Home Appliances

Restaurant kitchens have appliances similar to those found in the majority of home kitchens, but larger and durable enough to crank out hundreds of meals a day. Professionals do use some appliances, particularly the small wares variety, in the same way home cooks do. The types of appliances found in the restaurant kitchen depend on the style and quantity of food made.

Ovens

Restaurants generally have two types of ovens installed to carry out the business of roasting and baking foods-conventional and convection ovens. Conventional ovens heat foods from a heating element built in to the top or the bottom of the unit while convection ovens are designed with a fan in the back of the oven that blows air around the foods, creating a consistently even heat. Some cooks favor conventional ovens for cookies and casseroles while preferring convection ovens for breads and roasts.

Range and Griddles

Most restaurant ranges come with ovens installed underneath, much like a standard home unit. The difference in professional units is the size of the range, with some employing six or eight burners instead of the standard four of the home appliance. Some ranges are equipped with large griddle surfaces either half of the unit or complete the entire surface, depending on the kinds of foods cooked in that kitchen. Restaurants with a breakfast menu will use a large griddle while pizza restaurants typically have no use for them.

Fryers and Grills

Two types of fryers are available for restaurants that serve fried foods, including countertop units for small batches of foods and the larger deep-fryer units for restaurants that serve large amounts of fried foods. Larger units also typically come with two wells so different batches of foods, like French fries or onion rings, can be made at one time.
Grills for preparing steaks, hamburgers and vegetables are also available as either countertop or stand-alone units and are designed to work either as a charbroiler or with radiant heat.

Mixers and Slicers

Restaurants that make their own bread and pastries typically use a large mixer for mixing large amounts of dough and batter. Standard sizes include 20-, 40-, 60- and 80-quart mixers. These have variable speeds and attachments such as a dough hook, whisk and paddle.
Professional cooks also use food slicers for slicing deli meats, cheeses and vegetables for sandwiches, buffet displays and garnishes.

Small Wares

Professional kitchens use blenders and food processors for preparing sauces, dressings, dips, juices and other liquid-based foods. Restaurant food processors typically run into the two- and three-quart sizes for making large batches of foods. Other small appliances include scales for accurately measuring weights, toasters for sandwiches, and a microwave for quick thawing some foods. Restaurants that make larger batches of toast sometimes use a larger toasting unit that toasts several pieces of bread at one time.

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