Prep Equipment

From vegetables and fruit to deli meat and cheeses, both manual and automatic slicers provide a fast, safe and consistent method to cut, slice and more. Slicers also represent an effective way to portion ingredients, which can help operators manage food costs.

Proofers are essential to any bakery and restaurant that bakes menu items in-house. 

When specifying a slicer, operators should figure out how many hours it will be in use daily. This will help determine whether a light-, medium- or heavy-duty unit will best meet the foodservice operation’s needs.

An increasing number of foodservice operations now take advantage of freshly squeezed juice on its own or as part of a breakfast, specialty beverage, cocktail or smoothie program due to the potentially high profit margins offered by these on-trend products. For this reason, commercial juicers are becoming more commonplace not only in quick- and casual-service restaurants but also in higher-end establishments with upscale bar menus. Operators can choose from various commercial juicing equipment, depending on their needs.

Properly cleaning and maintaining slicers reduces the risk of bacteria growth and cross-contamination. Slicers face some significant sanitation issues if not properly addressed. Operators should not take any shortcuts with cleaning and maintenance tasks.

Blenders offer much versatility due to capabilities beyond blending, while occupying little space in any foodservice operation. This equipment can perform the functions of food processors, nut grinders and mixers, saving counter space by replacing these appliances.