Pop Up Restaurants | Part 3 - Catering Equipment & Safety.

October 30, 2011

www.FoodStrategy.com.au continues our discussion with invited industry professionals on the topic of Pop Up restaurants.

Catering Equipment & Safety with Doug Scully (CFSP & Chef & National Accounts Sales Manager www.moffat.com.au)

As an experienced chef, Doug agrees with Food Strategy, equipment choice and power demands are a big factor. Gas is preferred due to its portability, consideration to hiring equipment, the durability of heavy duty gear that can be moved around and flexibility of multiple uses.
With the selection of fryers you should consider Stainless Steel pans rather than mild steel. Stainless fryers are better suited as they are less prone to expansion and contraction of the pan and will last longer and hold up better to being moved around.

Electrical equipment can be considered but look for pieces that can be moved easily and do not require large generators to run. There are even mini combi ovens available these days that have their own water draw and waste draw built in so they do not need to be hard plumbed and can run on single phase power. Small electric convection ovens are also a good option.
Don't forget your dishwasher either. This is an essential part of the kitchen, Look for units that are electro mechanical rather than digital and have low water consumption advises Scully.

Article by www.FoodStrategy.com.au. Extract published in Eat Drink magazine.