There are various succinct classifications of commercial or institutional kitchen equipment. Each classification has its own function or purpose in the operation of the kitchen.
Foremost, there is the storage classification, both dry and refrigerated. All the food that is used in preparing meals must be stored until it is time to be used. When food is delivered by the food broker after it has been properly accounted for, it must be stored. Refrigerated food must be stored in a walk-in cooler to maintain its temperature or it will spoil, Frozen food must be stored in a walk-in freezer to retain its frozen state until it is time to be thawed inside the walk-in cooler. Dry goods must be stored in a dry storage room on shelving units until it is needed for food preparation.
Another classification of kitchen equipment is stainless steel fabrication Houston. This classification encompasses hand sinks, preparation sinks, work tables, preparation tables, chef’s tables, wall shelves, and soiled and clean dish tables. Different grades of stainless steel can be used in the fabrication process each with its own degree of rust resistance. The more rust resistance it offers, the more expensive it is and the longer the expected life it will deliver.
Next, you have the classification known as cooking equipment. This classification includes radiant ovens, convection ovens, combination ovens, accelerated cooking ovens, rotation baking ovens, pressure, and pressureless steamers, steam-jacketed kettles, braising pans, and two or four-burner ranges.
Continuing, you have the classification referred to as preparation equipment. This includes planetary and spiral mixers, manual and automatic slicers, vertical cutter mixers, and food processors. This is the classification that transitions then food from the storage classification to the cooking classification.
Lastly, you have the serving and dishwashing classifications. Once the food is cooked, it must be served via some type of serving equipment or delivered straight to the dining area and once the food is consumed, the serving utensils must be cleaned to complete the cycle.