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A Guide to Catering Equipment, Essential for Restaurants

A Guide to Catering Equipment, Essential for Restaurants

Catering equipment for a restaurant needs to deliver, both in terms of price and performance. Everything from the more complex, specialist ovens to the linen, tableware and cutlery must be of a professional standard which will give those dining in the restaurant the right impression. The basics for the kitchen include ovens, griddles, grills and soup kettles, but there is a world of choice when it comes to catering equipment.

It is important to think carefully about the kind of cuisine one will be cooking in the restaurant and to purchase catering equipment which reflects the needs of such dishes. One item which is use in almost every restaurant, regardless of the cuisine type, is the Bain Marie; this allows chefs to either maintain the temperature of food that has been cooked, or to slowly heat up food. You can choose from a Bain Marie which is gastronome compatible, or a round potted Bain Marie.

One of the most well known and popular pieces of catering equipment for restaurants would be the combination oven and steam, which saves on space and performs a multitude of functions. Vegetables can be steamed whilst another dish is baked, so that the timing of the dishes can be precisely calculated, thus allowing you to provide a better dining experience for customers.

For those who need to quickly whip up fried dishes, pancakes and other foods, a counter top fryer is a must have catering product, which can produce well cooked food in anything from a few seconds to a few minutes.

Another item essential in the fast paced environment of a restaurant kitchen is of course, the microwave. Whether a dish needs to simply be reheated or cooked from a raw state, a microwave will have this done in an instant. Microwaves made by catering equipment companies often have a very generous capacity and are very powerful.

Refrigerators and freezers are absolutely `must-have` items in a catering environment. For storing vegetables, meat and other perishables, these items are vital. Aside from standard fridges and freezers, in a restaurant with a bar, a display fridge is a very useful item to purchase. This allows one to easily access and serve drinks, whilst keeping them at an appropriate temperature. This kind of catering equipment needs to be exceptionally durable, in order to withstand the bangs and knocks that happen when a person is working behind a bar at a busy restaurant.


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