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All the food service equipments can be basically divided into four main categories. The following are the different types, the cooking, cleaning, food refrigeration and food preparation. This is common for the hospitality, restaurants and the hotel sector. The exact requirements including the type and the size would be met according to the commercial eatery. For example, when we consider Commercial Kitchen it would require an oven and not all of them would have the same size or type. The commercial pizza oven that operates on the countertop of the workstation would be appropriate for the restaurant that is into serving pizzas. However, the pizza parlour would require a larger variety that may even take one entire wall of the kitchen. There are restaurants that would need the convection ovens with integrated fans that would circulate the air and make the food cook faster and consistently. The conveyor ovens used in the food service sector is rapidly being incorporated in the fast food and different casual eateries. The meals run on these conveyor belts and thereby facilitates in fast cooking within the set time. If the restaurant is into outdoor catering or serving in some other places, they may require heating equipments and ovens that would warm the food and keep it hot for the customer waiting at the table, or his room. Once the size of these equipments has been understood, it is time to include the variety. The commercial stovetops are available in gas, electrical or combination of both. The commercial variety of these tools is different from the more radical residential ones. Other than these stoves and the ovens, there may be the need of fryers and other grilling equipments. Normally the commercial deep fryer consists of a cart like unit that has wheels in the bottom. The frying unit is located in the top. There is an area called the sediment zone that would be located under the frying section and would collect the scraps of food that would fall off the fried food. The restaurant varieties are extensively used in the fast food restaurants. Most common equipment found in the food service department is the dishwashers that are also used in the hospitality business. There are certain items that are best washed by hand. These dishwashers are large and strong that would enable them to wash the bigger varieties of pots and load these dirty dishes seamlessly. There food service sector is full of manufacturers who would sell large variety of industrial sinks that can be used to clean the dirty dishes all at once. These also have sprayer hoses that can be hung over the sinks so that they can be easily accessed when they can be used to clean dishes and other kitchenware. The commercial kitchens are fitted with different kinds of countertops that can be used to prep the dishes. Sometimes the food service sector also uses quality mixers and grinders that would knead the dough for the bread and cakes. Other than this, there are the milk shake mixers, commercial coffee makers, soda dispensers and other tools. The last component that would complete the Commercial Kitchen is the refrigerators and the freezers. These equipments would help in preserving the food for longer time. Depending on the number of people the kitchen serves, the size of these machines would vary. There are the walk-ins and the sliding door fridges that would hold all the important food items. Author Bio: The author thinks that are different kinds of equipment used in the Commercial Kitchen. Each variety, type and size would be dependent on the kitchen menu, and number of people its serving.
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