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Must have tools in a restaurant kitchen?

tuckatodd

My kitchen at work has several thousand dollars to spend on equipment in the next month or two. Of course I have been begging for a circulator and chamber sealer for some months now, so thats already on my list (not sure if I'll get them though). I'm wondering what the more inexpensive items I could use that you couldn't live without in your everyday cooking. And of course not the basics. Thanks!!!

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Comments

tuckatodd

@Jack- Knives are a must in our kitchen. Although I bring my own and don't use the ones we have. They are much needed for other part time employees. There is nothing worse than a dull knife.

Jack_Ostrowski_46259

Knives, cutting boards, lots of bowls( never seem to have enough), strainers, large spoons, temporary containers, lots of shelves, I also use a cookie sheet rack for holding cutting boards.

tuckatodd

@Tim @Jack Mayer Thanks for the responses. Any suggestions help.

Jack_Mayer_85396

@Tim while I've never worked in a restaurant kitchen, I agree with the recommendation for more bowls/carafes, etc. I have 3 for my Vita-mix and 2 for my FP. And your call about ice is also spot on. I've had to go buy bags of ice cause I went through everything my ice maker could churn out.

Tim_Sutherland_52834

In my experience it is not enough of the "basic" equipment that caused the biggest headaches - not enough; nine pans to hold prep for service, Vita-Mix jugs (the base was only used for a minute or two but the jug took forever to be emptied, cleaned and returned), food processor jugs (same reason as Vita-Mix), strainers of various sizes, small immersion blender (we only had a boat motor), kitchen towels and paper towels.

A point to think about going down the sous vide path, will your current ice machine handle it. When you start doing any cook then chill for later service, you will start burning through ice.

In my experience in a non sous vide kitchen, the vacuum chamber sealer was in constant use to, marinate product, flash pickling, food compression, bag portioned product etc.

Two or three ISI whippers (get more than one).

Various scales if you are moving from volume recipes to weight recipes.