| A restaurant must contain all the necessary | | | | also be used so as to keep food hot. |
| kitchen equipment which help the chef to cook | | | | Pots and pans are needed in every restaurant |
| efficiently. Choosing the necessary equipment will | | | | irrespective of the food they prepare. The size of |
| be a tedious job because it requires a lot of | | | | the pots and pans can be selected based on the |
| effort to sort them out. Based on the nature of | | | | menu. Grilled pans can be used if the restaurant is |
| the restaurant and the food prepared the | | | | preparing sea foods. The capacity of the pots |
| equipment should be chosen. Restaurant kitchen | | | | varies between restaurants. Pasta cookers, |
| equipment should be chosen in such a way that | | | | braziers, cast iron cookers and steamers can be |
| they reduce the time for making the food so that | | | | bought as per requirement. |
| it can be delivered to the customer without any | | | | Utensils of different sizes can be used so as to |
| delay. | | | | serve food according to the content. Spoons can |
| Ranges and ovens are at the top of the list of | | | | be used wherever necessary. Cutleries, zesters, |
| restaurant kitchen equipment. They are very | | | | peelers, spatulas graters can also be provided so |
| important as they make the raw material into | | | | as to make the customers comfortable while |
| cooked food. They number of ranges should be | | | | eating. |
| decided based on the capacity of the kitchen. | | | | Similar to ovens, refrigerators are also vital for a |
| Ranges with newer technology will be very helpful | | | | restaurant. It is necessary to serve cold food and |
| as they can make quality food. Burners, griddle, | | | | beverages with good chillness. Foods which are |
| char boilers etc can be added to the list based on | | | | not cold may leave the customers unsatisfied. So, |
| the menu. Ovens are used to heat the food | | | | suitable cold storage equipment is very important |
| whenever needed. Hot food can be served to the | | | | as well. |
| customers without any delay. A steam table can | | | | |