What foodservice equipment do you need when you have a traditional American restaurant

Introduction

Setting up a traditional American restaurant or diner can be a difficult task, but with the right equipment setup it can be easier and more efficient.

Below we outline a good basic equipment setup that will help foodservice entrepreneurs get up and running, produce great food to delight their customers, and give them a good chance of maintaining a profitable business. 

Preparation

To produce great cakes, meatloafs, sourdough bread or pizza bases, you need a good mixer, like the Doyon 20 Quart General Purpose Planetary Mixer EM20. Investing in a mixer with a strong drive belt or chain will ensure it can stand up to long periods of tough, challenging work. A dependable mixer will allow you to produce high quality food quickly, increasing efficiency and profitability.

Production

Every good restaurant and diner needs a good fryer – it’s the basis of so many great dishes – from fries to tater tots, from chicken to fried onions. The Frymaster 17 Liter Twin Basket Energy Star Value Gas Fryer ESG35T is a great option for the small to medium sized business, as it is economical on space, but has a 17 litre capacity, meaning it holds its heat during a busy session – saving you money and reducing you cooking times. 

A top quality oven range is a hugely versatile piece of equipment that can give your menu variety. A Garland Gas 6 Burner Oven X Series Restaurant Range X36-6R is a great example of a tough, well-engineered unit that allows you to bake cakes, meatloaves and more, and produce soups, sauces and fry on the range top.

Ends 

Refrigeration

Refrigeration is vital to every foodservice business, but getting the right machine in the right place is also important. By having a smaller, undercounter refrigerator, such as the Delfield 24″ Two Door Undercounter/Worktable Refrigerator GUR24P-S at the food workstation, a business can boost its efficiency, making sure the main ingredients are close to hand for your most popular dishes. 

But also having larger cold storage, such as the Delfield Reach-In One Door Refrigerator GBR1P-S and the Delfield One Door Reach-In Freezer GBF1P-S elsewhere in the business, ordering in bulk is never a problem, keeping costs down. All the Delfields are very efficient units, with strong compressors and doors which close automatically under a 90 degree angle and stay open over that amount. This means you don’t waste energy when you leave a door open by accident, but loading them is easier. The undercounter is front vented for better efficiency, and the two reach-in freezers have top-vented compressors for the same reason.  

Warewashing 

Bad warewashing choices can cause backlogs, increased breakdowns and decreased customer satisfaction, as dirty plates don’t create a good impression. For a busy site we recommend a hood dishwasher, as the best units can wash hundreds of plates an hour without breaking a sweat. The Meiko Door Type Dishwasher DV 80.2 is precision engineered and only uses 2.8 liters of water per wash, making it an economical choice. 

Conclusion

Making the right equipment choices for your traditional American restaurant or diner will help to make your production line more efficient, which will help you serve more food in less time, keeping your customers happy, whilst keeping energy costs down and your systems ready to deal with even the biggest rush. Setting up your business in the right way will lay the groundwork to building a more successful business over time. 

If you’d like to see a visual representation of the setup listed above, along with the opportunity to rent it all with just one click, follow the link here.