How the Right Equipment Keeps Your Kitchen Moving
A successful commercial kitchen depends on more than any one piece of equipment. From prep and cooking to holding, storage, and cleanup, every part of the operation plays a role in keeping service running smoothly.
Across its family of food equipment brands, ITW offers solutions that support each stage of that workflow. From Hobart equipment for food prep and warewashing to Vulcan cooking and holding solutions and Traulsen refrigeration, operators can find equipment designed to address needs throughout the kitchen.
By looking at the entire workflow, operators can identify opportunities to reduce repetitive tasks, improve consistency, keep up with production demands, and make day-to-day work easier for their teams.
Let’s take a closer look at some of the ITW equipment that can help keep your kitchen moving.
Start with Smarter Prep
Efficient service starts long before food reaches the cooking line. Prep can involve some of the most repetitive and time-consuming tasks in a kitchen, making it an important place to look for opportunities to improve workflow.
For slicing needs, the Hobart HS9 Heavy-Duty Slicer combines automatic operation with four carriage speeds and three stroke lengths to accommodate a variety of products. Its 13-inch CleanCut™ knife is designed for precise slicing, while removable components and a tilting carriage help simplify cleaning.
The Hobart FP150 Continuous-Feed Food Processor can process up to 14 pounds per minute and features a large feed hopper designed to accommodate a variety of products with minimal pre-cutting. A selection of cutting tools gives operators options for slicing, dicing, grating, shredding, and other prep applications.
For mixing, the Centerline™ by Hobart HMM20 Mixer offers a 20-quart capacity, three fixed mixing speeds, and a digital timer. A beater, whip, and dough hook are included to accommodate a variety of mixing applications.
Together, the right prep equipment can help reduce manual work and keep ingredients moving efficiently toward the cooking line.
Build Flexibility into the Cooking Line
Once ingredients are ready, cooking equipment has to keep pace with the menu and the demands of service.
The Vulcan Chef’s Combi brings multiple cooking capabilities into one piece of equipment, giving operators a versatile solution for preparing a variety of menu items while making efficient use of kitchen space.
For fried menu items, Vulcan QuickFry™ models are available with 50- or 70-pound oil capacities and multiple control options. Models equipped with Vulcan’s KleenScreen PLUS® filtration system also provide built-in oil filtration, helping incorporate an important maintenance task into the fryer itself.
The Vulcan MSA24 Gas Griddle offers a 24-inch cooking surface with two 27,000 BTU burners and thermostatic controls. It can also be paired with Vulcan’s clamshell accessory, providing additional flexibility for operations looking to get more from their griddle.
When evaluating cooking equipment, think beyond the individual specifications. Consider the menu, available space, employees who will use the equipment, and how each piece fits alongside the rest of the cooking line.
Keep Food Ready for Service
Production and service don’t always happen at exactly the same pace. That makes holding an important link between cooking and getting food to the customer.
The Vulcan VBP13 Heated Cabinet provides operators with a dedicated holding solution for keeping prepared food ready for service. The right holding strategy can help teams manage the time between production and serving, particularly during busy periods or when food needs to be prepared ahead.
Rather than simply adding another piece of equipment, operators should consider how holding fits into the timing and flow of their overall operation.
Support the Operation with Reliable Cold Storage
Before ingredients reach the prep area, refrigeration and freezer equipment play an important role in protecting product and supporting the kitchen workflow.
The Traulsen RLT132WUT-FHS Reach-In Freezer offers more than 23 cubic feet of storage in a footprint just under 30 inches wide. The one-section freezer is ENERGY STAR® certified and uses R-290 refrigerant.
When evaluating cold storage, capacity is only part of the equation. Placement and accessibility matter too. Consider how frequently employees need to access stored products and how those products move from storage to prep and production. A freezer in the right location can become an integrated part of the workflow rather than simply a place to store ingredients.
Keep Warewashing from Becoming a Bottleneck
The kitchen workflow doesn’t end when a meal leaves the line. Plates, utensils, cookware, and other wares need to move through cleanup and back into the operation.
The Hobart AM16VLT Ventless Door-Type Dishmachine combines warewashing with ventless energy recovery technology, eliminating the need for a traditional Type II ventilation hood. It uses 0.67 gallons of water per rack and includes touchscreen controls and Hobart’s SmartConnect™ capabilities, which provide operators access to machine information and usage data.
Choosing the right warewashing equipment means considering throughput, available space, staffing, and the volume of wares moving through the operation. Keeping this area running efficiently can help prevent cleanup from becoming a bottleneck for the rest of the kitchen.
Experience the Equipment Firsthand
Want to take a closer look at the equipment highlighted above? This October, HRI is hosting Prep to Plate with ITW Open Houses at both of our Culinary Solutions Centers. Stop in for live equipment demonstrations, food, and the chance to connect with the HRI and ITW teams.
Join us at the Michigan Culinary Solutions Center in St. Clair Shores on October 6 from 10 AM–3 PM, or at the Indiana Culinary Solutions Center in Noblesville on October 8 from 10 AM–3 PM.
With an open house format, you can stop by anytime during the event to explore equipment from Hobart, Vulcan, and Traulsen, ask questions, and get hands-on with solutions for prep, cooking, holding, refrigeration, and warewashing.
Can’t make it to one of the open houses? HRI’s Culinary Solutions Centers are available year-round for equipment demonstrations, product testing, and hands-on evaluations. Schedule a visit with the HRI team to explore equipment and solutions based on the needs of your operation.
