HOW TO DETERMINE INDUSTRIAL KITCHEN EQUIPMENT
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Kitchens that produce mass meals are called industrial kitchens. These kitchens can be found in many places such as hospitals, factories, military facilities as well as in institutions such as restaurants, catering, cafes, bars and hotels. There are many different equipment in an industrial kitchen, and most of them are found in almost every kitchen.
Equipment in a kitchen can often be grouped as preparation equipment, cooking equipment, refrigeration equipment, dishwashing equipment and service equipment.
The equipment to be used in the industrial kitchen is determined by the type of food to be produced and the type of service to be performed. Catering companies that produce snack-style products do not need to buy pots in different sizes, while catering companies that produce in the style of home-cooked foods have pots in many different sizes.
If you do not have fried potatoes or other vegetables, you may not get a fryer. In some kitchens potatoes are boiled in the oven. As we said before, the equipment depends entirely on what kind of food you will offer.
We said that a lot of equipment was shared. Here are the number of dishes that make up the difference. According to this number, the capacity or number of the equipment to be used is increased. Again, in a catering business, you will see a lot of ranges and big size cookers on it. These numbers are entirely related to your production capacity.
For example, if you use vegetables cut or chopped in different forms in a meal, you should get a vegetable preparation machine if you use it in smaller chopping places such as salads and pizzas you should prefer vegetable choppers. If you are going to do both, you can choose boiler products, both cutter and chopper machines.
In recent years, the use of combi and convection oven models has increased, and especially Rational ovens can be used both as a patisserie oven and as a cooking oven. If you produce bread, croissants and other products in these ovens, you should be sure that you have enough time for cooking other meals. Or you can solve your problem with large size convection ovens.
Firstly, the concept of your kitchen must be precisely defined when you take industrial kitchen equipment. Which meals, appetizer and the intermediate meals you will present must be planned. So you avoid unnecessary equipment purchases.
