Employee training and development is an important part of any independent restaurant — but it’s not always easy for chefs and owners to make it a priority. Keeping up with a fast-paced kitchen, managing business logistics and striving to meet customer expectations can become time-consuming, leaving few hours in the day to focus on extras.
Food processors have become more popular pieces of equipment in K-12 kitchens, with some schools citing they utilize them for more than 50% of their chopping, dicing and grating needs. This places the equipment second in use only to convention ovens.
Choosing the best food processor for your kitchen depends on the capabilities and what the processor will be used for. A bakery or restaurant may have different needs than a K-12 cafeteria, for example. Let’s dive a little deeper into each of these two common types of commercial food processors and their features, benefits and application possibilities.
