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kitchen equipment questions

post #1 of 9
Thread Starter 


We are trying to open a commercial kitchen and small event space (~40 people). We want to rent out the kitchen on a as needed basis to food entrepreneurs and also hold different cooking events such as chef pop ups, cooking demo, corporate team building events. We need to figure out what equipment might work best. This is the list we have so far.  What do you all think of this list of equipment? Is there something that you think is crucial that is missing? What brands do you think are the most reliable? Any and all information would be greatly appreciated.


6-Burner Commercial Gas Range
2 Gas Ovens - for half sheet pans
Commercial Gas Range-top Grill
2 Half-Sheet Convection Ovens
2 Oversized Reach-In Refrigerators
1 Commercial Upright Freezer
1 Standard Dishwasher
Stainless Steel work tops
Kitchen Aid Stand Mixer
Cuisine Art Food Processor
Cuisine Art Blender
Commercial Cookware
Over-Sized Stock Pots
Sheet Pans
All Small Wares & Small Utensils
post #2 of 9

The blender, food processor, mixer, all need to be a little better.  Robocoup, Vitamix, Hobart.


Instead of two half size ovens, I would go with one full size electric convection, one six top/oven unit.


And you will need a flat top.

post #3 of 9
You may want to consider a steam kettal, in thr 10 gallon range and maybe a small commercial mixer like a 20 qt. i would definatly go with the full size oven instead of the 2 half size
post #4 of 9
A quality staff mixer would be a good investment, robotcoup.
post #5 of 9

I'm going to assume the dishwasher is commercial, a residential won't get up to temp code.

Over-sized stock pots are a logistical nightmare on a regular 6 burner. if you have gas coming in anyway a candy type stove might be worth the investment with an additional hood length. 1 full sheet oven. 

post #6 of 9


I did not see any fryers mentioned, also definitely full sheet convection oven with a fan off and on switch. I would also add a steamer. I believe they are a must have in a commercial kitchen.



You are blessed.

post #7 of 9

Agreed--you need your ovens to be able to accommodate full sized sheet ware, because full sized hotel cooking

pans will be used a lot for prep and baking by your renting Chefs, caterers and teachers--trust me.

All equipment needs to be decent quality NSF to hold up to multiple users, and styles.


Other than dishwasher, I didn't see any sanitation equipment listed....

3 compartment sink, (sprayer preferable) dedicated food prep sink with side bench, and at least 1 hand wash

sink, all separated with splash guards. And these need to be in specific areas depending on your space....and

installed with non ferrous fasteners. Separate chemical  and dry storage areas.


Also a sheet rack on wheels, even half height, can be invaluable.

Also didn't see a microwave listed, that's a matter of preference, but renters WILL utilize one. If you

do opt for one, get a commercial quality Microwave, even a low end one will leave you (and renters)

far happier-- home type MW's in a commercial environment take an unbelievable beating.


Having an attached venue means this will also be a working kitchen--used for active prepping, cooking AND on-

premise service. Making the kitchen layout/design even more important. Pay close attention to work flow--

fridge/freeze, to prep table, prep sink, (with adjacent hand wash sink), hot-line (cook line) hot receiving area,

production line, expediting, and so on, with sanitation being at one end, and expediting/the "pass" being at the

exit-to-venue-end. Good flow makes it all work--poor flow due to poor design can create bottle necks and

other problems.


Are you guys Chefs yourselves? :) 





post #8 of 9

Thanks to everyone for replying to this posting, which I didn't start.


I am creating my commercial kitchen rental space in Southern Pines, NC. My experience is in large scale food manufacturing so working small is new.  


Question - I've always used tilt skillets in my kitchens and no rental places seem to use them.  In my opinion, they are very versatile.  


Thoughts on a 15-gallon tilt skillet vs. large stock pots for things like soups and sauces?



post #9 of 9

I think the thing with rental spaces and kitchens in general are that people tend to abuse equipment when it is not their own.  There is also a learning curve with a tilt skillet.  You may need to offer instructions on how to use it properly.


Skillets make a lot of sense in a catering or volume production kitchen.  I favor them as they can be more energy efficient and you reduce the chance of burning things.

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