Preparation Equipment

Browse our articles on preparation equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.

THE Quarterly Product Knowledge Guide: Proofing Cabinets

Proofing cabinets are essential for pizza operations that make crust in-house and/or bake from scratch. Unlike the open air, the temperature and humidity levels reached in a proofing cabinet are ideal for allowing dough to rise to perfection.

THE Quarterly Product Knowledge Guide: Dough Mixers

Pizza operators producing from-scratch dough will want to employ a mixer designed for this task. These feature lower revolutions per minute than standard mixers, utilize gears instead of belts, provide a dough hook attachment for proper mixing and feature more heavy-duty construction that can handle dense product.

THE Quarterly Product Knowledge Guide: Blenders

In pizza operations, commercial blenders can aid with food prep activities such as making sauces. For eateries with more diverse menus, a blender can perform the functions of a food processor.

THE Quarterly Product Knowledge Guide: Pizza Prep Tables

What distinguishes a prep table for pizza production is its raised condiment rail, which situates the topping pans higher than the surface on which the staff member makes the pizza. This not only provides easy accessibility but also helps mitigate a messier worktop. This configuration is also popular for sandwich, salad and sushi prep. Equipment in made-to-order pizza operations typically has a flat surface and wider openings for topping storage so customers can easily view the ingredients available.

THE Quarterly Product Knowledge Guide: Prep Sinks

Local health codes govern the number, types and sizes of prep sinks commercial kitchens must have. These regulations also address water levels necessary in each sink, backsplash heights and drain board sizes.

THE Quarterly Product Knowledge Guide: Worktables

With the race for operational efficiency and cost savings at its peak, operators need to establish surroundings that include the right equipment in the right place. A worktable represents one item that can be the most effective with proper planning.

THE Quarterly Product Knowledge Guide: Dough Mixers for Pizza Restaurants

The biggest differences between standard and pizza dough mixers are that the latter has lower RPM (revolutions per minute), utilizes gears instead of belts, has a dough hook attachment and features heavy-duty construction. This makes pizza dough mixers, often called spiral mixers, better suited for dense dough. Mixer designs have generally remained unchanged in the last 50 years.

THE Quarterly Product Knowledge Guide: Food Choppers

Professional chefs and line cooks in all types of operations, from quick-service to white-tablecloth restaurants, use choppers. This equipment can help save money by making more efficient use of labor, and it can ensure uniform and consistent results. Choppers may also offer a safer alternative than traditional knives, especially when working with less-skilled teams.

Food Chopper Care and Maintenance Tips

Paul Mann, co-owner of Service Engineering Co., located in Asheville, N.C., says service agents generally do not deal with choppers as this equipment doesn’t tend to break easily. “We recommend the units be taken apart and cleaned daily with soap and water,” he says. “The most common problem is broken blades, which we can replace.”

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