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Commercial food equipment’s cover a large variety of machines and implements which help hotels, restaurants, caterers and even large companies serve large number of people in minimal amount of time. Not only do they save time and resources, they also ensure that taste and other vital characteristics of the food remains constant throughout the many number of dishes.

These machines include but are not restricted to ice machines, oil filters, and ovens with varying capacities, refrigerators, steamers, juice extractors, fryers, heaters and the like. As you can easily see, these implements cover a wide variety of operations with differing control systems, operational requirements and design principles.

Requirements

There are many requirements for these industrial grade implements to pass through before they can get the coveted badge of a commercial food equipment. One of these is the ability to handle and process large amounts of ingredients and raw materials. This is one of the basic requirements which call for machines which are gigantic compared to those found in our home kitchens.

Next is the call for a sturdy construction from materials which can play the dual role of being food safe and also being resistant to corrosion. The sturdy construction is needed cause of the rough handling which is the order of the day especially in large factories and restaurant kitchens where deadlines are very stringently applied.

Finally the material of the machine must not react with the food, alter its taste or any other characteristic and most importantly not allow poisonous substances onto the food. The same material must not be inert to the substances used in making the various food products. These conditions at once make the choice of materials available quite limited, and thus leave very little room for experimentation.

Another important variable in the equipment’s is the build and design of the instrument. Cooking as we all know is a messy job at best even if done by the experts. Plus to meet governmental guidelines, the machines have to be cleaned at regular intervals to rule out chances of microbial infestation of the resulting products. Thus they should be designed in such a way that regular cleaning is facilitated, all the while maintaining the ease of use and the functionality of the machine.

Choosing the right machine

There are a huge variety of cooking machines out there made by a plethora of manufacturers, in a range of sizes, materials and designs. Be sure to choose the one which suits your operation especially in terms of operating capacity as you don’t want an oversized or undersized unit at your firm.

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