26 December 2009
Catering Equipment Checklist
Posted by Crystal under: Equipment Maintenance & Tips .
Catering is an important part of a restaurant business. It takes a long time for restaurants to break into the catering market, which is already saturated by professional caterers. However, nothing beats great service and organizational skills, and you can always succeed if you’re excellent at juggling numerous logistical and organizational issues. Having the right equipment is an absolute must in making your event planning flawless. Your job as a professional catering company will be much easier if you have the following equipment:
Transporting & Holding Cabinets. These Cabinets are designed to keep foods hot and consistent in taste from cooking to serving. Planning a large catering event will require a holding cabinet as large as 23 cu. feet, with its shelves supporting up to 250 lbs. each. A typical holding cabinet has a natural convection heat and humidity system that ensures a soft heat is radiated throughout the cabinet, perfect for holding pre-cooked foods for either short or prolonged periods of time. Some holding cabinets, even of the large size, are mobile and can be used for transporting the foods.
Heated Display Cabinets. They are similar to transporting & holding cabinets; however, these cabinets feature glass front, sides and back for better display, while regular transporting cabinets can be completely enclosed, 100 % made of stainless steel. Heated display cabinets display menu items while keeping them fresh and warm until served. A typical cabinet has revolving racks, glass front, sides and back, handles crispy or moist food equally well, and keeps food from drying out.
Cook & Hold Ovens. They are designed to allow for slow cooking of products & holding of foods. These ovens have practical advantages, since slow roasting typically results in less shrinkage of product, producing a better yield on the product. Slow roasting also helps to retain juices inside the meats, and seal in nutrients and moistness of the products as well. After food is cooked to the desired temperature the oven automatically switches to a preselected temperature for holding your food until you’re ready to serve, without overcooking or dehydration.
Chafers. Chafing dishes are large serving dishes in which food is kept warm. Chafing dishes are typically placed on top of racks high enough for a can of fuel to be placed underneath. They are available in electric and traditional sterno-lit heated options. Chafing dishes come in a variety of sizes, materials, and shapes. Most common shapes of chafers seen at catered events are long and rectangular; some are round; others are ornately decorated. Take a look at this chafing dish with beautiful wooded handles , or this one with plated legs and handles.
Banquet Carts, Buffet Warming Carts & Food Warmers. Food carts and warmers are designed to hold cooked foods at a safe, thermometer verified serving temperature and proper moisture content. Hot food can be placed into the drawer(s) either directly or in separate open pans or containers. Consider this electric countertop food warmer: it holds full size pan, generates wet heat, or this electric lighted food warmer.
Beverage Dispensers & Mobile Ice Bins. Also called ice bin caddy carts, ice bins are used for quick and easy transport of large ice quantities, or bulk ice storage. Ice bins are designed to keep ice separated from drainage. Beverage dispensers are used to mix and serve concentrates.
It is important to invest your time in researching and selecting the best possible equipment for your catering needs. The initial investment of money in catering equipment can seem quite large. Remember, however, that investing in your catering equipment is essential to developing your catering business and turning it into a profit maker!
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