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In the fast-paced industry that is hospitality, having efficient and reliable equipment is as important as ever to ensure your business is operating at its full potential. So when it comes to designing a commercial kitchen for your venue, its vital to take the time to consider the equipment you’re choosing.
There are many factors to consider: price, materials, durability, size, and function are just a handful. Ben Argentino is the co-founder of Yolk Group, which owns Melbourne venues Terror Twilight, Convoy, Hifi, and Tinker.
Argentino and his team are currently designing a commercial kitchen for a new venue slated to open later this year. Hospitality speaks with Argentino on the kitchen design process and the vital role that equipment plays in making sure your space is efficient and goes the distance.
Argentino has worked on many commercial kitchen projects for Yolk Group, and each time, understanding the space without making assumptions is a hurdle. “Designing kitchens from scratch always comes with challenges because you spend a lot of time anticipating how the space will be used,” he says.
“As any hospitality veteran will know, you can plan for things to work one way, but when the doors open and orders come through, it doesn’t always eventuate how you envisaged.”
Details on the Yolk Group’s new venue are still under wraps, but Argentino hints that it’s a new direction and venue style for the group. But the role of equipment plays is vital to any venue. “Equipment is very important when it comes to running a successful commercial kitchen,” he says. “Some brands are definitely better than others. While all pieces are going to let you down eventually (when they’re used day in, day out!), you want to go for those that are the most durable and reliable.”
So what does Argentino look for when choosing equipment for Yolk Group venues? The criteria revolves around of price, materials, wear-and-tear, functionality, and size.
“In a lot of cases, if you’re driven to a product based on price, it will likely cost you more in the long run (either from repairs and maintenance, or loss of revenue due to service interruptions),” he explains. “Assessing a product’s durability and wear-and-tear is definitely something to consider before making any rash decisions.”
Argentino also notes the importance of space when it comes to picking kitchen equipment. “When you’re designing a kitchen, you don’t have an infinite amount of space to work with,” he says. “You’ve got to be smart about the size of your equipment to ensure any space limitations don’t hinder the food offering.”
Equipment upkeep and service also needs to be considered, and can be detrimental to your venue’s efficiency. “Even more important than having good equipment is having a reliable service technician,” says Argentino. “It’s so important to have someone you can call upon at all hours of the day to service your equipment and ensure everything is running smoothly. Commercial kitchens are fast paced, high-energy environments, so daily wear and tear is inevitable.”
Argentino ultimately says building a commercial kitchen is a team effort, and working collaboratively will result in a successful operation. “My biggest piece of advice is to work closely with your chef and kitchen team throughout the entire design process,” he says. “They are ultimately the ones who are going to be moving throughout the space, so it’s important that they feel comfortable to perform at their best.”
Hospitality’s equipment picks
Mytico
Drinking coffee has become a daily ritual many people delight themselves with. The trend has increased in recent decades, as has the expectations of customers. Barista-quality espresso has even become one of the prerequisites for staying in a hotel or visiting a new restaurant. People search for an extraordinary coffee experience wherever they go.
Franke Coffee Systems always keeps up with the latest trends and respond with innovative solutions that go beyond industry standards. This year, the company raised the bar even higher by introducing a brand-new product category – BeyondTraditional.
Mytico is the name of the first product line in this category, which is aesthetically pleasing, easy to use, and hard to ignore. Mytico coffee machines combine impeccable Italian design on the outside and excellent Swiss quality on the inside. The stylish yet classic appearance makes them an ideal fit for any business ambiance. There are six colours to choose from, which are sure to complement your business.
The reduced height allows baristas to focus on chatting with customers while easily preparing flavourful drinks. Consistent in-cup quality will make your guests come back for more.
Learn more at mytico.franke.coffee
Hoshizaki
Hoshizaki is a proud provider of complete commercial refrigeration solutions and ice makers, showcasing an expansive selection to meet diverse business needs. Hoshizaki ice machines are popular in bars, restaurants, and hotels, and are an essential for bar and kitchen teams.
Ice makers include Cubers, Flakers, Nugget, and Crescent models, which are suitable for a wide range of purposes. Its product range also includes special ice makers to craft unique shapes such as XXL cubes and ball ice.
The IM Series features durable and dependable high performers including Cubers and Special ice makers that are ideal for restaurants, bars, and hotels. While the KM Series offers unique purity with Crescent ice makers, which are perfect for creating unforgettable cocktails. The FM series covers the Flake and Nugget ice makers that are both versatile machines suited to catering, restaurants, hotels, and food-processing facilities.
Experience excellence in ice makers with Hoshizaki, where top-quality design meets unique requirements, delivering exceptional performance across various industries.
See the range at hoshizaki.com.au/buying-guide
Miele
MasterLine is a powerful, durable, and efficient dishwasher. It is designed to rise to the challenges of commercial dishwashing and promises to reduce your workload in the hustle and bustle of day-to-day work life.
Modern Miele technologies, intuitive touch controls, and cycle times of only six minutes* produce outstanding results and streamline processes. The smart freshwater system has a high final rinse temperature of 85 degrees Celsius with a specially developed hygiene and drying program that ensures excellent results are achieved in the shortest of times.
Quote HMMASTER24 for a 10 per cent discount on Miele Professional PFD404 dishwasher only.**
For more information visit miele.com.au/p
* Cycle time dependent on on-site connection. 6 minutes when connected to 3N AC 400 V 50 Hz and 65 °C hot water.
** Discount applies on RRP. Not valid with any other offer or product. Valid until 30 September 2024.
Aristarco
Achieve unparalleled cleanliness and efficiency with the Aristarco range of dishwashers from Stoddart. Designed to cater to diverse establishment needs, Aristarco warewashing solutions ensure impeccable performance and superior hygiene.
Undercounter glasswashers and dishwashers: ideal for small spaces
Aristarco’s undercounter glasswashers and dishwashers are perfect for cafés and bars with limited space. The compact units pack a powerful punch, ensuring thorough cleaning in confined areas.
Hood-type dishwashers: powerful solutions for busy kitchens
For kitchens requiring robust solutions, Aristarco offers hood-type dishwashers such as the AH800EPRS, designed to handle high volumes with ease.
Energy-efficient XL hood-type dishwashers
Aristarco’s XL hood-type dishwashers are tailored for larger establishments needing increased capacity.
Choose Aristarco dishwashers from Stoddart for reliable, efficient, and eco-friendly cleaning solutions tailored to your establishment’s needs. With advanced technology and thoughtful design, Aristarco ensures your kitchen operates at peak performance with minimal resource consumption.
Discover the Aristarco range on the Stoddart website or get in touch with our team by calling 1300 79 1954 or emailing info@stoddart.com.au
Sushi Machines
The ASM545CE Multi Nigiri Machine is an advanced sushi-making device designed to streamline the production of nigiri sushi. Engineered by Autec, a leader in sushi robotics, the machine combines efficiency with precision to deliver consistent, high-quality nigiri. The ASM545CE can produce up to 2,000 pieces per hour, significantly increasing output while maintaining the traditional hand-pressed quality.
It features user-friendly controls and customisable settings, allowing operators to adjust rice texture, shape, and size according to their preferences. Nigiri types include onigiri, bento, makunouchi, temari, and others.
The machine’s compact design makes it suitable for various kitchen environments, from small sushi bars to large-scale restaurants. By automating the labour-intensive process of nigiri-making, the ASM545CE helps sushi chefs focus on creativity and presentation, ultimately enhancing the dining experience for customers.
Find out more at sushimachines.com.au
Unox
The culinary world is witnessing a game-changing innovation with the introduction of SPEED-X
and EVEREO®, a powerful combination that promises to redefine kitchen operations and food service. SPEED-X, the world’s first combi speed oven.
SPEED-X, has garnered multiple prestigious awards for its groundbreaking design and technology. The intelligent oven merges air, steam, microwaves, and a fully automatic self-cleaning system, offering unparalleled versatility and efficiency.
Complementing SPEED-X is EVEREO®, a revolutionary ‘hot fridge’ that utilises patented EXEVER® technology to maintain cooked meals at serving temperature for up to three days. The HACCP-certified food holding system ensures precise temperature and atmosphere control, allowing restaurants to expand menus and reduce preparation stress.
Together, these innovations enable kitchens to fulfil orders at unprecedented speeds while maintaining food quality. The SPEED-X + EVEREO® solution empowers chefs to serve both express preparations and complex dishes with remarkable efficiency, potentially transforming the landscape of food service operations.
Discover more at unox.com/au_au/hyperaccelerated-foodservice-solution
The post How to design a commercial kitchen and select the right equipment appeared first on hospitality | Magazine.
