Kitchenware

Commercial kitchen equipment is specifically designed for high-volume cooking and is built to withstand heavy usage, while domestic kitchen equipment is more suitable for home use.

A chef should have a quality chef's knife, a cutting board, a set of measuring cups and spoons, a whisk, tongs, and a spatula.

Consider the material (such as stainless steel, cast iron, or non-stick), the balance of heat distribution, durability, and your cooking preferences when selecting cookware.

Stainless steel cookware is durable, non-reactive, easy to clean, and provides even heat distribution for cooking.

Most kitchen equipment can be washed with warm soapy water and a non-abrasive sponge. Follow the manufacturer's instructions for specific cleaning recommendations.

The lifespan varies depending on the quality, usage, and maintenance. On average, kitchen appliances can last anywhere from 8 to 15 years.

Regularly train staff in proper food handling and storage procedures, maintain cleanliness, monitor food temperatures, and follow relevant health and safety regulations.

Knives should be stored in a knife block, on a magnetic strip, or in a designated knife drawer with blade guards to protect the blades and prevent accidents.

Common types include convection ovens, combi ovens (which combine steam and convection cooking), deck ovens, and conveyor ovens.

Proper ventilation helps remove excess heat, steam, grease, and odors from the kitchen, ensuring a comfortable and safe working environment for staff.