The healthiest cookware for your restaurant kitchen
One of the most necessary investments in the hotel and restaurant sector is to equip restaurant kitchens well: Make an intelligent purchase of the so-called chef's cookware or choose that industrial kitchenware that should be available in a business dedicated to the preparation of menus, be it a bar, a cafeteria, a restaurant.
It's simple: Equipping an industrial kitchen is essential to do a high-quality job that sets us apart from the competition and helps us create dishes that our customers demand and expect. But what kitchen cookware pots and pans are essential? What set of kitchen knives does our chef need? What does a restaurant kitchen need to make a profitable investment in machinery, personnel, products, gas, electricity, water? These are some of the questions to which we give an answer today in the blog of hospitality machinery: "Essential kitchenware for your industrial kitchen."
Kitchen Knives
If you have experience in the sector, you will know that every good chef gets his own set of professional knives over time, tools as essential for his work as the casserole or the spoon. But unless you fill your industrial kitchen with great top chefs in the kitchen, you will have to equip it with a set of professional, durable, quality appliances that facilitate the work of your cooks and pinches.
As the manufacturers of the best brands of professional cookware say, not all knives serve the same purpose, each model has a special design to carry out certain types of cutting, scraping, emptying, etc. For starters, the knife models that your staff will need are the following:
Peeling Knife: Small tool for peeling potatoes and vegetables. Choose a model with the injected fiber or stainless-steel handle to avoid the risks of contamination from other more conventional materials such as wood.
Wide Knife or Chef's Knife: The chef's must-have. You can choose models with traditional leaves or try the new ceramic leaves; they are giving spectacular results.
Fillet Knife: This type of knife must have a very thin blade in order to thinly slice the meat when plating.
Santoku Knife: A model of knife that is surprising to the professionals of the catering world for its high quality, ease of cleaning, and safety of handling is the so-called santoku knife. Its stainless-steel blade is ice tempered and then subjected to a temperature of over 50 degrees Celsius. The end result is a knife that is highly resistant to staining, wear, and corrosion. A knife for life that thousands of top chefs around the world have already fallen in love with.
Indispensable Kitchenware
In addition to knives, a restaurant kitchen would be nothing without those pots that are the soul of the premises. Today there are many varieties of kitchenware adapted to both the needs of your staff and the type of menu you offer in your bar, cafeteria, or restaurant. In fact, the variety of the catalog is so wide that it is even difficult for us not to get carried away by the fashion of the brands or the novelties and stop investing more money than we had thought.
Here is a list of industrial kitchenware that, from the experience of many years in the sector, we know that it will be essential for you to start equipping your business kitchen:
High Pot with Lid
Except in fast-food restaurants, all industrial kitchens work with bottoms, fumets, and broths, some basic ingredients that must be made over low heat and in a pot with enough capacity for our needs: the capacity of 6 liters, 155.
Saucepans
It seems that the saucepan has lost its importance that it used to have, but an industrial kitchen could not work without these modest but extremely useful utensils. For starters, you can buy four or five saucepans of different sizes, some with a nozzle to pour liquids more easily, others pumped with internal radii to clean them faster. The world of saucepans is as wide or more than that of pans, the pots, the pans.
You can make meat and fish stews are low casseroles with or without a lid. It is enough to have three low pans of different sizes, but yes, durable and resistant to hold like new for many years with a few basic cares.
Roasters
A professional cookware collection should have a more or less extensive choice of roasters of different sizes and materials, with handles, without handles. They are essential for any oven preparation, to marinate meats and whole fish, etc.
Small Kitchen Utensils
When equipping your industrial kitchen, don't forget the “minor” kitchen utensils, those little gadgets that save a lot of time in the kitchen, and significantly improve the presentations of your best dishes. Here’s the list of small essential utensils:
- Egg cutter
- Cauldrons
- Strainers
- Colanders
- Scaler
- Rods
- Meat Crusher
As you can see, the world of restaurant cookware is as wide, long, and, perhaps, complex. If you need advice on your purchase, contact our customer service now without any commitment.
