The design of a professional restaurant kitchen requires careful planning, considering various factors such as the proposed menu, the culinary style, and the service capacity.
Choosing the equipment for your restaurant: our advices
For hotel kitchens, where meals are served to a large audience, it is essential to invest in restaurant kitchens equipped with larger and bigger equipment than a traditional restaurant, for example with a cooking top of 6 or 8 burner hobs. The menu of a hotel is also large in terms of courses, cooking methods and foods offered, therefore it must have a complete professional kitchen, ideal for managing varied menus: not only pasta cookers and fry tops, but also fryers, grills, braising pans, depending on the style of the Chef and the geographical location of the restaurant, when the cuisine offered is also linked to the territory.
In case of restaurants, the choice of the equipment depends from the proposed menu. In gourmet restaurants or with set menu where just few dishes are proposed, a targeted selection of equipment based on the type of restaurant and its cuisine will be sufficient. In a restaurant specialized in first courses, for example, it will be required multiple pasta cookers and cooking tops with many burners. In all other cases, it is important to have a line between the first and second courses. In the area of the first courses there are the cooking top and pasta cooker, in the area of the second courses there are fry-tops and fryers. The organization of the kitchen then varies according to the needs, with wall solutions or central islands such as the 110 2WAYSLOTUS line, in case there are many chefs, as to have a real division between first courses on one side and second courses on the other .
Canteens, like hotels, require professional kitchens capable of handling large volumes of food. Braising pans, cooking tops with many burners, large pasta cookers and trolley ovens are essential for the efficient preparation of meals. If the canteen does not offer table service, a self-service counter simplifies distribution; on the contrary, for catering services, a packaging line and a blast chiller are essential.
In pubs, breweries, and burger shops, where mostly snacks and fried foods are sold, fry tops, grills and fryers are essential. The choice of the most suitable equipment is crucial to guarantee an efficient service and satisfy the customer.
Energy saving and environmental sustainability: a trend in catering
In addition to smart equipping the kitchen based on the type of business and other variables such as the proposed menu, the style of the Chef, the size and the geographical location, today when we study the equipment of a professional kitchen it is always more important to consider the energy efficiency. For this reason, many of our restaurant equipment such as, for example, those of the IPERLOTUSTOUCH line or the FIREFLEX adaptive gas flame spreader have been designed as to optimize the use of energy. In touch machines, efficiency is due to digital control systems which make the machines more reactive and performing; in FIREFLEX flame spreader it is due to the system that automatically modulates the flame to the size of the pot bottom, keeping the flame inside the edges.
As manufacturers of professional kitchens for catering, we are aware that one of the ways to support the restaurant owner is to develop machines capable of reducing energy consumption and waste. Today, restaurant owners prefer to invest in high-performance professional kitchen equipment that leads to both cost savings and a reduction in management costs, and consequently a lower impact on the environment.
Do you want to know more about our professional kitchen equipment? Contact us at lotus@lotuscookers.it or fill out the contact form.