Search

Combi-ovens are very expensive so it is important to get advice before buying one. Look for features such as a steam generator, a high pre-heating temperature, doors which are not hot to the touch, simple controls and a quenching system. Ensure that the supplier will provide adequate training. The 20 combi-ovens discussed range from 1,900 pounds sterling for mini ovens, to 23,500 pounds for top-of-the-range models. The features and different sizes of each oven are listed.

Induction hobs give chefs a high degree of control over the cooking process. Further benefits include reducing heat in the kitchen and being very easy to clean.

It is important for businesses to have a site survey before buying a glass washer. The survey will look at water pressure and installation requirements because getting the right size of washer means that money and space will not be wasted. Factors to consider include the size and number of glasses to be washed, how much space is available, the water and electricity supply and budget constraints. Water hardness is also an important consideration. Demineralised water may have to be used in hardwater areas to avoid salt deposits and limescale build- up.

The refurbished kitchen at Le Manoir aux Quat'Saisons restaurant cost 400,000 pounds sterling and another 200,000 pounds was spent on drainage and air conditioning. The kitchen has been made larger and the equipment upgraded. There are now combination ovens and large pans for making stock in bulk, plus a new bakery which will bake two batches of bread daily. Advance Group installed the equipment. A major element is the private-dining kitchen which prepares food for the new function room.

Temporary kitchens are expected to be of a high standard for whatever length of time they are in use, especially with regard to health and safety requirements. PKL Group provides temporary catering facilities for venues such as the Wimbledon tennis championships. Features of its kitchens include 155 minutes of fire resistance in each wall panel, automatic fire suppressant systems, stainless steel extraction canopies and high-density lighting.

Guy's Hospital, London, United Kingdom, has new kitchens at a cost of 4 million pounds sterling. The kitchens were designed by Berkeley Food Equipment. Anglia Crown supplies cook-chill meals. The entrees are in multi-portion packs which catering staff put onto plates. Desserts, salads gravy and custard are prepared in the kitchens by the catering staff. The kitchens also prepare children's menus. Equipment includes a Hobart mixer, Robot Coupe food processors, and a range of Falcon Series 350 items, such as a range, griddle and fryer.

Christopher's Restaurant in Covent Garden, UK, overcame its space problem by building a mezzanine floor to accommodate a newly designed kitchen. The old kitchen area was converted into a bar and the original restaurant can now seat an extra 45 people. A 77,000 pound sterling cooking range has been installed in the kitchen, enabling head chef Adrian Searing to direct his staff during the cooking process and table delivery. Food is cooked and presented to the customer as quickly as possible, with waiting staff employed as runners rather than waiters.

RoadChef has opened a new motorway service station in Kent, United Kingdom, and 1.6 million people are expected to visit it by the end of 1997. The Food Fayre restaurant can seat 280 people and the kitchen has two dishwashers incase one breaks down. There are also two Hobart combi-ovens, and two microwave ovens. The kitchen has separate sections such as Spaghetti Junction and Pizza Pasta. Customers can also sit in the Cafe Continental which has 32 seats and this food is cooked on different equipment. Details of the kitchen layout are given.

The Walkabout Inn, in London, UK, can seat 1,150 customers yet the kitchen only measures three meters by six meters. Careful use of space means that two or three chefs can work together in the kitchen and serve up to 300 meals each day. Advance Catering Equipment supplied the kitchen equipment and it is all of the best quality. Storage space is precious, so only a few plates are kept, and are used repeatedly. Food orders are handled by a computerised Zonal Star SP300 which sends the orders straight down from the bar. Details of the kitchen equipment and layout are given.

Many oven manufacturers have stopped producing convection ovens on the grounds that combination ovens can do the work of former. Although combi-ovens are more versatile, convection ovens are more targeted at baking. Staffordshire County Council and the University of Newcastle student's union both use convection ovens for school meals and student snacks.

The Liverpool Institute of Performing Arts was founded by former Beatle Paul McCartney and is sited in the ex-grammer school building that he attended as a boy. The 12 million pounds sterling refurbishment of the Liverpool Institute for Boys included the provision of catering and bar services. Uniquely, contractor Aarmark Services agreed to provide a menu with no meat and fish dishes in accordance with McCartney's strict vegetarian principles. The restaurant is used by 85% of the stage school's students and staff and offers a subsidized meal for 1.50 pounds sterling.

A proposal to force all commercial kitchens to install grease traps has been branded draconian and unworkable by a leading hospitality consultant. Thames Water Authority and Dartford MP Dr Howard [...]

combi-ovens The combi-oven has many benefits to help you cope with the demands of today's kitchen. So once you've decided to buy one, what else do you need to know? [...]

It may date back to 1913, but this Notts club boasts bang-up-to-date kitchens, reports Carmen Konopka Classical, functional and without frills is how Patrick Tweedie describes the new kitchens at [...]

Dishwashers in 2001 have a variety of options including polishing which can save time and energy. Some of the best products available including the Meika K160 are described and their features examined.

Issues are presented concerning the importance of regular and efficient maintenance of catering equipment. The safety of second-hand equipment and the qualifications of engineers who service kitchen equipment are discussed.

Buyers of commercial dishwashers, which will be on sale at Hotelympia, catering trade show, in February 2000, should consider various factors prior to purchase. These include the availability and cost of spares, the facility to wash glasses as well as dishes, dishwasher suppliers' deals with detergent suppliers, the facility to use hot water, energy consumption, and legal compliance of the dirty water break-tank system.

Most restaurant kitchens use stainless steel canopies incorporating extraction fans for ventilation, but these require regular cleaning and may cause feelings of claustrophobia. The extraction canopy must also cover most of the kitchen if flexible cooking equipment is to be used. New ventilated ceilings incorporating cassette tiles offer the advantages of trouble-free cleaning while operating more effectively than a canopy extractor. About 10-15% of kitchens in the United Kingdom already use ventilated ceiling systems.

Buyers of commercial refrigerators, which will be on sale at Hotelympia, catering trade show, in February 2000, should take various factors into consideration before purchase. These include digital temperature displays, temperature-monitoring systems, fan-assistance, defrosting, and cleaning. Although many caterers believe that the only difference between commercial and domestic machines is the appearance, commercial machines have additional features because they are opened more frequently.

Buyers of commercial combi-ovens, which will be on sale at Hotelympia 2000, catering trade show, in February 2000, should take several factors into consideration before purchase. Points to consider include training and support, water filtration, door design, changing seals, temperature probe, and cleaning. Combi ovens are very sophisticated multi-function machines. Buyers should take care not to purchase machines which have more functions than they need.

Buyers of commercial coffee machines, which will be on sale at Hotelympia in February 2000, should take various factors into consideration prior to purchasing. These include deciding what kind of machine will suit their needs, a machine which uses soluble coffee, an expresso machine, a bulk brewer or a pour-and-serve system. Those interested in soluble coffee machines should check whether they can use coffee from any manufacturer. Those buying an automatic machine should check on staff training. Free-lease deals should be checked out.

Buyers of commercial microwave ovens, which will be on sale at Hotelympia 2000, in February 2000, should take into consideration a number of factors before purchase. Points to consider include whether a machine will take catering containers, program options, stackability, wattage and servicing. It is worth investing in a commercial model for commercial situations rather than buying a cheap domestic model because of build-quality and avoidance of microwaves leakage with prolonged use. Food will be more evenly cooked in a commercial model, which may be used for larger quantities than a domestic model and is usually more powerful.

Buyers of commercial deep fat fryers, which will be on sale at Hotelympia, trade show, in February 2000, should consider various factors prior to purchase. Fryers all look very similar but their performance is very variable. Purchasers need to inform salesmen of the volume of chips produced in their kitchen to ensure that they acquire a fryer to suit their needs. Other factors to take into consideration include oil temperature recovery, fryers' cool zones, oil drainage systems, temperature safety cut-outs and ease of cleaning.

The use of one-source cleaning systems is growing within the UK kitchen industry. Many find that it is easier to purchase all their cleaning requirements from one manufacturer rather than shop around. Other advantages include training and information, such as Control of Substances Hazardous to Health (COSHH) reports which are legally required. Less paper work and economical factors also contribute to the rise in the use of such services.

An EU safety directive covering pressure equipment is to be launched in Sptember 1996, and will be enforced within five years. The directive requires all manufactured products to carry the CE mark, which shows compliance with EU safety directives. Those that do not comply can face fines of up to 5,000 pounds sterling or imprisonment, if injury is caused due to failure to comply.

Fantasy shopper Julian Jenkins was charged with creating a satellite banqueting kitchen in a five-star hotel at the Hotelympia '96 exhibition. Jenkins visited a number of stands including Juno, William Refrigeration, Dane Catering Equipment, and Gibson Wexiodisk. Wexiodisk's cultery sorter and Dane Catering Equipment's hot cupboard unit were both praised by Jenkins.

Thames Valley University lecturers John Huber and David Fellowes were sent on a fantasy mission at the Hotelympia '96 exhibition, to buy cooking and service equipment for a university cafe. The duo visited a number of stands including that of Garland Catering Equipment, Hobart Still, Servequip Products, Henny Penny, Robot Coupe, and Frialator International Pitco. Favourite products included the Servequip's Lincoln Impinger oven and Hobart's Induction Wok.