On any kitchen today, a modern dishwasher is indispensable.
Today, there are three main directions dominating the restaurant business: Ritz-Escoffier, high-tech, and Mediterranean.
The Ritz-Escoffier direction is a copy of classic kitchens often found in hotel and hotel restaurants built in the 1970s. In this case, the kitchen work is planned so that all necessary preparations are done in advance. This scheme allows feeding a large number of visitors quickly with standard dishes, but it is difficult to quickly fulfill non-standard customer orders.
The high-tech direction implies equipping the kitchen with modern programmable equipment. Modern equipment ensures high standards of food preparation and can be operated even by inexperienced staff. In this case, the kitchen must have a high-performance dishwasher, induction cooktops, microwave and combi steam ovens, and other professional equipment.
The Mediterranean direction is something between the first two directions. The most characteristic representatives of this scheme are seasonal and family restaurants. In this case, the priority is to preserve the taste of each ingredient and to minimize heat treatment of fresh products.
The restaurant kitchen is equipped with equipment according to the chosen direction. Modern equipment optimizes customer service and allows increasing the speed and level of service for visitors. It should be remembered that there are several main approaches when forming an equipment set.
First of all, it is necessary to ensure an optimal balance of performance and functionality. Modern restaurant equipment can preserve the traditions of home cooking and simplify the preparation of even quite complex dishes. Modern equipment allows preserving the beneficial properties of certain products. Moreover, it is economical and can significantly reduce the cooking time of dishes.
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