Common Questions About Commercial Kitchen Supplies
What are kitchen supplies?
Commercial kitchen supplies, often called smallwares, encompass everything needed to keep a commercial kitchen running outside of large equipment. Some of the most common commercial kitchen supplies are kitchen knives, cookware, and bakeware.
What kitchen supplies do I need?
The kitchen supplies you need to equip your commercial kitchen will be dictated by what methods you use to prepare your menu items. Almost every operation needs a selection of commercial kitchen supply knives, and the type you need depends on what you're preparing. Chef knives are popular because they can cut, slice, chop, and mince different ingredients. Most chef knives have 5- to 12-inch blades, with the most common length being 6 to 10 inches. Often thought of as a small chef's knife, paring knives provide more control for coring, peeling, and slicing fruits and vegetables than chef's knives.
Commercial kitchen supply textiles, such as pot holders, oven mitts, and gloves, keep your employees safe. Pot holders and oven mitts protect employees from high temperatures and come in many shapes and sizes to fit your application and cookware. Gloves also come in different forms, with foodservice gloves being the most common. These tools are disposable and can be used during the prep process to eliminate the risk of cross-contamination.
Kitchen thermometers help you meet food-safety protocols. To ensure everything you prepare reaches temperatures that are safe for consumption, probe thermometers and meat thermometers measure the temperature of cooked food. Fryer and candy thermometers provide an accurate measurement of oil and mixtures while they are cooking. Grill and oven thermometers and freezer and refrigerator thermometers are a bit different the other types since they are designed for measuring the inside of your kitchen equipment. If you want to keep up with data for HAACP tracking, temperature data loggers measure the temperature of holding areas. Many data loggers are equipped to work with Wi-Fi, wirelessly sending recorded data to the computer.
What do I need to consider when looking at cookware for my kitchen equipment?
Most commercial operations will need a cookware collection featuring items such as frying pans, saute´ pans, saucepans, and stock pots – depending on what you're cooking. These pots and pans are often made of aluminum, stainless steel, or cast iron.
Most popular among cookware materials, aluminum is affordable and lightweight. Because this material is porous, it heats up and cools down quickly, but the porous surface is also more prone to warping and flavor transfer between dishes than other metals. Aluminum is also susceptible to warping and can corrode if it is used with acidic foods.
Resistant to warping and denting, stainless steel cookware is more durable than aluminum. The easy-to-clean material releases fat for deglazing and does not transfer flavors or react with acidic foods. Stainless steel heats more slowly than aluminum, and uneven heat distribution can lead to hotspots.
Because cast iron is very dense, it heats up slowly but retains heat for long periods of time. This heavy material is resistant to scratching, denting, and warping, but it does require seasoning to maintain its non-stick surface. Most cast iron cookware comes pre-seasoned, and the seasoning rarely needs to be reapplied if it is washed properly.
Where can I buy kitchen supplies?
While many stores sell kitchen supplies, it is important that foodservice operations be stocked with commercial kitchen supplies designed specifically for professional use. Using residential supplies can lead to early breakage or poor sanitation. Commercial kitchen supplies are designed and constructed for durability and easy cleaning, meaning a restaurant supply company is usually the best place to purchase your restaurant's kitchen supplies.