Professional chefs and bakers typically do not rely on standard toasters, like the ones commonly found in households, as their primary tool for toasting bread or baked goods. Instead, they use specialized equipment that offers more precise control and accommodates larger quantities. Some of the common alternatives used by professionals include:
Conveyor Toasters: These are commercial-grade toasters with a conveyor belt that allows for continuous toasting of multiple slices of bread or other baked goods. They are commonly used in restaurants, cafes, and catering services.
Salamander Broilers: Salamander broilers are versatile cooking appliances that are commonly found in professional kitchens. They can be used for toasting and browning various food items, including bread and pastries.
Commercial Ovens: Many commercial-grade ovens come with a toasting or broiling function, which allows chefs and bakers to toast or brown items more evenly and in larger batches.
Toasting Plates or Griddles: Some professional kitchens use large toasting plates or griddles that offer a flat surface for toasting multiple items simultaneously.
These alternatives provide better control over the toasting process, allowing professionals to adjust temperature, time, and other variables to achieve the desired level of toasting for various recipes.
While household toasters may be sufficient for personal use, professional chefs and bakers require more efficient and higher-capacity equipment to meet the demands of their establishments or businesses.