Commercial kitchens have the go-to standard list of equipment needed to operate on a daily basis. This equipment includes ovens, refrigerators, freezers, dishwashers, grills & so on. However, some equipment simply falls through the cracks, making them underrated & forgotten gems.
In this article, we will go over 4 of the most commonly overlooked stainless steel products for use in the commercial kitchen. We will also detail out some IMC recommendations that can be easily integrated into any lineup. Let’s start.
1. Dishtables – for all dirty & clean wares
As mentioned, dishwashers are near the top of the list when it comes to mandatory equipment to be installed. Regardless of what kind of eatery you have, dishwashers must always be present. Without them, dirty dishes/plates & cups would have no way of being sanitized. However, these wares can simply add up & you’ll need a suitable space to lay them. This is where dishtables play a key role.
Soiled dishtables hold the used, dirty wares & clean dishtables hold the fresh items straight out of the dishwasher. Dishtables come in three varieties: straight, corner or island. Having dishtables installed will eliminate the problem of temporarily storing large amounts of wares on those busy work days. Here’s a look at some featured IMC dishtables:
2. Shelving – the definitive way to store your extra
Everything in the commercial kitchen adds up. From small ingredients to larger appliances, everything needs a spot to be temporarily stored before & after each use. Optimizing your organization & sorting items in a sensible way is vital for a successful operation.
Shelving can be wall mounted, table mounted or on legs/casters. Try to add enough shelving to accommodate the maximum number of items. It doesn’t hurt to have more shelving space than necessary. Here’s a partial list of IMC shelving:
3. Sinks (Hand & Compartment) – hygienic must-haves
Sinks, particularly hand & compartment, might seem like a no-brainer, but many commercial kitchens need the adequate number of sinks to keep up with the demand. Not having enough hand sinks in a busy commercial kitchen can lead to unsanitary conditions & potential FDA food code violations. Having the most access to a hand sink is sure to bring a positive reaction from your staff.
Compartment sinks can be seen as a backup to a dishwasher. Washing, rinsing & sanitizing of items is paramount & simply cannot be forgotten. Tools must be fully submerged inside of the compartment for the cleaning process to succeed. Here’s a look at a few hand/compartment sinks that IMC manufactures:
4. Worktables – for plating & prep tasks
Cross contamination is real – that is why separating prep tasks such as cutting raw ingredients & plating food is required. This means acquiring the right amount of worktables to balance these activities.
Aside from that, you simply need worktables to complete your production processes quickly & efficiently. Having worktables set up as different stations is a smart way of achieving this. IMC offers several worktable models, each with their own uses:
Commercial kitchens see a lot of moving parts & pieces that come together as a cohesive operation. Part of this is investing in the right equipment (& the correct amount). Although mandatory items like ovens & refrigerators are obvious – don’t forget about the less common ones as well!