By Lorri Mealey
Go into the kitchen of
an Italian restaurant that specializes in pasta dishes and then go into a
sandwich shop whose specialty if hot panini sandwiches. No doubt their kitchens
will have very different set ups and different cooking equipment. The Italian kitchen
will have a sauté station, while the sandwich shop will have a conveyor
oven. Commercial
kitchens come in all shapes and
sizes. They are as many unique commercial kitchens as there are restaurants.
The stove or oven is the hub of a restaurant kitchen.
However, the type of restaurant oven you buy will depend on your menu. Consider
type of cooking will be done in the kitchen. Is there a lot of dished on the
menu that require sautéing? Will you be baking your own bread and desserts? Are
planning on offering gourmet pizza? Each of these menu trends uses a different
type of oven or range. Just like ovens for the home, commercial ovens come in
different brands, with different functions.
Commercial Ovens Includes:
Convection Oven- Good for even, quick cooking, ideal
for dishes that need to be baked, such as lasagna or other casseroles.
Combination Oven- Combines convection ovens with a
steamer, which can cook large quantities of vegetables in a fraction of the
time that boiling takes.
Conveyor Oven - A conveyor belt moves the food through
the oven, making it ideal for pizzas or hot sandwiches.
Pizza Oven - A large oven that heats to high
temperatures. Not only can it be used for pizza, you can cook just about
anything in a pizza oven, including large sides of beef or large
pans of dessert.
Other commercial cooking equipment includes:
Broiler - Cooks food with short bursts of heat.
Good for melting cheese on soups and sandwiches.
Grill - a grill can be either a flat top or
char broiler. Both are used to cook meats, poultry and burger patties.
Fryer/Fryolator - Deep fries everything from French
fries to chicken wings. Even desserts, such as cheesecake, can be deep fried.
Original article from: http://restaurants.about.com/od/stockingarestaurant/a/ovens.htm
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