Whether you’ve owned your restaurant for years or are new to the business, you probably have some questions written down that you’ve been wanting to ask any knowledgeable person. Question topics range from which pieces of commercial equipment are the right ones to buy to wondering about appliances acting odd when powered on. It’s good to ask these questions, so read on for some answers! The following are some of the most commonly asked questions about commercial kitchen equipment in Delaware.
Should I get freezer and refrigeration units that are walk-in or reach-in?
Commercial restaurants that handle fresh food ingredients need reliable refrigeration units. Coolers and freezers act as cold food storage spaces, keeping food items from spoiling too soon and preserving food freshness. There are specific standards for these units set by the food industry. Therefore, you must get industrial grade refrigeration units that are designed (inside and outside) to meet industry standards.
Before choosing a cooling unit, you have to decide between the two types: walk-in or reach-in. Also, consider the size of your kitchen and the amount of business your establishment sees every day. There are pre-made larger walk-in cool storage units available, but you can also have one custom built to fit perfectly into your kitchen. If your kitchen is smaller, then you might not need a walk-in cooler, as a big reach-in unit will suffice.
Which is the better choice: a gas range or a standard electric range?
Stovetop cooking is commonplace in most commercial restaurant settings. You can choose between gas ranges and electric ranges, but keep in mind that a range is not only needed for cooking, but aesthetics might be important to you too. Gas ranges are visually appealing and offer a responsive cooking experience. Since you can see the flame around a gas burner, this type of range makes judging the heat less challenging. Standard electric ranges are typically designed with coils to heat, but smooth-top electric ranges are also available.
Not all ranges have ovens. If the range you want doesn’t come with an oven component, you’ll need to look into commercial convection ovens. These ovens have a fan and exhaust system that blow heated air around the food you’re cooking.
What time is most ideal to filter fryer oil?
Kitchen staffs that deal with commercial food fryers should filter the fryer oil in the morning. This is probably the safest time to do so, as the oil has had plenty of time to cool down over night. Trying to filter the oil when it’s still hot is dangerous and is one of the leading causes of burn injuries in restaurant kitchens. Additionally, the oil affects the taste of the food, so it’s important to filter the fryer oil every day.
Quality commercial kitchen equipment in Delaware is not cheap. To avoid needing to replace big-ticket kitchen items too soon, make sure to clean and maintain them daily and weekly. Create a regular kitchen maintenance schedule, and don’t hesitate to contact Commercial Equipment Service for professional attention. Call us anytime!