KNOWN FOR PROVIDING a variety of cuisine, restaurant KITCHENS ARE always BUSY, fast paced and demanding OPERATIONS.

Depending on the type of restaurant, food is usually served during specific operating hours to suit meal times, such as breakfast, lunch, dinner, a combination of the 3 or all day dining. A very competitive and recognised industry that is highlighted by many different styled variations of operations, all falling under the banner of restaurants.

Small or larger businesses may well feature specialized restaurants, such as fine dining, a la carte, table d' hote, buffet, pubs, informal bar meals, bistro, brasserie, steak houses, traditional relating to country and ethnic cuisine, seafood and or themed.

Falcon has for many years supported the Restaurant sector by producing reliable, efficient, high performance, flexible and versatile equipment, needed to meet the demands of each different operation across the industry. 

In the article below our chef offers some suggestions as to the equipment that restaurants should have to help them easily cater for the demand placed on them.

Essential Equipment – The Must Have’s:

Most restaurant kitchens will typically need a combination of the following products in order to produce the variety of menus and food items demanded in a that specific environment: 

  • Fryer - chips and battered products continue to be a staple part of most menus 
  • Boiling top - all kitchens need the versatility of some kind of hob - main query is what type (open top, solid top, hotplate or induction). Gas solid top units are well used and a preferred device in restaurant kitchens.
  • Combination Oven - are hugely popular and provide modern and flexible cooking opportunities for restaurant kitchens. Although more expensive, they are worth the cost. 
  • Salamander grill - every kitchen needs at least one salamander, enabling quick flashing food, grilling from the top and browning items. A very typical a la carte equipment.
  • Oven Ranges - adding an oven below a boiling top produces an oven range that is capable to perform 10 out of the 12 cookery methods. Choices are gas, electric and induction. 
  • Chargrill - grilled foods often feature heavily on menus and enables restaurants to establish themselves in this specific market; steakhouses, grills and even bistros make up this sector.
  • Sous Vide - a much beloved go to device making chefs lives easier, yet also contributing efficiently towards the gaining of significant benefits in product quality, yield, cost, time and flavour profiles.
  • Brat pan - another cornerstone in evey hotel kitchen, whether used for banqueting, staff meals or general production, essential to larger food operators.
  • Stock pot stove - serving fresh, homemade food is something restaurants proudly represent. The basis of most dishes is a quality sauce, stock pot stoves enables kitchens to carry on with their normal duties, whilst the stock pot stove cooks away in a corner, producing soups and stocks accordingly. 
  • Griddles / Flexipans - allow users to cook directly onto the heated surface without the need for pans, ideal for operations with a la carte menus.  


The combination of products, and the quantity and type of appliance will vary significantly with factors such as number of staff, their level of experience, size of kitchen, size of menu, service times etc. all being important considerations when selecting equipment. 

Traditionally, restaurant kitchen equipment featured mostly gas appliances, but new builds have seen a distinctive turn towards electrical equipment, with energy efficient products such as induction hobs and combi ovens becoming integral parts of many new restaurants. 


Consideration Points 

  • Kitchen/s and their usable space 
  • Kitchen/s layout and design
  • Energy sources and capacity available for the equipment
  • Cuisine, food style, menu offering, services
  • Kitchen staffing, i.e. skills set, formally trained / qualified
  • Amount of kitchen staff vs bedrooms vs restaurant/s seating
  • Additional catering requirements; such as take away, events, functions, banquets, production supply kitchen or grab & go.
  • Collective equipment budget


Other Equipment – The Nice to Have’s

These products are generally not an absolute necessity for all kitchens but can be worth considering depending on the factors mentioned previously:

  • Chargrill
  • Flexipan
  • Secondary fryer (or allergen fryer)
  • High Speed Oven
  • Boiling Kettles
  • Convection ovens


Which is best for my specific set up?

Whether they are food led or a destination venue, restaurants are mandated to serve good quality food to the level they are marketed or recognised for.

Food style such as cuisine and cooking technique will establish what equipment is suitable and required to be able to deliver the food associated with the menu. Equipment will additionally provide the operator user with a clear indication what processes or cookery methods they are able to use to achieve desired output in accordance with the menus / services. 

Rooms, seating, covers and turnover will additionally influence decisions, with specific considerations to allow for complex and diverse food offerings.


Typical Examples of Basic Kitchen Equipment Set-up

Equipment type Individual Small Individual Large Group Franchise
Oven range / boiling top / solid top 2 2 - 4  2 - 4
Fryer 1 - 2 2 - 3 3
Stock pot stove 0 - 1 2 1 - 2
Sous vide 1 1 - 2 2
Combi Oven 1 2 - 4 3 +
Bratt Pan 0 - 1 1 - 3 2 - 4
Salamander Grill 1 1 - 2 1 - 2
Chargrill 0 - 1 1 - 2 1 - 2
Griddles / Flexipans 0 - 1 1 - 2  2 +


Whether you need to replace existing equipment, add extra capacity or completely redesign your kitchen, our comprehensive product portfolio, experienced and knowledgeable support team and understanding of the unique requirements of the restaurateur, makes us the ideal partner for all your catering equipment needs.



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