PROFESSIONAL EQUIPMENT FOR KITCHENS
Cook’In offers a vast portfolio of professional equipment for kitchens, ranging from industrial refrigerators to blast chillers and freezers, from prep counters to extraction systems, along with a wide array of products for dynamic and static food preparation, accessories, and equipment for pizzerias, bars, and butcher shops. Imagine what you need for your business. You’ll find it at Cook’In.
This highlights the company’s commitment to meeting every need, offering new products, ideas, and innovative solutions to make a difference in your hospitality, restaurant, lab, kitchen, and culinary business. We provide custom furniture solutions that complement our range of equipment and offer turnkey projects.
PROFESSIONAL EQUIPMENT for KITCHENS : HOW TO CHOOSE
When we choose a restaurant to enjoy dining out or to taste a cuisine different from home-cooked meals, we pay close attention to three particular qualities: the location, the quality of the dishes, and the service.
But what goes on “behind the scenes” in the world of fine dining that delights us with uniquely flavored and harmoniously balanced dishes? Let’s imagine dining as a theatrical performance: there are actors (the dishes), an audience (the diners), a set (the dining room), and behind the curtain, a technical space with staff and equipment. All these elements are essential for staging a fully immersive experience for the audience.
Behind the aesthetics of the dining room, the arrangement of tables and seating, the beauty of the plating, and the exploration of new flavors and pairings, there is an entire technical planning and design process to optimize the workspace.
Kitchens, typically reserved for staff, are often seen as a secondary aspect. On the contrary, the kitchen and all its equipment are absolutely primary elements to provide the customer with a complete and satisfying experience.
PLANNING A GOOD KITCHEN TO PROVIDE THE BEST SERVIC
For a restaurant business, it is essential not only to organize the dining area to welcome guests but also, and most importantly, to plan the kitchen—the technical space that, as mentioned, is crucial for providing the best possible service.
Generally speaking, the necessary steps before opening a restaurant to the public are:
- Planning and designing the spaces;
- Selecting professional equipment for kitchens suited to the type of gastronomic activity.
It is crucial to know exactly what is needed before investing in such a business, especially to avoid wasting our budget.
What would happen if a restaurant didn’t have a coffee machine, or if a pastry shop had an unappealing display case? As customers, we probably wouldn’t be fully satisfied.
A good planning of spaces and the choice of equipment not only improves customer service but also facilitates the work of all the staff, including the chef, the team, and the dining room staff. Even in our home kitchens, a dishwasher isn’t far from the sink, and a table isn’t positioned in a way that obstructs movement. Instead, we find solutions to make the best use of all the spaces, appliances, utensils, and dishes in a practical manner.
Even more so in a restaurant, bar, pastry shop, fast food, deli or hotel, everything must be conceived and perfectly sized to work efficiently in every situation, especially under stress.
In addition to planning the kitchen and spaces, which must be meticulously studied before being designed, it is essential to know which equipment is indispensable for your restaurant business. Let’s explore what they are together.
MAJOR APPLIANCES FOR PROFESSIONAL KITCHENS
A perfectly equipped and compliant kitchen must be designed not only in terms of space but also in terms of equipment and work surfaces.
The regulations governing the processing and serving of food are very strict and require the use of professional appliances for the preservation of products and the sanitization of dishes and work utensils.
In any culinary business, refrigerators, freezers and dishwashers are essential. Another highly requested appliance, for example, is the blast chiller for rapid cooling of food.
In the hospitality industry, in addition to the need for large cooktops to prepare a high volume of dishes simultaneously, it is essential to have equipment and appliances for washing dishes.
ESSENTIAL SMALL APPLIANCES
The nature of edible products is that they spoil very quickly. For this reason, appliances like refrigerators, freezers and blast chillers are essential for food preservation. However, some products cannot be frozen or deep-frozen, yet they still need to be perfectly preserved. For example, cured meats and cheeses cannot be stored in freezers or blast chillers, so other solutions are available to preserve these products for longer periods.
In such cases, a vacuum sealer and compatible bags are indispensable. Similarly, having slicers for perfect cuts and knife sharpeners for “point cuts” is essential, especially for certain types of fine cured meats.
For the artisanal preparation of sauces, using the right equipment, such as immersion blenders or choppers, is crucial. If you want to prepare dried fruit for garnishing dishes or drinks, a dehydrator is a must-have. Every food service business, therefore, requires strategic planning of the workspace and specific professional equipment for kitchens for each type of preparation and product preservation.
For over 30 years, Cook-In has been providing customized solutions for every need and relies on experts in the design and construction of professional kitchens for all sectors of the restaurant industry. Contact us for professional consulting to manage your restaurant business effectively.