Differences Between European and US Commercial Kitchens As anyone who has ever travelled between the United States and Europe will be aware, there are a number of fundamental differences in the diets and cuisine of the citizens on both sides of the pond. Certainly, and in addition, the differences between individual European countries are numerous. These differences are never clearer than when considering the equipment which restaurants, cafes and caterers on each side of “the Pond” might use. Interest in catering equipment tends to come from two perspectives. Firstly, as a professional you’ll want to know what catering kitchen equipment is available to you and what it can do for you. Secondly though, it can be extremely interesting to compare the differences in cuisine and menu choices along with the catering equipment which is available in different countries and regions.
The Comparison To this end Lee Simon, a restaurant designer and lecturer at University of Central Florida's Rosen School of Hospitality Management recently visited the North American Food Equipment Manufacturers’ show which took place in Atlanta, and the HOST show which took place in Milan. Both offered a host of new ideas for equipment, kitchen design and layout and menu ideas based on the equipment available, and Mr Simon noted the differences with interest.
Craftsmanship Simon noted that as a general rule, the quality of equipment tended to be better in Europe. He considered the attention that individual pieces received and confirmed that equipment in Europe seemed to be better thought out, with more attention paid to polishing, welding and corners. In addition, he also commented that many of the European designs featured small details which made cleaning and dismantling of equipment easier. He noted in particular cranks and hinges used in the design of pans which meant that handles could be folded when not in use. He also found that many of the “cooking suites” (which might be referred to as “ranges” in Europe) had open bottoms for easier cleaning in the European designs.
Induction Tops Induction tops are a method of cooking on a hob rather than a gas flame. The aim is to ensure that cookery uses less power to deliver better results. Simon confirmed that whilst these are becoming extremely prevalent in European kitchens, they are by and large unheard of in the States.
Food Guards Also called sneeze or breath guards, these are a standard fixture in American kitchen design but, other than some buffet equipment, they are for the most part unseen in European kitchens.
Cookery Equipment Of course, one of the biggest differences between the US and the European designs are the actual equipment on offer. Whilst the UK and Europe tend to favour combi-ovens and steam cookery, char-boiling is still extremely popular in the United States and many designs reflect this.
Author Bio Samuel Kaytrast has a keen interest in commercial catering. His articles on the subject inform reader about things to consider when choosing commercial catering kitchen design and installation in the UK.
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