Restaurant Checklist

March 11, 2058	[Your Company Name]
[Your Name]	[Your Company Address]

Objective

A restaurant kitchen equipment checklist is a comprehensive list of the various types of equipment commonly found in commercial kitchen settings. This checklist serves as a tool for restaurant managers and kitchen staff to ensure that all essential equipment is present, properly maintained, and functioning optimally to support daily operations.

Cooking Equipment

• Range or stove with multiple burners

• Oven (convection, standard, or combination)

• Griddle or flattop grill

• Deep fryers

• Steamers

• Salamander broiler

• Microwave ovens

Refrigeration Equipment

• Walk-in refrigerator

• Walk-in freezer

• Reach-in refrigerators

• Reach-in freezers

• Under-counter refrigerators and freezers

• Prep tables with refrigerated compartments

Food Preparation Equipment

• Prep tables and cutting boards

• Food processors

• Mixers (stand and handheld)

• Slicers

• Immersion blenders

• Meat grinders

• Vegetable peelers

Storage and Shelving

• Shelving units for dry storage

• Racks for sheet pans and trays

• Wire shelving for walk-in coolers/freezers

• Storage containers for ingredients and leftovers

• Shelving for small appliances and utensils

Dishwashing and Sanitation Equipment

• Commercial dishwasher or washing machine

• Three-compartment sinks for manual dishwashing

• Sanitizing solution dispensers

• Handwashing sinks

• Sink accessories (pre-rinse sprayers, faucet attachments)

Ventilation and Exhaust Systems

• Ventilation hoods

• Exhaust fans

• Grease traps

• Filters for hoods and exhaust systems

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