Food processing, by definition, refers to different types of methods used to turn raw ingredients into dishes. If this is done on a large scale, such as in restaurants, then it may be referred to as commercial food processing. Like any other form of commercial process, commercial-scale food processing also relies on machines and equipment to be efficient and reliable. As anyone involved in the food industry would agree, there are no fixed or uniform categories in different commercial food processing equipment that can be classified. Still, on a tentative note, commercial food processing equipment can be categorized into five groups. The following are details.
1. Blenders:
When it comes to blenders, the difference between the home and industrial variants mainly relates to the number of ingredients that can be blended in one sitting. It goes without saying that commercial food processing equipment such as industrial blenders have the ability to process more ingredients than home blenders. Having a blender that can cover the needs of the establishment is essential because, without it, the time and effort that will be dedicated to the preparation of any dish would almost double.
2. Meat Grinders:
Grinding meat is one of the most feared and difficult processes related to cooking. In fact, usually only professional cooks like to grind their own meat because it’s the only way to ensure the purity of the ingredients. In addition to being difficult, grinding meat can also be time consuming unless done through industrial grade meat grinders. They are grinders specially created to be able to handle a lot of meat in the shortest possible time.
3. Mixers:
In the case of commercial establishments, it is natural that certain batters and basic mixes are made almost every day on a large scale so that they do not have to be done repeatedly. This makes the commercial kitchen a more efficient place, which means you can serve more people. These establishments achieve this efficiency through the use of mixers that have extremely large capacities.
4. Slicers:
When an establishment serves hundreds of people in a single day, it would be unrealistic to expect them to manually cut and slice vegetables or any similar ingredients. Instead, this thread is done through commercial food processing equipment known as commercial slicers.
5. Peelers and Slicers:
The situation with peeling and cutting is the same as with slicers. In particular, peeling can take even longer than slicing or cutting if done manually. Therefore, commercial food processing equipment that can handle peeling or cutting can be used to extremely good effect.
The underlying theme of commercial food processing equipment is that it can increase food establishment output almost exponentially. Also, when food is cooked for many people commercially, it is necessary to standardize it. This is another quality of commercial food processing equipment.