What’s The Difference Between Domestic & Commercial Catering Equipment?

Catering equipment is classed as any cooking or food preparation equipment used to prepare, cook and serve meals. In a domestic environment this will be within the home and typically for a limited number of people. In a commercial setting this may involve catering for anywhere up to hundreds, if not thousands of people, in restaurants, hotels, cafes, workplaces, educational establishments, detention facilities or for events. 

There are many items that are used for the same purpose however the equipment itself will be very different. Here we highlight the main differences between the two areas. 

Level of Usage

• In the domestic home environment, main cooking appliances will typically only be in use 2-3 times a day for limited periods. Some equipment may only be used once a week or once a fortnight.
• Commercial catering equipment such as ranges, ovens and grills will work continuously throughout services. Food preparation equipment will need to be capable of peeling, chopping, slicing, dicing and blending large amounts of ingredients and warewashing systems may have to deal with hundreds of plates during one service. This is considered heavy duty use.

Size and Capacity

• Domestic settings are generally much smaller than professional kitchens and so equipment is typically more compact. As appliances are only for light duty use they often have a smaller, more reasonable capacity for the home.
• Dealing with multiple tables on a constant rotation throughout a single service and with more space to work, commercial appliances will be larger and capable of cooking greater capacities of food simultaneously.

Power and Performance

• Operating with less power than professional appliances, foods will take longer to cook in typical household cooking appliances. Results will often also be inconsistent.
• Equipment for commercial use gives precision results and consistency even under the extreme pressure. Able to replicate high quality dishes again and again, professional cooking equipment operates with increased power meaning meals can be produced faster without any negative effect on quality. The increased power granted by professional appliances means that they will often be noticeably noisier than domestic alternatives.

Manufacture

• Manufacturers of domestic cooking units often use standard materials suitable for light duty use, with standard components and lower grade technology to reflect the lesser demands of a home environment.
• When it comes to commercial manufacture higher quality materials are used for a rugged, built to last element that delivers the additional durability required to withstand heavy duty use. In relation to food preparation equipment, professional catering kitchens will typically be dealing with a higher volume of produce for bulk preparation and therefore equipment such as commercial stick blenders will feature more durable blades, motors and gears.

Specifications & Testing Standards

• Domestic appliances generally feature a number of basic functions, although some of which can seem quite advanced for a home setting. Testing that domestic equipment must undergo is a lot less rigorous due to the light use of such equipment. While all equipment is still entirely safe for use, it is only tested to the capacities of a domestic environment and would not be able to perform in a commercial setting.
• Professional catering appliances are available with a range of specifications and features. With entry level models operating with basic functions, although still with the additional build quality, size and power that comes with a commercial piece of kit, ranging through to intelligent equipment that can sense and auto-adjust programs accordingly to guarantee the best results, the commercial market boasts the most advanced cooking technology available. Commercial equipment undergoes strenuous testing to higher standards to ensure that not only will appliances perform when subjected to heavy use but will also remain durable and safe in a business setting. Testing is applicable to all catering equipment, food preparation equipment, warewashing equipment, commercial refrigeration and kitchen extraction. Always bear in mind that annual gas safety checks should be carried out by a fully qualified engineer and PAT testing, although not a legal requirement, is strongly advised.

Cost

• Domestic kitchen appliances are aimed at typical household budgets. Manufacturers keep costs low by using standard materials with less advanced components and technology.
• Due to higher quality materials, larger size, increased power and all round more refined and intelligent technology, commercial cooking equipment is more expensive, however the quality of results is worth the extra cost.

When choosing catering appliances, it is always recommended to select equipment built for purpose. Never be tempted to cut corners and put domestic equipment in a commercial setting as it will not perform, produce the results you want or need, it will burn out quickly and may not be safe. While commercial equipment can be used in a domestic setting, it is always wise to bear in mind the size, noise and cost; are you spending more for a product with features and potential that you will never use?

Resources:

• 5 Essential Tips for Restaurant Success: A Recipe for Triumph
• How Do Professional Bakers Make The Perfect Dough?
• Combi Steamers