The Difference Between Domestic & Commercial Kitchen Equipment

Accuracy

Whether it is a fridge, oven or warewasher, commercial kitchen equipment is always more accurate than domestic equipment. Customers visiting a restaurant will have an expectation for the quality of food they are served and a domestic oven will not offer you the same consistency or accuracy as a combi oven for example.

There are also several rules and regulations in place for hygiene standards and commercial warewashers are developed with this in mind. As standard, most commercial dishwashers will have a wash temperature between 60-65°C and a rinse temperature between 80-85°C. Whereas domestic appliances will wash between 51-60°C.

Efficiency

Professional kitchen equipment is designed and built to be used constantly throughout the day/service and because of this kitchen equipment manufacturers develop their equipment to be more efficient.

Price

There is often a large price difference between domestic and professional kitchen equipment but that is for good reason. Domestic equipment is often produced in mass using cheaper materials & components whereas commercial equipment is produced using high-grade parts.

We understand that not everybody has the budget for the most expensive equipment but we do encourage people to always consider the long-term benefits of professional equipment. Whilst the initial upfront cost may be more, the long-term running costs will be less and the chance of the equipment breaking down is less.

Quality & Reliability

Commercial kitchen equipment is built with higher-quality materials to withstand the rigours of a professional kitchen. The exterior material is often high-quality stainless steel to cope with being scratched, knocked or dented whilst the interior components are rated to deal with heavier workloads during peak times.