 Size of kitchen

 Number of customers served

 Food offered on menu
 Style of service
 Receiving table/area: space where employees
inspect and weigh delivered items
◦ Scales: weigh items
 Utility carts

 Shelving: Made of stainless steel

 Refrigerator and freezers
◦ Walk-in
◦ Reach-in
 Knives
 Hand tools and small equipment
 Measuring utensils
 Pots and pans

Skimmer

Parisienne Scoop (Melon Baller

Ricer

Zester
Mandolin
 Cutters and mixers
 Steamers
 Broilers
 Ranges, griddles, and fryers
 Ovens
 Food Processor

Immersion blender Mixer

Blender

Meat Grinder
Meat Slicer

Food Chopper
 Pressure Steamer

Steam-Jacketed Kettle
Convection Steamer

Tilting Fry Pan

 Countertop broiler
Charbroiler

Rotisserie

Hotel Broiler
 Deep fat fryer Induction burner
Griddle

Wok burner
Open burner Ring top burner
 Conventional oven
Convection oven Combi oven

Conveyor oven Smoker

Deck oven
 Chafing dish Hot box
Bain-marie

Hot holding
cabinet
Speed
rack