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KO If you are considering opening a restaurant or hotel, you need to consider what professional cookware should be included in the commercial kitchen.
Simplifying the cooking process, handling large quantities of ingredients and ensuring consistent quality are the core of commercial kitchen cookware configuration. Which cookware can do the job perfectly?
Als Hersteller von professionellem Kochgeschirr, I will summarize the common commercial kitchen cookware for you.
Stock Pots
Stock pots are very common in commercial kitchens and may be a good choice for your first equipment.
Stock pots are large and deep, designed for large-volume cooking. Chefs use them to simmer bones and spices for hours to create rich and flavorful broth. This broth is the base for many sauces, soups and stews. In hotel buffets, the broth made from stock pots is also used to cook pasta or blanch large quantities of vegetables.
Use: Boiling, simmering, making broths, soups, stews.
Typical Dishes: Chicken stock, seafood boil, vegetable soup, ramen broth.
Sizes: 10L–100L+ for large batch cooking.
Sauce Pots
Sauce pots have tall, straight sides, perfect for holding liquids. They provide good control over the surface, making it easy to reduce drippings and evenly simmer, which is essential for making restaurant-quality sauces.
In addition to making sauces, sauce pots are also used to simmer small amounts of stock and broth. They are also great for slow-cooking grains, beans, curries, and other ingredients, keeping the heat evenly distributed so the ingredients can fully absorb the flavor.
Use: Simmering, boiling, reducing, reheating.
Typical Dishes: Béchamel sauce, tomato sauce, oatmeal, and gravies.
Sizes: 1L to 8L.
Fry Pans
The frying pan is the workhorse of most commercial restaurant kitchens. As one of the most versatile and commonly used cooking utensils in commercial kitchens, the frying pan is an essential tool for a variety of cooking methods such as searing, sautéing, browning and pan-frying.
Frying pans are ideally suited to high-heat searing of meat, seafood and poultry. They are also ideally suited to quick vegetable stir-frys of shrimp, chicken tenders or tofu for commercial stir-fries.
In breakfast cooking, frying pans are ideally suited to sunny-side-up eggs, omelets, scrambled eggs and French toast requiring careful heat control and effortless flipping.
Use: Searing, frying, browning, sautéing.
Typical Dishes: Fried eggs, steak, grilled fish, crispy potatoes.
Sizes: 20cm to 36cm.
Woks
Stir-frying is the main function of a wok. They are favored by Asian and fusion kitchens. If you own an Asian restaurant or hotel, a wok is almost essential. Its high and sloping walls allow the chef to stir-fry food quickly at high temperatures, locking in the flavor and taste of the ingredients.
Woks are versatile and suitable for many types of cooking, including frying, stir-frying, steaming, stewing, etc.
Use: Stir-frying, deep-frying, steaming.
Typical Dishes: Stir-fried noodles, fried rice, kung pao chicken, tempura.
Sizes: 30cm–40cm.
Roasting Pans
Baked foods are preferred by many consumers, so adding baked foods may boost your catering business. Roasting Pans are suitable for large-scale cooking or cooking large pieces of meat, poultry and vegetables. It can be one of your ideal choices.
Roasting Pans perform well in handling a variety of ingredients. They can be used for roasting meat, roasting chicken, roasting vegetables, baking and pastry making, etc.
Use: Roasting, baking, oven-cooking meats and vegetables.
Typical Dishes: Roasted chicken, turkey, prime rib, lasagna.
Sizes: Half-pan to full pan sizes.
Stainless Steel Pasta Cooker / Stainless Steel Multi Cooker With Removable Filter Basket
Another must-have tool in a professional kitchen is a stainless steel pasta cooker with an inner pot, which simplifies the cooking process and provides consistent cooking results in a high-capacity setting.
This design is perfect for fast-paced kitchens where time and workflow are key. As a multi-purpose cooker, in addition to cooking pasta, this pot is also great for blanching vegetables, boiling shellfish or making dumplings.
Use: High-efficiency boiling and straining, Quick draining of pasta, vegetables or seafood
Typical Dishes:
- Spaghetti, linguine, fettuccine
- Penne, rigatoni, macaroni
- Asian-style noodles (udon, soba, egg noodles)
- Blanched vegetables for side dishes or salads
- Boiled shellfish like shrimp or mussels
- Dumplings, ravioli, gnocchi
Sizes: 6L-30L
Key Considerations When Choosing Commercial Cookware
When sourcing cookware for restaurants and hotels, buyers prioritize the following:
- Langlebigkeit: Must withstand frequent, heavy use, so commercial kitchens often prefer stainless steel cookware.
- Heat Transfer: Even heat is essential for consistent results.
- Capacity & Size Range: Commercial kitchens need both large and small options.
- Induction Compatibility: Especially important in modern hotel kitchens.
Final Thoughts
The above are the common cookware used in commercial kitchens.
Als professional cookware manufacturer, Purecook is well aware of the needs in commercial kitchens. In the past 20 years, we have provided a variety of professional commercial cookware series for restaurants, hotels, schools, and other places that need to cook food on a large scale.
If you are a newly established restaurant or hotel and don’t know what type of cookware is better to purchase, or as a retailer or wholesaler, you don’t know what cookware a restaurant or hotel needs. At Purecook, we have a lot of successful cases, providing in-depth inquiry and wholesale commercial cookware services to help you get the best purchasing plan.
Contact us now to get commercial cookware purchasing plans, samples, and wholesale prices.
Kontakt
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