We are used to words like “
technology” or phrases like “the microwave has
revolutionized cooking”
when it comes to culinary equipment. Come to think of it, we never
bother discussing the materials that go into making a meal and
instead devote all the focus to the recipe and the taste.
But the point is that there
have been revolutions in the way
human beings prepare food over the ages. The earliest discovery of fire
was indeed a significant breakthrough, but the invention of gas stoves
helped people to get rid of pollution, inconvenience, and the time
wasted when cooking on fire.
Moreover, apart from the cuisine, the cooking equipment also tells a lot about the
culture
of a particular area. For instance, the ancient Mayan culture had fancy
gourds with which they consumed chocolate. Another example is of the
French people, who use a plethora of cutters that involve everything
from chestnut papers to ham slicers, signifying their devotion to
specialism.
But the real importance of kitchen equipment is discovered when you
enter the commercial kitchen industry. This is because kitchen equipment
determines how the food (which is the sole USP of a
restaurant/hotel/take away) is prepared and served.
When we talk of commercial kitchen equipment, we are referring to the
whole range of materials from pans and spatulas to grills and freezers.
The choice of materials largely depends on the kind of food you are
offering. Specialty cuisine like Chinese food, for example, cannot be
sold successfully unless you use “iron-plate” and clay pot dishes, along
with long chopsticks.
However, some things are common to all kitchens, and freezers are the
best example. If you can’t serve fresh food, you will not be able to
attract customers or get certification and commendation from quality
assurance agencies. Freezers allow you to keep fresh meat, vegetables,
and dairy all year round, allowing you to stock items in the kitchen
without constantly contacting the suppliers.
Another important question is, are brands really necessary? Remember
that quality is the ultimate standard when you purchase commercial
kitchen equipment, and branded items for the most part offer better
quality than non-branded kitchenware.
But most importantly, proper maintenance is required if you want to
have good value for money on your equipment. It has to be checked
regularly so it provides optimum output. It is never a pleasant
experience when your grill starts giving problems when an order arrives!
To sum up, cooking equipment matters a lot, especially when you are
in the food business. So determine your menu, research the latest trends
in the market, set a good budget, and be prepared to look after your
equipment on a regular basis. Doing all this will never slow down your
orders.
If you have any repair service or would like to set up a professional
planned maintence please contact us at 800-252-5892. We work on every
major brand and can also supply replacement parts.
Eichenauer Services
2465 N 22nd St
Decatur,
IL
62526
Phone:
800-252-5892
Eichenauer Services
106 E McClure
Peoria,
IL
61603
Phone:
800-252-5892
Eichenauer Services
405 S Neil St
Champaign,
IL 61820
Phone:
800-252-5892
Illinois Satellites:
Springfield, IL |
Bloomington, IL |
Effingham, IL |
LaSalle/Peru, IL |
Mount Vernon, IL |
Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) |
Marion, IL |
Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)
Which ice type and ice machine is right for
your operation is dependent on many factors. How much ice will you need?
What are you using the ice to make? Blended beverages, cocktails, soft
drinks or a variety of usage opportunities? Where will you need ice the
most?
Servend's FLAV'R PIC ice/beverage dispenser
Manitowoc Indigo™ Series Ice Machines
Kysor Panel Systems
New,
inventive or seasonal beverages are a major draw for customers,
especially those among the younger demographic. Convenience store
operators report an increase of 45% in frozen dispensed beverages in the
first half of 2013 and only expect it to continue to grow.
