Commercial Kitchen equipment advice

Discussion in 'Commercial Kitchen Rentals' started by rmulvihi, Apr 22, 2017.

  1. rmulvihi

    rmulvihi

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    Owner/Operator
    Hello,

    I am setting up a commercial kitchen but am not sure what equipment to use.  Here is what I have planned:

    Kitchen 1:

    Blodgett double stack electric Combi Oven

    Vulcan 6 burner gas range

    Vulcan 40 gallon gas tilt skillet

    Kitchen 2:

    Blodgett electric roll-in Combi Oven

    Vulcan 6 burner gas range

    Vulcan 30 gallon gas tilt skillet

    Kitchen 3:

    Duke Baking center with top half convection oven and bottom half proofer.

    Cleveland 40 gallon gas tilt kettle

    I will also have rolling racks, three basin sinks, food preparation sinks, dishwasher, two 30 gallon mixers, dough roller, walk-in cooler and freezer.

    I want this to be attractive to caterers and food truck owners.  I'm not sure about the 40 gallon kettle.  Should it instead be a couple of 5 gallon kettles?  Is there any other equipment you think would be useful?

    Thanks
     
  2. bobbywe

    bobbywe

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    Professional Caterer
    Forget the kettles. Buy stock pot stoves.
     
  3. chefrobertsimme

    chefrobertsimme

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    Professional Chef
    hi

    without knowing the menu it is hard to say what you need in the kitchen.

    i would recommend that you go to local demo kitchens for all brands to see and try all these types of brands before investing. a combi or braiser may look alike but they can be way different with features, how they cook and also how long they last plus how much energy they consume.
     
  4. rmulvihi

    rmulvihi

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    Why stock pot stove?  Are they that much better than a typical commercial range?  I have one but wasn't planning on using it.
     
  5. rmulvihi

    rmulvihi

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    ​I ended up buying a Blodgett Combi oven.  It's just a general kitchen that will be rented so needs to appeal to the masses mainly.