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Cooking Equipment
The cooking equipment your restaurant needs will vary depending on what you make. But in any case, you will likely need a range, oven, and holding equipment (a cabinet-like machine that keeps food at a designated temperature). You may also need a grill, griddle, deep fryer, salamander/broiler, toaster, or microwave.
What Is the Danger Zone?
The bacteria mentioned above grows rapidly between the temperature range of 40ºF and 140ºF. In fact, within this range, bacteria can double in as little as 20 minutes. In terms of temperature, this is the Danger Zone.
The Danger Zone has another component, and that's time. Food should never be left at room temperature for more than two hours, and if the ambient temperature is above 90ºF, it should not be left out more than an hour.
Frequently Asked Questions
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