Two Of The Stars Of Kitchen Equipment

Two Of The Stars Of Kitchen Equipment

Efficiency is crucial to success in the fast-paced world of commercial kitchens. Even with the best staff, you’ll struggle with the right ‘tools’.

Two hard-working pieces of equipment are the combi oven and the humble dishwasher.

Some of the information in this article is for less experienced operators, with more high-level tips (and reminders) included later in the story.

Combi Ovens

If you’re a hotel owner, a seasoned chef or a kitchen manager looking to improve your operations, the purchase of a new combi oven has to be in the frame.

The combi oven revolutionised the way chefs work. Combining the functionalities of a traditional oven and a steamer, it offers a multitude of cooking options in one powerful appliance.

Whether you’re baking bread, roasting meat, steaming vegetables, or even sous vide cooking, a combi oven can handle it all. This versatility not only saves space by eliminating the need for multiple appliances but also saves time and energy.

The precise temperature and humidity control ensures consistent and even cooking results. This is especially crucial for large functions where a consistent output is necessary.

Key Features And Functions Of A Combi Oven

A combi oven typically consists of three main components: a heating element, a steam generator, and a control panel.

The heating element provides the dry heat necessary for baking, roasting, and grilling. It is responsible for maintaining the desired temperature within the oven chamber. The steam generator, on the other hand, produces steam that can be injected into the oven chamber to add moisture to the cooking process. The control panel allows chefs to set precise temperature, humidity and cooking time parameters.

Combi ovens usually come with several cooking modes, including steam, convection, combination (steam and convection), and even sous vide. Each mode serves a specific purpose and offers unique benefits. Understanding these modes and their applications is key to unlocking the full potential of your combi oven.

Tips For Maximising Efficiency Oven

1. Optimise cooking times and energy usage: Combi ovens offer the advantage of faster cooking times compared to traditional ovens. By utilising the precise temperature control and steam function, you can reduce cooking times without compromising on quality. This not only improves efficiency but also saves energy in the long run.

For example, commercial kitchen equipment and cooking experts, Comcater, has combi oven solutions that conserve energy and increase sustainability, using highly sensitive sensors to detect and evaluate the current conditions in the cooking cabinet and adapt energy levels to meet the food requirements. This ensures food is cooked at the right temperature for the right amount of time — saving energy and the cost of running ovens for too long or at too hot a temperature. Additionally, short preheating times eliminate the need for the standby mode commonly used with conventional appliances. The combi oven only needs to be on when cooking, reducing energy costs up to 70%.

2. Invest in quality cookware: Invest in cookware that is compatible with the oven’s functionalities. Stainless steel pans and trays are ideal for even heat distribution and easy cleaning. Additionally, using perforated trays or steam pans can enhance the steam cooking process by allowing better steam circulation.

3. Clean and maintain: Regular cleaning is essential for many reasons – but don’t be tempted to overlook your maintenance schedule. This is what will give you optimal performance and longevity of the oven. Clean filters and regularly inspect the door seal for any signs of wear or damage. Replace the seal if necessary to maintain optimal performance. The steam generator is a vital component of a combi oven. Consistently descale the steam generator according to the manufacturer’s instructions to remove mineral deposits and ensure efficient steam production. Failure to descale can lead to reduced performance and costly repairs.

4. Train your staff: Especially in regional areas experiencing turnover, make sure that new staff working solo or in a very small team, fully understand the different cooking modes, temperature and humidity controls, and cleaning procedures for your specific oven. For example, do they understand that preheating a combi oven to the desired temperature will reduce the overall cooking time and ensure even heat distribution.Also, do they understand the art of batch cooking? A small amount of training can achieve substantial benefits. Comcater (see advertisement on facing page) was established in1979, and provides premium advice, training and equipment to help customers select the best equipment for their commercial kitchen. It has a nationwide team of over 150 experienced staff including chefs, service technicians and industry focused personnel. The company is dedicated to continuingto provide their customers with the latest advice and training.

How To Train Dishwasher Attendants In Hotel Kitchens

Extending the Life of a Dishwasher

A dishwasher is another significant investment for any hotel kitchen, and proper usage and care are essential to extend its life.

This is in the hands of your staff - but training can be a challenge, especially for hotels that experience high staff turnover.

DID YOU KNOW?

• Smoking: Some combi ovens offer smoking capabilities, allowing you to infuse your dishes with delicious smoky flavours.

• Dehydrating: A combi oven can also be used for dehydrating ingredients, such as fruit, vegetables, and herbs. By using the low temperature mode with the fan on, you can gently remove moisture from your ingredients, preserving their flavours and textures for extended shelf life.

For example:

• “Dishy” staff should be educated on the proper use of detergents. Using the right products in the correct quantities ensures effective cleaning while preventing any damage to the dishwasher. Regular cleaning and maintenance should be emphasised to prevent the accumulation of debris and the formation of scale or mould.

• Additionally, dishwasher attendants should be trained on troubleshooting common issues that may arise with the dishwasher. This includes identifying and addressing clogs, leaks or any other malfunctions. By being proactive in identifying and resolving problems, attendants can help prevent major breakdowns and minimise downtime in the kitchen.

• All of your “dishies” should be trained on the correct loading and unloading techniques to maximise the machine’s capacity and efficiency. Overloading the dishwasher can lead to poor cleaning results and potential damage to the equipment.

By instilling proper usage and care practices in dishwasher staff, hotels can protect their investment and ensure the longevity of their dishwashing equipment.

Attendants should also be encouraged to communicate any issues or concerns promptly. Whether it is a malfunctioning dishwasher, shortage of supplies, or any other challenges they may encounter, open communication allows for timely resolution and minimises disruptions in the workflow.

Efficient workflow, effective communication and teamwork further enhance the performance of dishwasher attendants and contribute to the overall success of the kitchen.

A range of AHA|SA Corporate Partners can assist with advice and planning.

These include

· Stoddart Food Service Equipment

· Bunnings Group

· Bunzl