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Cheese prep is one of those things most kitchens underestimate.
At first, it feels manageable. Someone grabs a block, pulls out a grater, and gets it done. But as volume grows, cheese prep quietly becomes a bottleneck. Prep runs long. Hands get tired. Shreds are uneven. Portions drift. And suddenly, something that should take minutes starts affecting service.
That is usually the point where kitchens realize the tool, not the staff, is the problem.
Professional kitchens do not all use the same cheese grater. They choose based on volume, speed, and how often cheese shows up on the prep list. The right choice makes prep smoother. The wrong one slows everything down.
What Restaurants Actually Use to Grate Cheese
Most restaurants move through the same progression.
They start with basic cheese graters, then realize that once cheese becomes a daily prep item, consistency and speed matter more than simplicity. That is when tools like cheese shredders, electric cheese graters, cheese grinders, and hydraulic cheese graters enter the picture.
This is not about buying the biggest machine. It is about matching the tool to how your kitchen actually works.
1. Manual Cheese Graters
Manual cheese graters still have a place, but that place is narrow.
They work well when:
- Cheese prep is occasional
- Volumes are small
- Prep happens outside rush hours
Where kitchens get stuck is holding on to manual graters longer than they should. If staff rotate cheese prep because hands get sore, or prep starts spilling into service time, the kitchen has already outgrown this tool.
At that point, the grater is no longer saving money. It is quietly costing time.
2.Cheese Shredders
For many kitchens, a cheese shredder is the first upgrade that feels like relief.
Shredders bring:
- Faster prep without extra complexity
- Consistent shred size
- Better melt coverage on pizzas and pastas
This is usually when prep stops being something people complain about. Cheese gets done faster, portions look more consistent, and cooks move on to the next task without friction.
If cheese appears on your prep list every single day, this is often the point where kitchens realize they should have upgraded sooner.
3.Electric Cheese Graters
Electric cheese graters are not just about speed. They are about predictability.
In busy kitchens, predictability matters more than anything. Prep times need to be consistent no matter who is on shift. Electric cheese graters remove fatigue from the equation and make output reliable.
They are especially common in:
- Pizza kitchens
- Italian restaurants
- High-volume casual dining
This is usually the upgrade that stops cheese prep from being a daily discussion. When prep becomes predictable, the entire line runs smoother.
4.Cheese Grinders and Hydraulic Cheese Graters
Once volume climbs high enough, even electric tools have limits.
Cheese grinders are useful when texture matters, especially with harder or aged cheeses. They allow more control over the final result.
Hydraulic cheese graters are a different level altogether. These are built for kitchens that move through large blocks of cheese every day. Commissaries, catering operations, and high-volume pizza kitchens rely on them because they remove prep as a constraint entirely.
At this scale, the question is no longer “Can we get through prep?”
It becomes “How do we keep prep from slowing the entire operation?”
That is where hydraulic solutions make sense.
Grating vs Shredding: Why It Actually Shows on the Plate
This is one detail many kitchens overlook.
Grating produces finer particles that melt quickly but can clump. Shredding creates longer strands that spread more evenly and melt consistently. That difference shows up in coverage, appearance, and portion control.
| Prep Method | Texture | Melting Behavior | Coverage | Best Use |
| Grating | Finer particles | Melts quickly | Can clump in spots | Garnishes, finishing touches |
| Shredding | Longer strands | Melts consistently | Spreads evenly | Pizza, pasta, toppings |
That is why most restaurants prefer shredding for pizza and toppings. It gives better control without extra effort.
How to Choose the Right Cheese Grater for Your Kitchen
The decision becomes much easier when you look at volume honestly.
| Your Kitchen | What Usually Works Best |
| Small café or bistro | Manual cheese grater |
| Mid-volume restaurant | Cheese shredder |
| Busy restaurant or pizzeria | Electric cheese grater |
| Commissary or production kitchen | Hydraulic cheese grater |
If cheese prep feels slow, inconsistent, or frustrating, it is usually because the tool no longer matches the workload.
Why Commercial-Grade Equipment Makes a Difference
Commercial kitchens are hard on equipment. Tools get used longer, more often, and under more pressure than in any home setting.
Commercial-grade cheese graters are built to:
- Handle daily use
- Clean easily between shifts
- Stay consistent over time
- Reduce breakdowns and downtime
They are not about upgrading for the sake of it. They are about removing friction from daily prep.
Where Zanduco Fits
If you are ready to improve cheese prep, Zanduco offers a full range of commercial cheese graters suited for professional kitchens across Canada.
From manual options to electric and hydraulic solutions, the focus is on equipment that matches real kitchen volume, not just specs on paper.
When the tool fits the job, prep stops being a problem and starts flowing again.
Faster Prep, Better Consistency, Less Stress
Cheese prep should not slow a kitchen down or drain staff energy.
The right cheese grater saves time, improves consistency, and removes one more point of friction from a busy day. When prep runs smoother, service follows.
If your current setup feels like it is holding you back, upgrading is not a luxury. It is a practical step toward a calmer, more efficient kitchen.
Frequently Asked Questions
What do restaurants use to grate cheese?
Most restaurants use cheese shredders or electric cheese graters for daily prep. High-volume kitchens often rely on hydraulic cheese graters to handle large quantities efficiently.
Should you grate cheese warm or cold?
Cold cheese works best. It holds its shape, produces cleaner shreds, and is easier to handle during prep.
What cheese grater do restaurants use?
Restaurants choose based on volume. Small kitchens may use manual graters, while busy operations typically use electric or hydraulic cheese graters for speed and consistency.
Is there a difference between grating and shredding?
Yes. Grating creates finer pieces, while shredding produces longer strands that melt more evenly and provide better coverage.
Are rotary graters better than flat ones?
Rotary graters are faster and easier for repeated prep. Flat graters offer more control for small batches, but most professional kitchens prefer rotary or powered options.
