Monthly Archives: July 2015

Refrigeration

Refrigerating rooms: a comparison to help you choose the best one

Refrigerating rooms: a comparison to help you choose the best one

refrigerating-rooms

Lots of choices for cold storage

The company Frecciainox offers many options for cold storage refrigeration needs in the industrial kitchens. A must-have for hotels, supermarkets, cafeterias and restaurants, refrigerating rooms keep food at its optimum temperature prior to cooking. One important feature of cold storage rooms is that they can be locked when not in use. Furthermore, they offer a safety release on the inside so that the chef is not stuck inside if the door accidentally closes.

Temperatures and Specifications

For extreme freezing, refrigerating rooms can be as chilly as – 18 to – 20° C. There are twelve models of cold room available for this temperature range. Features include galvanized sheet metal with a non-toxic PVC plastic of 120 microns. On the outside the unit is finished using PVC profiles, which are smooth and don’t show screws. For insulation, there is a 100 mm thick paneling.
There are also units with an inner temperature of -2 C to +8° C. These units use remote engines which are fully compliant with HACCP. They also have an overflow valve and junction box, and on the inside non-slip flooring and 60mm insulated panels.
Models with temperature ranging from 0 degrees to +6° C are available, too. These units come with a Fast-fit locking fastener, dual engagement and centering system. Key lock and unlock security are standard.

How to Choose?

First, take measurements of the space you have available. This will help you when deciding the maximum size of the refrigerating room. Then, figure out how much food you plan to keep in cold storage, and for how long. If food is rotating in and out fairly quickly, a smaller unit is the best option: it works well just like a larger one, but it requires less space. Additionally, think of the type of food you keep in cold storage most often. This point will help you decide what range of temperature you actually need. Finally, make a generous estimate of how much food will need to be in cold storage at a time. With these factors outlined, shopping for a refrigerating room will be easy!

Catering equipment (Pizzeria)

Pizza benches: what are and how to choose the best ones

Pizza benches: what are and how to choose the best ones

pizza-bench

Choosing the best pizza bench

A pizza bench is an important part of a good pizza restaurant or takeaway. It saves work because the counter is at the optimal height to work the dough and add toppings and sauce. There are many models with extra storage and shelving to hold all the required tools and ingredients in one location, saving space as well as time in a busy kitchen. Choosing the right pizza bench can be tricky. Here are a few tips to help you determine what you require in a pizza bench and what type would best suit your needs as a chef.

Types of benches

Some pizza benches are fixed while others can be rolled like a cart. There are even some which are refrigerated. A good bench will likely be made of stainless steel, while the top may be of different materials. Granite is usually recommended and preferred as a counter surface, as it is considered ideal for working the dough. The refrigerated component can be a display case where your ingredients are stored.

Frecciainox: many different options for professional kitchens

There are different accessories and setups available for pizza benches, ranging from small to large stainless steel bins, which hold things like the shredded cheese, sliced meat, cubed toppings. The multiple options for chilled display cases are offered with short workspace or sizable workspace alongside the refrigerated trays. The all-in-one elite model has elevated refrigerated trays inside the curved display counter. It also has a full prep counter under the cooled tray area, and cupboards, which offer ample room for storing all the supplies. The best way to choose a pizza bench is to decide what height you are comfortable working at, how much space you need for the dough and the capacity of the refrigerated trays.

Convection ovens

Make magic with your oven: choose the right equipment

Make magic with your oven: choose the right equipment

oven-equipment

Equipment for bakery ovens

Oven equipment is the heart of any commercial kitchen. Whether small or large, the oven and its accessories can make a huge impact on the quality of food and on gustatory satisfaction. There are many types of oven and each has its specific components. As an example, there are the 40 x 60-inch baking pans, which come in different types of metal and can be flat, with a shallow lip, or corrugated. Wash systems and grilles are also available. Of course, baking ovens perform best when the accessories used are of high quality and appropriate for whatever food the chef wants to prepare. Do not underestimate oven equipment: quality accessories make it easier to perform the job and assure better results!

Gastronomy Ovens – some accessories

Grilling plates and dishes are a fundamental part of the equipment for ovens and they come in a variety of sizes to suit any serving. There are also USB port connections for convection ovens, which let the chef save custom settings and programs. Pan-fried food can be made in the oven rather than on the stove top if you have the right pans and trays. Chicken grills for up to eight chickens allow the chef to make good and healthy meals. There are even oven support racks. All of these components make it possible for the chef to use the most precise techniques to always achieve the best results.

Components for multifunction ovens

Oven equipment for multifunction ovens combines creativity with functionality. Where one oven has to perform several different functions, there are the support racks, convection venting systems, grilling and ‘frying’ oven pans and bakery flat sheets. Oven equipment is fundamental for a professional chef, so choosing the right components is very important in order to get the best out of the oven.