FCSI consultant picks his top 10 pieces of kit

What’s the most important piece of equipment in a commercial kitchen?

Ask 20 suppliers and you’ll probably get 20 different answers.

Food service design consultancy SeftonHornWinch (SHW) has stuck its neck out, though, by giving its verdict on the individual items of kit it thinks no serious kitchen can do without.

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Kent-based SHW provides food and beverage design services to clients all over the world and company director, Gareth Sefton, was recently asked by the publishers of the Hospitality Black Book to suggest his top 10 pieces of “essential equipment” in commercial kitchens.

He chose the following pieces of kit:

1. Water Bath
2. Induction Cooking
3. Thermomix
4. Blast Chiller/Freezer
5. Hold-o-mat
6. PacoJet
7. Digital Food Temperature Probe
8. Quick Therm Salamander
9. Mini Combination Ovens
10. Hi Speed Panini Machine

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