How to Pick Commercial Kitchen Equipment for a Seafood Restaurant

Who can say no to fresh seafood? But with so many competing seafood restaurants in Singapore, it’s difficult to be a step ahead from the others serving almost the identical menu. Besides improving your list of sumptuous seafood recipes, you can also focus on improving your kitchen area by getting the best commercial kitchen equipment.

Designing Your Restaurant’s Kitchen

They say that the kitchen is the heart of all restaurants, and why not? The kitchen is where your staff prepare the food for cooking and for service. Trust us when we say that the quality of the food, the speed of service, and the well-being of your kitchen staff will improve with a kitchen that has been designed smartly.

Through a collaboration of a kitchen designer and the best kitchen equipment supplier in Singapore, you will be able to turn your seafood restaurant kitchen into a clean, efficient, and functional space. What’s special about seafood restaurants is that there are many ways to prepare the food with various types of fuel. Experts suggest that before you think of a layout, consider how you’re going to prepare the food with the types of fuel in mind.

For propane/natural gas, electricity, and steam, you will need a huge space for the commercial kitchen equipment in Singapore because they can produce extreme heat, while heating oil and wood will need much bigger space and easy access to cleaning.

Besides the cooking area, the layout of the kitchen must include the storage areas (such as shelving and cabinets), preparation area, dishwashing area, receiving area, and garbage disposal area.

Commercial kitchen equipment other than those used for cooking should be placed where they can be most accessible to the staff to increase efficiency, create a smoother traffic flow, improve the division of labor, and make sure that the area will be easier to clean. Storage areas should also be within the same area but must not get in the way of the cooking, receiving, and preparation. For a list of commercial kitchen equipment, you should consult your menu and plan which items are needed with your kitchen equipment supplier in Singapore. The size and number of the appliances will also depend on the menu and the number of customers will be expecting.

Lastly, you should decide the best way to distribute or place the lighting, ventilation, sprinkler system, wall and floor coverings, and the sinks.

Ideally, the kitchen layout should have the following details:

    1. The cookline (cooking area) should be in one corner of the kitchen
    2. The storage and dishwashing areas should be on the opposite corner of the cookline
    3. The preparation area should be near the storage area and in the middle of the kitchen
    4. The dishwashing area should be near the preparation area
    5. The pick-up area should be next to the cookline and preparation area

Essential Commercial Kitchen Equipment

To make the listing of commercial kitchen equipment easier, divide the items according to their functions, such as storage, preparation, cooking, accessories, and service.

• Storage: This refers to items used for the storage of materials. They should be easy to clean and durable and placed in areas where they are accessible. Storage items for a seafood restaurant will include the following:

    1. Industrial food-grade wire or solid shelving
    2. Glass racks
    3. Washing racks
    4. Chest, upright, walk-in or custom-made freezers
    5. Standard or blast freezers
    6. Reach-in, roll-in, drawer, or walk-in refrigerators

• Preparation: These are items used for the chopping, slicing, cubing, dicing, mincing, pulping, pressing, processing, and mixing of the ingredients. Preparation tools for a seafood restaurant kitchen might include the following:

    1. Food prep tables
    2. Slicers
    3. Food processors
    4. Meat chopper
    5. Meat grinder
    6. Dicers
    7. Potato peelers
    8. Salad dryers
    9. Ice machines
    10. Ice accessories
    11. Mixers
    12. Blenders
    13. Cheese melters
    14. Beer taps, wine cooler, keg storage, and glycol system for beverages
    15. Frozen drink or granita or slushy machine

• Cooking: Commercial kitchen equipment that use different types of fuel are included in this category. Cooking tools for a seafood restaurant might include the following:

    1. Open burner or hot top ranges
    2. Electric or gas deep fryers
    3. Ceramic brickets, open, radiant, or infrared broilers
    4. Electric, gas, infrared top heat salamanders
    5. Steam-jacketed kettles or pressure steamers
    6. Freestanding, electric or gas ovens; convection ovens; microwave oven
    7. Electric or gas griddles
    8. Tilting frying pans
    9. Braising pan
    10. Stock pot range
    11. Wok ranges
    12. Hotplates
    13. Rotisserie oven
    14. Charbroilers
    15. Pasta cooker
    16. Pizza oven
    17. Special grills
    18. Exhaust hoods

• Accessories: These are items that will assist your staff in the preparation and cooking of food. Kitchen accessories for a seafood restaurant might include the following:

    1. Fish bone tongs
    2. Matfer scissors (for shrimps)
    3. Shrimp cutter and shrimp deveiner
    4. Shell separator
    5. Oyster knives
    6. Oyster schucker
    7. Fish boning pliers
    8. Seafood pick
    9. Lobster or seafood cracker
    10. Lobster cutter
    11. Fish bone tweezers
    12. Fish scaler
    13. Sushi rollers
    14. Hammer or hook for conch
    15. Wedger or juicer for sushi or ceviche
    16. Tuna press and strainer
    17. Special cutlery for seafood
    18. Various knives

• Service: These are items that will help keep your food hot or fresh for the customers. Service equipment for a seafood restaurant might include the following:

    1. Steam tables
    2. Coffee machines
    3. Small wares (such as pans and pots)
    4. Dishwashers
    5. Compactors
    6. Filtering equipment
    7. Flambe carts
    8. Gueridons
    9. Sushi or seafood case
    10. Transportation racks
    11. Transportation carts
    12. Cold wells and cold plate
    13. Food rethermalizer
    14. Refrigerated display cases

Remember that you might not need all the items on this list, so use your menu as a basis. Besides these commercial kitchen equipment, you will also need a list of the number of tables, chairs, table covers, dinnerware, and linens you will need for the dining area.