Many years ago, as can be seen in countless old movies, factory and school canteens in the UK were bleak places with overcooked food served from giant aluminum pots onto people’s plates waiting to be surprised with another plate of slop. indeterminable.
In more recent times, employers have finally realized that good quality, well-prepared food at fair prices in pleasant surroundings pays dividends.
Commercial catering equipment in general isn’t just about having the latest ovens, refrigerators, and prep areas, but also all the other smaller details like quality cutlery, plates, tables, and chairs, as well as a dozen other finishing touches. related.
Whether in schools, factories, airports or highway service stations, the general public has become much more demanding of efficiency and cleanliness as much as the quality of food.
At motorway service stations, all the equipment in the kitchen area is of a very high standard and is visible to millions of customers throughout the year. Just fifty years ago, anyone making a regular trip between London and Newcastle had a choice between a roadside bacon butty wagon or a pub for lunch. There was no other choice apart from these two options. Since those days the pub option has disappeared as it became better understood that drinking alcohol and driving were more likely to cause accidents.
The roadside bacon and sausage or full English fry, also known as ‘greasy spoon’, still has a certain appeal to some people and can be found to this day. Fifty years ago the state of some of these establishments left a lot to be desired and in terms of commercial catering equipment this was prehistoric. A ‘chef’ with a cigarette dangling from his mouth spewing ash on his food stood around all day with a skillet full of hot oil and a pot of baked beans. A giant kettle would simmer with boiling water ready to fill the large kettle full of well-stewed tea bags.
Today, when making the same trip, the customer can stop at one of the many service stations along the highway. Inside these buildings are the usual franchised fast food vendors, all competing with each other and trying to attract business from every customer who passes the service station entrance. The latest equipment is on display in the kitchen and the importance of prompt, clean and courteous service is everything the traveler in a hurry is looking for.
Kitchen equipment has come a long way from the days of a simple gas stove and heavy pots. Advances in today’s equipment are driven by the whole recent concept of fast food and the need to serve well-prepared, well-cooked and safe food to all consumers.