Are you wondering what tools professional chefs and cooks use in the kitchen? Maybe you’re thinking of opening a restaurant so you want to know the best options for you.
You see there are a lot of tools and kitchen gizmos out there. Some essential, some you can get by without.
In this short guide, we put together the best cook's tools and equipment chefs vowed they can't miss. From utensils for cooking up to chopping items with finesse, here are some useful items that are definitely must-haves for a productive, well-streamlined professional kitchen.
Cast-iron Skillet
This is a versatile piece of tool that can be used to roast, braise, broil, fry, bake or sear. It can pretty much do all types of cooking. Even baking desserts! Chefs love this because it can consistently hold heat. Unlike other pans, the heat level that a cast-iron skillet produces doesn't fluctuate. It makes it easier for cooking foods that need high, consistent heat.
Chefs also love this piece of kitchen tool because it's virtually indestructible. With proper maintenance, it can last for generations. Chefs appreciate this kitchen pan because it offers amazing browning and searing capability.
The fact that cast iron skillets are very easy to clean is a huge plus specially if you’re running a busy restaurant. This kind of pan does not need to be washed with soap. You simply need to use hot water and scrub it with a brush. Ideally, soak it in hot water for five minutes before brushing. If the food leftovers are stubborn, let it soak for about 15 minutes. Towel dry the pan to prevent rust or place it over low-heat over the stove to dry.
Overtime, cast-iron skillet produces a beautiful patina and develops a non-stick capacity. This being said, you can say that cast-iron skillets age like fine wine. It gets better with time.
Commercial Vegetable Cutter
Because manually cutting vegetables for a huge demand is almost impossible, you need to invest in a commercial-grade vegetable cutter.
Commercial vegetable cutters let you chop vegetables and fruits in bulk in much less time, saving you from manual labour and cutting on operation costs. As for the cut that this commercial kitchen equipment produces, you can usually customise them according to your desired style and thickness.
Commercial vegetable cutters can process a large capacity of vegetables and fruits. Some commercial machines can process between 300 - 1000kg p/h. Large-scale businesses like buffets and hotels commonly use this kitchen equipment to streamline their food production.
Vacuum Sealers
Restaurants, hotels, retailers and caterers always have a professional vacuum sealer or two.
There's a lot of food preservation going on in a commercial kitchen, hence the need for proper vacuum sealers. These tools suck the air out of a food container. By doing so, the foods are kept fresher for a longer time while ensuring they are sealed in an environment free from bacteria or germs that may spoil them. The tight seal prevents moisture loss.
Properly vacuum packing your foods also avoids freezer burn damage that lessens the food's quality. A vacuum sealer allows you to store leftover or unused ingredients, reducing wastage and saving resources.
Anti-fatigue Kitchen Mat
Chefs often stand on cold hard floors in the kitchen for a long time. This obviously leads to fatigue. Statistics cited that on average, a kitchen employee spends twenty or more hours per week standing. Not only will it cause fatigue but also leads to back pain and blood circulatory disorders. There’s a raging number of musculoskeletal disorders related to prolonged standing at work. With that, enter anti-fatigue kitchen mats.
These shock-absorbing mats are designed to ease pressure and fatigue. They may feature a gel or foam or both. An anti-fatigue mat helps soothe pressure on the legs from standing for a long time. It offers extra tractions, reducing the risk of slipping. They also prevent liquid from spilling or dripping into the floor.
A good mat promotes better posture to distribute pressure between feet, reducing that tense feeling.
When choosing an anti-fatigue mat, invest in one that's made to do the job. Look for a mat that can cover the whole work area. It should not shift or split to avoid slipping hazards. Ideally, go for a mat that has bevelled edges to reduce the risk of tripping or falling. When purchasing, go for a mat that is specifically built for a high-traffic environment such as in a professional kitchen.
Handheld Blender
Hand blenders are just as powerful as the conventional design only that they're made for portability and ease of use. They are handheld and can be stuck to any bowls or containers. They can be used for pretty much any food processing from pureeing to mixing and blending. Most hand blenders offer low-noise levels plus they’re small enough so you can stash them in tight spaces.
Commercial hand blenders are built high-performance for repetitive use in busy settings. Unlike domestic units, they can process high-volume foods on a daily basis.
Microplane
Microplane grater and zester are for meticulous chefs who are after precision and finesse. When used for zesting, this tool produces cloud-like swirls and it does the same thing for grating cheeses. Other clever ways that chefs use microplane are to soften butter, mince garlic, grate chocolate, and shred peppers.
Commercial-grade micro planes are made to last. They feature ergonomic blades and a non-slip base for stability. Since they're conveniently portable in size, they're easy to use and store.
Food Thermometer
For commercial businesses, the right doneness of meat and poultry can only be achieved with a good food thermometer. No matter how much experience you have in the kitchen, there’s no shortcut to identifying the right internal temperature of the meat you’re cooking. This is why chefs and cooks rely on handy food thermometers.
A food thermometer is not only for creating the perfect donnes of a dish. It also ensures that the food is cooked at an exact temperature that destroys harmful bacteria in raw meats.
There are different types of food thermometers. Instant-read thermometers are used to check food at the end of the cooking. It reads temperature instantly and is commonly used in soups, casseroles, and roasts.
Pop-up thermometers are meant to be for one-time use. They are commonly used in beef, pork, poultry and fish to assure perfectly cooked foods every time. Their claim to fame is that these thermometers provide the most accurate temperature reading compared to other types of thermometers.
Fork thermometer is used by grillmasters to accurately measure temperature when grilling, smoking and barbecuing. Its fork-shaped design easily sticks to the meat and quickly reads the temperature.
Oven dial thermometer is a stainless steel oven-safe thermometer with a design resembling a clock face dial. It helps ensure the most exact results and cooking time. It can be clipped into oven racks. You can read the results through the oven door. The unit can be re-calibrated when necessary.
Chefs Knife
No commercial kitchen is complete without a chef’s knife. A chef's knife is probably the most important piece of tool in a kitchen. They can be used for dicing, slicing, chopping and deboning meat. They are offered between 6 to 12 inches in size range. Other knives used in professional kitchens are serrated knives, cleaver, paring knives, fillet knives, and carving knives.
Pressure Cooker
Pressure cookers are gaining popularity over the past years. It makes cooking speed way faster; saving time and labour. With it, it's easier to fulfil orders faster. Having it around means you're freeing up the burners so you can cook other items.
When using a pressure cooker, you can cook up to 70% faster. While it is efficient at speeding up the process, the equipment retains its heat and steam within so heat is not distributed in the workspace. Your kitchen remains cooler.
Steamer
Not only for vegetables. Steamers work great for seafood, delis and even steamed cake. Professional steamers allow you to produce high-quality foods in bulk.
A steamer retains the moisture of your foods. Steaming helps maintain the quality of foods, their textures, colours and flavours. Steaming preserves the minerals and vitamins in foods that are commonly lost in other high-temperature cooking methods. And since moisture and nutrients are retained, steaming will result in higher yields.
Bain Marie
Simply think of a bain marie as a water bath that can be used to cook food or keep them warm for a longer time. It can hold a bulk pre-cooked batch of food so you can have them ready for serving while keeping them at their optimal temperature. There are wet and dry options of bain maries. Most modern models have user-friendly controls and attractive designs for display.
Use bain maries to increase your kitchen's efficiency by cooking in batches instead of creating dishes per order.
Griddle Plates
Griddle plates are commonly used by restaurants serving breakfast like pancakes, french toast, bacon, sausages and eggs. You can also use the equipment for grilled cheese and quesadillas and foods that usually use a frying pan.
Griddle plates are often made with durable materials like stainless steel, chromed steel or ceramic glass. There are three types of griddle plates including flat, ribbed and combination-style griddle plates. The combination type is a mix of ribbed and flat griddle designs.
The Best Cook Tools and Equipment at Federal Hospitality Equipment
Whether you're in Australia or New Zealand, we are your premier destination for the most sought-after commercial kitchen equipment, including bain marie and bar fridges Australia offers. We carry the most sought-after commercial kitchen equipment in Australia and New Zealand, including our own. Come visit us in one of our showrooms in Sydney, Melbourne, Brisbane, Adelaide, Perth and Auckland. Alternatively, you can visit our virtual showroom https://www.foodequipment.com.au/media/360tour/fed-melbourne.html
