Today there is an endless variety of kitchen appliances; to knead bread, make yoghurt, chop vegetables, bake doughnuts, liquidise fruit, crush ice and everything else you can think of. A commercial kitchen, however, concentrates on the essentials. Reliability and perfection are what makes the difference between success and failure.
A variety of different cooking methods are relied on in a commercial kitchen to ensure every element of a meal is ready on time and cooked in ideal conditions. Some items need heat from below, others from above, steam cooking preserves the flavour and moisture content of some items, while a dry heat is needed to make others crisp.
Combination ovens are the ideal solution for many kitchens, especially when space is at a premium. Ovens are now available that give full control over humidity and heat distribution, cooking with steam, microwaves or heat convection or swapping between methods at set times according to pre-programmed schedules.
As well as the obvious advantages of keeping food in good condition and allowing you to buy in bulk, refrigeration at exact steady temperatures is essential to meet food hygiene regulations.
For commercial establishments, there are more options than just fridges and freezers. You can choose between walk-in units, roll-ins, pass-throughs and refrigerated displays, depending on how your establishment chooses to present its products. Although temperatures must be chosen wisely, having a variety of temperature zones can be advantageous for certain items, such as ice cream.
Commercial wine coolers
The serving temperature of beverages, especially wines, is crucial to how they will taste (see http://www.wineintro.com/basics/temperatures.html). In many restaurants the wines are every bit as essential to the dining experience and the enterprise’s success as the food: commercial wine coolers from fridgefreezerdirect can provide more than one temperature zone, so one can be set at the wine’s ideal storage temperature and another at its serving temperature.
Commercial establishments also need a perpetual supply of ice and running out just isn’t an option. Choose an ice machine that can keep up with your customer demands at peak times and all season round. Some machines just produce ice whilst others will also cube, flake and preserve it in ideal conditions.
Whichever machines you choose, remember to put reliability first and deluxe functions second. Always have a reliable service company to fall back on.