The growth of food technology has hit a new high this decade with the rise of central kitchens. Central kitchens are very different from normal kitchen restaurants, as, in many cases, they are highly capital-intensive and require a lot of specialized kitchen equipment including vacuum packing machines, blast freezers, and planetary cookers. Before we deal with how heavy-duty kitchen equipment can transform commercial kitchens, let us see the benefits of commercial kitchens, besides the fact that it’s applicable for large-scale or batch cooking.
High volume production cooking:
A central kitchen is a very different operation from normal restaurant kitchens. It requires a large investment in specialized equipment such as planetary cookers, blast freezers, and vacuum packing machines. This said many F&B businesses like restaurant and hotel chain/groups, catering operators, large-scale banquet operators, in addition to F&B retail businesses need a central kitchen.
Economies of scale:
This is a unique advantage that large F&B operation can take stock of due to its large size. The unit cost is reduced, as the size of a facility and the utilization of equipment and system increases.
F & B operations can provide a uniform standard code, and hit consistent quality of food served at different outlets every time.
The overall efficiency is improved as a result of a lean approach towards the operation. Minimization of resources including staff and the power of automation and specialization of tasks as required can go a long way in increasing the operational efficiency of the commercial kitchen. This means the staff can focus on another core operation: delivery and serving.
Centralizing purchasing will result in increased purchasing power of the operation as a result of the high volumes of food and supplies used. This also leads to fewer deliveries.
Food production is significantly increased when even one or two benefits mentioned above combine for effectiveness. Though investment in the central kitchen can be higher in the beginning, the dividends will pay off handsomely in the long run.
There are a number of factors to consider when it comes to increasing efficiency and effectiveness when building a new central kitchen or revamping the current set-up: equipment, maintenance, utilization of human resources, design & layout of the facility, warehousing, purchasing, transportation, communication, mobility, computer/IT systems, waste management, and other operational issues.
Challenges of commercial kitchen:
A commercial kitchen is not without challenges; a restaurant owner has to wade through these challenges for his/her food business to stay afloat.
# A high set-up is involved in setting up space, warehousing, and purchasing equipment and maintaining them.
# Training of employees on the use of different equipment and procedures, and need to adapt and move on.
# Ensuring job satisfaction as it is important to maintain the morale of the staff; keep staff motivated and make them compliant to standards and processes.
# Ensuring employee safety with proper safety standards.
# Ensuring food quality and safety standards in mass-produced foods by developing and testing standard recipes and maintaining the freshness of food.
Importance of heavy-duty kitchen equipment
Heavy-duty kitchen equipment is indispensable for a range of applications including Pre-Preparation, Food Processing, Cooking, Meat-Preparation, Dish and Warewashing, Quick Service, and Baking. Commercial kitchens typically require heavy-duty kitchen equipment for every process and it may range from bakery equipment, cooking equipment, chapatti machine, griddles & kebab machines, dishwasher, processing machines, fryers, ovens, meat processing machines, vegetable processing machine, masala grinder, rotisseries and multi-series, and juice & coffee machines. Commercial kitchen range of equipment finds a variety of applications in Hotels and Restaurants, Bakery, Institutions, Hospital Kitchens, QSR Chains, Catering Companies, RTE and RTC, and Industrial Canteens.
Commercial kitchen equipment brings the kitchen owner a host of benefits including:
Improved cooking time: Like most commercial kitchen equipment comes with the display system. It helps one keep track of cooking time so that the ticket time is considerably reduced. This will also help restaurant owners make informed decisions about the menu.
Automation: Automation of commercial equipment has led to increased efficiency, and this means any large quantity of food can be processed in a lesser time period, and serving time reduced by almost half the estimated time.
Multi-purpose: Most modern commercial kitchen equipment is designed to be multi-purpose so that a wide array of tasks can be carried out all at one time without any hassle. This is one of the major reasons why many commercial kitchens go for such machines.
Increased food safety: Commercial kitchen equipment generally comes with superior stainless steel (SS) construction. SS material is usually anti-corrosion resistant which means increased hygiene during use. Also, it means keeping your guests safe from the risk of food poisoning.
Reduced labor cost: Increased automation can lead to reduced labor or headcount as most commercial kitchen machines are capable of automating most manual processes.
Optimized kitchen space: Most commercial kitchen equipment is compact and mobile, and designed to reduce commercial kitchen space. Also, because the range of commercial kitchen machines reduces the headcount, the kitchen space is optimized for increased efficiency.
With safety compliances and regulations gripping the food industry tighter than ever before, it pays to buy equipment from a reliable commercial kitchen equipment manufacturer for increased safety, hygiene, and cost-effectiveness over the long haul.