The Great Professional Lexicon: The Most Important Kitchen Equipment for Gastronomy
The efficiency and profitability of a professional kitchen rise and fall with the right equipment. In this specialist lexicon, you will receive a well-founded overview of the most important professional kitchen appliances ā categorized by their functional areas.
1. Thermal Equipment (Cooking, Baking & Heating)
Combi Steamer
The heart of the modern professional kitchen. It combines dry heat (convection oven) with moist heat (steam cooker) for extremely precise, fast, and vitamin-preserving cooking and baking.
Induction Hob
A cooktop that functions via electromagnetic alternating fields. It heats the bottom of the pot directly, thus saving a lot of energy, reacting in seconds, and significantly reducing the risk of burns in the kitchen.
Tilting Bratt Pan
An indispensable piece of large-scale kitchen equipment for frying, braising, and cooking huge quantities. The pan can be tilted mechanically or electrically for easy emptying and quick cleaning.
Salamander
A compact professional oven with extremely high overhead heat. In gastronomy, it is primarily used for quick gratinating, browning, caramelizing, or keeping finished dishes warm.
Sous-Vide Cooker
A thermostatic water bath for vacuum cooking. The device keeps the water at an exactly defined, low temperature for many hours ā ideal for butter-tender meat and flavor-intensive vegetables.
2. Cooling & Freezing Technology
Blast Chiller
Cools hot food down to refrigerator or freezer temperature in an extremely short time. This immediately stops bacterial growth, ensures HACCP compliance, and optimally preserves the cellular structure of the food.
Refrigerated Counter
The perfect combination of a robust stainless steel work surface and cooling drawers or doors underneath. This keeps all important ingredients fresh and within reach directly at the workstation.
Walk-in Freezer
A walk-in, heavily insulated room with temperatures below -18 Ā°C. Indispensable in gastronomy for the long-term and safe storage of large quantities of goods.
3. Preparation & Processing Equipment
Vegetable Slicer
An electric table-top or floor-standing unit with interchangeable cutting discs. It ensures lightning-fast shredding, dicing, grating, and slicing of vegetables into absolutely precise, uniform shapes.
Cutter (Table-Top Cutter)
A high-performance shredder with rotating blades. It is used for the quick preparation of fine farces, purees, pates, or for chopping herbs and nuts.
Immersion Blender (Gastro Version)
A powerful, heavy-duty blending wand with an extra-long mixing shaft. It allows soups and sauces to be blended effortlessly directly in large, deep pots.
Slicing Machine
A precision slicer with a rotating circular blade. Enables the wafer-thin and uniform slicing of sausages, meat, and cheese for an appealing presentation.
4. Dishwashing & Cleaning Technology
Hood-type Dishwasher (Pass-through Dishwasher)
An efficient washing system for uninterrupted continuous operation in the dishwashing area. Dishes are pushed in within racks, the hood is closed, and the wash cycle starts fully automatically in just a few seconds.
Glasswasher
A specialized dishwasher with precisely adjusted water pressure and lower temperatures. It is gentle on delicate glasses and ensures an absolutely streak-free and shiny result.
Pot Washer (Granule Dishwasher)
A powerful large-scale unit for heavily encrusted pots, pans, and baking trays. It often utilizes mechanical cleaning agents (granules) that remove stubborn residues without time-consuming soaking.
Leave a comment