Hey All,
I have a new project and I wanted to pick the collective hive mind. I am looking for ideas and specs for commercial grade equipment that can fit in really tight quarters for a community oriented, workforce readiness, non-profit coffee shop / brunch concept. All prep will be done in a commercial grade kitchen that is attached to the space. But in the coffeehouse itself I don't have much to work with in terms of equipment or space for building out a hot line. There are no hoods and no ansul, so I can't do anything with open flames or that produces steam or grease. We will be cooking, cooling, and portioning the food in the commercial kitchen and doing mostly reheat in the coffeshop. There will be two cooks on the line. One doing mostly eggs on induction burners (that I still need to buy) and the other handling the TurboChef/microwave/toaster. Currently, I am inheriting an ancient turbo chef. This will be the first thing I asked to get replaced for next year's capital budget. But it will have to do for now. All of the equipment has to be ventless and fit under or on top of a counter. I would like to get ideas/recommendations about brands and models to pursue or avoid:
A new accelerated oven (TurboChef)
Compact Powerful Induction burners
Commercial Microwaves
Commercial Toasters
Countertop Convection Ovens
Panini Presses
Portable Steam Tables
Warmers
And any other tips and tricks I might think about. I have some money to work with but not a blank check and very little time. My Grand Opening is June 1.
I have a new project and I wanted to pick the collective hive mind. I am looking for ideas and specs for commercial grade equipment that can fit in really tight quarters for a community oriented, workforce readiness, non-profit coffee shop / brunch concept. All prep will be done in a commercial grade kitchen that is attached to the space. But in the coffeehouse itself I don't have much to work with in terms of equipment or space for building out a hot line. There are no hoods and no ansul, so I can't do anything with open flames or that produces steam or grease. We will be cooking, cooling, and portioning the food in the commercial kitchen and doing mostly reheat in the coffeshop. There will be two cooks on the line. One doing mostly eggs on induction burners (that I still need to buy) and the other handling the TurboChef/microwave/toaster. Currently, I am inheriting an ancient turbo chef. This will be the first thing I asked to get replaced for next year's capital budget. But it will have to do for now. All of the equipment has to be ventless and fit under or on top of a counter. I would like to get ideas/recommendations about brands and models to pursue or avoid:
A new accelerated oven (TurboChef)
Compact Powerful Induction burners
Commercial Microwaves
Commercial Toasters
Countertop Convection Ovens
Panini Presses
Portable Steam Tables
Warmers
And any other tips and tricks I might think about. I have some money to work with but not a blank check and very little time. My Grand Opening is June 1.