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HOW TO CHOOSE A JUICER

Posted in: LIST, Bar equipment

2024-06-27

Through a professional juicer, you can offer your customers fresh, wholesome juice, prepared with top-quality fruit...

PROFESSIONAL CHOCOLATE MAKER: OFFER THE BEST CHOCOLATE TO YOUR CUSTOMERS.

Posted in: LIST, Bar equipment

2024-06-27

The chocolatier became very much in use in the seventeenth century, when it began to establish itself first in the...

Minibars: how to choose the right model

Posted in: LIST, Professional machinery

2024-06-27

A minibar is a small bar, that is, a smaller version in size and content than the more classic drink corner or bar...

Is it better to choose a centrifuge or a juice extractor?

Posted in: LIST, Bar equipment

2024-06-27

The terms extracting, centrifuging and juicing are often mentioned as if they were synonymous, but in fact all of...

Professional blender: how to choose it?

Posted in: LIST, Bar equipment

2024-06-27

The blender is an indispensable element in your professional kitchen. You should know that there are four categories...

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Equipment for a professional kitchen

The equipment and furnishings of a professional kitchen depend on the type of service to be offered. A steakhouse will need electric ovens, fry tops, and meat processing equipment, a pizza parlor will need wood-burning ovens and mixers, a traditional restaurant a stovetop with many burners, and so on.
In any case, the equipment that can never be missing in a professional kitchen are:

REFRIGERATORS: Professional refrigerators or refrigerated cabinets fulfill a fundamental task: to preserve the integrity and quality of food. Their operation absorbs almost half of the consumption of a professional kitchen, hence the need to carefully evaluate their characteristics in order to minimize consumption and optimize work efficiency. Also in this case there is no absolute best refrigerator depending on the choice of needs and the type of activity. In general, a refrigerator is chosen on the basis of the available space, which is mandatory for the use of racks and trays, and for the type of capacity expressed in litres. Another fundamental element to evaluate is the type of temperature. A refrigerator can be positive (temperature from 0° to 10°) suitable for the conservation of fresh foods, or negative (from -18° to -22°) for the conservation of frozen foods. There are combined refrigerators on the market that offer both temperatures and refrigerators with static or ventilated refrigeration.

COOKING HOBS: In addition to safety and energy saving, practicality is a fundamentally important aspect to keep in mind in gastronomic kitchens. There are two types of cooking machines most used in professional catering: the gas cooker and the electric one. The professional gas cooker offers immediate heat availability and low energy costs, which is why it remains the most used solution. On the other hand, it requires additional suction and fire-fighting systems compared to those of an electric cooker and more maintenance and cleaning. Electric cookers spread more uniform heat, but have higher consumption. An alternative may be that of induction cookers which have the advantage of being very easy to clean and offer instantaneous temperature changes, also in this case consumption remains high.

DISHWASHERS: There are various models of professional dishwashers on the market, and to identify the ideal washing system we need to evaluate the needs that our business entails. A dishwasher in a bar will be different from that in a restaurant or canteen. In general we can say that when choosing a dishwasher it is important to evaluate capacity, speed of the washing cycles as well as energy consumption.

EXTRACTOR HOODS: The extraction system is required by law as it guarantees the healthiness of the rooms. There are two types of extractor hoods: activated carbon filtering or extractor hoods. In any case, they must have an external vent and their surface must not be smaller than that of the hob on which they are mounted. Grills and fryers need a more powerful extraction system.

FRY TOP: For quick and healthy cooking, the Fry Top is one of the most used cooking equipment in modern professional kitchens. The surface can be smooth or ribbed and is used to brown meat, fish and vegetables quickly and cleanly.

FRYERS: In a professional kitchen it is always better to opt for a multi-tank fryer. This will allow you to cook different foods at the same time without flavor contamination and waste of oil that would otherwise have to be replaced. It is good to make sure that there is a cold area at the bottom of the tank to avoid burning residues.

STAINLESS STEEL TABLES: stainless steel is the material to be preferred in setting up a professional kitchen because it guarantees high standards of hygiene, it is very resistant boasting unparalleled simplicity of maintenance. The choice of sink, wall units, tables and wall units in stainless steel will guarantee a pleasant aesthetic result as well as ease in sanitizing and organizing spaces.

PASTA COOKER: There are different types on the market. They can be gas or electric and come in various sizes. Practical and easy to clean, they allow pasta to be cooked in just a few minutes.

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Tags : Professional dishwasher, Professional fry tops, Professional fryers, Professional hobs, Professional hoods, Professional pasta cookers, Professional refrigerators, Stainless steel tables

Posted in: LIST, Equipment to set up a professional kitchen