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.

Kitchens have been around for centuries, however, it was not until post-civil war period that the majority of kitchen appliances were invented. The reason was that most people no longer had servants and housewives working alone in the kitchen needed culinary help. Also the advent of electricity greatly advanced the technology of labor saving kitchen appliances.

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.

One area that can feel overwhelming when opening a new restaurant is the equipment. The prices of new restaurant equipment are staggering, especially if you are new to the business.