Although defined as a chain of hot food prep equipment, cooklines come in a variety of formats and are supported by equipment of all types. The type and size of the operation as well as its menu will dictate the makeup of the cookline.
Prep Equipment Guides
When it comes to production in commercial kitchens, food processors serve as a back-of-the-house workhorse.
The service life of food processors depends on use. Well-maintained units can last 8 to 10 years, but this equipment often needs replacing between 5 and 6 years. Failure to regularly clean and maintain a unit will eventually lead to food buildup under the blade and bowl, which will result in an overworked and overheated motor and a shorter service life.
Operators typically use food processors for small batches, except in institutional settings, where larger volumes of cheese, vegetables and fruit are used. When choosing a food processor for prep areas, start by determining the operation’s production needs. Look at what type of prep is necessary, along with the volume and capacity.
Countertop mixer design hasn’t changed much over the years. The function of this equipment and how it’s used centers on the accessories or attachments that perform the mixing. Countertop mixers come standard with basic parts, but each model is different, so operators need to verify what’s included by the manufacturer.
Featured Products
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XL Machine
Vitamix
The XL produces up to 24 8-ounce servings in a single blend. The unit features a 4.2 peak output HP motor, 1.5-gallon container, variable speed control and the ability to pulse.
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Vegetable Preparation Machine
Robot Coupe USA Inc.
A Vegetable Preparation Machine accommodates bulky vegetables with a large hopper. A range of 42 discs can slice, ripple cut, and grate into sticks, strips or dices. Parts are removable for cleaning. The 425 rpm, single-speed machine processes delicate food with a direct drive motor.
