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.

Rotisseries operate using a small, electric motor that rotates product on a spit as moist, hot air circulates around foods and throughout the unit's cavity. This rotation helps facilitate self-basting, while the unit's process and temperature create carmelization.

A roaster, roasting pan or turkey pan is the name given to a large piece of oven cookware. Roasters can can vary considerably in size. For a turkey, a roasting pan needs to be at least 15"- 18" long and a rectangular or oval shape is ideal.

A list of equipment needed for a kitchen equipment, such as ovens and ranges, pots and pans, the prep area, utensils and small wares, cold storage, etc.

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.