What is expected from food equipment used in a commercial kitchen?

The expectation for food equipment used in a commercial kitchen is that it must be certified by an accredited program. This certification ensures that the equipment meets specific safety, sanitation, and performance standards set by recognized organizations. These regulations are critical in a commercial setting where food safety is paramount to protect customers and guarantee compliance with health codes. Proper certification means that the equipment has undergone rigorous testing, demonstrating that it can withstand the demands of a commercial kitchen while maintaining food safety standards.

While affordability, flexibility for various food types, and ease of cleaning are all important considerations in selecting kitchen equipment, they do not guarantee safety or compliance with regulatory requirements. Certification by an accredited program specifically addresses the necessary standards that must be met to operate safely and legally in a commercial food environment.