We are used to words like “technology” or phrases like “the microwave has revolutionized cooking” when it comes to culinary equipment. Come to think of it, we never bother discussing the materials that go into making a meal andinstead devote all the focus to the recipe and the taste.
But the point is that there have been revolutions in the way human beings prepare food over the ages. The earliest discovery of fire was indeed a significant breakthrough, but the invention of gas stoves helped people to get rid of pollution, inconvenience, and the time wasted when cooking on fire.
Moreover, apart from the cuisine, the cooking equipment also tells a lot about the culture of a particular area. For instance, the ancient Mayan culture had fancy gourds with which they consumed chocolate. Another example is of the French people, who use a plethora of cutters that involve everything from chestnut papers to ham slicers, signifying their devotion to specialism.
But the real importance of kitchen equipment is discovered when you enter the commercial kitchen industry. This is because kitchen equipment determines how the food (which is the sole USP of a restaurant/hotel/take away) is prepared and served.
When we talk of commercial kitchen equipment, we are referring to the whole range of materials from pans and spatulas to grills and freezers.
The choice of materials largely depends on the kind of food you are offering. Specialty cuisine like Chinese food, for example, cannot be sold successfully unless you use “iron-plate” and clay pot dishes, along with long chopsticks.
However, some things are common to all kitchens, and freezers are the best example. If you can’t serve fresh food, you will not be able to attract customers or get certification and commendation from quality assurance agencies. Freezers allow you to keep fresh meat, vegetables, and dairy all year round, allowing you to stock items in the kitchen without constantly contacting the suppliers.
Another important question is, are brands really necessary? Remember that quality is the ultimate standard when you purchase commercial kitchen equipment, and branded items for the most part offer better quality than non-branded kitchenware.
But most importantly, proper maintenance is required if you want to have good value for money on your equipment. It has to be checked regularly so it provides optimum output. It is never a pleasant experience when your grill starts giving problems when an order arrives!
To sum up, cooking equipment matters a lot, especially when you are in the food business. So determine your menu, research the latest trends in the market, set a good budget, and be prepared to look after your equipment on a regular basis. Doing all this will never slow down your orders.