Pasta cookers for restaurants

The pasta cooker is a tool used in restaurants for cooking pasta. It is also used for rice or for boiling of eggs and other commodities. Sometimes the pasta cooker for restaurants is also referred to as a kettle. It is used, in fact, for everything that you would do with one at home pot of boiling water.

Pasta cookers for restaurants: professional or counter?

There are several types of pasta cookers for restaurants. Typically, the equipment can be with one or two tanks. The cabinet has a depth 70 or 90 cm and width of 40 or 80. Consequently, the water capacity of a restaurant pasta cooker in liters can vary, depending on the brand. Some tubs are shaped to make that starch contained in cereals not wrap and you ruin the resistances of the machines. This obviously applies to cars electrical, but there are also pasta cookers a gas.

We usually speak of a professional pasta cooker it is such when the equipment contains from 20 liters upwards per tub. There are countertop pasta cookers, but they are not very suitable as pasta cookers for restaurants. These struggle to keep one constant temperature boiling water and do not lend themselves to being used on large peaks of work. Even if i countertop pasta cooker to start or for a few seats are a great tool at a more affordable price than the pasta cookers for professional restaurants. The steam emanating is less, even if the hood is always appropriate.

Bain marie pasta cooker differences

Sometimes the pasta cooker can be confused with a bain-marie. The water bath does not usually reach 80 ° C e does not bring the water to a boil. It is useful for keeping i warm sauces or anything else that tends to stick. It can be used as an accompaniment to a pasta cooker interspersed with a neutral and by the fires where to skip the pasta.