Any commercial kitchen relies on efficiency, productivity and a good output of quality dishes. This is helped by having quality cooking equipment, which leads to better processes and more satisfactory food, in terms of its taste and presentation. It also means you can save a good deal of money by not having to replace your kitchen equipment all the time, as you will be able to get more out of each individual implement or piece of equipment. If you need a place to start, look into commercial kitchen brands and the ranges they offer. Sometimes it works for commercial chefs to have one particular brand that they are used to. In other cases, you will work out which types of equipment work for you and you will find your own preference. The key is in the quality: a better standard of cooking equipment means a better standard of cooking and a better standard of food.