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Special equipment for the kitchen of an Italian restaurant

The gastronomic culture of the country is a reflection of its character. And if the inhabitants of one country fell in love and embraced the culinary traditions of another, then the temperament coincided, so they found something united, uniting the peoples. It so happened with Italian cuisine in Russia. We can no longer imagine how we used to live without pizza and pasta, tiramisu and Caprese salad. The Russian consumer is so fond of these dishes that nobody is surprised at the opening of endless pizzerias and national restaurants. The problem, however, is that quantity does not go into quality in any way, and the main thing in this matter is absolute authenticity. You must admit that almost anyone can cook pasta in a navy manner or make a vegetable pie. But to make Carbonara or Bolognese pasta and bake Margarita pizza, yes, by all rules – the favorites. And it’s good if most of them work in the kitchen of your establishment.

Speaking of authenticity, we certainly have in mind both the recipe and the method of preparation. If you recall the story, then the first pizza was baked in a wood stove. Many Italian restaurants and cafes still do the same. That’s why it turns out so delicious. It is difficult to imagine a wood stove in the kitchen of a modern restaurant. To install it, you will need not only long months of work, but also the receipt of a mass of permits. Do you have so much time and energy? And is it really necessary?

The Italians themselves have long answered this question. Today’s professional equipment market is represented by a variety of equipment, ideal for cooking the most popular Italian dishes – pizza and pasta.

You will see that having bought one set of equipment (different models will be needed only when rolling the dough and heat treatment), it is possible to equip the restaurant’s kitchen in the first class without any problems!

So, to cook Italian pizza and pasta fresca (fresh pasta) as it is known at home, we need:

Flour sifter. We will clear the flour (necessarily the highest grade) from impurities and extraneous odors. At the same time, it will be saturated with oxygen, and our dough will turn out to be airy.

Mixer operator or mixer. Of course, Italian chefs advise kneading the dough by hand, they say, so it becomes more tender. And this is quite possible if no more than 10 people come to your restaurant in a day. But we offer equipment for successful establishments in which the cross-country ability is several hundreds, and sometimes even more, so automation of manual labor is simply necessary. Moreover, the new generation dough mixing machines and mixers carefully mix and whip all the ingredients. The speed of kneading the dough is much higher, which means that the order will be executed faster. Our consultants will help you choose a model suitable for making pizza dough or pasta.

Dough dividers. Using this technique, you will get even portions of dough pieces suitable for further forming a crust or plates for cutting spaghetti, noodles, fettucci and so on. Managing a dough divider is quite simple. It is only necessary to set the desired mass of servings and after a few minutes you will have ideal dough pieces in front of you.

Dough sheeter. And here are the first discrepancies. To organize production you need to buy a dough sheeter of two models – one for pizza (focaccia and other types of baking), the other for pasta.

A pizza dough sheeter rolls the workpiece into a layer 1-4 mm thick. It turns out quite a thin base, which is what is needed for classic pizza. And to form the perfect crust, you need a pizza press. Under the influence of high temperatures, literally in a second the dough turns into an even crust with a diameter of up to 34 cm.

The dough sheeter for pasta not only rolls the dough, but also cuts it into strips. Different nozzles are suitable for slicing spaghetti, fettuccine, tagliatelle, cappellini and other types of pasta.

Pizza ovens. Key equipment in the kitchen of a pizzeria and restaurant. The taste of pizza depends on the technical capabilities of this equipment, preserving all the qualities of the dough and filling. The cooking method in an automated stove should be as similar as possible to a wood-burning stove. Manufacturers of modern furnaces have managed to maintain a balance between tradition and innovation.

On our site you will find pizza ovens from different manufacturers. There are Italian among them. For example, ovens of the Pizza Group trademark. The name speaks for itself. Depending on the model in the ovens, you can cook up to 12 pizzas at the same time, which, you see, will positively affect the productivity of the enterprise. Especially if there is a system for delivering meals to your home and office.

Well, in order to make a delicious pasta, you need a gas or electric stove and a pan of a suitable volume. There are in the catalog of the company “Maple” and special pasta cookers of the same Italian production. Great purchase! Do not forget that the paste is cooked to the state of “al dente”, i.e. “To the teeth.”

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