Commercial Cooking

Commercial Cooking

Features of Cooking Equipment

The massive production capacity sets commercial cooking equipment apart from residential ones. They have to run smoothly round the clock to cook food in bulk, making them a lot more durable. Their stainless steel construction extends their lifespan. With customizable cooking time settings, they offer hassle-free operation. Energy efficiency is another standard feature in commercial cooking equipment. Both electric and gas-powered models are designed to comply with energy-saving requirements.

Most commercial cooking equipment in commercial kitchens is either standalone or countertop units. Standalone cookers are massive units that can cook food in extra high volumes. Due to their enormous sizes, they occupy a larger footprint. Therefore, you should have sufficient floor space to accommodate a standalone commercial range or commercial oven. Countertop models are compact units that drop into or rest on a counter or tabletop. Although they take up a smaller footprint, countertop commercial ovens, grills, ranges, and fryers can meet high-volume production needs. They can be perfect for small and medium-sized operations with limited space.

Common Types of Cooking Equipment

Knowing different ways of cooking can pinpoint what exactly you need. Yes, fryers fry, broilers broil, or steamers steam. Yet, how does each mode of cooking contribute to or change the flavor and texture of the food? Taste quality plays a crucial role in customers’ preference of a restaurant. The way of cooking is known to alter the taste quality. Therefore, your choice of cooking equipment should depend on how your diners want their food cooked.

Food is generally cooked in three different ways. Dry-heat cooking methods include broiling, roasting, baking, grilling, frying, and sautéing. The technique involves cooking food without water by exposing it to direct or, in some cases, indirect heat on a grill, broiler, oven, or frying pan. Tender and delicate items are more suitable for this type of cooking. The final product has a smoky aroma with a brown color and crisp texture. The best foods for this cooking method are meats, poultry, and vegetables for grilling, broiling, roasting, or frying; pizza, bread, cake, and pastry for baking.

You can sauté minor cuts of meat in a shallow pan on a commercial range, roast chicken or bake pizza in a commercial oven, or fry chicken in a deep fryer. The mouthfeel of a salmon barbecued on a commercial grill or the smell of a gyro kebab rotating in a vertical broiler would be unique. If your diners in great haste want perfectly crusted crisp beef, a commercial salamander broiler can save the day in half the time of standard broilers.