A professional kitchen in every professional gastronomic establishment requires not only top-class equipment, excellent staff, but also very good organization. It is about the organization of work, as well as the organization of the entire kitchen as a room. It is important to properly seat and position the equipment, kitchen furniture, accessories and all equipment in order to provide the best solutions in terms of work quality and work efficiency.
In this article, we have collected the basic knowledge about the arrangement and equipment that is necessary for a well-functioning gastronomic kitchen. It is worth knowing how to use the space in the kitchen and how to arrange it properly to ensure its perfect functioning.
GP | Equipment necessary for professional gastronomy
Of course, gastronomic cuisine differs significantly from the home one. In every way. The most important thing in the kitchen in a restaurant or gastronomic establishment is the development of space and the space itself, which will be properly used.
In order to properly use the space in the kitchen, it is necessary to equip it. In the case of a gastronomic kitchen, we distinguish the necessary equipment - basic and additional, which facilitate and speed up the work.
The necessary equipment includes:
- refrigerators, freezers, freezers, refrigerators,
- heat treatment equipment, including electric furnaces, convector furnace, convector-steam furnace,
- food packaging and storage equipment, in addition to ensuring that the temperature is kept low,
- countertops, tables, kitchen cabinets,
- hobs, gas and induction.
The above equipment does not differ much from the home kitchen, but a gastronomic kitchen has a definitely different type of equipment and more diverse solutions than a home kitchen.
When it comes to additional equipment, it is a huge mass in the case of gastronomic kitchens. First of all, they come here:
- hand mixers, planetary mixers, juicers,
- microwave ovens, special heating equipment,
- functional equipment, the purpose of which is to improve the operation and functioning of the entire kitchen,
- hood type dishwashers and other necessary for cleaning.
The whole thing should be skillfully and properly arranged so as to leave room for employees and their free movement in the kitchen.
GP | Catering kitchen - a large number of countertops, a smaller number of cabinets
A characteristic feature of gastronomic cuisine is not only its "raw" appearance. Professional kitchens are in most cases made of stainless steel, so their appearance can be a bit harsh. A characteristic feature of the kitchen is a large number of countertops and a small number of cabinets. Most of the dishes, pots and equipment are located on the worktops or directly below them, on open shelves. It is more convenient and handy. Hence, when arranging a gastronomic kitchen, it is worth taking care of a place to work, i.e. countertops, as well as a space to move around, taking into account the entire staff.
gastronomic cuisine gastroprodukt.pl
