Why do chefs in restaurants keep the faucet on while cooking? Aren’t they worried about wasting water?
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While cooking, there is a faucet flowing water in front of the chefs; all that water goes into a container located in front of the pot. From time to time, the chefs use large spoons to scoop out some water from that container. The faucet remains on throughout the cooking process – isn’t that a waste of water? Why would a restaurant allow chefs to do this?
The main goal is to improve efficiency; chefs use water frequently while cooking (to add water, wash the pots, etc.), so speed is essential—speed, speed, speed.
Efficiency determines performance, offering good value for money.
This container is heated; as can be seen from the last image, there is a smoke channel for heating. When water is needed for cooking, water is added, which helps to increase the cooking speed. It can also wash the pots quickly.
If there is too much water and it overflows, it can be used to wash and cool the surface of the gun emplacement. Because the water used for washing the pots is poured directly onto the gun platform.
The way chefs cook is beyond the understanding of ordinary people!
1. It burns easily at high temperatures; water is used to cool it down. 2. Adjust the saltiness. 3. Easy to clean.