Bain-maries and induction…but what about a sink?


FCSI consultant Gareth Sefton’s choice of 10 essential items of kit that no commercial kitchen should be without has provoked some interesting responses from the catering equipment community.

As revealed yesterday, the SeftonHornWinch chief was recently asked to outline his top pieces of kit, with water baths, induction and Thermomix food processors topping his list.

Several of you posted your views on, with Adande sales manager Karl Hodgson suggesting one very important piece of kit had been left off the list.

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“What’s the first place you put your food in to keep it stored at the required temperature — fridge/ freezer,” he wrote.

Another reader posted: “Don’t you think you should start with sinks? Imagine your kitchen without them!”

Standex’s distribution chief, Malcolm Morris, meanwhile, went one step further by revealing his own top 10 essential pieces of equipment.

A BKI combi oven was naturally his number one choice, but he did put brand rivalries aside to complete the list:

His views were:

1. BKI CombiKing Oven (Standard or Pass Thru model)
2. Turbo Chef Convection / Microwave
3. Amana Standard Microwave Oven
4. Falcon 6 Burner
5. Meiko Ware Washer
6. Foster / Iglu Fridge
7. Foster Freezer
8. Valentine Fryer
9. Clifton Water Bath
10. Blast Chiller

You can post your own top 10 via the ‘Reader Comments’ section below.

Tags : bain-mariescatering equipmentcommerical catering equipmentconsultantsFCSIfood serviceinductionkitchen equipmentwater baths
Andrew Seymour

The author Andrew Seymour

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