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You are probably aware of all the major catering equipment that is available to restaurants and hotels such as food processors, mixers, commercial fridges, etc. The smaller items are usually passed by and not really a point of focus but they do play an important role in the food industry and commercial kitchen. Here are some of the smaller items of catering equipment that have proven to be useful in the commercial kitchen.

• Ash trays. If you have a smoking area in your restaurant it is advisable to keep ash trays within smokers’ range.
• Bill spike. This is a convenient way to keep all the receipts neatly in one stack.
• Bottle openers. Always a handy tool when it comes to opening drinks bottles. Also keep one handy for opening wine bottles.
• Egg rings. A neat way to cook eggs and keep them in a cute round shape.
• Egg slicers. Slice boiled eggs into neat perfect slices for breakfast sandwiches.
• Fish turner. The right way to lift and turn fish in the frying pan without it falling apart.
• Hamburger turner. It is specifically designed to lift the rounded patty during frying.
• Grater. For grating anything from carrots to cheese.
• Griddle scraper. You need to keep the griddle clean and this will make it easier to do daily.
• Ice cream scoop. Make round and neat scoops of ice cream for delightful presentation.
• Knife sharpener. Always a necessity in a restaurant. Sharp knives slice foods much quicker and neater.
• Pepper grinders. How else are you going to ground the pepper corns?
• Peelers. A quick and easy solution to peeling vegetables especially potatoes.
• Portion servers. Keep portion sizes consistent at all times.
• Speed pourers. A quick solution to pouring oil and vinegar sparingly without a mess.
• Table numbers. An organised way to keep track of tables, guests and orders.
• Wooden spoons. This is definitely a must have in any kitchen – for stirring food.
• Whisks. Hand whisks are useful for whisking eggs or milk.
• Trays. Instead of taking multiple trips for serving food to one table, a tray can carry more than one dish or drinks.
• Tot measure. Measure tots for drinks evenly and accurately every time.
• Strainers. Strain water from rice, pasta and vegetables quickly and efficiently.
• Oven mitts. You don’t want to dare to touch a hot oven pan without a set of oven mitts.

Don’t under estimate how useful a small piece of catering equipment can be, because you will notice if you don’t have it.