Kitchen equipment for professionals

Horeca kitchens can only be compared to a conventional kitchen in a private household to a limited extent. It is true that the catering trade also has classic kitchen accessories such as pans, kitchen utensils such as knives or cooking pots. But especially the gastronomy technology as well as individual kitchen appliances differ significantly from the standard equipment in the private sector.

This is what distinguishes equipment in the kitchen of a catering establishment:

• GN containers: These standardized containers made of stainless steel or plastic are very versatile. GN containers are important for a structured mise-en-place. Likewise, food can be easily kept warm in them or presented at the buffet.
• Tray trolleys: Especially in canteen kitchens tray trolleys should not be missing. Here, food can be pushed on trays into the canteen or to the guests. The trolleys also ensure that space in the kitchen is used more efficiently.
• Grills: Whether contact grills or classic grill plates, in order to offer a versatile range of food in the catering kitchen, the right equipment is needed to prepare food in different ways.
• Ovens: Gratinating, keeping warm, baking, sous-vide cooking, a professional horeca oven is a real multi-talent that effectively supports chefs and should not be missing in any professional kitchen. In addition to the convection oven, deep fryers are also part of the basic kitchen equipment in the catering industry.
• Warming technology: Hot dishes should also arrive hot or warm to the guests. This is an important quality feature in the catering industry. Warming technology is therefore of great importance for kitchen equipment.
• Refrigeration technology: Hygiene and food safety are central to catering operations. Thus, refrigeration equipment must meet even higher requirements than equipment in private households.