Catering, which involves providing food service outside the home, is an important part of many businesses. However, it is difficult for members of staff to provide a high level of catering without the right equipment. There are several pieces of advance catering equipment that will make the job much easier. In this article, we will be reviewing the top 10 current recommendations for institutional kitchen design and equipment. When it comes to industrial kitchen equipment, there are five pieces that are essential for a successful catering service. These include: a commercial food mixer, food processor, combi-oven, commercial-grade deep fryer, and commercial-grade refrigerator. Each of these pieces of equipment will make the job of catering much easier.Advance catering equipment: A review of current recommendations
Advance catering equipment: A review of current recommendations
Creating an institutional kitchen facility for a health care organization requires careful consideration. This is because the size of the facility will vary depending on how many patients are served at any given time. To make life easier, some health care organizations choose to outsource their meals to a catering service. However, for organizations that still prefer to prepare their own meals in-house, the right kitchen equipment is essential. Small and medium-sized institutional kitchen equipment are optimized for smaller catering facilities. This includes an equipment package designed for a small kitchen with limited space. It includes an induction range, combi-oven, commercial-grade refrigerator, food processor, and commercial-grade dishwasher. This package is the perfect solution for small kitchens needing maximum efficiency. Industrial Kitchen Equipment: The 5 Pieces You Need
Industrial Kitchen Equipment: The 5 Pieces You Need
When it comes to choosing the right equipment for a sustainable kitchen, it is important to choose energy-efficient items. This will help to reduce water and power use, while still ensuring that the kitchen runs smoothly. A few examples of energy-efficient equipment include induction hobs, double-walled ovens, and low-flow dishwashers.Kitchen Planning for Schools & Restaurants: Design & Equipment Guidelines
Creating an Institutional Kitchen Facility for a Health Care Organization
When it comes to commercial kitchens, the design and layout is crucial. It is important that the layout of the kitchen should be well thought out, to maximize the efficiency of the kitchen staff and reduce waste. Depending on the type of establishment, the design and layout will vary dramatically. However, there are some basic guidelines for any commercial kitchen.Creating an Guide to Commercial Kitchen Design & Layout
Small and Medium-Sized Institutional Kitchen Equipment
Institutional kitchens typically require different types of equipment than a restaurant kitchen. Due to the need to serve large numbers of people at one time, institutional kitchen equipment needs to be up to the challenge of rapid production. There is also the need to serve meals quickly, without compromising on taste or nutritional value. Design and layout guidelines for these types of kitchens will take this into consideration and propose equipment solutions to meet the demands of the kitchen.Design and Layout of Small- and Medium- Sized Institutional Kitchens
Kitchen Planning for Schools & Restaurants: Design & Equipment Guidelines
Canteens and other institutional kitchens require specific design guidelines in order to run efficiently. This means that the design of the kitchen should take into account kitchen staff needs, as well as the desired output rate. By carefully considering the needs of the kitchen staff, the design of the kitchen can be optimized to maximize efficiency.Institutional Kitchens: Design Guidelines & Equipment Needs
Choosing Sustainable Kitchen Equipment for Institutions
When it comes to choosing kitchen equipment, it is important to take into account the needs of the institution. This means selecting equipment that is energy efficient, water-wise, and robust. This will help to reduce the costs of running the commercial kitchen, while still meeting the needs of the institution.Choosing Sustainable Kitchen Equipment for Institutions
A Guide to Commercial Kitchen Design & Layout
By carefully designing a kitchen, an institutional provider can save money in the long run. This can be done by selecting energy-efficient equipment, as well as ensuring that the kitchen is appropriately designed for the usage that it will receive. This means that any kitchen should be designed to reduce waste and ensure maximum efficiency.Effective Kitchen Design Reduces Costs for Institutional Providers
Design and Layout of Small- and Medium- Sized Institutional Kitchens
How the Right Equipment Can Improve Institutional Kitchen Design
The design of any institutional kitchen should reflect the range and caliber of food being prepared. Institutional kitchen design should be tailored to the needs of the food service entity and its staff, to the products need to be handled, and to potential environmental challenges. Specific considerations for kitchen design and equipment include organization and storage, production, quality assurance, and efficiency.
Organization and Storage
Organization and storage drive the efficient production, movement, and cleanup associated with making meals. The design should include logical placement of storage space for food, preparation, cooking, and clean up; often differences in each of these functions demand equipment to move supplies from one area to another. Maximizing storage while also accommodating necessary production runs, delivery and maintenance access is key to an effective kitchen design . It is also important to choose equipment with features such as proper insulation to maintain the temperature of food for the required amount of time.
Production
When selecting equipment for an institutional kitchen , consider the types of products being prepared and the volume or quantity that the operation must produce. The right equipment allows staff to efficiently produce larger batches of food with consistency and accuracy throughout the process. Taking time to gestalt the entire production flow helps identify the right equipment for the job. The goal when selecting production equipment is to streamline workflows, reduce personnel wear-and-tear, and to make it arrangement of equipment which allows for the most efficient use of space and staff.
Quality Assurance
To ensure a consistency in high-quality standards in terms of speed, safety standards, and food quality, the right equipment is highly important. The installation of temperature control devices, timers and other measuring tools that can prevent costly accidents or food-related illnesses is essential for any kitchen design . The right equipment also reduces the impact on the environment and food waste.
Efficiency
The right equipment can improve the overall efficiency at which an institutional kitchen operates. Some of the key goals should be to: reduce the time and effort needed to prepare a meal, minimize costs related to personnel training, and to ensure operational reliability. By investing in the right type of equipment, an operation can reduce labor costs, food waste, and even staffing levels.
