Efficiency, durability, and hygiene are some of the principles critical for making equipment suitable for use in commercial kitchens. Whether it is a busy restaurant, catering service, or food production facility, the right equipment performs a pivotal role. However, the material used to create this equipment plays a crucial role. After all, it must withstand high temperatures, endure constant use, and be easy to clean. So, what materials do manufacturers use to make most commercial kitchen equipment?
Any person who is entering into the food service industry will need to know why one material is used over another. This information also makes sure you order the appropriate equipment in case you need to buy any to avoid making a decision in the dark.
1. Stainless Steel: The King of Commercial Kitchen Equipment
Why is Stainless Steel Preferred?
Manufacturers widely use stainless steel in kitchen equipment. There is hardly any wonder why that would not be so as it boasts several advantages. Obvious in its usage for durability, stainless steel stands up even in the highest-pressure commercial kitchen. It does not readily lose its colour, making it suitable for commercial cooking equipment, and it does not rust or corrode even in moisture, the two quintessential characteristics of a kitchen.
Another characteristic of stainless steel is that it is non-porous and, therefore, it does not absorb food particles, liquids or bacteria. It is the best option for commercial fridge and surfaces, as well as for food preparation areas. Additionally, it is difficult for it to get dirty, making cleaning easier. This ensures that hygiene standards are maintained effectively.
Benefits of Stainless Steel:
- Strong: Can bear daily wear and tear
- Resistance towards Heat and Rust: Can be utilised in stoves, ovens, and refrigerators
- Hygienic: Non-porous; hence, bacteria cannot penetrate or multiply.
Commercial Stainless Steel Items
From the countertops and sinks to the commercial refrigerators and stoves, you see it everywhere in your commercial kitchen. And you will find it at:
- Work Tables: Provides a sturdy, sanitary working surface while preparing food
- Sinks: Will not rust even with its constant exposure to water
- Cooking Equipment: Ovens, grills, and fryers are a good number of them made from stainless steel
- Refrigeration Units: Small freezers and large walk-in fridges
2. Aluminium: Lightweight Yet Strong
Why Aluminum is Used
Although less stable than stainless steel, aluminium is still in common use inside commercial kitchens mostly with cookware. One of the main reasons this metal boasts is light weight which is a significant advantage when working in a bustling kitchen to move around big pots and pans. Moreover, aluminium is an excellent heat conductor and distributes heat well, making it ideal for equipment such as the above.
Aluminium, however, has some drawbacks. It is more prone to scratch and react with some acidic food, wherein over time the aluminium might break down. Yet, because of its inexpensiveness, and adaptability, aluminium is still popular in commercial kitchens.
Aluminium Major Advantages
- Lightweight: Extremely portable for large pots and pans
- Excellent Heat Conductor: Greatly reduces hot spots as it cooks evenly
- Economically Friendly: Less expensive than stainless steel
- Versatile: Pots, pans, sauté pans, baking sheets and most kitchen equipment.
Common Aluminum Equipment
- Aluminium common Cookware: Pots, pans, pans/sauté-ageing
- Baking sheets: Good for baking as they heat well.
- Storage Racks: Lightweight, easy to move and cleaning
3. Cast Iron: Timeless But Still Effective
Why Cast Iron is Held in Consideration
Cast iron isn’t necessarily as ubiquitous as stainless steel and aluminium in a state-of-the-art commercial kitchen, but it does come in handy. Ideal for slow cooking and searing dishes, it retains heat well. It is heavy and needs seasoning if it doesn’t hold its non-stick properties, but many chefs love cooking specific dishes that would really benefit from slow, even heat.
While you may not see much of it in commercial fridges or stoves, the top restaurants specialising in particular cuisines-includes steakhouses or those that operate under rustic or slow-cooked meals-will utilise more than ample cast iron.
Benefits of Cast Iron
- Heat Retention: Retained better than most other materials
- Long-lived: If well cared for, it can stay functional for decades
- Natural Non-stick Properties: Becomes non-stick when seasoned.
Common Cast Iron Equipment
- Skillets: Perfect for searing steaks or baking cornbread
- Dutch Ovens: Perfect for slow-cooked stews or braised meats
- Griddles: Perfect for pancakes or grilled sandwiches
4. Copper: A Specialist’s Choice
Why Copper is Preferred by Experts
Many chefs avoid using copper in commercial kitchen equipment due to its high cost. However, it has been a favourite among chefs where a difference in temperature has to be controlled. Being an excellent conductor of heat, copper surpasses even aluminium in the case of cooking delicate foodstuffs. Copper does, however, have many maintenance cycles, as the plates corrode easily and need constant polishing for aesthetic and functional purposes.
Because it’s so pricey and requires constant upkeep, for most commercial kitchens, copper is not practical. You’ll probably see it in fine dining restaurants or locations that specialise in high-end cooking techniques, however, because of its unmatched ability to conduct heat.
Key Benefits of Copper
- Perfect Heat Conduction: The ideal material for precision cooking
- Aesthetic Appeal: It’s aesthetically pleasing in an open kitchen environment
- Response to temperature change: perfect for delicate sauces
Common Copper Equipment
- Saucepans: Nice for fragile sauces or chocolate meltings
- Cookware: For luxury or speciality cooking
- Décor Pieces: On rare occasions to display in open kitchens to enhance aesthetics
5. Plastic and Polyethylene: Used for Storage and Safety
Why Plastic is Useful
Although stainless steel, aluminium, and cast iron have the highest ranks in commercial cooking utensil markets, plastic and polyethene cannot be ignored, mainly for food storage and food safety purposes. Chefs widely use them on cutting boards, food storage containers, and shelving systems. Because they are lightweight, affordable, and easy to clean, they suit selected applications best.
Polyethylene cutting boards, for instance, are in favour as they are not too hard on the blades of the knives and can be easily sanitised. However, as compared to stainless steel, it can degrade faster and have to be replaced relatively more often.
What are the key points about Plastic?
- Cheap: A reasonably priced solution for storage and food preparation.
- Light: Often used as it is easy to relocate and even to transport.
- Sanitary: The plastic cutting boards can be put in the dishwasher. Popular Plastic Utensils
Common Plastic Equipment
- Cutting Boards: Polyethylene boards are particularly best for meat and vegetable prep.
- Food Storage Containers: Demand an essential ingredients storage
- Shelving: Thin shelving is utilised for dry storage
Conclusion
The material choice for commercial kitchen equipment will be critical to achieving efficiency, durability, and hygiene. At present, stainless steel stands out as the most common material choice because of its strength, resistance to heat, and ease of cleaning. Aluminium is the most appropriate choice to have an economical substitute, particularly in cookware. Chefs use cast iron and copper as specialized equipment for very specific cooking tasks. Lastly, they find plastic and polyethene practical for storage and non-cooking tools.