Food wells can be hot, cold or a combination of the two for use in both the front and back of house. 

When designing a restaurant, the spotlight often shines on decor, seating arrangements, and front-of-house flow. Behind every great dish and smooth service, though, lies something less glamorous but equally vital: the prep area.

Failure to clean and maintain food processors will lead to food buildup under the blade and bowl. This causes an overworked and overheated motor — and a shorter service life. 

Aside from institutional settings, operators typically use food processors for small batches. When choosing a food processor for prep areas, start by determining production needs. Consider prep type, volume and capacity.

For added speed and efficiency, operators use food processors for numerous prep tasks in the back of the house. 

Think carefully about what kitchen equipment to keep and what to replace when updating an operation.

Prep tables offer storage and prep space for ingredients that need to be cut, sliced or otherwise prepped before use.

Prior to purchasing a refrigerated prep table, operators need to assess the size and capacity needed.

Prep tables are often one of the most neglected pieces of equipment in the kitchen since they are high-use and can be difficult to move for cleaning. These tables get messy since there are many ingredients involved, for example, flour, sauce and toppings with pizza prep.

Pizza prep tables are sturdy and seemingly simple pieces of kitchen equipment. These units need the same care as standard refrigerators and should not be abused by kitchen staffers.

Effective equipment placement can mean the difference between a kitchen that works well and one that just works. Outside factors such as available square footage, hood placement and utility connections will often define equipment placement, but placing equipment in the most logical and useful location can lead to a more effective back-of-the-house operation.

From rethinking kitchen design components to equipping for off-premises dining, designers look to accommodate demands.

Cold prep stations play a vital role in commercial kitchens. Staff use these spaces to lay out ingredients from the walk-in cooler and assemble them into menu items served cold. Cold prep areas also serve as the initial assembly points for dishes that will move on to the hot line for cooking.

Blenders typically have a service life ranging from 10 to 15 years for heavy-duty models. When these units stop working, it is generally time for a new one. Proper maintenance not only helps to provide a more consistent blend, but it also prolongs the blender’s service life.

Start by assessing how the operation will use the blender. This will help determine the necessary speed and how the blender will fit within the workstation.

Commercial blenders are versatile, performing the functions of food processors, mixers and even nut grinders while occupying little space. This powerful equipment handles food prep or concocts blended beverages. Multipurpose models can create soups, purees, salad dressings, sauces and foams, among other items.

With all the changes buffeting foodservice today, an adaptable cookline is more important than ever.

Foodservice operators can use scales in a variety of applications.

Local health codes mandate the size of commercial kitchen prep sinks a foodservice operation require. This includes the number and size of bowls, water levels, backsplash heights and drain board sizes.

Typically, pizza prep tables feature a raised condiment rail that keeps the topping pans higher than the surface on which staff make the pizza. Some units use a flat surface and wider openings for topping storage. Made-to-order pizza concepts, including those in the fast-casual space where customers can view pie ingredients, tend to favor these pizza prep tables.