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Professional Kitchen Equipment Essentials

Posted by targetadmin
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on Tuesday, 06 August 2013
in Catering Equipment

Professional Kitchen Equipment Essentials

Whether you're starting a catering business and fitting a kitchen from scratch or just updating your existing restaurant kitchen there are several key pieces of equipment that are guaranteed to make life a lot easier for your kitchen staff!

  • A Stove Top - Every professional kitchen needs a stove top, ideally an induction one as these are much more energy efficient, cook food a lot faster and don't radiate as much heat as traditional gas hobs.
  • A Combi Oven - An oven that has several functions is a great space-saver in a professional kitchen.  Rational ovens are a popular choice for many restaurants and gastro-pubs as they are fairly compact and have the capability to cook, bake and steam a variety of different foods.
  • A Deep Fat Fryer - Ideally a kitchen should have two deep fat fryers as a minimum so that fish products can be fried separately to avoid cross-contamination with other foods for customers that may have a fish allergy.
  • Microwaves - Several microwaves are always handy in a commercial kitchen as they're the easiest way to reheat pre-pared food for quick service.
  • A Griddle - If your restaurant serves any steak or burgers then a flat or ribbed griddle is essential to achieve the best flavour for your customers.  A water vapour chargrill is another great piece of kit for griddling without producing unnessary smoke and will produce moist and tender results.  Recently the French style plancha grill has become a popular way of producing succulent results for all types of griddled food.
  • A Panini Press - If you plan on serving lunches or light meals then a Panini press is a must.  Paninis are incredibly popular so they're a good addition to most menus.
  • A Grill - They are usually found on wall mounted shelves above ovens or can be sited on a special built in stainless steel shelf unit attached to an induction cooking suite, so they don't take up unnecessary space.  A grill, or salamader grill is essential in a commercial kitchen as it's the quickest way of finishing the tops of dishes such as lasagne, deserts and pies along with toasting bread and heating up garlic ciabatta bread.
  • Hot Cabinet - A hot holding cupboard and a bain-marie are essential in fast paced kitchens where food is prepared and kept warm ready for serving.  This allows for much quicker service usually.
  • Commercial Dishwasher - Busy restaurants use a lot of crockery and cutlery on a daily basis so it's important to have a dishwasher that can handle near constant running during service.
  • Fridges/Freezers - It's important to have an adequate amount of chilled and frozen storage within the food preparation area for items that are needed regularly throughout service.  It's also vital to have plenty of back-up storage as well in a separate area.
  • Pans/Utensils - It's vital to have a good variety of pots, pans and utensils for all purposes.  Make sure they're stored safely and within easy reach of the food preparation area; there's nothing more annoying for a chef than needing a spoon and not having one immediately to hand!
  • Extraction Canopy - A commercial kitchen creates a lot of steam and fumes with all of the different equipment running and cooking food releasing grease into the air so it's important to have an adequate ventilation system.  An extraction canopy sucks the greasy air and gases out of the kitchen and an air input system or air make up system provides fresh air back in.

Choosing Catering Equipment To Reduce Energy Costs

Posted by targetadmin
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on Wednesday, 20 July 2011
in Catering Equipment

Choosing Catering Equipment To Reduce Energy Costs

With the vast choice of catering equipment available today, it can be a minefield when trying to choose equipment which will not only save on energy costs but also reduce the every day pressures of running a catering business.

8 Pieces Of Catering Equipment To Reduce Energy Costs And Ensure A Smooth Running Catering Business

catering equipment, rational selfcooking center

  1. Induction catering equipment offers the greatest energy savings for equipment in the kitchen
  2. Programmable cooking centres and combination ovens offer control at the push of a button optimising energy use with measured cooking hours.
  3. Water grills replace chargrills offering direct heat transfer from the electric grill bars into products, with water vapour keeping products moist and trapping grease and juices in the water bath underneath ensuring ease of cleaning and reduced grease carry-over to ventilation systems.
  4. Refrigerated drawers can replace upright fridges and freezers and do not allow chilled air to "spill" out when the doors are opened.  This means compressors do not have to work hard to keep products cold.
  5. Insulated dishwashers keep heat in where it is required together with integrated water softeners ensuring water boilers are efficient.  Drain water heat recovery also reduces energy bills.
  6. Compact water boilers and instantaneous water heaters mean you only heat the water you need reducing waste heat and again cutting energy costs.
  7. Ventilation system speed and efficiency controllers maintain comfortable working temperatures and do not suck out valuable warm air from your kitchen unneccessarily.
  8. Vacuum Packing machines can lower the cost of food by ensuring correct portion size, reducing food wastage and enabling  safer food storage.  Vacuum packing can also help spread the work load as food can be prepared and kept in top condition until it is needed for service.

Check out Target Catering Equipment's shop for further information on the catering equipment listed.

Stainless Steel Kitchen Equipment - Care And Maintenance

Posted by targetadmin
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on Thursday, 23 June 2011
in Stainless Steel Equipment

Stainless Steel Kitchen Equipment - Care And Maintenance

The stainless steel used in the manufacture of all Target Catering Equipment's commericial catering equipment is quality 304 grade stainless steel.  This is an extremely durable and stain resistant material. There are quidelines which should be followed in caring for your stainless steel catering equipment.


Stainless steel catering equipment is very easy to clean.  Simply wash using soap or mild detergent and warm water and a soft cloth or sponge.  It is important that surfaces are rinsed and dried off after use in order to prevent any possible alkaline build-up as a result of hard water.  Should any deposits build-up then these should be removed by the use of a mild, non-abrasive cleaning product - again, ensure that it is thoroughly rinsed off afterwards.

Avoid Using - will cause pitting and staining

  • abrasive cleaning materials
  • scouring pads
  • steel wool

Rinse Off As Soon As Possible

  • photographic developing liquids
  • bleach, caustic soda, strong clorine based cleaners
  • strong acids
  • kitchen salt or saline solutions

Avoid Prolonged Contact

  • citrus fruit juices
  • vinegar
  • salt

Avoid Direct Contact - will cause discolouration

  • rough, hot and wet pots and pans

Points To Rememeber

  • steel wool not only scratches stainless steel but will leave tiny particles of metal in the grain which will in turn develop into rust spots - it is the fragments of the steel wool that is rusting not the stainless steel catering equipment
  • if discolouration occurs it can be removed by rubbing gently in line with the metal grain direction using a fine nylon type abrasive pad
  • oil and grease marks can be successully removed by using hydrocarbon solvents (methylated spirit, isopropyl alcohol or acetone)
  • stubborn stains, light rust staining and light discolouration can be removed by using a mild non-scratching cream or polish which should be applied with a soft cloth or sponge and rinsed off