History of the Stove: From Cast Iron to Electric and Portable

 Browsing the web for new commercial restaurant equipment can be overwhelming.  There are A LOT of options out there, some necessary and some well, not so much…

The food service industry is becoming more high tech then ever.  Years ago, we didn’t even have the option of a convection oven.  Nowadays, a restaurant can’t survive without it!  

Whisks (used 100% by hand) became electric beaters (still using some hand motion to move the beaters around) which turned into countertop mixers (no hand motion needed other then to turn on/off the machine).  Granted, we still have uses for both whisks and hand blenders, but it is nice to have the countertop mixers as an additional no fuss option.

Although restaurant equipment has been around for centuries, the progress that has been made is amazing.  Fun fact: the first stove was constructed in 1490 in Alsace, France, and was made entirely of brick and tile! 

History of the Oven from Cast Iron to Electric

The smoke started to bother people, so inventors decided to improve upon the original model by constructing separate fire chambers.  Each chamber had its own hole at the top.  Cauldrons became outdated and pots/pans with flat bottoms were introduced around the 1720’s, thus, the introduction of the first cast iron stoves.

 

Rather then bore you with the details, let’s fast forward almost two centuries! Enter Thomas Edison and the introduction of electricity and electric stoves!

Gone now are the days of exclusively large, stationary stoves.  Now, we have what we call Portable Hot Plates which are much smaller and easy to transport.  It’s pretty amazing to see how far we have come!

If you are looking to stay current in the industry, I recommend checking out the Double Burner 12” Ultra-Max Gas Hot Plate from Star.

Star - 12'' Ultra-Max Gas Hot Plate- 2 Burners - #802H

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