PRIME COOKING EQUIPMENT Hey, good lookin’!
With theatre-style and front of house cooking on the rise, the appearance of your prime cooking equipment is vital
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t’s not your imagination, prime cooking equipment is getting better looking. Oven ranges used to look like prize fighters that had been around the ring too long. These days they’ll have designer looks, clean lines, maybe a fancy brass knob or two, and they’ll be easy to keep clean – thanks in part to the rapid increase in theatre-style kitchens and front of house cooking.
An increasingly important piece of prime cooking equipment is the combi oven. Mod- ern versions combine sophisticated technol- ogy with easy-to-use controls, often based on familiar tablet-style touchscreens. Their complex programmes with multi-stage cook- ing mean even unskilled staff can duplicate chef’s signature dish at the touch of a button (or screen). Yet many kitchens don’t make full use of their potential. Rather, chefs simply go straight to their preferred cooking mode – convection, steamer or combination. Which is crazy, since these clever machines can save time and energy and deliver better quality cooking results. If you want to get more out of your combi, contact your manufacturer and go on their (often free) training courses. New prime cooking concepts don’t come along that often, and when they do they tend to take a while to be accepted. The vario pan or multi pan is one such example. It’s a sort of hi-tech bratt pan that can be used to boil, fry, deep-fry and, in some cases, pressure cook. The multifunctionality of the appliance is one of its great strengths – it can replace several conventional appliances, so it’s ideal in any kitchen that’s pushed for space. After a few years in the market, sales are now increasing for this versatile innovation.
PAIN: MAINTAINING CONSISTENT FOOD QUALITY The top quality, wide-ranging menu is the dream, isn’t it? It’s what’s going to generate those great reviews and keep business booming. But, you want to be able to do it all in a single space, and with as few appliances as possible. So what’s the trick to keeping up with ever-expanding demand
XXXVIII | The Caterer | 16 November 2018
and managing to ensure consistent food quality? Traditionally for business owners and chefs,
it would be a case of only serving their specialist cuisine or catering to a core customer market. However, this has become less of the case thanks to highly efficient, easy-to-use appliances that improve both cooking capacity and results, and deliver predictable consistency.
www.thecaterer.com
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