How to Speed Up Vegetable Prep in a Commercial Kitchen

Why Vegetable Prep Slows Kitchens Down

Chefs and cooks are used to prep work. Getting hands-on and doing it manually gives them control so they can get all the cuts just right. However, when they’re working through big lots of produce, there are downsides, including:

• Cut sizes changing between staff members
• Uneven pieces cooking at different rates
• Inconsistent portions affecting plating and food costs
• Increased risk of injury from rushing repetitive knife work
• Wastage from excessive trimming

Add in the extra work during service from larger pieces taking longer to cook or correcting portions, it is worthwhile investing in vegetable preparation equipment.

Invest in the Right Prep Equipment

The best commercial vegetable prep equipment for your kitchen depends on how much produce you handle and the cuts you need. After all, you wouldn’t want to invest in a machine for slicing if you’re not going to use it all that often.

These are some of the most common types of equipment:

Some prep jobs need a specific piece of equipment, while others can be handled by a multi-use appliance or machine, like a food processor that can also make sauces, dips, purees and fillings.

Whatever you use, make sure to keep your knives and cutting blades sharp. Blunt equipment slows your staff down and can damage equipment by putting more pressure on the parts to operate safely. In high-volume kitchens, any time you can save quickly makes the investment worth it.

Standardise Your Cuts

Standardising the shape and size of your cuts during prep makes it easier for your staff to judge the right size for every dish. Some kitchens have a prep sheet with expected cuts, use measurements or even have reference photos to make it as easy as possible.

Even if you’re using machines for commercial vegetable prep and other foods, make a record of which discs, blades or settings should be used. It helps simplify processes for your staff, as well as make training easier so things are right the first time.

The biggest benefit of standardised cuts is when the cooking and service starts. Pieces of the same size cook at a similar speed with even results, so chefs aren’t waiting on larger pieces or removing smaller ones before they overcook. All your portions can be the same so every dish comes out the same.

Batch Prep and Mise en Place

Constantly stopping to cut another onion or grate more carrots can quickly slow down service. Batch prepping ahead of time or in quieter periods helps everything be ready when it’s needed to stop bottlenecks.

An easy mise en place process can be as simple as:

1. Checking expected covers, bookings and current stock before deciding how much to prepare.
2. Grouping ingredients together that need the same machine, blades or cutting setup.
3. Processing each ingredient in batches to cut out the need for repeating setups and cleaning.
4. Transferring the prepped vegetables into clean gastronorm containers.
5. Labelling each container with the contents and preparation or use-by date.
6. Storing everything at the correct temperature and arranging it by station or menu use.

Good storage is as important as working out how to speed up food prep in a commercial kitchen. Avoid preparing more than the kitchen can safely store or use within the appropriate timeframe, basing prep batches on demand, not just filling containers to cut down on wastage.

Reduce Waste While You Prep

Some stalks here and extra peel may feel like normal wastage, but it can quickly add up. Usable produce can be lost in several ways, including:

• Staff trimming away more than necessary for the sake of speed
• Uneven pieces needing to be cut again, leaving smaller scraps with no use
• The wrong blade can crush or damage softer vegetables
• Preparing too much at once, leaving cut produce to spoil before it’s used

Using the right blade and vegetable preparation equipment can help improve the yield of every box of produce. Usable offcuts can also be stored in labelled containers for stocks, soups or sauces instead of ending up in general waste.

It can be worth measuring how much finished product comes from a set quantity of produce before and after changing your process. This shows just how much of an investment your equipment is, and can be used to quality check preps in the future to check the processes are being followed.

Keep Prep Safe as You Speed Up

Commercial veggie prep machines may help cut down on repetitive knife work, but the blades still need to be handled with care. Make sure your staff:

• Receive training before using or cleaning the machine
• Use the guards, pushers and safety switches as intended
• Disconnect the power before clearing blockages, changing blades or cleaning
• Clean the machine between batches according to the manufacturer’s instructions
• Store removable blades somewhere staff can safely access them

Looking for machines with parts that are easy to remove and clean also makes it easier and safer for your team. Plus, it’s simpler to clear food residue while maintaining good hygiene during prep.

Shop Vegetable Preparation Equipment at AGC Equipment

The right food prep appliances cut down on both time and wastage from slicing, dicing, grating and prepping veggies by hand. Browse AGC Equipment’s range of vegetable preparation equipment to find the right options for your kitchen.