Cooking equipment
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Combi ovens, also known as combi steamers, combine the benefits of two established cooking methods - so you get roasts that are crisp on the outside (as in a conventional oven) and succulent on the inside (as in a steamer).
Posted: 27 October 2011 | 13:42
Induction cooking is fast - a pan of water can be boiled in about 10 seconds - and because an induction hob uses significantly less power than a standard gas or electric hob it offers considerable savings in running costs.
Posted: 24 June 2011 | 16:57
Hayden Groves, Elior's executive chef at Lloyds of London, is to guest speak at the forthcoming Induction Cooking Equipment Forum, in association with the Catering Equipment Suppliers Association (CESA). He spoke to Janie Stamford about clever kit.
Posted: 14 June 2011 | 17:11
Open gas burners and solid tops have long been favoured by chefs when choosing that workhorse of the kitchen, the cooking range. However, in an age when...
Posted: 12 May 2011 | 14:45
What do you normally have for breakfast? Branflakes What was your best subject at school? Truancy What was your first job in catering?...
Posted: 25 February 2011 | 14:40
I absolutely love my Athanor stove. I spent 20 years working as a chef before I got one three years ago and my life hasn't been the same since. It's electric and really easy to keep clean and it's like having a Bentley parked in my kitchen.
Posted: 04 February 2011 | 11:32
The organisers of Hospitality, the industry’s largest show in 2011, has formed a partnership with the Catering Equipment Suppliers Association (CESA) to showcase CESA members’ latest products at the January event.
Posted: 19 November 2010 | 16:14
Maintenance of kitchen equipment is often low on the list of priorities for chefs and kitchen managers, but a programme of planned preventative maintenance will lessen the chance of a breakdown at the worst possible moment, says Diane Lane.
Posted: 21 May 2010 | 10:37
The range is one of the prime pieces of kitchen equipment. It's essential to have the right size and style for your brigade's needs - and, of course, choosing an efficient, economical model is more important than ever. There's a range in just about every commercial kitchen. It is simple to use...
Posted: 12 February 2010 | 07:14
A popular and versatile addition to kitchens in every sector of the market, combi ovens combine two separate cooking methods - steaming and convection cooking - and are particularly suited to cooking roasted meats.
Posted: 12 February 2010 | 07:13
Nearly every restaurant has a deep-fat fryer, but are you using the best one for the type of cooking you produce? Almost every type of restaurant, from gourmet gastro-palace to high street café, has a deep fat fryer. Used correctly and carefully, they produce flavourful results that are unrepeatable...
Posted: 12 February 2010 | 07:12
Every kitchen needs a grill, but what type of grilling equipment is most suitable for the food you intend to serve? No kitchen is complete without a grill. Grilling is traditionally associated with burgers, steaks, sausages, poultry and fish, although it is increasingly used for vegetables as vegetarian options grow...
Posted: 12 February 2010 | 07:11
Equipment designed to produce high-volume cooking has evolved in recent years to become more efficient.
Traditional bulk volume cooking appliances such as boiling, steam and titling kettles, combi steamers (which are covered in a separate section), steamers, steam ovens or steam cookers ...
Posted: 12 February 2010 | 07:10
Developed in the 1980s, sous vide is an energy-efficient procedure that uses vacuum-packed raw ingredients in plastic film pouches, which are then partially cooked in water at a low temperature for finishing off later.
Posted: 12 February 2010 | 07:08
When speed counts, modern technology is probably what you're looking for in the kitchen. Rapid cooking is normally extremely energy efficient. This is not only because the cooking time is quicker, but also because in most cases energy is only used when the food is actually being cooked.
Posted: 12 February 2010 | 07:07
Tips on using and looking after your combi oven from Serviceline.
Posted: 09 December 2009 | 14:35
Meet the most flexible piece of kit in the kitchen - the combi-oven. However, as Diane Lane reports, chefs need to be properly trained in its use to realise
its full potential.
Posted: 20 November 2009 | 16:36
Entries are invited for the Caterer and Hotelkeeper Equipment & Supplies Excellence Awards 2010.
Posted: 31 July 2009 | 09:00
Chilgrove's White Horse Inn has been transformed, at a cost of £4m, into the Fish House hotel, restaurant and bar, with the kitchen growing by 30%. Refrigeration was a key element in the design, finds Diane Lane
Posted: 10 July 2009 | 15:09
The Waterside Inn's kitchen has had its first makeover in 24 years, costing £1.5m. Diane Lane finds patron Alain Roux has ditched the gas burners for a combination of gas solid tops and radiant hobs but
achieved a dream of a rôtisserie
Posted: 05 June 2009 | 16:44
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