The Storkjøkkenutstyr you should always have

No matter you are opening a new restaurant or renovating a new one, selecting the ideal storkjøkkenutstyr (commercial kitchen equipment) is important for success. The kitchen is the centre of your restaurant, the place where your menu comes to life. 

Kitchen should be the most mindfully planned area in a restaurant which needs a punctilious thought process. Kitchen equipment depends on your restaurant size, the concept and the budget and the offerings.

Cooking equipment



Cooking equipment is the backbone of your commercial kitchen. It includes coffee brewer, microwave, toasters, fryers, grills, ovens etc. While purchasing kitchen equipment, think about the most common equipment needed depending upon menu, function and size. Select the ideal power type for your kitchen and be reminded that you will require extra gas hoses and other components to set up your cooking equipment. 

Kjøleskap (Refrigerator)

Kjøleskap (Refrigerator) is vital to keep your food and supplies fresh. Refrigerators are needed for cold storage, for large scale cold beverages etc. 

It also includes an ice machine, fryseskap (freezer) etc. The driving aspect while selecting the ideal refrigeration equipment is shape and capacity. You have to select equipment that fits your kitchen and accommodates the food amount prepared in your restaurant. 

Operational equipment

The best way to make your restaurant highly functional and effective is switching to a POS system that lessens manual labor and makes operations easy. 

Conclusion

Selecting the ideal equipment can be a tiresome chore. This list of compulsory storkjøkkenutstyr (commercial kitchen equipment) will guide you through it. Sufficient amount of research and prioritizing the requirements is going to assist you select prudently and stay in your budget. 

Always feel free from taking professional assistance speaking of planning something as vital as a kitchen for your dream restaurant. Scheie is your one-stop destination for everything associated to your restaurant from planning, execution, to selecting and purchasing the equipment best suited for your restaurant.

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