The market for industrial food machinery or also known as restaurant kitchen equipment is so large because it already had gone global like most other big businesses in the world.
Estimates had it that by 2025, the overall worth would approximately be around $112 billion. The restaurant business, as part of the equation, is also growing and benefiting such developments. The reason is that great restaurants need the best industrial food machinery in order to thrive and sometimes be on top of the field. Restaurant owners are only too happy to shell out large amounts of money on these items. Aside from enabling them to store, prepare, and sell food, they can dictate the success of the business. Some of the most necessary items are also some of the most basic there are in running a restaurant and using such industrial food machinery to make the operation smooth. The following are some not-to-be missed essentials. Commercial refrigerators When you want to keep your food fresh for as long as possible, it is crucial that you buy only the top quality commercial refrigeration equipment. They will stop your ingredients from spoiling, increase their life span, and saving you money. They are one of the most important pieces of industrial kitchen equipment out there. Qualities When you’re thinking on the type of refs to buy for your restaurant, consider the size and capacity that you will need. A restaurant that seats a hundred people will require much more than that of a small café. Likewise, take a look at the various features available. You should be looking, ideally, at a reach-in refrigerator as these will be most convenient for your staff. However, you may also need a walk-in cooler if your place is particularly big. Commercial grills You will need a perfect grill even if you are grilling steaks, pancakes, or burgers. Flat-top grills or griddles are great all-around choices for restaurants, because they can accommodate any food. Other grills like the Panini grills have a lid that can be pulled down to press and cook Italian sandwiches. Ice machine Without an ice machine, a restaurant is not complete. These machines will constantly create ice and ready for your staff to use and serve at any time. It can be dispensed on an ice bin or directly into a soda fountain. These can also be used to create blended ice drinks like margaritas, smoothies, and slushies. Ovens Every restaurant needs an oven. There are lots of different types to choose from. First, there are the conventional ovens and convection ones. Then there are pizza ovens, brick oven, conveyor ovens and deck ovens. The exact types you need will depend on the type of food you are serving and how quickly you want to prepare it. Deep-fryer If you are serving French fries, tempura, calamari, mozzarella sticks, and churros or do nuts, you will need a deep fryer. When you are shopping, take note of the capacity and temperature range you need. After which, consider the individual features of each model, how appropriate they are for your cuisine and how easy they are to clean.
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Designing a modern commercial kitchen much like the QLD commercial kitchen design can be a tough undertaking especially if you neglect some underlying principles and basic considerations in the design phase.
The first general rule of thumb in styling a QLD commercial kitchen design is that the larger the operations, the more services and facets have to be considered out of the usual. Considerations There are three main considerations that govern kitchen design. At the outset, the design process should never move without a clear understanding of these considerations which need to be structured around the need to provide the required service. At the same time, everything needs to satisfy the basic codes of practice of food hygiene and handling and complying with statutory laws. Requirements The three considerations that dictate kitchen design includes service requirement, availability of space, and the budget. Service requirement is consideration of the services that the kitchen has to provide. An example would be the numbers that would be served – will it be a la carte menu, self-service, cafeteria style, or fine dining? Availability of space simply points to the allocated space that is sufficient to fit in the equipment required. Finally, one has to have an accurate idea of spending that is available. Delivery There are other considerations, of course, in coming out with the design that should incorporate good workflow patterns and solutions to building constraints. One of these is delivery. This is to ensure that goods vehicle have adequate access to the premises for direct deliveries to the catering area. This includes allowing a goods check-in area before entering the kitchen. Prep area The main preparation needs to be between bulk storage and the cooking process ensuring flow pattern. Different processes need to be separated (raw meat and fish away from prepared foods, etc.) This includes utensils and tables used that need to be sanitized. Refrigerated storage would be fit for the prepared food. Have adequate prep sinks, separate pot-wash sinks and hand-wash facilities. Cooking When choosing a piece of cooking equipment, consider the requirements of the menu and the ability of the staff in using such equipment. Some high-tech equipment may not always be appropriate to the style and content of the menus. However, never underestimate the benefits of these hi-tech equipment can provide in terms of cost control and labor savings (things are done faster). Again, the prime drivers of the layout should be the workflow and safety concerns (more corridor space in front of cooking equipment, etc). Food service area Architects often underestimate requirement for space in a restaurant which is always different from any other places. One example is the consideration in having adequate space for hot and cold holding of prepared food ready for service. If the place is large, counters might be needed. If the place is an a la carte restaurant, there should be an allowance of sufficient space for plating up and hot pass. Locate the service point close to the final cooking process to avoid double handling and bunched-up people traffic. |
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Photos used under Creative Commons from Photos By Dlee, DC Central Kitchen, homegets.com, Les Roches, Rusty Clark ~ 100K Photos, wuestenigel, TuscanyEvents, Rob Olivera