What is the primary operational drawback of using a single large pressure unit for bulk stock preparation?
Answer
It necessitates a gigantic, specialized unit occupying scarce space.
When preparing massive batches, like a large stock needed for an entire evening service, the operational workflow presents challenges for pressure cookers. A chef can utilize multiple large stock pots across existing range burners, distributing the workload and space requirement. If the same volume were attempted in a pressure cooker, the sheer volume necessitates an extremely large, specialized unit. This single, massive component demands significant floor or counter space, which is often scarce in a commercial kitchen, impacting the overall operational layout and flow.
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