most kitchens have the following
oven almost never to big usually ajustable steam and heat
minimum 6 burner range
a grill (big hotplate or broiler)
a salamander (heat over grill0
heat lamp pass area with docket printer (hand written are a pain)
bains marie (keeps sauces and soups hot) also usually has plate section underneath)
some palces have a aurosham its a oven to keep joints hot before service
microwaves commercial big ones
salad starter frige usually with compartments ontop that take gastranorm containers for garnish and such
raw meat frige and one or a devided one for raw fish depending
somtimes another frige for sides mash, pasta ect
cold room or big ass fridge for storing deleviers
big ass freezer
blast chiller for cooling down stews, stocks ect (health board like these alot
plate dishwasher not for glasses and 2 big wash sinks
raw fish meat prep section, veg prep sink and section
counterops as many as practial with storage beneth
little things depend on menu
my advice is steer clear of anything non stick
heavy black iron pans are my prefernece
a nice griddle palte is a nice accesory
cheapish victorinox swiss knifes with a decient wetstone and steel are a good addition and can be replaced afer a year of heavy use
robocope is a great food processor
soup gun is invaluable
dont buy cheap mandolins if you are brave enough to use one
mouli makes great mash
paint scrapers for the grill for flippin steaks/burgers
lots of tongs, spoons, various ladels, fish slices, slotted spoons, a good big spider, fish pin bone tongs, grater, lots of office knifes, chinois, temp probe, probe wipes, haccap coloured boards, knife magnetic rack, stainless mixing bowls, big and small whisk, stainless mesuring jugs, good scales, ice cream spoon, lots of burn cream and a big first aid kit,
dissolveable labels are great
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