Industrial kitchen equipment: At the beginning of setting up an industrial kitchen, having complete information about the types of equipment and supplies used in the industrial kitchen will undoubtedly help significantly in optimizing costs.
1: Cooking Equipment
2: Cooling Equipment
At this stage, which is the first stage of setting up a catering or industrial kitchen.
Based on the menu, variety, capacity and speed of food production per meal, as well as the type of project operations and services (catering, restaurant, hotel, fast food, etc.), the required machinery and equipment are determined and include the following:
The equipment required to set up an industrial kitchen varies depending on the size of the kitchen and restaurant and the type of food it is going to serve.
Some of this industrial kitchen equipment is listed below:
In an industrial kitchen, the first priority should be to create a proper structure and orderly arrangement of equipment. Because with proper arrangement, the minimum space can be used to the maximum and the work efficiency can be increased to a great extent.
The word ergonomics is a combination of the two words ergo (Ergo) meaning work and nomos (Nomos) meaning natural law and rule and literally means the natural laws of work.
Industrial kitchen equipment literally refers to kitchens that:
- Produce food in bulk in hotels, restaurants, factories, offices, large organizations, or similar.
- These industrial units cook and serve food on a commercial and extensive basis.
- In general, anywhere where a large volume of food is cooked daily and outside the home structure, an industrial kitchen is called.
Industrial kitchen equipment: These kitchens were usually located in the basement or in a location outside the main building.
Food preparation equipment such as bread ovens and meat cooking stoves, washing basins, cupboards for storing dishes and spices were also part of these buildings.
Industrial kitchen equipment: At the beginning of setting up an industrial kitchen, having complete information about the type of equipment and supplies used in an industrial kitchen will undoubtedly help significantly in optimizing costs.
- Experts from the International Design and Construction Group of Persa:
With their extensive experience in setting up industrial kitchens, they provide the best advice for choosing the best new industrial kitchen equipment. - A wide variety of equipment and supplies are used in industrial kitchen equipment.
- These supplies can be referred to as industrial kitchen equipment such as cabinets, worktables, etc.
- Food service equipment, including trolleys and carts, is also used to transport food in catering.
- Self-service equipment, cooking equipment (types of stoves, boilers, ovens, etc.).
- Fast food equipment, coffee shop equipment, material storage devices (freezers and refrigerators), dishwashers and other industrial kitchen equipment are specifically and precisely examined and specified by the consultants of the International Design and Construction Group of Persa.
As is clear, the vast range of industrial kitchen equipment will certainly create confusion for someone looking to set up an industrial kitchen at the beginning, and without the use of experienced and expert consultants, they will definitely incur high costs without reaching the right conclusions.
1: Cooking Equipment
Cooking equipment is the cornerstone of any skilled and functional kitchen. When arranging cooking equipment for your kitchen, focusing on traditional or French cooking, be sure to consider what tools and equipment you need.
Persa Design and Construction experts can give you free expert advice on this, in which case you will have saved a lot of your costs.
2: Cooling Equipment
This equipment has different uses in industrial kitchens.
You should pay close attention to two things when choosing.
- Capacity
- Shape of Equipment
In this stage, which is the first stage of setting up a catering or industrial kitchen, the required machinery and equipment are determined based on the menu, variety, capacity and speed of food production per meal, as well as the type of project operations and services (catering, restaurant, hotel, fast food, etc.), and include the following:
Checklist of industrial kitchen equipment, sorting machine for heavy cooking equipment (capacity, volume, dimensions and size, technical specifications).
Sorting checklist of light equipment required for industrial kitchen equipment (dimensions and size, type, capacity).
Preparing dimensions, size and capacity of the cold store (mentioning the technical specifications of the relevant devices).
As a supervisor and executor in the design of industrial kitchens, installation of industrial kitchen equipment, self-service and kitchen cold stores, Persa International Design and Construction Group is proud to take a big step forward in improving the quality and quantity of its services in this regard, with its efforts over the past years and cooperation with the best domestic brands, while taking into account the needs of consumers by utilizing the latest knowledge and global standards for industrial kitchen design.
The equipment required to set up an industrial kitchen varies depending on the size of the kitchen and restaurant and the type of food it is going to serve.
Some of this industrial kitchen equipment is listed below:
- Industrial ice maker
- Industrial gas stove
- Industrial gas stove for with oven
- Rice steamer
- Industrial dishwasher sink
- Industrial meat grinder
- Rotary pan (frying pan)
- Rotary chicken machine
- Grilling table
- And …
Persa Design and Construction is extensively involved in the catering design field.
In an industrial kitchen, the first priority should be to create a proper structure and orderly arrangement of equipment. Because with proper arrangement, the minimum space can be used to the maximum and the efficiency of work can be increased to a great extent. The word ergonomics is a combination of two words: Ergo, meaning work, and Nomos, meaning natural law and rule, and literally means the natural laws of work.
The main goal of ergonomics is design, which tries to:
Design devices, work environments, and jobs according to the physical and mental abilities, limitations, and interests of humans.
Industrial kitchen equipment is literally referred to as kitchens that:
Produce food in bulk in hotels, restaurants, factories, offices, large organizations or similar.
These industrial units cook and serve food commercially and extensively.
In general, anywhere where a large amount of food is cooked daily and is outside the home structure is called an industrial kitchen.
It is necessary to design and arrange industrial kitchen equipment correctly.
These items can increase the productivity and efficiency of production of various foods in addition to increasing the quality of cooking.
The importance of this issue is not limited to the productivity and quality of food, but also leads to reducing the required manpower and saving energy consumption such as water, electricity and gas.
Industrial kitchen equipment is designed and manufactured with specific standards, which, in addition to increasing the level of safety and hygiene (which is an important issue in these kitchens), makes it easier for the user to use.
Due to the very high volume of work and time constraints and the great challenge during cooking:
High quality industrial kitchen equipment will have a favorable impact on the work process of the personnel and the final quality of the food.
It is said that the history of industrial kitchen equipment has a long history.
In the old days, large kitchens, also called kitchens, were reserved for special people and places.
These kitchens were usually located in the basement or in a place outside the main building.
Food preparation equipment such as bread ovens and meat cooking stoves, washing basins, cupboards for storing dishes and spices were also part of these buildings.
Any renovation and improvement of the space and its increase were carried out according to the wishes of the users using traditional materials on site.
Among the tools that existed as working tools in old kitchens, we can mention boards, special knives, pots and pans, copper utensils, etc.
Gastronomy literally means the science and culture of preparing, distributing and consuming food. For more information about gastronomy, visit the page.
As the years passed and the need to increase the quality of food, the equipment and layout of the kitchen space also needed to change.
So more comprehensive units called industrial kitchens emerged and the process of cooking food was transferred from the traditional kitchen to these units.
Which today, with structural changes and professional cooking equipment and teams, offers another form and process of cooking.
The use of industrial kitchen equipment in today’s cooking system has caused the restaurant industry to evolve and take on a new form.
In a modern industrial kitchen, separation between different sections of storage, cold storage, preparation, cooking, washing, etc. is done.
For the success of a cooking and serving unit, in addition to choosing the right industrial kitchen equipment, it is essential to be familiar with the type, type and needs of the consumer.
The kitchen of a restaurant, hotel, hospital, organization, barracks, mosque and Husseiniyeh, restaurant, catering, fast food, coffee shop, etc. each has different needs.
Which must be designed and equipped according to the food concept, production capacity and infrastructure.
The space of industrial kitchen equipment is divided into different sections to organize and expedite the work, the most important of which are as follows:
Industrial kitchen equipment: The purchased goods are first brought to the dock and after going through the inspection, weighing and de-cartoning process, they are transferred to different departments at the discretion of the warehouse manager.
In small kitchens, the kitchen supervisor and in large kitchens, the quality control manager and health supervisors check the quality of the incoming goods. Among the industrial kitchen equipment that is placed in this department are various types of weighing systems and special shelving for temporary storage of goods. After approval and going through the entry procedures, the goods are entered into the warehouse.
Industrial kitchen equipment: This type of warehouse is used to store dry food such as rice, beans, oil, etc. for a long time.
The best place for a dry and cool warehouse is close to the place where the raw materials are received.
The warehouse should be away from any moisture or moisture-producing materials, flammable materials, and sunlight, and have good air flow and ventilation.
Dry and cool warehouses are located in the air temperature range of 9 to 16 degrees.
Among the industrial kitchen equipment that is placed in a dry warehouse, we can mention shelving and shelves, floor and wall-mounted cabinets with doors, trolleys, scales, and scales.
Industrial kitchen equipment: A suitable place for storing perishable food, which is divided into two sections: sub-zero and super-zero.
Sub-zero cold stores with a temperature of minus 18 to 20 degrees are suitable for storing all kinds of meat, vegetables and food.
Food products have different shelf lives, shelf life, specialized packaging and separate arrangement and storage methods.
These items must be observed in the arrangement and timing of material storage.
The bodies are often made of sandwich panels and the compressor, evaporator, control equipment, etc. complete the cold store.
Super-zero cold stores with a temperature of about 0 to 4 degrees are suitable for storing all kinds of dairy products, vegetables, fruits and other items.
The cold store has different divisions depending on the operating conditions.
The volume of the cold store is calculated depending on the capacity and amount of cooking, the purchasing and storage system of the complex and the climate of the project location.
Before starting the cooking process, the raw materials need various preliminary preparations before cooking and consumption.
After announcing the need for raw materials, the warehouse manager prepares the necessary materials in the required quantities and makes them available to the kitchen.
Most of these preparations are done after the raw materials are washed by the workbench and personnel related to each department.
The preparation of the materials must be such that there are no gaps or deficiencies in the cooking process.
Because in this case, all cooking and serving schedules will be delayed.
The industrial kitchen equipment used in the preparation and storage of raw materials includes various types of industrial refrigerators and freezers, workbenches, and other equipment.
Industrial kitchen equipment: In this section, which is the most important part of the industrial kitchen, the cooking process takes place.
Depending on the type of food menu, various cooking methods are used.
The classification of cooking methods is often classified into one of the Iranian and Western cooking groups.
Iranian cooking includes simple and mixed rice varieties, various dishes and stews, various types of barbecue, tah-chin, and local dishes, etc.
The required industrial kitchen equipment must be available according to these various cooking methods.
For cooking rice, various types of industrial kitchen equipment can be used, including rice cookers, rice cookers, steamers, four-burner stoves, and industrial cooking boilers.
The most important option for choosing a suitable rice cooking device is to know the type of rice consumed.
Lamb or tah-chin ovens are also used to cook lamb or tah-chin.
This section of industrial kitchen equipment can be very simple devices or, for large volumes, fully automatic.
For cooking various types of kebabs, manual gas grills and automatic and radiant grills are used in large numbers.
These grills provide good efficiency in large numbers, in addition to cooking kebabs evenly, saving time and energy.
Western cooking includes a wide range of foods from different cultures.
Including Mediterranean, Mexican, Indian, French, Arabic menus, etc. In this cooking method, various types of ovens are used.
Industrial kitchen equipment: The self-service line is used to provide food to the personnel of organizations or customers of restaurants and hotels.
This line is made of steel, which can be covered with various types of coatings with various materials, depending on the interior design of the dining space.
The self-service line starts with the cutlery counter according to the direction of entry of the personnel or customers and continues with the hot counter, cold counter and simple counters.
If a receipt is provided, the cashier counter is also added to the line.
To facilitate the movement of dishes by customers or personnel, a tray guide rail is installed in the front of the counter.
The hot counter in the self-service line is used to keep rice and stew warm and fresh.
The heat of these bain-marie dishes is provided by the water in the basin below it, which is heated by the element.
It is also possible to keep several dishes warm at the same time inside the hot counter.
The cold counter in the self-service line is used to keep yogurt, salads, desserts, pickles, soft drinks and buttermilk cold.
The bottom of the cold counter can be used like a refrigerator.
The simple counters in the line are used to store dishes and bread, etc.
In the support section of the self-service line, they use various types of refrigerators for drinks and desserts, etc., and ice makers, sinks and work tables.
After the cooking and serving process is complete, it is time to wash the pots, skewers, etc.
The pots are often washed manually in pot washing tubs of appropriate depth and then transferred to large pot storage racks.
Other industrial kitchen equipment that is usually located in the pot washing area is the skewer salting machine and skewer storage barrels.
Industrial kitchen equipment: One of the important parts of an industrial kitchen is the dishwasher.
In kitchens, dirty dishes are collected by a trolley and transferred to the dishwasher, where garbage and leftover food, etc. are first collected;
Then, an initial wash is performed in the sink, and after that, the dishes are placed in the dishwasher basket for washing.
Industrial kitchen equipment should be designed in such a way that it effectively contributes to reducing energy consumption.
Industrial kitchen equipment: One example of industrial kitchen equipment that will be a good solution with the increasing demand and rapid growth of the food cooking industry is combination ovens.
These combination ovens are divided into two types: combination ovens and convection ovens and are produced in different capacities;
These ovens are used in large industrial kitchens, restaurants, coffee shops, and fast food.
Combination ovens use three methods for cooking:
Hot air circulation or convection, steam, and a combination of steam and hot air.
Convection with hot and dry air circulation is used to cook various foods and grill meat and even to bake bread.
Steam is used to cook protein products, fish, and steam rice or steam vegetables.
Which preserves the texture of the food.
When using combination cooking, both steam and convection cook food.
The main difference between convection ovens and combination ovens is in the steam system.
To learn about the process of arranging industrial kitchen machinery, visit the page link.
In convection ovens, heat is transferred in the baking cabinet in a dry way, which is created by spraying water powder particles into the hot chamber in the steam cabinet to create humidity, and of course, this steam provides the required humidity for baking. In contrast, combi ovens have an intelligent steam control system that, by producing steam in the generator, introduces the required amount of baking humidity into the cabinet. Combi ovens, in addition to high accuracy in the heating system, have very good repeatability and complete uniformity of temperature, humidity, or a combination of the two. In addition to baking food, combi ovens can also be used for dough curing, warming, food storage, and slow baking.
The steamer is an industrial kitchen equipment used to cook rice with steam and high pressure in a short time.
In addition to cooking rice, these boilers can be used for stews, chicken, soups, and halima. These boilers are made in cylindrical or cubic shapes in different capacities. To start cooking, first fill the boiler and add rice water after it boils. The waiting time for rinsing the rice varies slightly depending on the type of rice, which is often obtained experimentally. When rinsing half-cooked rice, the boiler drain valve is opened and after draining the water, the rice is steamed in the same boiler.
Due to the cooking system, this device has a very high working speed and requires little manpower and space. The boiler body is insulated with compact insulation, often rock wool, so as not to increase the finished size of the boiler.
The design of the food court is being carried out in the design and construction of Persa under the supervision of the country’s most experienced engineers.
Industrial boilers are equipped with a steam outlet valve, a safety valve, and a pressure gauge. These kettles have a steel drainer of suitable height, which is used both for draining and for brewing rice in the kettle. This drainer is in one piece so that rice does not remain in it and the kettle is easier to wash.
To drain the rice water and to facilitate washing, a drain valve is installed at the bottom of the kettle. The dimensions and output volume of the valve are considered in proportion to the size of the kettle. Due to the slope of the kitchen floor, all industrial kitchen equipment has adjustable adjustment feet. After arranging the devices, the items are leveled by the adjustment feet.
An alloy that is based on iron and contains less than 2% carbon is called steel. Stainless steel sheet is produced and supplied for many applications. Steel sheet is used in most industrial kitchen equipment. A wide variety of alloys are used to make this sheet. But all of them are classified into two types: magnetic steel sheet and non-magnetic steel sheet.
Non-magnetic steel sheet contains a lot of chromium in its structure, and conversely, non-magnetic steel sheet has used this material much less in its formulation. The magnetic type has magnetic properties and is attracted by a magnet, but the non-magnetic type is not attracted by a magnet and does not have magnetic properties.
Steel sheets have several examples as follows:
Non-magnetic, shiny, matte, scratch-resistant, coated, fireproof, acid-resistant steel sheet
Steel is supplied in two forms: rolls and sheets.
Persa International Design and Construction Group is active in the field of industrial kitchen equipment, and you can ask your questions in the field of (industrial kitchen equipment).
You can contact the following numbers for free consultation with experienced and specialized experts of Persa Design and Construction Group.
09303342482