Restaurants can’t function without the pricey but essential industrial cooking equipment. Because every restaurant serves a different cuisine, it must carefully consider which appliances would best serve its requirements in order to prepare and cook the food. The kitchenware needed to prepare items from a standard brunch menu will vary greatly from the intricate tools used by molecular gastronomy establishments.
Back-of-the-house newcomers, particularly those working their way up the kitchen hierarchy without a commercial cuisine education and commercial Pressure Fryer for Chicken, may find the variety of equipment in a commercial kitchen to be overwhelming. Because of this, we’ve compiled this guide to acquaint you with some of the gear you’ll see at the back of the house if you obtain a job there.
Tools for the kitchen
Most chefs would agree that a range is the single most important appliance in any professional kitchen. It would be unusual to locate a home without a stove. By fusing a stovetop and an oven into one convenient appliance, a range allows for many dishes to be prepared at once at a variety of temperatures and cooking methods. Boiling, frying, pan-searing, baking, broiling, and roasting are all included in this category. While a two-burner range is sufficient for most modest venues, a twelve-burner range is sometimes used in large ones to prepare a wide variety of foods simultaneously.
From the ubiquitous microwave to the highly specialized pizza and rotisserie ovens, commercial kitchens may choose from a wide variety of ovens for a variety of heating, baking, and roasting needs. For fast and consistent cooking, use a flat-top grill or griddle. You may find them nearly anywhere that serves a lot of people at once, including restaurants and diners since they are used to cooking anything from steaks to pancakes. Char-grills (or char-broilers) are great for cooking meats, particularly burgers since they give them the look and flavor of barbecue.
Equipment for the cook’s kitchen – Cooking equipment
Salamanders, sometimes known as overhead broilers, are portable, small-scale versions of conventional broiling appliances used for anything from browning the top of a dish to melting cheese and toasting sandwiches. You may also expect to see deep fryers, which are an essential component of culinary equipment, in many kitchens. Doughnuts, hot chips, salmon, and even donuts are just some of the dishes that may be prepared in a deep fryer. They may be freestanding or mounted on a counter, and come in a wide range of various configurations to suit a wide range of cooking tasks.
As a faster and more nutritious alternative to frying, boiling, or microwaving, steaming, poaching, stewing, defrosting, and reheating are all common uses for steamers. There are a few examples here, including the rice cooker and the Bain Marie (both of which are used to gently heat ingredients or to keep meals warm over a long length of time). The term “sous vide” describes a cooking technique in which food is steamed in a vacuum-sealed plastic bag for extended periods of time at low temperatures. Working at a fine dining establishment will introduce you to vacuum packing machines and vacuum bags, both of which are fundamental to the sous vide cooking technique.
Cooking utensils and gadgets
Food processors, with their detachable blades, make quick work of chopping and grinding and other repetitive jobs in the kitchen. Vegetables are fed into a chute on special vegetable prep models for chopping, shredding, grating, or julienne cutting.
Emulsifying and liquifying are the two main functions of blenders, which makes them perfect for preparing foods like soups, smoothies, and sauces. Do you find yourself constantly kneading dough, mixing cake mixes, beating eggs, or whipping up icing…? You may save time and avoid repetitive stress injuries by using a mixer. The smaller, hand-held mixers known as stick mixers (or immersion blenders) enable for the blending of sauces, soups, and stews directly in their respective cooking vessels. Whisk attachments are available for several models.
Slicers are used to make uniformly thin slices of meats and cheeses (and many other things) for better presentation. They can slice through frozen items and can be operated either mechanically or by hand. Comparable to it is the mandoline slicer, which is used in the preparation of vegetable and fruit dishes.
Appliances for cleaning dishes
Dishwashing in a restaurant kitchen is not the same as doing it at home. A commercial dishwashing machine, either under-the-counter or the bigger ‘door-type’ (which might include a conveyor belt), is standard in any restaurant. A restaurant will often have dedicated glassware and dishware cleaning appliances.
Excellence
Before making any purchases for a commercial kitchen, ensure that the equipment is of sufficient quality. Take into account if you’ll be getting new or old equipment. Is it brand new, and if so, who makes it? Whence does it come? Can you tell me what materials it is constructed from? When shopping for secondhand machinery, it’s important to think about the machine’s age, origin, and condition. Prior to making a purchase, it’s a good idea to give the equipment a look-over in person to check for cosmetic and functional faults. Identify the pieces of restaurant machinery that will see the most frequent use. Get the best quality you can for such things.
Taking Size Into Account
Review the kitchen layout plans for your business before making any major purchases. Before deciding on the layout of your restaurant’s kitchen, think about how your staff will be using the area. Count the number of cubic feet you’ll have available for your belongings. The aim is a functional layout with good flow and minimal congestion. You must measure each appliance to make sure it will fit through the doorways and into the kitchen.
