Food preparation: finding the right equipment for each operation
A crucial part of any culinary operation is food preparation, but what is food preparation? Contrary to what we may think, it is not a simple operation but requires choosing the right equipment for the right menu.
Food preparation ranges from cutting, emulsifying, blending, and grinding to whatever you can imagine regarding the same. It is a key process for the final result.
For example: in Mexican dishes, you can sometimes find guacamole and before proper plating, it had to have been prepared.
So the preparation that is given to the food will depend a lot on the menu.
However, there is a part that will depend on the type of operation (a restaurant, central kitchen, commissary, etc.) and that part is the preparation equipment.
Why should you invest in food preparation equipment?
One thing the modern world has taught us is that waiting times are crucial. The longer the waiting time between each customer, the lower the volume of diners served, and if this number is lower then so are the profits.
How long does it take a chef with a fork and rudimentary items to prepare guacamole for 200 people? How long would it take the same chef if he had an immersion blender?
It is clear that investing in this equipment saves time, which saves money and in turn saves staff. Instead of directing resources towards preparing food, it is better to concentrate them on other areas of the kitchen that may need more attention and could secure more income.
Manual or automatic equipment?
Although it seems that the answer is to say: “we go for the best automatic equipment”, the reality is that we must consider what is the end that we intend to achieve and thus choose the correct equipment.
The manual equipment has that personal touch of the chef who knows that it cannot take long due to the speed of the operation. For its part, the automatic equipment manages to prepare quantities that would be impossible to achieve by conventional means.
A clear advantage of manual equipment is its robustness which ensures a preparation option that does not depend on technology, but at the same time limits its capacity and production time.
Automatic equipment can make the job quick and easy, as long as the right configuration is chosen for each operation. Possibly you want to cut vegetables and you do not need an immersion blender for that, although it is an obvious example, it is always necessary to highlight the specificity of each operation.
Hand equipment
Within the manual equipment, we can easily highlight the Louis Tellier brand, which produces high-quality, durable solutions designed for operators.
Louis Tellier has more than 130 years of experience designing and creating solutions for the industry. One of the categories that he knows very well is food preparation, with a wide range of equipment such as chef’s mandolins, puree grinders, puree press, juice extractors, etc.
Likewise, we must highlight the invention of the Dynamic Mixer with its DynaCube. This tool dices any type of vegetable, fruit, or ingredient that can fit through the designated hole and stands out for producing large quantities despite being a hand tool.
Automatic equipment
The purpose of the automatic equipment is to reduce time and prepare large quantities of food. Within this category, we highlight Dynamic Mixer who invented the immersion turbo-blender.
Dynamic immersion blenders have different configurations and removable parts which ensures control of the power and the type of final result you want for your food.
Dynamic’s options range from small processors to those with the ability to produce much larger volumes that address very specific needs. It is also important to highlight the variety of end products that it offers through its immersion blenders and internal processors.
One product in particular worth noting is the CL110 Institutional Food Processor which, thanks to its various configurations, currently has no competition.
Finally, we can conclude that food preparation is crucial for the food service industry. To some, it will look like guacamole, to others cubed salads, and in other cases, it can be more complex sauces.
Every operation in the industry requires unique specifications to comply with a certain menu.
When you decide to invest in food preparation equipment, think about the menu you are targeting, then the volume of food you want to prepare, and with this, you will have an idea of the equipment you need.
Before making a decision it is good to seek advice from both professional chefs and members of the NS Intermarket team who can provide you with more information regarding processors, immersion blenders, and manual equipment.
You can find more information about Dynamic Mixer and Louis Tellier at the following links: