Cooking equipment
What one tip would you offer someone who is buying new cooking equipment?
“If you’re buying replacement equipment its tempting to go for like-for-like, just for convenience. It’s always worth considering what else is available – the chances are what you are replacing is 10 years old, and there have been plenty of technological innovations in the last decade. It may mean you will need to do more in terms of training, but the benefi ts could more than compensate.” – Mark Hogan of FEM
What is the most essential piece of cooking equipment?
“Personally, I would say a combi oven – particularly models such as the Hobart Combi Pro and Plus models, which have many practical features to help caterers. For example, a stacked oven design allows caterers to have two ovens cooking two different recipes, to be simultaneously produced to a perfect standard even when using different cooking methods and temperatures! Combi ovens are important additions to any kitchen because of their versatility. They can be used in a variety of roles, from baking bread to roasting chickens and every type of food in between.” – Paul Godfrey of Hobart Cooking Solutions
What should caterers consider before buying new equipment?
“Catering equipment is just as important as the quality of the food that’s being cooked, it goes far beyond simple pots and pans. It needs to create an impression that refl ects the quality of the business, so this should be a key consideration for caterers when buying new equipment. A professional kitchen will need access to strong commercial catering equipment, that can produce stunning meals while fulfi lling the needs of the cooks. 3663 can provide catering kitchen equipment, utensils and even food transportation accessories for the catering company on the go.” – Scott Livingstone of 3663
“Robustness and effi ciency are paramount, as is the warranty. A cheaper item might save money in the short term, but this a false economy, as it may need replacing every 12 months, or even sooner! Also, it’s worth noting that products intended for domestic use that are operating in a commercial environment are most probably not covered under a standard domestic warranty. In the event of breakdown, even within a stated warranty period, the warranty is likely to be null and void due to incorrect usage.” – Diane Ho of Burco
Generally, the lower advertised super-
priced type models should be questioned, as often they are cheaper because savings have been made on the production build and quality of components/parts used. “Caterers should certainly be looking at
all the aspects of a new piece of equipment,” said Hatco UK managing director Mark Poultney. “In terms of performance, it’s vital to assess if it’s up to the job and if it’s energy efficient. These factors will certainly cost caterers in the long term if their equipment doesn’t hit these marks.” According to the folks at Lincat, cooking
styles are changing, but in their experience the traditional six-burner range is just as popular as ever, in fact more so. Despite the recent challenging economic conditions, they’re still selling twice as many traditional cooking ranges as they did a decade ago. “The reason for the six-burner’s enduring popularity, across the board, is a combination of tradition and flexibility,”
60 TUCO | 02.2012
explains Nick McDonald, marketing director of Lincat. “Generations of chefs have learned (and continue to be taught) to cook using traditional ranges. Why? Because they are supremely flexible - a range allows you to roast, bake, boil, poach and pan fry – all at the same time if you wish! “Electric ranges have grown in popularity
due, we think, to the legal requirement for gas models to be positioned under powered extraction canopies fitted with an interlock, which can add considerably to the cost of installation. We have also seen a resurgence recently in sales of lighter duty models, which is probably the result of customers trading-down during the recession.” I’m afraid similar underlying issues
are recurrent in so many topics within the catering world. Money, recessions, energy saving, cutting costs, etc, etc. There is no getting away from it – they are selling points for suppliers and they are purchase points for caterers. It’s down to you to consider
all the factors unique to your setup, talk to equipment and installation specialists, and eventually choose the cooking equipment you desire, ensuring you have everything you need.
Contacts 3663
www.3663cateringequipment.co.uk Burco
www.burco.co.uk CESA
www.cesa.org.uk Electrolux Professional
www.electrolux-professional.co.uk FEM
www.fem.co.uk Hatco
www.hatcocorp.com Hobart Cooking Solutions
www.hobartuk.com Lincat
www.lincat.co.uk MKN
www.mkn.eu RH Hall
www.rhhall.com Rieber
www.bglrieber.co.uk University of Kent
www.kent.ac.uk University of Warwick
www2.warwick.ac.uk
www.tuco.org
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84