While you might think providing meals at home and preparing food in a restaurant are just a matter of differences in scale, much of the commercial cooking equipment available today has very little in common with normal domestic appliances. Preparing food for the public and keeping food hot (or cold) at safe temperatures has become big business. Commercial cooking equipment has become very specialized with some items having a number of functions designed specifically to make the life of a professional chef much easier.
Professional chefs have access to highly sophisticated appliances which are not seen in a normal household kitchen. Combination ovens cook with a combination of steam and hot air. Up to nine options are available. The steamer function also has a variety of modes. It is self-cleaning, has five fan speeds and core temperature probes.
Deep fryers are also very sophisticated. Sensors keep a check on the level of oil. When it drops too low, more oil is added automatically. Drainage and filtration are automatic. Functions such as these are very helpful to a chef. A huge amount of time is saved. The chef can rely on the oil always being the correct level and well-filtered.
Another item which is vital to a professional kitchen is a cook-and-hold warmer. These come in various sizes with adjustable thermostat controls. Humidity is kept at appropriate levels as is temperature. When food needs to be kept warm and palatable but free of bacteria build-up, these items are indispensable.
Other items designed for supplying quantities of food at the one time are rotisseries which hold up to thirty chickens and kebab cookers which allow chefs to make kebabs all day long if necessary. Salamanders are useful for quick browning of cheese-topped dishes and pizzas.
Woks have traditionally used quite large amounts of water. Chefs are now saving water and saving money on water bills with the waterless wok. These now give a 15 second spray with water. The lever is operated with the knee, leaving the chef free to continue with other tasks. Commercial cooking equipment is now a whole new department.
Professional chefs have access to highly sophisticated appliances which are not seen in a normal household kitchen. Combination ovens cook with a combination of steam and hot air. Up to nine options are available. The steamer function also has a variety of modes. It is self-cleaning, has five fan speeds and core temperature probes.
Deep fryers are also very sophisticated. Sensors keep a check on the level of oil. When it drops too low, more oil is added automatically. Drainage and filtration are automatic. Functions such as these are very helpful to a chef. A huge amount of time is saved. The chef can rely on the oil always being the correct level and well-filtered.
Another item which is vital to a professional kitchen is a cook-and-hold warmer. These come in various sizes with adjustable thermostat controls. Humidity is kept at appropriate levels as is temperature. When food needs to be kept warm and palatable but free of bacteria build-up, these items are indispensable.
Other items designed for supplying quantities of food at the one time are rotisseries which hold up to thirty chickens and kebab cookers which allow chefs to make kebabs all day long if necessary. Salamanders are useful for quick browning of cheese-topped dishes and pizzas.
Woks have traditionally used quite large amounts of water. Chefs are now saving water and saving money on water bills with the waterless wok. These now give a 15 second spray with water. The lever is operated with the knee, leaving the chef free to continue with other tasks. Commercial cooking equipment is now a whole new department.
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