Your Commercial Kitchen Isn’t Complete Without This (Hint: It’s a Soak Tank)
This isn’t mommy’s kitchen. Restaurant/commercial kitchens operate under very different rules than home cooking. One large difference is the kinds of equipment and appliances found in a commercial kitchen. In order to deliver timely, high-quality and consistent results in large quantities. These appliances are able to complete kitchen processes with greater reliability and in higher volumes than those found at home. In other words, commercial kitchens require greater efficiency.
You think cooking is a cute job, eh? Like Mommy in the kitchen? Well, Mommy never had to face the dinner rush when the orders come flooding in, and every dish is different and none are simple, and all have a different cooking time, but must arrive at the customer’s table at exactly the same time, hot and perfect!
-Colette, Ratatouille (2007)
When operating under such tight conditions, every piece of a commerical kitchen’s process must work. A breakdown of just one appliance can greatly hinder a commercial kitchen’s ability to deliver quality results. Take for example, a commercial mixer unexpectedly breaking down. That piece of equipment was there to free up kitchen staff from a laborious and time consuming job. If it’s no longer working, one or more staff members will have to do its job manually. This would greatly disrupt that kitchen’s regular workflow. To deliver the same results more hands on deck would be required (if personnel with the appropriate skills were available).
What your commercial kitchen could be missing
What if I were to tell you that your commercial kitchen is unnecessarily operating as if it were missing a piece of equipment? That staff were needlessly dedicating time and labour into something a single appliance could do? Most likely your commercial kitchen is producing grimy pots, pans and trays which require endless scrubbing. It’s also likely you’re understaffed, and already have workers filling multiple roles. The solution? (you guessed it) A soak tank.
When it comes to the grimiest kitchenware, regular commercial dishwashers just won’t cut it. Chances are you’re dedicating a large sink and a staff member for soaking and scrubbing. The whole process from filling up the sink, soaking, then scrubbing the items, and finally draining and cleaning the sink can take hours every day. This wastes an unnecessary amount of time and water when an Ezy Clean Soak Tank could easily turn this job into an efficient and virtually passive process.
Like all commerical kitchen equipment, an Ezy Clean Soak Tank completes its process with reliability and at high volume. Pots, pans, cutlery, chopping boards, trays, deep fry baskets and other suitable baking and cooking ware can all be simply placed in an Ezy Clean Soak Tank with our proprietary biodegradable Soak Solution after a day of service and rinsed the morning after, returning them all to their original shine. No more scrubbing like a home cook! Best of all, the water and the solution need only be changed once a month, saving even more time and water.
Don’t be outcompeted by the many Australian restaurants, hotels, bakeries, pubs and clubs, hospital kitchens and catering kitchens who have caught on to the cost- and time-saving benefits of an Ezy Clean Soak Tank. Contact us here today to book a free consultation. Our technician will visit your kitchen, measure space suitability and provide more information and a quote. Don’t leave you commercial kitchen incomplete!