Equipping a restaurant and starting it up requires dedication, time and money; however, it is very exciting and rewarding every time the place starts to bring good clients.
If you are passionate about cooking, if you want to spread the legacy of your favourite recipes, those that remind you of your grandparents and with family tradition, nothing better than conditioning a good place, planning the equipment of the restaurant of your dreams and throwing yourself to the adventure.
If you are a chef or have previously accumulated experience as a restaurant owner or employee of one, you will not have any problem to prepare the budget appropriately or adjusted to your expectations whether you need a plastic water jug (เหยือก น้ำ พลาสติก which is the term in Thai) or not, is just an extra.
Before equipping the kitchen of a restaurant, if it is the first time that you are going to undertake in the gastronomy business or you do not have much experience in the field, it is vital that you rely on your future chef, head chef, partner or some expert in order to plan the acquisition of the equipment efficiently and have a better measurement of the inventory necessary to start the restaurant.
As for the equipment of a restaurant, quality comes first, choose only equipment of recognized brands, demands quality certifications and the highest possible guarantee, here the saying goes “the cheap is expensive.”
How To Equip The Kitchen Of A Restaurant?
When it comes to equipping a restaurant, the kitchen represents the most important item. It implies disbursements for the purchase of ovens, Ice tray (ถาด ทำ น้ำแข็ง which is the term in Thai), stoves, fryers, extractors, cold rooms, refrigerators, freezers. These teams together involve the largest investment. Let’s see certain details.
Ovens and kitchens
A series of designs and ranges of ovens are available to adapt to the needs of style and space of the kitchen.
Both convection ovens and standard are considered necessary. Mixed ovens that combine elements of the two can be useful if space is a problem.
A kitchen with space for an iron, grill and burners, should also be taken into account and will depend on the theme in general of the restaurant menu.
To complete the basic equipment of the restaurant, a steam table to keep food warm, a fryer and a hood or extractor are also necessary.
When it comes to providing and equipping the kitchen of a restaurant, predicting the size of kitchen utensils is vital.
Pots with a capacity of 4 to 20 liters are a good place to start, along with different sizes of saucepans for sauteing and making sauces. The pressure cooker is another very important forecast, 18 litres onwards is a good size. These will be the workhorses of your kitchen, so buying the best quality will save you money in the long run.
You will also need 2 and 4-inch hotel pans (5.08 and 10.16 cm), baking sheets and molds. Other equipment may include braziers, steamers, cast iron, aluminium or stainless-steel cookware.