Opening a restaurant is the result of a series of major decisions, including the purchase of equipment. The catering trade requires equipment that is both professional, suitable and up to standard. However, it is not always easy to end up with the different options available on the market. Overview of professional equipment in catering.
Defining expectations before equipping
Any purchase of professional equipment for restaurants, as here on https://www.materiel-horeca.com is based on a meticulously studied project. The expectations of the establishment and the type of catering: snack bar, gourmet, fast food, bistro, etc. The equipment required depends on the type of dishes to be served, but also on the size of the establishment. The purchase of kitchen equipment is a major investment, you might as well make the right decisions from the startWhether it's a freezer that's too large, an unsuitable deep fryer or expensive utensils that are rarely used, there are many details that need to be considered. Equipment must also be robust and durable to represent a profitable investment over the years. From cooking equipment to food refrigeration, hygiene and cleaning appliances, the choice depends on the expectations of the establishment.
Equip yourself with essentials in catering
Although each catering trade has its own dedicated equipment, it is one of the essentials that can be found in any establishment. Professional catering equips himself in particular an oven, a stove, a refrigerated cabinet and water bath equipmentThe models are diversified for each category, so different are the needs. The oven is one of the must-haves for its numerous cooking options. Gas, steam, forced air, mixed or other, the appropriate model depends on the frequently prepared dishes. The stove is a must in professional kitchens, often offered with up to 8 burners. Whether for melting, cooking or reheating, the stove is indispensable. In addition, a water bath equipment remains the most versatile of the professional catering equipment, as it can be used to keep dishes hot, just as it can be used to cook them. As for cold equipment, the refrigerated cabinet is essential to complete the equipment. It is used to keep food fresh, but also to preserve preparations, and is a mandatory equipment in the catering industry.
Respect the storage recommendations
The conservation of fresh food and prepared dishes is rigorous in catering. There are many standards and recommendations to avoid any health incident. It is mandatory for a restaurateur to respect the storage rules, whether dry or cold. The fitting of cold rooms and the purchase of adequate cold equipment are essential. The organization of storage spaces also plays a big role in the conservation of food and commodities. Storage temperatures and stock rotation should be optimal. Among the recommendations, the distinction of storage areas is essential. The top of the cold room is dedicated to fragile products such as cooked meats, cooked dishes or even desserts. The middle floor keeps raw meats and cold meats. Finally, the lower floor is designed to store fruits and vegetables.