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Promoted item:COMMERCIAL RESTAURANT S/S EQUIPMENT STAND 24 X 24 X 26 DIFFERENT SIZES AVAILABLE

COMMERCIAL RESTAURANT S/S EQUIPMENT STAND 24 X 24 X 26 DIFFERENT SIZES AVAILABLE

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About Restaurant Equipment

To keep a restaurant running, a variety of equipment is needed to cook, clean and chill. Although some food establishments will have greater needs than others, all establishments have a few basic restaurant supply needs that can't be done without. A few of these needs include cooktops, refrigerators and dishwashers. Commercial cooktops are meant to accommodate large volumes of food and come in a variety of sizes. Some of the largest cooktops will cook up to 300 burgers in one hour. These commercial cooktops heat quickly and provide even heat across the griddle surface. These cooktops would be used in many restaurants to cook steaks, hamburgers, eggs or chicken.Refrigerators are another example of restaurant equipment necessary to keep perishable items fresh. There are a variety of different size refrigerators on the market--from small, under-the-counter coolers to large, walk-in refrigerators. Many establishments will have at least one of each kind to accommodate the different stations in the restaurant. The bar might need a refrigerator to hold beer bottles and juice while a large reach-in refrigerator might be put in the back to hold salad dressings or desserts. Before determining what kind of refrigerators are needed, a restaurant needs to assess its individual needs.An important piece of restaurant equipment in a bakery or fine dining restaurant would be a large, commercial mixer. These mixers come in a variety of sizes, which range from five quarts to 60 quarts. The smaller models are designed to sit on the countertop, while the large, 60-quart varieties stand alone because of their size. These mixers are essential for making large batches of breads, cakes or pastries. Most fine-dining establishments and high-volume venues consider the Hobart mixer an essential piece of restaurant equipment.