen equipment for deli counters in grocery stores or specialty meat and cheese shops are also food slicers.

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6. Food preparation counters and cutting boards

Any commercial kitchen needs prep tables, counters, and cutting surfaces, which come in a variety of sizes. Select stainless steel for your prep surfaces because it resists corrosion, won’t absorb bacteria from food or meat juices, and can tolerate the abrasive cleaning agents used in commercial kitchens.

For simple access to food prepared for each station, you’ll want low boys, or food prep counters with mini refrigerators underneath them, on the line. Some also have refrigerators built right into the counter.

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7. Freezers and refrigerators

A refrigeration system of some kind is necessary in every commercial kitchen. You can’t keep ingredients and prepared foods fresh without a refrigerator. Additionally essential for inventory control are freezers. Purchasing 300 steaks and freezing them is far more cost-effective than purchasing 10 steaks every day.

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8. Safety equipment

Make sure the appropriate safety equipment is in your kitchen. In a job where fire and knives rule, having an adequately filled first aid bag or medical emergency pack is essential. Fire extinguishers and domed safety mirrors that alert people when someone is approaching a corner are other items you’ll need. Before acquiring any fire, safety, or sanitary equipment, check your local fire department’s policies. You may also minimize any problems by constantly maintaining your kitchen up to fire code requirements.

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9. Storage racks and shelving

A fantastic way to store various kitchen gadgets as well as perishable and nonperishable items is with a properly fitted shelf. Your operation will run more smoothly if your storage system is organized. Keep the cooking utensils that are used the most easily accessible, and place the utensils that are used less frequently on the top and bottom shelves. Just make sure the lowest shelf is at least six inches off the ground to meet code requirements.

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10. Restaurant cooking tools

Think about the supplies you’ll require from the restaurant to serve the complete menu in a single shift. The list goes on and varies greatly depending on the type of food you wish to prepare: pots of all sizes, sauté pans, tasting spoons, mixing spoons, sheet pans, whisks, fish spatulas, ladles, bowls of all sizes, squeeze bottles, bench scrapers, etc. More of each item will also be required than you anticipate. Even if your dishwasher is the most effective one available, there will still be instances where all the sauté pans are dirty, even for a brief period of time.

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11. Servingware

There cannot be a restaurant if there is nothing on which to serve the food. Lots of plates, bowls, ramekins, cups, and glasses are required. When determining how much to purchase, consider the number of tables your restaurant can accommodate and the number of customers you want to serve each night. Think about breakage as well. Every few shifts, a plate or glass will typically go missing in the frenetic setting of a restaurant kitchen; this likelihood increases in high-volume operations.

Hotel kitchen equipment
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12. Storage containers

Few things make back-of-house staffers happier than a fresh supply of storage containers. Every prep and line cook’s operation is built on the foundation of plastic liter containers, Cambros, and hotel pans in all shapes and sizes. You’ll also require a lot of high-quality tape. Make sure that even if it gets a little moist, it stays sticky. Sharpies are a necessity for repeatedly labeling containers, so keep some on hand as well.

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13. Sinks

Any restaurant kitchen needs sinks. Sinks offer areas for hand washing, produce cleaning, under-water defrosting of frozen meat, and the occasional utensil wash.

Commercial kitchens are normally required to have a triple-sink wash station, a commercial dishwashing machine, as well as at least one specialized hand washing sink by health and safety authorities. You can place your order for sinks from the best kitchen equipment supplier “Myanmar Golden Heart”.

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14. Kitchen Display System (KDS)

The days of shouting commands to the cook or putting handwritten tickets on the line are long gone. Today, a kitchen display system (KDS) is used in many restaurants to keep the kitchen and the overall establishment running smoothly.

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15. Point of Sale system (POS)

A restaurant’s point of sale, or POS system, is essential to its smooth operation. With the use of a computer or tablet that connects to the KDS in the kitchen, waitstaff or front-of-house cashiers are able to input customer orders so that chefs are aware of what to create. The POS can also track customer orders and total checks for payment, or it can connect to a cash register.

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16. Steam table

The ideal solution is a steam table, which will keep sauces and prepared food warm during service. Warm water is used in this kind of hotel kitchen equipment to keep food in metal containers warm and at a safe temperature for extended periods of time.

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17. Washing equipment

In any restaurant kitchen, you must have washing and cleaning supplies. Griddle brushes, mops, sponges, brooms, absorbent hand towels, and professional-grade cleaning supplies should all be kept on hand.

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18. Sharpening stones

Even the best knives are only as good as their most recent sharpening, despite the fact that you’ve spent a fortune on your kitchenware. Buy extra sharpening stones to maintain your knives in excellent condition. This will guarantee that your prep team always has access to the best knives for chopping, preparing, and other tasks.

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19. Microwave

Microwaves are sometimes overlooked in the list of kitchen supplies required to run a restaurant. The likelihood is that you won’t be making everything in your kitchen from scratch every day, therefore a commercial microwave will be necessary. Microwaves are useful for defrosting, steam cooking, and reheating prepared foods.

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20. Ice maker

You will require a dependable industrial ice machine whether you are serving beverages at the bar or making sure each guest has a cold glass of water when they sit down. Choose an ice maker with an ice bin so that ice is always available for your personnel to use. Also take into account the kind of ice you want, such as cube or nugget ice, based on the intended purpose.

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21. Gas or electric grill

Want to prepare the ideal steak or burger? It’ll be removed off the grill (also known as a griddle). The better ones have an additional flat griddle surface for cooking sandwiches or pancakes. Space is the major consideration when selecting a grill for your business. You might choose to buy an outdoor barbecue if you have a terrace outside, but otherwise, you’ll probably get an inside grill.

Read more: Definition and Types of Restaurant Equipment

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The best way to source restaurant equipment

It’s time to start sourcing your restaurant kitchen equipment once you are aware of what you require. When you consider the price of purchasing new restaurant kitchen equipment all at once, this chore can seem overwhelming.

As an alternative to paying up front for brand-new products, you might think about purchasing used restaurant equipment. For assets from recently shuttered restaurants, check out auctions for restaurant equipment. Or, consider renting out restaurant equipment, which is an excellent option for trying out novel ideas or operating sporadic pop-up restaurants.

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