How is industrial kitchen equipment used in a large-scale catering operation?

Optimizing food prep and large quantity cooking

In large-scale catering, prep efficiency starts long before the first meal is served. In the preparation phase, industrial kitchen equipment is the industry standard because large amounts of food must be processed quickly and efficiently. Time is of the essence at professionally-run star-rated hotels and school cafeterias, and at Shinelong we know this. Heavy-duty processors, mixers, and versatile vegetable cutters enable chefs to work with several hundred kilograms of produce a day. With this grade of industrial kitchen equipment, the “mise en place” is uniform, and manual work and the probability of human error during rush hours are significantly reduced.

Improving Your Cooking Process with New Thermal Technology

Most catering businesses success relies on their capability of cooking multiple different dishes at the same time without sacrificing quality. This is what the Shinelong 700/900 series gas ranges and high capacity convection ovens are meant for. When using large scale operation's equipment, one Combi-oven is sufficient, for example, and the Combi-ovens are also able to multi-function roast, steam, and bake all in one unit. Catering managers can also help boost overall workflow with the use of this equipment which allows for each rack of food to receive same level of heating which is crucial to meet the many temperature requirements in luxury and commercial food service on convection ovens.

Food Safety and Commercial Refrigeration

The food service industry must comply with HACCP and avoid spoilage by maintaining the cold chain. To store large quantities of perishable food, Shinelong’s walk-in chillers and reach-in freezers provide the necessary temperature control, as do other pieces of industrial kitchen equipment. Since large-scale operations prepare food in advance, blast chillers are used to quickly cool down cooked dishes. This kind of industrial kitchen equipment is crucial to foodservice in hospitals and airlines, as it preserves the food’s texture and nutritional value while ensuring it is in the safe temperature zone.

Maximizing Efficiency with Dedicated Systems for Fast Food and Snacks

When catering on a large scale, serving large numbers of people in a limited time frame is a common occurrence at events or in corporate canteens. In these instances, purpose-built industrial kitchen appliances are used to facilitate a rapid ‘assembly line’ style service. These include high-speed open fryers and rapid cookers for pasta. The design of Shinelong's electric and gas pressure fryers is such that they can recover heat from the frying process to allow for uninterrupted frying at any time. This type of industrial kitchen equipment is designed to maintain the ideal serving temperature and crispness of fried foods, even during peak kitchen operational demand and maximum frequency frying.

Enhancing Hygiene with Industrial Dishwashing and Sterilization

The end of the meal service marks the beginning of the sanitation and washing process, which is just as important as cooking the food. Purpose-built dishwashers and sterilization cabinets allow rapid washing of hundreds of dishes, trays, and utensils. In mass catering, washing by hand is out of the question. Conveyor dishwashers are one of the most vital pieces of industrial dishwashing equipment, and they come with the necessary heating elements to kill all the bacteria and ensure the safety of the equipment for subsequent shifts. Our chefs are grateful for the industrial grade stainless steel wash areas, as they provide the steel wash areas with the same level of professionalism and sanitation that they expect with superior wash technology.

Integrating Workflow Design for Better Function

When combined with a smart design, industrial kitchen units can offer the most value. Shinelong offers a fully integrated solution, combining 3D design and MEP engineering, where industrial kithcen units, from the Asian range to the buffet display, are placed for optimal “chef-centric” workflow. Minimizing staff steps and streamlining utility routing makes the kitchen a synchronized machine. The industrial kitchen units investment goes beyond buying appliances, for it creates a back bone to the catering business’s growth potential and reputation.