Now get oven ready
If looking for a new oven makes you feel like sticking your head in one, there are a few key things to remember. PubChef reports
Decent ovens aren't cheap. But if you buy the right one, it can save energy, labour costs, space and last for decades. But the most important thing to do before you buy is research. If you're looking for a more energy efficient model, have a look at the Energy Technology List at www.eca.gov.uk/etl.
If you're after a low-labour space-saver maybe a combi oven's right for you. How does a combi oven work? Well, here comes the science: combi ovens use convection, steam, or a combination of both. This allows chefs to steam, toast, grill, bake, poach, boil, braise, sauté, roast or regenerate food.
Valera marketing manager Kurran Gadhvi says: "Combi ovens are ideal for heating large or small quantities of food very quickly.
"I would suggest pub caterers look towards combis with pre-set programmable controls and single-touch operation, as these units will allow them to produce good food of a consistently high standard, very quickly with minimum user input.
Kurran adds that having a programmable oven allows chefs to focus on other important areas such as food preparation.
Equipline director of sales Richard Sewell agrees with Kurran. He says: "The main benefit of having a programmable combi oven is that anyone can use it to produce the same cooking results as a trained chef, once it has been programmed.
"Also, if a staff member is ill another can step in to use the oven. Manual versions are subject to human error.
But Richard says the down side of combi ovens is that they are considerably more expensive. He adds: "But given that the largest ongoing cost is labour, you could argue that the extra cost of a programmable model will soon pay back, given that it doesn't need a trained chef to operate it."
Hobart product development manager Peter Evans says that as well as providing almost every cooking medium, the combi oven is also a healthier alternative to deep-fat frying and a great space-saver.
If your operation requires more than one piece of kit, custom-built cooking suites could work for you. It's true, you can pick up kit second-hand and it's often in good shape, but to get the best out of limited space and to gain expert advice, you could invest in a specially-designed suite.
New equipment
What: Angelo Po TAFMG — a stacking kit for cooking modules
Who: Carford
What Carford says: "The Angelo Po TAFMG allows caterers to stack any one of a number of other cooking modules on top of an Angelo Po 4 grid combi oven to create the ultimate compact cooking station. The stacking kit for the 4x2/3 gn electric combination oven means that chefs can choose to have either open burners, electric plates, induction tops, infrared pyroceran ranges, electric griddles or a bain marie."
More info: 0845 0260400 www.carford.co.uk
What: Diamond Series
Who: Imperial Catering Equipment
What Imperial says: "The series, offers performance, power and design. With all the benefits of a heavy-duty oven, this all-in-one efficient gas burner stove offers a choice of bases alongside unique styling and efficient functionality. The sleek styling of the Diamond Series ensures that the ranges will look the part in any 21st-century pro kitchen. Constructed from stainless steel for a clean and professional finish, the series features a wide radius high shelf and front ledge and unique cast aluminium knobs, which boast a vylox heat protection grip for improved safety."
More info: 01509 260150 or www.imperialrange.co.uk
What: New website (www.lincat.co.uk)
Who: Lincat
What Lincat says: "The new site makes it easier than ever to find detailed information on each of over 450 different pieces of Lincat catering equipment. Built to the latest website accessibility guidelines, it also includes an enhanced 'Where to buy' facility, together with links to Lincat's brochure download service.
Custom-made cooking
Kit: Bonnet Maestro cooking suite
Pub: King's Arms, Abergavenny
Licensee Ben Jones is refurbishing his pub to include bedrooms, live entertainment, supper clubs and touring acts as well as being able to cater for functions such as weddings and corporate events. Diners in the 120-cover à la carte restaurant will also be able to view the pub's very own microbrewery which produces craft ales, exclusive to the King's Arms.
General manager and executive chef Paul Tulip worked with Bonnet on a hand-made Bonnet Maestro cooking suite that was specifically designed to meet his exact requirements.
Head chef Karl Ling says: "It's so multi-functional. It makes the most of the space we have and also cuts down on staffing."
Paul's original wish list of 13 items was shaved down to seven, creating more space and reducing power by 35%.
The two 4kw electric radiants at the end of the suite heat within seconds for pan work and Paul also uses them to create bain maries from gastronom pans. The flush surface also provides extra preparation space when the radiants aren't being used. The French-style plancha is used for cooking the meat and fish dishes. The 350°C hot spot in the centre is used for searing, then the item is moved towards the edge of the plancha, which is 30° cooler, to finish the cooking.
The suite only features one burner, which is used for stir-fries, stocks and gravy.
Paul says: "We can get up to 40 pans on the solid top at a time, so we really don't have any need for additional burners, as they're not multi-functional. The heat gets cooler towards the end of the suite, ready for plating at the pass." The Maestro suite has a life expectancy of 25 years plus.
Shopping for a combi oven
The Catering Equipment Suppliers Association (CESA) offers buyers' guides and technical information to consider before buying a combi oven. Key questions:
n What are the performance and cost implications resulting from steam coming from a water boiler or by spraying water onto heated elements in the oven?
n Why is it necessary to fit a water filtration system to the oven to remove dissolved salts in the water and prevent scaling?
n Is there a high pre-heat function to enable fast heat recovery when cold food is put into the oven?
n How easy are the oven cavity and the door seals to clean and what self-cleaning features does the oven have?
n What are the programming features, how easy are they for staff to understand and do they meet my kitchen needs?
n Is there a self-diagnostic facility to warn me should something go wrong?
n Is there a food-core temperature probe, rapid cool-down feature or a reversible fan for even heat distribution?
See www.cesa.org.uk for more information.
Case study: Manor Farm, Old Denby, South Yorkshire
Kit: Lincat's Opus 700 heavy-duty equipment
Company: Spirit Group's Two for One concept
Spirit's catering equipment and operations manager Nick Brassett has developed templates for Two for One kitchens, which typically produce between 2,000 and 3,000 meals a week.
Nick says: "We've used Lincat Opus 700 for more than five years and we know it's equal to the task. We have worked this equipment hard and it has not let us down."
The Manor Farm at Old Denby, South Yorkshire, is fitted with a range of Lincat Opus 700 gas-powered equipment including boiling tops, a pasta boiler and two chrome griddles. Over half of the meals served on Friday and Saturday evenings are produced on two 700mm chrome griddles. The kitchen team is typically five-strong at the weekend, led by kitchen manager Darren Lines and head chef Matt Wilson.
