You may think that kitchen equipment is all the same. The truth is, commercial and residential cooking equipment differ quite a bit. Sure, each has its use for cooking, but there are some vast differences. The first and most apparent is that commercial equipment has to feed more mouths. Restaurant appliances must be able to serve crowds of people. Beyond that, the ability to withstand the demands of a busy restaurant is imperative.
If you’re new to the cooking world, we’re here to help you out. Here are the primary differences between commercial and home kitchen equipment.
Household Refrigerators vs. Commercial Fridges and Freezers
First, let’s take a look at the differences in refrigeration. For residential refrigerators, the freezer is often included in the appliance. You will see two doors: one for the fridge and one for the freezer.
Residential refrigerators vary in size. You won’t need a gigantic fridge if you have a small studio apartment. Instead, a small refrigerator will suffice. Conversely, if you own a large home, you’ll want something more substantial.
In commercial kitchens, the freezers need to be heavy-duty. You will also notice they’re usually large enough for staff to walk inside. These are called walk-in freezers, and they’re prominent in large chain restaurants. Walk-in refrigerators are also famous for the storage of fruits and vegetables.
Home Ovens vs. Commercial Ovens
In most residential homes, the oven comes with a stove on top. Wall ovens are also popular choices. These ovens are perfect for cooking three meals a day for a small family. However, if you run a restaurant, you’ll need something a lot more heavy-duty.
In commercial kitchens, ovens and stoves are often separate from one another. Combined units also exist but are less prevalent. Restaurants commonly have several stacks of ovens and stoves in a row to keep up with demand.
Home Dishwashers vs. Residential Dishwashers
A dishwasher is another appliance that differs significantly from home to commercial use. Residential dishwashers have a limited capacity—usually just enough for the dishes of four people. To sanitize the dishes, they tend to heat the water around to sanitize the dishes.
In the commercial restaurant world, dishwashers are far more extensive. These appliances have a much larger storage capacity and run at hotter temperatures to limit the amount of microbial growth.
Closing Thoughts
If you’re going to start a restaurant, you need to develop an essential checklist for all the equipment you need. By now, you should know the essential differences between commercial and home kitchen equipment. In general, remember that commercial equipment is more extensive, advanced, and durable.