Small tricks for organising the kitchen

When it comes to organisation in the kitchen, it is not always necessary to think in terms of complex plans or detailed analyses. It is often the small things that make all the difference in the daily routine.

In a professional kitchen, organisation is crucial to ensure operational efficiency and maximise profits. Standardised workflows, working techniques such as cook&chill, staff training, operating procedures, order and cleanliness are just some of the aspects that contribute to good kitchen organisation.

The equipment must integrate into a larger kitchen system, communicate with each other and have the features to allow the brigade to express itself at its best, without wasting time.

Take for example the pasta cooker, an essential element in many professional kitchens. The size of the baskets is not absolutely right or wrong, but must be chosen according to the menu and the chef's needs.

The kettles in a cooking centre will have large baskets for cooking large quantities of vegetables, pasta, rice or cereals of the same type and size.

Different is the case for a restaurant with 50 covers that may prefer the flexibility of cooking individual portions with different times and formats. In this case, smaller, modular baskets allow the kitchen brigade to work more efficiently, optimising preparation time and ensuring a faster and more satisfactory service for the customer.

These are small, often underestimated steps that have a significant impact on daily activity. Saving a few minutes every day translates into hours saved every year.

Thanks to our many years of experience, we have developed 8 kits of pasta cooker baskets, or, with individual baskets, you can create the composition that meets the chef's specific needs.

Discover all the features of Modular pasta cookers.

► Roc pasta cookers

► Fun pasta cookers