Biggest Challenges in the Kitchen

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by Sil Pancho

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09.12.2021

An industrial kitchen is a tirelessly active lace with non-stop cooking and preparation. It can be challenging to keep up with this pace of work, but having the proper equipment will make it possible to achieve all your goals. Here are ten biggest challenges in the industrial kitchen that you should consider when equipping your space:

Storing Food Quickly

Regular kitchens utilize refrigerators or pots on countertops for easy access to ingredients. However, the industrial kitchen requires more storage space for these items due to high volume output. Investing in storage shelves or freezers will make storing large quantities of food much easier.

High-tech appliances mean more technology problems

High-tech cooking has its benefits – modern ovens let you know exactly when your food is ready, for example – but often they are quite high-maintenance too. Smart fridges might be great for convenience but will sometimes give you an error message if certain doors are open too long, while ovens can go wrong at the drop of a hat.
For professional cooks, commercial-grade appliances are available that should be more reliable and easier to repair than anything you’d buy for your home kitchen. However, if you don’t have access to these, it might be worth having a spare oven or fridge so that if one goes wrong, you still have another one to rely on.

Having enough counter space

This is especially important in busy restaurants or catering companies, where many items are being prepared at once on different surfaces. A butcher’s block or another type of wood cutting board, like bamboo, will work well for chopping vegetables and fruits.

Chopping ingredients to uniform sizes

Whether you’re making desserts or preparing a family meal, it’s essential that all food be cut into the same sized pieces so that they cook evenly. Investing in a slicer for meat, potatoes, cheese, etc., would be very helpful in this case.

Modern ovens can carry germs from one meal to another

A few years ago, people were still storing pots and pans on their oven tops even after they’d used them to cook a meal with meat in it. The racks would then transfer potentially harmful bacteria – such as E Coli – from one meal into another, putting anyone who ate both meals at risk.
With modern ovens, however, this isn’t as much of a problem as the racks are made from materials that will stand up to high temperatures and won’t transfer bacteria onto your food. However, there is still a risk if you’re not careful: for example, some ovens can become contaminated with salmonella during cooking and then carry it into the next meal you cook in them.
To be on the safe side, it’s best to always leave an oven tray on the lowest rack while it’s cooling down after use, and make sure that this is washed thoroughly before you begin preparing any meals for yourself or your family.

Getting that perfect sear

It might be annoying when your steaks are overcooked or undercooked, but it doesn’t end there. When you’re cooking meat (especially steak!) at high temperatures for a long time without properly searing it first, this can cause problems with consistency. A commercial griddle is necessary for obtaining the perfect sear.

Keeping pots and pans organized

This challenge is especially difficult if your space is small or you have large amounts of different pots and pans. Having proper racks, hooks, trays, or pot dividers will make keeping things in order much simpler.

Filtering out toxic fumes from ovens

It’s important to ensure that the air quality within your kitchen is clean so that employees are healthy and customers don’t get sick from eating your food. Installing filters on your ventilation system will remove harmful gases before they reach the air vents!

Dealing with high heat

It’s important to be able to cook at high temperatures in order to get the perfect sear. This does not come easily, however, since most equipment is not designed for such a specific purpose. Look into investing in gas ranges, induction ranges, and other appliances that are specifically made for cooking with higher heat.

That’s it! There are many more challenges you may run into when trying to equip an industrial kitchen, but these ten will help you get started on your new endeavor. Whether you’re a restaurant looking to expand its catering services or a hotel preparing food for guests, these tips will help make your business much more efficient.

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