ESSENTIAL EQUIPMENT FOR YOUR FIRST BUTCHERY

To be a commercial butcher, you need more than just a desire to provide superior cuts of meat and excellent customer service. You need an impeccable work ethic. You also need the finest quality equipment that you can get your hands on. In fact, it’s easy to forget just how essential the equipment is; you can be the most passionate butcher in the world, but if you don’t have the right tools, you’re always going to struggle to maintain quality and efficiency.

This is why, when you start making plans to open your first butchery, getting the right equipment should be a top priority. You need culinary tools and devices that are robust, easy to clean, and capable of working at the speed you need. Where possible, invest in mincing and grinding machines with detachable parts, because they are more hygienic.

This guide to some of the most essential tools for your first butchery will help you get started.

MINCING MACHINE

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This piece of equipment is the fastest and safest way to mince up meat. You need to look for a machine that has a stainless steel worm and cylinder, because this will make it easy to clean. Hygiene is absolutely paramount when it comes to handling raw meat, so invest in tools that don’t overcomplicate cleaning.

SAUSAGE FILLER

No butcher is complete without great sausages, so choose a machine that can help you keep pace and keep customers happy. A good sausage filler is easy to use, comes with few unnecessary features, and doesn’t make minced meat of your bangers. Stainless steel is the most hygiene and durable material for this kind of device, so don’t be afraid to spend a little more for a higher quality product.

DIGITAL WEIGHING SCALES

To ensure that customers always get a fair deal, you need a commercial food scale; preferably a large one, if you’re handling heavy cuts of meat. The digital products are superior because they’re more sensitive and, therefore, more accurate. They will allow you to determine the weight/cost ratio quickly and accurately.

BUTCHER BLOCK AND STAND

Though it might save you a few pennies, a professional butcher shouldn’t really be cutting meat on anything but a specially designed butcher block and stand. These tools have been created, in every way, to suit the task at hand. They increase safety, hygiene, and efficiency. Invest in a block and stand with a tough coated surface. It will reduce wear and tear and extend the lifespan of your equipment.

MEAT SLICING MACHINE

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If you want to sell cured or cooked meat, it is a good idea to install a reliable meat slicing machine in your shop. You could cut products by hand, but this takes a long time and it isn’t very accurate. With a machine, you can make sure that customers are getting a fair amount for their money. Also, you’re not putting your fingers at risk trying to hurriedly cut cured meats to fulfil the demands of waiting customers.

HOW TO SELECT THE RIGHT BUTCHERY EQUIPMENT

Ultimately, it is up to you to decide what devices and machines are installed in your store. It could be argued that all automated or digital machines are unnecessary; after all, we managed to prepare and sell meat without them in the past. You can’t, however, keep up with modern demand without the right tools. Digital sausage fillers, mincers, slicers, and other devices are a great way to ensure quality and maintain safe standards, without compromising on speed and efficiency.

For more help and advice on selecting high quality butchery tools and equipment for commercial kitchens, call us today on +254727246209 to discuss options for your business.

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Bakery Start Up Equipment Necessary To Start Your a small Bakery

Oven

The number one equipment in this list is an oven. And since ovens vary considerably in price and quality, you might have to consider choosing a quality stove while starting out. Actually, small convection ovens can accommodate a maximum of five sheet pans, while their double convection counterparts can hold twice the number of pans. Furthermore, a double deck oven can allow you to bake your confection at two different temperatures at the same time, which makes it a good investment if you are planning to bake artisan breads.

Proofer

Professional bakers also need proof boxes for their roll dough and bread to rise at the recommended temperatures. And since proofers come in different sizes, mobile proof boxes can be recommended for small bakeries, and can as well be moved out when they are no longer in use. Better still, these proofers are generally less expensive than the built-in models, hence suited for small professional bakers who are just starting out.

Racks and baking sheets

Since you are starting out, you’ll be required to purchase at least ten baking sheets with three or more racks, as well. In addition, you’ll need a number of sheet cake pans, round cake pans, muffin tins and pie pans to start the business.

Mixers

Also important, a spiral mixers and planetary dough mixers with a capacity of 30 to 40 quarts are among the essential equipment to purchase while starting out your bakery business.

Work Tables

Work tables are important for storing all the items you need while baking or to provide ample working space in your bakery. For this reason, it’s recommended that you get the sturdiest work tables that suit your budget, since you’ll be using them most of the time. But most importantly, consider your height while choosing which work tables to buy; for example, if you’re tall, choose a table that matches your height to protect yourself from back pains.

Chiller

A chiller is “must-have” bakery equipment for storing cold ingredients like butter, milk, and cream. The good thing is that most chillers have flat worktops, which are great in providing the much-needed working space in bakeries. Preferably, getting a chiller with a stainless steel worktop may actually lessen your burden of having to buy more work tables, since you’ll have enough space for storing all the baking items that you need.

Sinks

Federal regulations require all commercial food operations including bakeries to at least have 3 sinks while starting out. One, you’ll be required to have a three-department sink for washing, rinsing and sanitizing your dishes and other appliances that cannot be effectively washed in a dishwasher. Two, federal regulations demand that you have a mop sink that’s exclusively reserved for cleaning your floor. Lastly, you will be required to have a separate sink in the kitchen for washing your hands before or while baking.

Freezers

If you’re planning to sell decorated cookies and cakes on a large scale, you’ll need industrial freezers to store the cakes and the cookie dough as well. Generally, these freezers are room-sized and can actually store a large number of cakes and cookies.

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