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commercial equipment|amazing offer for the best equipment wholesale

Selecting one or more models of kitchen appliances can be a difficult task for commercial kitchen owners. Because first of all, the efficiency of the commercial kitchen equipment and the convenience of the chefs and the quality and price of the kitchen equipment should be considered. And after all, after-sales service in kitchen appliances is very important. If you are planning to start your own business you can get a list of the latest commercial equipment prices from sales experts.

commercial equipment|amazing offer for the best equipment wholesale

What is commercial kitchen equipment?

What is commercial kitchen equipment?restaurant kitchen equipment list with commercial equipment definition such as:

  • Industrial stove:

The presence of a desktop gas stove is one of the main requirements in an industrial kitchen, Unlike home cookers, it does not induce much heat and warmth to the environment and food is prepared in less time and consumes less energy.

  • Industrial Oven:

Industrial kitchen ovens are highly efficient and are very suitable for kitchens and restaurants and their function is to cook and steam food.

  • Industrial Kitchen Fry:

Industrial frying is one of the things you need to buy two of, One for frying seafood and the other for non-seafood.

This will prevent the preparation of seafood and non-seafood in a fryer and change of taste.

  • Industrial Microwave:

To enable pre-cooked foods to be more quickly heated and delivered to the customer, several microwaves are required in the industrial kitchen equipment.

  • Desktop Gridel:

For kitchens and restaurants that do not use oil in their dishes, a grid is required to prepare foods such as steaks or burgers.

  • Snack Maker:

If your restaurant menu offers simple and light cuisine, Having a fry pan or snack maker is a must.

Grilles are essential for fast-cooking foods such as lasagna, cakes, or breads. They are housed in a stainless steel enclosure and prevent the device from occupying much space.

  • dishwasher:

Since restaurants are crowded and containers are used, a dishwasher is needed to speed things up.

  • Heating chambers:

To keep buns or keep foods warm to serve customers faster and better, a hot box is considered part of industrial kitchen equipment.

  • Industrial Refrigerator:

To keep food healthy and store it, a refrigerator in the industrial kitchen is a must.

  • Industrial Hood & Ventilator:

Due to the amount of steam and smoke emitted in a kitchen from a variety of foods, a powerful, well-ventilated system is essential to keep the air clean and breathable

Most important Types of Kitchen Equipment

Most important Types of Kitchen EquipmentThe most important industrial kitchen equipment:

Buying the right equipment saves energy and reduces future costs.

These appliances are very suitable for reducing energy consumption in used commercial restaurant equipment and are optimally efficient:

  • Industrial dishwashers:

One of the most functional restaurant equipment is the dishwasher.

Industrial dishwashers have a heat and warmth insulation chamber and can keep the amount of water regulated in a constant state.

The high cost of buying industrial dishwashers is no worry.

The use of manpower cannot replace industrial dishwashers in catering.

  • Induction gas from industrial kitchen equipment:

One way to save energy in industrial kitchens is to use large induction flames.

These equipment can concentrate more energy for the dish by limiting the amount of heat.

As a result, with the least amount of energy, baking will be complete in a shorter time.

  • Reduce energy consumption in hot food shelf:

Industrial kitchen equipment and catering are specially manufactured for greater efficiency.

For example, all food storage booths are insulated and prevent heat loss.

It is possible to use the heat available for food without the need for extra energy through hot food shelves.

All cabins in the industrial kitchen must have thermometer sensors and provide the best conditions for food storage.

  • Environmentally friendly grills:

The grill is a high-end, always-on restaurant that consumes a lot of energy.

 New and so-called environmentally friendly grills are the new generation of industrial grills that have replaced old-fashioned grills.

 The new generation of advanced grilles have groove plates with sensors and timers.

The characteristic of nature-compatible grill timing for sensor shutdowns.

In fact, when the grill does not work, the sensor is activated and the device turns off.

Applying the latest state-of-the-art technologies in the production of industrial kitchen appliances will result in optimum use and savings in energy consumption and lower costs.

essential equipment used in restaurant list

essential equipment used in restaurant listThe necessary equipment and materials of the restaurant is a tool to achieve the standards of success in the profession.

 Equipment and materials required by the restaurant must be in accordance with the requirements.

Have you ever thought about buying the necessary equipment for your restaurant?

It takes patience and determination first of all to provide the restaurant with the necessary equipment.

Large restaurants need the best equipment to grow.

For this reason, they find it necessary to spend a considerable amount of money buying these equipment to ensure the success of their business.

 If you are also looking to buy the necessary equipment for your restaurant in addition to the appearance of the equipment, evaluate its performance.

Kitchen equipment is the most essential item of any restaurant, To start the restaurant, Buying kitchen utensils is the most essential equipment that should be prioritized.

Because the core of your work is to provide better service with these accessories.

Classification of food preparation equipment

 restaurant equipment used is usually divided into the following six categories:

1. Cooking equipment

Includes equipment used in the baking process, the most commonly used being cookers, stove, oven, stews, fryers, various barbecues and more.

2. Food preparation equipment

 Tools and tools used before cooking start including meat grinders, cutters, grillers, etc.

 3. Refrigerating equipment

 Food refrigeration or freezing equipment including refrigerator, ice maker, and water cooler

4. Food service equipment

This set of food preparation equipment includes a trolley for carrying food and plates and a trolley for collecting dirty dishes and the like.

 5. Washing Equipment

Equipment used in restaurant kitchen laundry that includes dishwasher and Floors for storage of containers and equipment.

 6. Transportation and maintenance equipment

 Equipment used both for transportation, maintenance, servicing and preparation of food.

whereto find the best used restaurant equipment

whereto find the best used restaurant equipment Restaurant Equipment Buying Guide:

Where to buy specialized restaurant equipment?

If you want to start a business in the food industry, Or you already have a restaurant, Having good working equipment can greatly impact your work.

One of the highest costs in setting up a restaurant can be the cost of providing restaurant equipment, So you have to choose wisely.

It is true that the cost of buying restaurant supplies is important, but consider buying replacement items in the coming years, and we must check the restaurant kitchen equipment list with price.

To make sure your restaurant equipment is performing well in the future, we consider the following when buying:

NSF logo means that the appliance is suitable for use in industrial kitchens.

We buy what we need:

First we determine our food menu.

According to your menu, provide everything we need.

For example, we will not spend your entire cost on buying a large stove that is only used once a day.

 We estimate how much output you need from each device we buy and choose the right size.

Buying a small device makes the customer wait and nervous and buying a large device is both costly and energy consuming.

We must know about its warranty:

Before investing your money into buying restaurant equipment, let’s look at how much the manufacturer supports.

Before delivering the equipment well check:

Before you sign the delivery receipt, be sure to try the machine.

Products may be damaged during shipping

Consider the long-term costs:

When we buy restaurant equipment we pay attention to its energy label,

For example, in the summer the refrigerator needs to work harder to keep the ice well,

As a result, your energy consumption will keep your costs down.

restaurant kitchen equipment price list in 2019

restaurant kitchen equipment price list in 2019

Estimate the total set up costs you need to get your restaurant started.

The amount needed to maintain your restaurant on different days.

Then you need to create a budget and forecast next year to know how much you need to stay in business.

After that, evaluate how much money you are using to get started as a budget.

Determine how much money you need.

Remember to include the costs of any licenses you need.

 To get restaurant loans apply to finance your restaurant.

There are various busyness loans that you can use

The income of your restaurant should be such as to pay for
all costs also leave a sum for the restaurant owner to make a profit.

 The most important costs of a restaurant are:

1. Costs associated with restaurant location:

You must first set aside a lot of money to buy or mortgage a

The cost of the restaurant location depends on the
geographic area and the amount of access to that location;

That means you have to pay more to rent a restaurant
downtown, Because it is more accessible.

2. Costs of equipment to estimate restaurant startup cost:

You have to have the equipment to cook and serve your

You should also equip your kitchen and restaurant with the
necessary amenities.

Part of your money is spent on buying restaurant equipment.

Equipment such as kitchen utensils, ovens, fryers, gas,
desks and chairs, pots, desktops, napkins, plates and spoons, heating and
cooling equipment, personnel clothing, etc. are among the most important
equipment of a restaurant and  you need to be able to provide these.

If you want to save more money, you can buy second hand
items from restaurant equipment auction or rent some items, Of course, the
quality and efficiency of second-hand appliances must be noted! Whenever you
decide to buy restaurant equipment, compare prices first and then shop.

3. Restaurant decoration costs:

When it comes to restaurant decoration, many people think
that they can decorate their restaurant only by buying tables and chairs and
some decorative items;

But restaurant decoration is more than just a matter of
buying restaurant chairs and furniture.

Restaurant decoration is a very important issue and will
greatly affect the sales of your restaurant.

If you have enough money, get help from an interior designer
to beautify your restaurant.

4. Restaurant menu costs:

Manage the cost of foods on the restaurant menu, is one of
the things that some restaurants don’t do to estimate the cost of setting up a

You must list all the ingredients needed to cook the foods
and utensils needed to do this.

5. Force costs to estimate the cost of setting up a

The restaurant doesn’t make sense without the chef, waiter
and other staff, because you can’t run your own restaurant.

Recruiting and paying salaries is one of the important
things to consider when managing a restaurant’s costs.

First, you need to spend money to print a recruitment ad and
post it online or in print.

6. Restaurant Advertising and Marketing Costs:

An important part of restaurant expenses is related to
restaurant advertising and marketing.

If you can do the advertising and marketing correctly, you
will be paid a multiplier of money.

Banner and billboard printing are expensive marketing
methods and we do not recommend these methods to start a restaurant.

7. Costs of setting up a restaurant delivery system:

One of the most important parts of the restaurant is the
delivery section which plays an important role in estimating the start-up cost.

You have to specify the restaurant’s Deliveries section ,
for example a motorcycle or car.

8. Cost of getting restaurant licenses

You must have a license in order to set up your own
restaurant. Getting a restaurant license is usually associated with paying for
it. The cost of getting a restaurant license varies from region to region and
has different stages. We recommend all restaurant owners to insure their
restaurant from fire, unforeseen accidents and theft from the beginning


commercial food preparation explanation

commercial food preparation explanationFood Preparation:

Across time and across cultures, food is one thing that unites us all – which is even all the more remarkable when you consider that humans are the only creatures on Earth that don’t eat the majority of their food as they find it.

Sometimes out of necessity (as with many meats) and sometimes simply to enhance flavor, humans generally prepare their food before eating it. Food preparation is a broad topic, involving all of the steps that occur between obtaining raw ingredients and consuming them as food. It’s something simplistic and complex, ubiquitous and artistic, personal and universal.


Food preparation involves the entire spectrum of events – from obtaining to eating food – and most of the food that we get in raw form is not best to eat as is. So, the first step in food preparation is cleaning the food. The need for this is obvious for things like meats, which can contain harmful bacteria if not cleaned properly. In many cultures, including certain Jewish and Muslim dietary restrictions, meat is deemed unfit to eat if there’s blood on it, so the cleaning stage is vital. There are reasons that cultures have such restrictions; they’re based on rules for survival.


Always cook food thoroughly. Do not partially cook food and then warm it up later. Cook chicken, sausages and hamburgers until juices run clear – beef steaks can be cooked to preference. Cooking will reduce dangerous bacteria to safe levels if it is done properly. Remember that some food-poisoning bacteria can protect themselves from cooking and while they will not be present in enough numbers to make someone sick just after the food is cooked, they can start growing again if the cooked food is left at temperatures between 5°C and 60°C for too long. This is why cooling cooked food quickly is so important.

Wherever possible, try to cook food as close to the time that you will be serving or selling it. For example, if you can, take the food to the event and cook it there. This reduces the chance of the food becoming contaminated after it has been cooked. It also means that there won’ t be enough time for food-poisoning bacteria to grow to dangerous levels on the cooked food before it is eaten.

If it isn’t practical to cook food at the event, you will need to pre-cook the food and transport it hot, or alternatively cook it, cool it and then transport it cold.

Idea of ​​how to cook in restaurants from top chefs:

In the world of culinary arts, it has become so prevalent that the appearance of a food is one of the most important factors that can influence the attraction of customers and the choice of its menu.

Is there a particular formula on how to serve food on a plate?

Do you know how to put colors on a plate to look attractive?

This is the first thing that gets affected when customers visit a restaurant.

There are different ways to serve food.

Who’s in charge of decorating your restaurant food?

Depending on the type of restaurant, the size of the restaurant, different people can do this, Chef, waiter, a well-trained person or, if self-service, the customers themselves.

But no matter who decorates the food to serve, it is enough that he only knows the general rules of the restaurant.

Basic rules for decorating a restaurant food.

Here are some rules to follow:

  • The plate should not be full of food, and of course it should not look empty either.
  • It is always necessary that the outside of the plate is empty from the edges onwards
  • You must observe the color contrast on the plate
  • Forget symmetry Asymmetric is more popular
  • When foods are fragmented you have to observe their unity 
  • Do not pour too much sauce, separate the sauce

professional commercial equipment complete definition

professional commercial equipment complete definitionThe kitchen is a room or part of a room for cooking in a home or business place.

The modern residential kitchen is usually equipped with a stove, a sink with hot and cold water, a refrigerator.

Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplaces, army barracks and similar establishments.

 This kitchen is generally larger and equipped with larger and heavier equipment than a residential kitchen.

For example, a large restaurant may have a large refrigerator and a large commercial dishwasher.

In developed countries, commercial kitchens are generally subject to public health laws.

They are periodically inspected by public health authorities and forced to close if they do not meet the health requirements required by law.

types of basic kitchen utensils

types of  basic kitchen utensilsCommercial restaurant equipment near me is in my lap top, when i want to buy some thing , i can do it from Valid Websites.

Here’s the complete list of large commercial kitchen equipment used you need:

  • Stove
  • the oven
  • Grill
  • Deep frying
  • Coolant available
  • Industrial coolant
  • Freezer (in tunnel or shelf)
  • Barbecue
  • Industrial Microwave
  • Snack Maker
  • dishwasher
  • Heating chambers
  • Industrial Hood & Ventilator

 Here’s the complete list of small commercial kitchen equipment used you need:

  • Soup pan
  • Sauce pan
  • Baking Plates
  • Pizza Pages
  • Baking pans
  • Spoons
  • Tongs
  • Ladle
  • Cooking Knives
  • Pizza Carriers
  • Brush
  • Mixing bowls
  • Plastic caps for coolers
  • Warm table (place to keep food warm after cooking)
  • Dinner table
  • Pasta dishes
  • Dishes
  • Salad dishes
  • Dessert Dishes
  • Metal or plastic floors for cooling
  • Cleaning napkins
  • Cleaner baskets (have special label for cleaning products).
  • Soap cleanser and disinfectant
  • Fire extinguisher

How to design a commercial kitchen?

How to design a commercial kitchen? How to set up a business restaurant?

All the steps to start a restaurant should be taken, Many people dream of opening their own restaurant, Here’s a step-by-step guide on how to open a restaurant.

Time Required: Between a few months to a year or more, depending on the location, idea, and size of the restaurant.

1. Decide on the idea of ​​your restaurant

The first step in setting up a restaurant is deciding on the type of restaurant.

Are you looking for a modern restaurant or would you prefer a traditional restaurant?

Do you plan to serve a particular type of food such as Iranian, Indian or Italian?

2. Select the location of your restaurant

The location and place of the restaurant are the key to a restaurant’s failure or success.

Before signing a lease or buying a property for a restaurant, be sure to:

Is the restaurant in a busy area with high traffic volume?

If so, is there enough parking space?

Do other restaurants in the area have enough customers?

3. Select the name of your restaurant

Probably the most fun step is choosing the name of the restaurant.

Choose a name that has meaning.

This can be a reflection of the type of food or your location.

4. Write your own business plan

Business Planning is a great tool that allows the founders of a business to express their perspectives and plans for the future.

When using any business plan format, there are standard questions that will force you to define a long-term perspective and strategy for your business.

When you put your thoughts on paper, they can be used as a guide and a guide to your goals.

5. Find financial resources

This is the stage that stops most people from starting a restaurant.

Although it is difficult to find funds to open a restaurant, it is not impossible.

Financing is possible between banks and private investors.

But you need to be a professional and ready person to know what you are going to do and what you are pursuing.

6. Apply for a license and work permit

Many permissions and business licenses weeks or even months to get approved.

So it is best to seek the necessary permits for the restaurant as soon as you go through the fifth step of financing.

7. Design your own restaurant

A large empty space is quickly filled by adding kitchens, lounges, toilets, and more.

It’s not just about filling the restaurant space.

When designing a restaurant, there must always be a balance between aesthetics and capacity.

8. Write the menu of the restaurant

A good menu should be clear, descriptive, easily readable and understandable, with a clean, orderly design.

9. Buy the necessary supplies for the restaurant

Once you’re done designing your restaurant, you can start buying industrial kitchen equipment and furniture for your salon and other areas of the restaurant.

Sit down and ask yourself exactly what you need.

Make a list of all you need then plan and research enough to buy one.

10. Hire your staff

As you approach opening day, you need to start hiring your own staff, whether for the kitchen or the salon.

Try to hire people who are high public relations, patient, polite and responsive.

11. Advertise for your restaurant

Advertising is the most important means of getting people to know their restaurant.

Build a good, efficient website for your restaurant.

Social networking is one of the most efficient, best and cheapest kind of advertising.

What is needed to set up a commercial kitchen?

What is needed to set up a commercial kitchen?Six Principles of Commercial Kitchen Design:

No matter what kind of service you have, There are several purposes to designing the right kitchen.

According to official food service experts, there are six guidelines you should follow when creating a commercial kitchen plan:

  1. Flexibility
  2. Simplicity
  3. Flow of materials and personnel
  4. Ease of health
  5. Ease of supervision
  6. Space efficiency

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