Browse our articles on preparation equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
With the race for operational efficiency and cost savings at its peak, operators need to establish surroundings that include the right equipment in the right place. A worktable represents one item that can be the most effective with proper planning.
With more restaurants focusing on freshly prepared rather than pre-cut ingredients, slicers have become more prevalent in the back of house.
The biggest differences between standard and pizza dough mixers are that the latter has lower RPM (revolutions per minute), utilizes gears instead of belts, has a dough hook attachment and features heavy-duty construction. This makes pizza dough mixers, often called spiral mixers, better suited for dense dough. Mixer designs have generally remained unchanged in the last 50 years.
Portion control scales play an integral role in most pizza operations, helping ensure consistency with topping amounts on pies. For both large-batch and single-serving recipes, portion control scales help minimize ingredient waste.
Professional chefs and line cooks in all types of operations, from quick-service to white-tablecloth restaurants, use choppers. This equipment can help save money by making more efficient use of labor, and it can ensure uniform and consistent results. Choppers may also offer a safer alternative than traditional knives, especially when working with less-skilled teams.
Paul Mann, co-owner of Service Engineering Co., located in Asheville, N.C., says service agents generally do not deal with choppers as this equipment doesn’t tend to break easily. “We recommend the units be taken apart and cleaned daily with soap and water,” he says. “The most common problem is broken blades, which we can replace.”
When a chopper does not operate properly, it can impact the quality of the food it prepares. Here are five factors to weigh when deciding whether to replace a chopper.
Consultant AJ Barker, group chef of Belltown Hospitality Group in Seattle, shares a few thoughts on what to consider when purchasing a chopper.
There was a time when the popularity of frying breaded items was dropping off due to trans fat and calorie concerns, but with new, healthier oils, there has been a recent resurgence in these menu items.
Service Agent Q&A: Scott Marshall, training manager and senior technician, AR Repairs Baker’s Kneads Inc., Center Line, Mich.
Breaders are a good option for higher-volume operations that want more breading control and higher-efficiency production. There are a number of food applications for these units, including chicken, onion rings or blossoms, and vegetables that are battered, breaded and fried.
