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A state-of-the-art kitchen with all the equipment you want may be nice, but it is not necessary for a basic restaurant. You will very likely want more than the bare minimum, but knowing the basic equipment required can help you get started.

A bakery make bread needs to do several procedure, they are mixing and kneading, scaling, proofing, baking, so the bakery equipment are necessary to a bakery.

Restaurant equipment increases productivity and efficiency in the food service industry, but the many moving parts on these machines can be hazardous for the unprepared employee.

One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly.

An integral part of any restaurant is its refrigeration systems. Restaurant refrigeration ranges from small coolers (like a dorm fridge) to massive walk-in refrigerators and freezers, and everything in between. Here is a break down of all the different types of commercial restaurant coolers and freezers.