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Commercial Kitchen Equipments
(610 products available)Commercial kitchen equipment is the backbone of efficient, clean and high-volume food service preparedness in hotels, restaurants, catering establishments, or institutional kitchens. Built rugged to stand up to the rigours of daily cooking, grilling, refrigeration, and cleaning, commercial kitchen appliances can perform many tasks to serve food faster, without risking the quality and safety of the meal being served. Each piece of commercial kitchen equipment is designed and built for continuous use and rugged durability, utilising stainless steel or other food-grade materials. Commercial kitchen equipment encompasses food preparation equipment like gas ranges or deep fryers, commercial food processing equipment like industrial mixers or food cutters, and storage equipment like walk-in freezers or food reaches. Cooking equipment has useful features like smart controls, accuracy of temperature, modular parts to allow for many different kitchen and cooking methods. Commercially available cooking equipment is designed with safety and ease of servicing in mind with non-stick surface, quick exit fittings requiring less cleaning, and tip-intuitive controls. Many models of energy-efficient systems reduce the costs of operating a kitchen without compromising quality or performance for long periods of time. When it comes to commercial kitchen equipment, there is a scale of equipment that helps any food service business, big or small, do business in a high-volume service while making hygienically managing the kitchen experience as a priority. See a range of professional-quality commercial kitchen equipment at Aajjo. Read more
Commercial Kitchen Equipments Products, Price, Specifications & Features
kitchen appliance
₹ 50,000
Get Best Price| Capacity : 15 kg/hour |
| Frequency : 50 Hz |
| Material : Stainless Steel |
| Model : kitchen appliance |
₹ 50,000
Kitchen Equipment For Cafe
₹ 99,000
Get Best Price| Power : LPG & Electric |
| Brand : A One Kitchen Equipment Co. |
| Country of Origin : Made in India |
| Equipment Type : Commercial, Manufacturer |
₹ 3,50,000
₹ 6,00,000
₹ 5,00,000
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| Brand : ARISE EQUIPMENTS INDIA |
| Color : Silver |
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| Color : Silver |
| Country of Origin : Made in India |
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₹ 2,88,000
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| Finishing Type : Polished |
| Material Grade : SS304 |
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₹ 50,000
Get Best Price| Brand: Celfrost |
| Automation Grade : Semi-Automatic |
| Availability : In Stock |
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| Capacity : Comercial Kitchen Equipment |
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₹ 3,00,000
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| Machine Grade : Manual |
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₹ 50,000
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| Material : JINDAL STAINLESSSTEEL |
| Model : All Commercial Kitchen Equipment |
| Model Name/Number : MKME84 |
₹ 50,000
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₹ 50,000
₹ 50,000
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| Country of Origin : Made in India |
| Equipment Type : Commercial Mixer Machine |
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| Brand : JKE |
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| Design : SQUARE |
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₹ 1,25,000
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₹ 2,05,000
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| Color : Silver |
| Material : Stainless Steel |
| Model : Commercial Kitchen Equipment |
₹ 2,00,000
₹ 2,05,000
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₹ 1,50,000
Get Best Price| Finishing Type : Matt |
| Material : Stainless Steel |
| Model : AI-103 |
| No. Of Burners : 4 |
₹ 3,00,000
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₹ 1,50,000
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₹ 50,000
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| Customisation : Customised |
| Material : SS 304 |
| Model : Commercial Kitchen Equipment |
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| Material : stainless steel |
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₹ 2,00,000
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₹ 99,000
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SS Commercial Kitchen
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| Material : SS |
| Material : SS |
| Model : SS Commercial Kitchen |
jagatpur extension wazirabad delhi, Delhi
For Hotel Commercial Kitchen Equipment
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Get Best Price| Color : Silver |
| Country of Origin : Made in India |
| Finishing Type : Polished |
| Manufactured By : Manibhadra Hotelwares |
For Hotel Commercial Kitchen Equipment
₹ 50,000
Get Best Price| Color : Stainless Steel |
| Usage/Application : Hotel |
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₹ 50,000
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₹ 90,000
Get Best Price| Brand: Continental |
| Automation Grade : Semi-Automatic |
| Brand : Continental |
| Capacity : 10 L |
| Equipment Type : Cooking Range |
₹ 75,000
₹ 50,000
₹ 50,000
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₹ 86,000
Get Best Price| Country of Origin : Made in India |
| Features : Rust Proof |
| Finishing Type : Chrome |
| Material : SS |
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₹ 2,00,000
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₹ 80,000
Get Best Price| Country of Origin : Made in India |
| Design : As per your requirement |
| Finishing : Polished |
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Canteen kitchen Equipment
₹ 2,00,000
Get Best Price| Design : Customized |
| Finishing : SS |
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| Material : SS |
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₹ 50,000
Get Best Price| Features : Kitchen |
| Finishing : Matte Finishing |
| Model : Commercial Hotel Kitchen Equipment |
| Shape : Rectangular |
₹ 2,50,000
₹ 2,50,000
₹ 50,000
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| Country of Origin : Made in India |
| Equipment Type : Used Electric Oven |
| Equipment : Sandwich Griller |
Commercial Kitchen Equipments
₹ 50,000
Get Best Price| Color : Stainless Steel |
| Model : Commercial Kitchen Equipments |
| Usage/Application : Industrial |
Top Commercial Kitchen Equipments Manufacturer and Supplier
Frequently Asked Questions about Commercial Kitchen Equipments
What equipment is needed for a commercial kitchen?
A commercial kitchen needs several tools, which help in preparing, cooking along with cleaning food. Ovens, like convection or pizza ones and grills represent central gear, because of the wide variety of ways one can cook with them. Ventilation systems are very important, because they dispose of heat, smoke along with grease from the space. Slicers, food processors along with cutting boards help efficient ingredient management. Freezers and refrigerators are essential to hold perishable products and steam tables preserve already prepared dishes warm until consumption. To maintain a sanitary environment, both dishwashing sinks and machines are needed, including fire extinguishers for safety. Microwaves can reheat meals and ice makers assist with serving chilled refreshments. With storage containers and racks, all tools also ingredients find an ordered place. Purchasing strong equipment, adapted to the space’s demands, is a main ingredient for a successful commercial kitchen.
What is the minimum size for a commercial kitchen?
A commercial kitchen size relates to the number of seats it supports. The minimum space usually measures about 20 square meters for fewer than 50 seats, this includes areas for dishwashing besides food prep. If a restaurant has more seats, the kitchen needs become bigger, using around 0.5 square meters for each seat as a simple guide. But the setup needs to create smooth work, keep people safe as well as maintain cleanliness. It must sidestep tight areas or spots tough to clean. Cooking appliances, places for storing food, work spots, in addition to worker movement need ample area. And different rules in a city might set certain measurements by what a kitchen cooks and the tools it uses. For usefulness and rules, it is essential that a kitchen is big enough for good work and meets the legal standards.
What are the 4 major systems in a commercial kitchen?
Commercial kitchens need four main systems for success. The food preparation system uses cutting boards, mixers along with food processors. These tools prepare raw ingredients for cooking. The cooking system contains stoves, ovens, grills along with fryers. Chefs depend on these devices to make menu items. Refrigerators besides freezers compose the refrigeration system, which is important for food storage. This system keeps perishable items safe besides fresh. The service system handles dishwashing and sanitation. It has sinks dishwashers along with cleaning stations. These tools meet hygiene standards. These systems combine to form a kitchen that works well. Kitchen staff can produce more and they can keep food safe and of quality. For kitchen operations to flourish, these systems must be planned also integrated carefully.
How do you calculate ventilation for a commercial kitchen?
To plan ventilation in a restaurant kitchen, first find out the amount of heat and moisture it creates. This consists of warmth coming from ovens, lamps, staff, outside weather plus sunshine coming in windows. The total heat amount uses a calculation that combines all these. After that the airflow speeds are decided. This confirms fumes, heat next to smells leave properly. The smallest needed ventilation shows in air changes each hour (ACH). Typically for restaurant kitchens, the rate rests between 30 and 40 ACH. As another possibility, the flow rates for exhaust follow from the thermal convection method or the electricity used by devices. In order to have nice indoor conditions, the supply air temperature has an adjustment. Because the outcome seems poor, one can boost the exhaust airflow rate. Recalculation must occur until there is good ventilation.
What is the most common tool in a commercial kitchen?
The chef’s knife is the typical tool in a commercial kitchen. This tool has versatility also is required for duties like chopping, slicing, dicing as well as mincing ingredients. This kind of knife should be sharp, durable along with balanced, therefore chefs also kitchen staff prefer it. Its efficiency plus adaptability are vital for food preparation in restaurants, hotels, catering services next to other food places. Cutting boards provide safe food handling, mixing spoons and spatulas are important for stirring or flipping and food processors manage chopping or blending ingredients. But many tools are relevant in a commercial kitchen, the chef’s knife remains prominent because it handles different tasks with precision and speed.
What is a commercial style kitchen?
A commercial kitchen is a space built for a specific task. It handles preparation, cooking next to storage of food in sizable amounts and it serves the requirements of food businesses like restaurants besides hotels. These kitchens also support catering services plus delivery-only food providers. Instead of home kitchens, commercial kitchens stress efficiency, sanitation along with agreement with health and safety rules. These kitchens include strong appliances. Industrial ovens grills, refrigerators, dishwashers along with fryers deal with heavy cooking loads and repeated use. Because of that the layout has close design to improve workflow. It makes certain chefs and staff move without problems, so it avoids cross-contamination. For example food preparation gets a special area. The same goes for cooking, cleaning next to storage. These zones organize tasks. These kitchens become vital for creating superb meals fast. They fulfill the requirements of big food service firms while keeping to sanitation guidelines.
What are the 5 main categories of kitchen utensils?
Kitchen utensils have five main categories, which depend on what they do. Cutting tools come first and these are knives, peelers next to scissors. People use them to chop, slice next to trim ingredients. Mixing tools follow - spoons, whisks next to spatulas fall into this group. They blend ingredients or they stir ingredients as food is made. Cooking tools exist - pots, pans, baking sheets along with grills are in this section. These tools are needed to heat plus cook food. After this serving tools are used. Tongs next to serving spoons support the serving of food at meals. Measuring tools are there - measuring cups and spoons fit in this group. These items make sure the correct amount of each ingredient is used for a recipe. Because of these groups, every kitchen holds the necessary tools to make food and serve it well. This setup supports order plus correctness.
What are the 5 types of commercial kitchen layouts?
Commercial kitchens have five basic layouts. Each one should make work easier and meet business demands. For instance the assembly line type suits fast-paced tasks. It guides food preparation from beginning to end in a straight path. This design is useful for fast-food places or small menus. Island setups place stoves or food preparation surfaces at the center. Storage and washing areas remain close to the walls. This layout promotes conversation plus adaptability, yet it needs adequate square footage. As an alternative the zone-style setup separates the kitchen into sections for activities like cooking, ingredient prep along with dishwashing. It suits complex menus also large operations. In contrast the galley type sets up work areas along two walls with a path in the middle. It becomes useful for small areas. With the open kitchen layout, the kitchen joins the dining area. This lets customers watch food preparation and makes eating there better.
What determines the equipment selected for a commercial kitchen?
Several elements decide what equipment a commercial kitchen needs. These elements connect to the business's particular demands. The food type and the menu have a large influence. Because varied meals need precise tools, such as grills, ovens or fryers. The kitchen's size plus arrangement are vital. Equipment has to fit well without excess items or a workflow disruption. Finances are also key. The goal is to pair price with quality plus longevity, to make certain it is a worthwhile purchase. Energy usage matters when diminishing operational expenses besides harm to the environment. Meeting health and safety standards promises legal work plus customer security. In addition simple cleaning, upkeep next to tech traits like automation or a web connection, can help efficiency. In the end the right equipment supports simple work, fulfills production needs and aligns with the goals of the business and wishes of customers.
How do you arrange a commercial kitchen?
A commercial kitchen arrangement demands thoughtful planning. It assures productivity, security along with a trouble-free process. To begin think about both the menu type and the kitchen dimensions - those aspects shape the design. Separate the location into useful sections: ingredient storage, areas for preparation, locations for cooking, zones for dishwashing and spots for service. Equipment placement must be strategic. It shrinks movement and prevents pollutants. For example ingredient-prep areas benefit from placement near cooking sections for simple relocation. Select a kitchen design that fits needs. Though an assembly line design functions effectively for high output, a zoning design suits various menus. Proper ventilation also lighting make a relaxing work atmosphere. Because safety elements, such as fire suppression and non-slip flooring, are vital, arrange tools besides equipment cleanly. This maximizes space, holds hygiene rules along with establishes a successful kitchen plan.
How many sinks are in a commercial kitchen?
Sink count in a commercial kitchen links to its size, work method as well as needs. A commercial kitchen usually must have at least three sink types, which promote hygiene besides efficiency. Staff uses handwashing sinks to sanitize hands. Food preparation sinks help washing of produce plus addition of water to dishes. Cleaning sinks support rinsing cookware and utensils. But a double sink could work for washing plus disinfecting in small kitchens, such as cafes or food trucks. For kitchens that serve additional customers, several sinks across zones might be required - this blocks overcrowding and makes operations smooth. Certain kitchens use compartment sinks with one, two or three basins, which enable them to handle different tasks. The kitchen’s layout, production volume as well as health rules determine the exact sink count.
What is the rule of thumb for commercial kitchen size?
A basic guide for commercial kitchen size assigns about 0.5 square meters for each dining seat. For small restaurants, with a maximum of 50 seats, the kitchen requires a minimum of 20 square meters. But larger places need more area to hold equipment, workstations as well as movement. Commercial kitchens vary from 500 to 1,375 square feet. This depends on the restaurant type also its menu's complexity. So the arrangement must guarantee effective workflow, protection along with adherence to rules. The needed quantity of sinks in a commercial kitchen relies on its dimensions and task. This includes at least three types. There are handwashing sinks for hygiene, food preparation sinks for washing ingredients and cleaning sinks for utensils plus cookware. For larger kitchens, there may be various sinks in different zones. This avoids overcrowding and makes sure operations run well, while still meeting health standards.
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