The kitchen is the heart of a restaurant, as it is where the menu comes to life. And inside a hotel, the catering service is what most customers complain about and where a high volume of work takes place. The importance of having great and functional kitchen equipment is of vital importance. Therefore, it should be organised and in the most appropriate place.
Make sure that your property is well equipped and can face the challenge of satisfying your customers every day, from service to service, so, we suggest a check-list with the kitchen equipment that you would need:
Combi Oven:
A kitchen without a combi oven is unheard of nowadays. It is a fundamental tool to work the hot and cold lines. It allows us to separate the production from the time of service. The oven is versatile, as it allows us to streamline the à la carte service and without it, modern banqueting would be unthinkable.
It is essential that it is within the hot kitchen for the à la carte service, close to the Blast chillers and cold chambers in the production area and of course, in the kitchen pass-through area for regeneration.
Professional kitchen:
A good cooking block is the backbone of the kitchen.
Its layout and size must be in harmony with the circuits and workload. We recommend a sturdy, reliable, efficient and hygienic cooking block. Their multiple combinations will be designed according to the gastronomic concept and type of service.
Fry-top:
It is a production and service tool for professional finishes of meat, fish and vegetables. This feature has to offer power and resistance. It is an essential factor that the temperature transmission is homogeneous so that the most is made of the work surface. There are several types of hob finishes to help you decide the most suitable one for you: for meats we recommend polished and ground steel and hard chromium for fish and vegetables.
Barbecue:
If you want to give added value to your product and offer a “barbecued” finish it is an ideal complement to set you apart. We recommend a gas barbecue with briquettes as it is easy to operate, clean and handle.
Hot trolleys:
In combination with the mixed oven, the hot trolley is presented as an indispensable tool for pre-prepared services and banqueting. We recommend equipment that is easy to clean, well-insulated and with the appropriate environment to maintain the quality of the food prepared, while avoiding loss of temperature and organoleptic quality.
Pasta Cooker:
It provides optimization in the logistics and preparation of this versatile food which is present in any menu. We recommend that the equipment has a fill valve to replenish the water that evaporates, on demand, as well as another drain valve for easy cleaning of the tub.
Fryer:
It is essential to choose the right model according to our workload so we recommend installing it as far away as possible from the pass-through area and with proper smoke ventilation management. The equipment needs to be robust and powerful. Very easy to clean, with a drain valve and a good safety device system.
Blast chiller:
As well as the combi oven, it is of vital importance to have a blast chiller to manage the Cook & Chill processes with complete food safety. We recommend a blast made of stainless steel which guarantees maximum resistance to corrosion, as well as a temperature probe for ensuring compliance with the HACCP system.
We must not forget, when choosing the right kitchen, to evaluate the rest of the equipment necessary for maintaining food in perfect condition, taking into account the workflow, we would select the cold elements, as well as a work surface proportional to the production needs.
Finally, the correct selection of utensils and small equipment suitable for the capacity for better hygiene and durability.
If you have any questions we have our “Repagas Concept” comprehensive advice service at your disposal which will help you with everything you may need.
Pablo Martínez, Repagas Corporate Chef
