Cling fi lm tips at a glance


CLING fi lm is often used by caterers to preserve the freshness, moisture and fl avour of food while it’s being prepared in microwaves. But according to Prowrap, a supplier of cling fi lm, aluminium foil, baking parchment and other accessories, there are several pointers operators should bear in mind to ensure best results. Prowrap’s Nick Scoon offers the following advice: • check the cling fi lm is microwave safe • use a cling fi lm dispenser – it makes covering dishes quick, easy and hygienic • ensure the cling fi lm doesn’t come into contact with the food • pierce the fi lm to allow steam to escape – a couple of slits are enough • beware of escaping steam when removing cling fi lm from hot food.


In praise of a kitchen hero


wave.


Microwaves “vital” to good catering operations Y


OU don’t often hear chefs extolling the virtues of the humble micro-


But the reality is that you’re likely to


fi nd at least one in almost constant use in commercial kitchens around the country.


CESA, the organisation which


represents catering equipment sup- pliers, says microwaves have a less than complimentary reputation which contrasts the sterling job they perform in the catering sector every day. “Some chefs look down on the micro- wave oven,” said CESA director Keith Warren.


“They shouldn’t; it’s one of the most useful and fl exible cooking tools in the commercial kitchen. “It can handle reheating, regenerat- ing, defrosting and some prime cook- ing, though it can’t brown food. It’s fast and energy effi cient.


“It can be used by unskilled staff but


it’s also a method for top chefs who require fast results, for example to heat sauces immediately before service.” Joining in the chorus of microwave


approval is RH Hall, which has been supplying microwaves made by lead- ing manufacturers to the foodservice industry for more than three decades. With technology now so advanced that microwaves can “do everything from roast, bake, grill, steam or simply reheat”, boss Ray Hall said it’s not uncommon for commercial kitchens to have several microwaves in operation at once, each performing a different task.


Such fl exibility, he said, has allowed bars and restaurants to streamline their food service operations, which is particularly useful at peak times. It also means unskilled staff can engage in some form of food prepa- ration, as CESA spokesman Warren


explained. “Most microwaves are available with either manual dial controls or pro- grammable touch controls,” he said. “The advantage of the programmable controls is the ability to pre-set cooking times for popular items. “This reduces staff training and speeds up service.” As well as the fl exibility they offer, mi-


crowave suppliers are keen to highlight the energy effi ciency of the technology versus other cooking methods. These include David Watts, senior manager at Samsung Professional Ap- pliances.


“Cost control and green effi ciency are at the top of everyone’s agenda these days – that’s why microwave ovens are in great demand,” he said. “It’s all about the fast regeneration of certain foods, retaining moisture and nutrients. “Professional kitchens are more than


aware that switching on the six burner for hours is bad on all sorts of fronts – energy, kitchen environment, over- working the ventilation, costs and so on.”


There are, however, some key factors operators should bear in mind to get the most out of their microwave. RH Hall offers the following advice: • keep the cavity and inner door clean – this will avoid cavity burn ups and prolong the life of its ‘little heart’ – the magnetron.


• clean the oven’s fi lter every week – this will ensure the correct fl ow of fi l- tered air is able to pass over the micro- wave’s critical components, prolonging the life of the machine. • regular six-monthly or annual serv- icing – this is a very simple and low- cost service, which will ensure safety and prolong life expectancy. This can also help minimise breakdowns.


November 11, 2010 - SLTN - 41


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