By preparing breaded items from scratch operators may save money and have greater control of ingredients and flavor options.
Breaders are a good option for higher-volume operations that want more breading control and higher-efficiency production. There are a number of food applications for these units, including chicken, onion rings or blossoms, and vegetables that are battered, breaded and fried.
These machines can evenly coat many types of foods. The unit conveys food items and submerges them in a liquid or batter of most any viscosity. Food then drops onto a breading conveyor that evenly coats the product. The breading conveyor sifts and returns breading automatically. The usable belt width measures 6 inches. The batter belt operates at 20 feet per minute, and the breader belt operates at 34½ feet per minute. Batter capacity is 6 quarts. The breading section holds 8 to 18 pounds.
Immersion blenders, or stick mixers, come in several different sizes and types. Keep in mind the longer the shaft, the more stress will be put on the components. That means sizing represents a key consideration with this equipment.
When choosing a juicer, anticipating volume is critical. Operators can choose from a variety of juicers, depending on the application, speed of service needed and beverage type being created. Operators also need to determine what type of foods they will use as some juicers handle leafy greens and vegetables better than others.