Focus COMBI OVENS
combination mode in just 11 minutes. “By using the combination mode of grill and convection, you can also be sure of a quality result,” the company says.
“Now, thanks to the speed and fl exibility of the combi oven, caterers can serve good food fast”
Combis are considered the best piece of equipment to invest in right now, says Stuart Brereton, business development manager for independent catering equipment supplier MKN. “The beauty of today’s combis is that, as well as being compact and easier to operate than their predecessors, so even untrained staff can consistently deliver first class meals, they are ultra efficient,” he says.
By replacing atmospheric steamers and pressure steamers with combis, schools can maximise nutrition retention in vegetables, meat and fish with a high level of precision and control.
“From vegetables to rice, meat to puddings, all retain their nutritional value and colour when steamed, with reduced shrinkage resulting in cost savings on raw products,” Brereton explains. “As they are also ideal for producing baked products, schools may even find their students won’t even notice the transition from fried chips, chicken or fish to baked alternatives.”
Achieving this means that you will need some of the best, technologically advanced combis. Lincat says that these types of models will allow you to simply select the food you’re cooking and choose an outcome. The combi will then take over, setting the appropriate cooking mode, temperature, time and humidity levels. It adds: “They’re a great choice for school and college catering because technologically sophisticated combis such as our Opus SelfCooking Center Whitefficiency models ensure perfect, repeatable results whoever is cooking.
44 June 2013
They also bring event catering within the reach of any kitchen, making them ideal for conference as well as term time catering. “At the end of the session, such a combi
will clean itself, having first figured out when and how deeply it needs to be cleaned, saving time and minimising the use of energy and detergents.”
MAKING THE MOST OF COMBIS A piece of equipment as versatile as this will spark great demand from every section of the kitchen, says Valera marketing manager Kurran Gadhvi. “Of course, you can’t cook everything in it at once, and some things need to be cooked at specific times during the day, but you can maximise both its efficiency and its capability by devising a proper schedule that takes all of this into consideration.”
He says this must be based around each individual kitchen’s menu and the needs of the different sections within it, so the first thing to do is plan a schedule to cover everybody’s needs for the day so as to maximise the oven’s use. “The best way of doing this is at a chefs’ morning meeting, which brings together the various sections to discuss the day’s menu and any special functions. At this meeting they can coordinate the use of the oven for the day, remembering also to take into account what mode of cooking is required by the different sections. One may require the oven
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