Royal Industries is an innovative leader in the Foodservice Industry, serving a nationwide market as importers of commercial foodservice products and furniture manufacturers for the restaurant, hospitality and institutional industries. Their commitment is to the highest standard for all their manufactured products assuring customers that they use only the highest quality materials and construction techniques.
The right tools for the job
The technical names for utensils commonly used in the kitchen can sometimes present a challenge as they do not always describe the function of the utensil. Here a guide to help you determine which tool is right for your restaurant.
Strainers are used for separating solids from liquids whether it is for soup stocks, purees or sauces
Chinois (or Bouillon) strainers
are essential when cooking french cuisine due to the very fine weave of the mesh.
China Cap strainers
have a similar use and help with creating purees and straining liquids.
From
mesh
to
perforated to
scroll,
these utensils are the sanitary way to get unwanted additions out of your soups, sauces or purees.
Ladles dish out your food in the best manner. While
two-piece ladles
are an economical option,
one-piece ladle
are a more sanitary solution since food cannot lodge itself in nooks and crannies. Use
flat bottom ladles
to dish and spread sauce on your pizzas.
Stirring or mixing paddles are essentially oversized mixing spoons. Ideal if your business makes a lot of batters or dough. They can be purchased in either wood or stainless steel. One-piece wooden paddles will be easier to clean and stainless steel will be more durable.
Use colanders to drain liquids out of the foods you are boiling or to safely wash your produce. Aluminum is an affordable option but stainless steel will be more durable in the long run.
French whips
are great everyday whips and work well mixing most sauces. The thicker the wire, the thicker the sauce can be.
Piano whips
have thin, flexible wires and are ideal for whipping light ingredients. They tend to have more wires than French whips so they
can incorporate more air.