COOKING EQUIPMENT
Cooking equipment refers to large-scale appliances used for food preparation in commercial and industrial kitchens
Cooking equipment stands as the heart of any food processing operation, transforming raw ingredients into delectable culinary delights. In this comprehensive guide, we delve into the intricate world of cooking equipment, exploring its diverse types and showcasing its pivotal role in enhancing the taste, texture, and overall quality of food products.
Types of cooking equipment
The realm of cooking equipment is vast, offering an array of tools that cater to different cooking methods and production scales:
- Steam Jacketed Cooking Kettles: These devices are ideal for large-batch cooking, utilizing steam to distribute heat evenly, resulting in consistent and uniform dishes.
- Braising Pans/Tilting Skillets: Combining the functionality of a skillet and a pot, these versatile pans provide controlled cooking for an array of dishes, from searing to simmering.
- Boiling Kettles: With their efficient heat distribution, boiling kettles excel in boiling, steaming, and cooking a variety of food items.
- Vacuum Cooker: Harnessing the principles of low-pressure cooking, a vacuum cooker is a versatile tool for achieving precise results with minimal flavor loss.
- Continuous and Batch Cookers: These specialized devices are tailored to high-volume production or small-batch cooking, allowing for consistency in both scenarios.
- Electric and Gas Cookers: Choose between electric and gas options based on your kitchen's energy preferences and requirements.
- Stirring Machines: Integrating stirring mechanisms into the cooking process ensures thorough mixing, even cooking, and prevention of scorching.
Role in food processing
Cooking equipment serves to enhance the taste of the product; it ensures food safety, preservation, and optimal flavor development. Precise temperature control, efficient heat distribution, and a systematic cooking process contribute to the quality of the final product. Whether blanching, sautéing, or caramelizing, cooking equipment provides a controlled environment for processes that enhance flavor, color, and texture.
Advantages of cooking equipment
- Consistency: Uniform cooking ensures reliable taste and texture across batches.
- Customization: Cooking equipment can be tailored to specific recipes and food items, allowing for precise results.
- Time Efficiency: The advanced features of modern cooking equipment reduce cooking times, ultimately enhancing production efficiency.
- Quality Enhancement: Controlled cooking translates to improved taste, appealing presentation, and nutritional value.
Applications across the culinary industry
The versatility of cooking equipment makes it indispensable across various culinary sectors:
- Industrial Production: Large-scale cooking equipment plays a pivotal role in catering to high-volume food manufacturing.
- Catering: From events to gatherings, cooking equipment facilitates large-scale food preparation with precision.
- Restaurants: Restaurants, ranging from quick-service establishments to fine-dining venues, rely on diverse cooking equipment for consistent results.
- Bakery and Confectionery: Cooking equipment, including kettles and other cookers, is the cornerstone of producing baked goods and confections that delight the customers palates.
Enhancing food production with FoodTechProcess
At FoodTechProcess, our commitment to culinary excellence is reflected in our wide range of cooking equipment. Engineered with innovation, precision, and durability, our solutions empower culinary professionals to craft dishes that consistently meet the highest standards.
Tilting pans with mixers cook the product with continuous stirring and subsequently discharge the food into receiving trolleys, ensuring the discharge spout remains at a constant height from the ground. Designed for the catering industry, large kitchens, school cafeterias, restaurants, and other food production businesses.
Automatic cooker made for continuous batch production. Different types of food can be boiled, like pasta, rice, vegetables, meat etc. Options: direct gas, indirect steam boiling or direct electric.
Price depends on chosen option.Â
The vacuum homogenizer is designed for whipping mayonnaise, ketchup, various sauces, confectionery pastes and fillings, condensed milk, jams and marmalades, canned goods, as well as similar liquid or pasty products with a homogeneous structure.
- Homogenizer in an external circulation loop
- Built-in vacuum generation and retention system
- Modular design with numerous options
- Possibility of automatic dosing of ingredients (optional)
- No additional pump required for loading/unloading
- Automatic top cover lifting system
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 650l
- Total power, kW: 13,5
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
Vacuum homogenizer VMG M is the ideal solution for the production of pilot batches and the industrial production of a wide range of products of small and medium production. The price depends on the production capacity.
For additional information, please contact us at sales@foodtechprocess.com
The price is set for the basic version of the installation without additional equipment.
The vacuum homogenizer is designed for a wide range of processes such as for the production of mayonnaise, ketchup, various sauces, confectionery pastes and fillings, liquid or paste like products with a homogeneous structure. It is also suitable for the production of various creams, gels, shampoos and other products in the cosmetic industry.
- Built-in Ultra Shear bottom homogenizer
- Mixing device with movable scrapers
- Tilting version for easy unloading
- Wide range of applications
- Entirely made of food grade stainless steel AISI304/ AISI316 - option
- Compact design
- Lots of additional options to choose from
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 20l/ 50l
- Total power, kW: 2,3/ 2,4
- Voltage: 220-230V
- Max vacuum: -0,8 Bar
The brewery boiler comprises a two-pot-shaped assembly, in which the integrated frame is a built-in lauter tun, a mash tank, a whirlpool, a laboratory sink and a control panel.
Cooking kettles for cooking under pressure are designed for highly efficient heat treatment of a wide range of food products at temperatures up to 110 °C and pressure up to 0.5 bar.
The price is stated including the unheated conical side panels
The frying pan of the WOK type with direct electric heating is designed for fast and intensive heat treatment of products with a maximum heating temperature of up to 220 degrees. This equipment allows you to sauté, fry, stew, boil, cook and concentrate various products, including thick and viscous ones thanks to the frame mixing device and an automatic tilting system for unloading the final product.
- Fast and efficient heating of up to 220 degrees
- Automatic tilting and unloading system
- Lid opening sensors for safe operation
- Safe steam exhaust system on the top lid
- Lid latches in the open position
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 45
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Total power, kW: 46
- Voltage: 380-400V
The electric cooker is intended for use in the food, hospital, catering industry, in large kitchens for making soups, broths, pasta, milk dishes, stewing meat, fish, vegetables, mushrooms, frozen or semi-prepared meals, heating or steaming. The equipment is not suitable for roasting or baking.
For additional information, please contact us at sales@foodtechprocess.com
Heating boilers are designed to cook sausages, hams and offal. Technology for superior performance and hygiene.
For additional information, please contact us at sales@foodtechprocess.com