Revolutionising Restaurant Kitchens
Although the basic principles of food preparation haven’t changed in many years, the tools that are used in commercial kitchens have continuously undergone evolution. However, one major change that has had an impact on the restaurant industry is the growing use of commercial catering equipment in restaurant kitchens. Here are the monetary and non-monetary benefits of using commercial catering and food processors in commercial kitchens.
Today’s high advanced equipment has helped restaurants, hotels, and other businesses prepare food faster and with better consistency. In the past 30 years, there has been a very noticeable impact of technology on food preparation. Design and lack of space have also contributed to the need for innovation.
Multi-purpose Equipment Makes for Better Use of Space
With food services businesses having to work under increasingly tight conditions, the long line-up of appliances dedicated to single functions have been replaced by multi-purpose equipment. One example of this is the development of the combi steamer 30 years ago.
Although, it was slow to catch on in the beginning, these days, it is fairly difficult to find a commercial kitchen that doesn’t have at least one of these steamers. It has remained a staple in commercial kitchens because it can perform many cooking functions and dramatically improves preparation and cooking times.
Greater Efficiency in Food Preparation
In addition to the combi steamer, there have also been many changes with other appliances in commercial kitchens. Conveyor ovens, multi-purpose cookers, and high speed broilers are some of the tools that have allowed operators to produce larger quantities of prepared food without an increase in the need for manual labour, thus increasing the profitability of kitchen operations. As a result, these cooking equipment advancements have been deemed to help with increasing productivity, reducing operating costs, and ultimately requiring less space.
Improvements in cooking technology have also influenced new ideas about the cooking process and service flow in commercial kitchens. These days, cooking equipment is arranged so that workers no longer need to move around the kitchen and can progress around the kitchen in an ordered fashion due to the placement of the equipment.
Energy Efficiency and Cooking Technology
Energy efficiency is not only important for the environment, it has also helped companies to lower their utility costs. Today’s cooking equipment can produce more product while expending less energy than the products of yesteryear. In addition, the focus for designing equipment these days is on designing products for longevity so that they can continue to deliver the best possible outcomes for businesses.
So what does the future for commercial catering equipment look like? In terms of general operation, the kitchen hasn’t changed much. However, the equipment that is used to process and prepare food will continue to evolve as businesses look for more ways to cut costs and improve efficiency.