Also known as - Restaurant Remodel, Refurbishment, Chain Restaurant Renovation, Restaurant Space Design, Restaurant Remodeling Projects, Food Service Renovation, Restaurant Brand Revitalization, Kitchen Equipment Upgrade, Restaurant Interior Design, Commercial Space Renovation, Customer Experience Enhancement, Dining Environment Transformation
Complete Guide - Restaurant renovation typically occurs every 5-10 years. This process revitalizes and updates a restaurant's aesthetics and functionality, reflecting current trends and ensuring compliance with health and safety standards. Renovations can significantly enhance customer experience and can include both interior and kitchen upgrades to improve efficiency and service quality.
Restaurant Renovation Kitchen Equipment List
◉Cooking Area
Commercial Range: A versatile stove with multiple gas or electric burners, utilized for cooking a wide range of dishes.
Griddle: A flat heated surface perfect for cooking pancakes, eggs, and burgers evenly.
Deep Fryer: A unit designed for deep frying foods such as fries, wings, and other battered items consistently.
Charbroiler: Provides a grilled flavor and texture to meats and vegetables, featuring adjustable grates and flame control.
Combi Oven: A multifunctional oven that combines convection and steam cooking for flexible menu creation.
◉Preparation Area
Prep Tables: Stainless steel tables equipped with cutting boards for food preparation and ingredient portioning.
Food Processor: Multi-purpose equipment for chopping, grinding, and pureeing ingredients quickly.
Stand Mixer: Powerful mixers used for dough, batter, and extensive mixing requirements with interchangeable attachments.
Vegetable Slicer: Efficiently slices, dices, and shreds various vegetables to save prep time.
Meat Slicer: Essential for precision slicing of meats, cheeses, and bulky food items with variable thickness options.
◉Refrigeration Area
Walk-in Cooler: A large capacity chilled storage space for perishables, providing ample shelf space and temperature control.
Cold Room: An easily accessible storage solution for frequently used ingredients.
Freezer: Vital for storing bulk frozen foods, available in upright or chest styles.
Blast Chiller: Speeds up the chilling process of hot foods to safe temperatures quickly.
Prep Table Refrigerator: Combines prep surface with refrigerated storage underneath for convenience in fast-paced environments.
◉Dishwashing Area
Commercial Dishwasher: Heavy-duty dishwashing machines that ensure all dishware and cookware are sanitized and sparkling clean.
Triple Sink: A mandatory fixture for washing, rinsing, and sanitizing dishes, meeting rigorous health codes.
Grease Trap: A system for capturing grease and preventing it from clogging the kitchen's drainage system, maintaining plumbing integrity.
Hand Washing Sink: Designated sinks ensure proper hygiene for staff, featuring touchless faucets and soap dispensers.
Garbage Disposal Unit: An installed waste disposal system designed for grinding food scraps directly in the sink.
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