In today’s fast-paced foodservice landscape with consumer demands constantly evolving, the need to remain lean and nimble is stronger than ever. We’re not simply implying that your culinary creativity is the only thing that has to always be on its toes — that goes without saying. No, we’re talking about your kitchen. If your kitchen, more specifically its equipment, can’t keep up with your customers’ demands, then we’re in big trouble.
Steam: the gaseous state of water that occurs once it reaches 212°F and begins to boil. When it comes to the world of food, most people associate steam with vegetables. However, in many kitchens steaming has become more popular than ever. This is due in large part because the technology and its applications are booming with benefits that reach far beyond cooking vegetables. Commercial steamers make steaming a no-brainer. And you'll be blown away by what it can bring to the table in high-volume foodservice operations.
In a fast-paced commercial kitchen, the ability to easily control and operate foodservice equipment is critical. For example, if given the choice to stand by and monitor the cooking process or to set a desired time and temperature with the ability to walk away, there isn't a single chef who would choose the former.
Grease. It’s a favorite among movie buffs but a detriment for foodservice operators. And the number one cause for grease in commercial kitchens is inadequate air circulation. But that’s not the only consequence.