MICROWAVES AND RAPID COOKING Quick plus quality
Microwave technology has advanced beyond the ability to defrost and reheat, with hybrid devices that are also able to grill and sear
T
he traditional microwave oven is no longer the only super-fast, compact cooking appliance in town. While a lot of the new kids on the block use microwave technology to a greater or lesser extent to achieve their speed, what most of the hybrid newcomers also deliver is cooking quality. Microwaves are great for reheating and defrosting, and for some prime cooking pro- cesses, such as steaming, but diners like their food browned and textured – which micro- waves don’t do without help. Hence the com- bination microwave, which adds, for example, grilling or convection cooking to the appliance, while other hybrid ovens use various technologies to deliver great-quality hot food fast – often in single portions.
If you want food fast and in high volumes, then one answer is the conveyor oven, also known as the tunnel oven. As the name sug- gests, food is moved on a conveyor belt through the oven – a key benefit being
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the consistency of the cooked product. One type of conveyor oven is the impinger oven, which blows hot air onto the food as it passes through the tunnel, resulting in rapid cooking times. One point to bear in mind when select- ing a conveyor oven is the width of the belt, as this will have a major impact on capacity.
PAIN: INCREASING WORKER PRODUCTIVITY When it comes down to it, each and every foodservice set-up aims to squeeze the most out of its operation, with one of the major goals ensuring that staff are capable and efficient cogs in a smooth- running machine. A happy working
environment is central to staff productivity, with work-life balance becoming ever more important to morale. Flexible
working hours and patterns alongside good communication throughout a team can make all the difference here.
Money and manpower can easily be lost because employees are tired and stretched, but quality output can be improved by a united group striving for the same goals. Central to performance maximisation is
the health and welfare of workers. A well- ventilated kitchen, for example, will mean that the staff environment is more pleasant and safer, while high-performance equipment can give productivity a boost. Meanwhile, for an industry with a growing number of unskilled employees, it is essential to provide regular training. This not only ensures that staff are able to operate appliances properly and are up to date with best practices, but also that they will feel respected and valued.
16 November 2018 | The Caterer | XXXI
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