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Prime Cooking Equipment

Energy Focus

Sept 08 - Fryers

In theory, frying is the one of the simplest items of line cooking equipment in the kitchen, with little to go wrong. Most models are sturdy and capable of producing fried food in short order and high volume. So choosing a fryer ought to be a simple process, but it's still fraught with complexity. Full article ...

WEEE

Advice to Final Users

WEEE stands for Waste Electrical and Electronic Equipment. The legislation took effect from 1st July 2007 and states that, under certain circumstances, the final user of a piece of electrical or electronic equipment (EEE) can get it collected and recycled at no charge at the end of its life. Full article ...

Related Equipment

Energy Bar

Induction cooking is not new - indeed, it's been around for years. Yet it has never quite caught on in the commercial catering market, despite the wide range of equipment available. But all that's changing as energy costs rise, because induction cooking is very energy efficient.

Induction cooking works by creating a powerful magnetic field that transfers heat direct to the pan - that's why you must use pans made of magnetic material, such as a cast iron skillet. One of the myths of induction cooking is that it's slow. That’s simply not true. It's fast (four pints of water boiled in under a minute) and efficient - with an induction hob, 90% of the energy goes straight to the pan, compared to just 50% with gas and 60% with traditional electric hobs.

It's also generates less waste heat, because induction hobs only work when the pan is on the hob. Less waste heat in the kitchen saves money twice - first because you haven't paid to generate it in the first place, and second because your ventilation system doesn't have to work to get rid of it.

Meanwhile, if you are using a traditional hob, then the main energy-saving message is: don't leave the burners on when you're not cooking. It's throwing money (and energy) away.

 

Prime Cooking Equipment

Bratt Pans

In larger kitchens, bratt pans are still an essential and versatile cooking device. These large, rectangular cooking pans have in-built heating (gas or electric) and a counter-balanced, pull-down lid. They all have a tilting feature, so after cooking food can be poured into containers.

Bratt pans perform eight cooking functions: braising, boiling, steaming, poaching, stewing, roasting, deep-fat frying and shallow frying. Moreover, they can be used for multi-function batch cooking of a product, such as browning-off and then braising meat. Soups and sauces can be similarly prepared using multi-cooking temperature modes.

Most bratt pans offer the option of being plumbed-in so that a swivel tap is connected to the unit to allow water to be added for cooking and for washing out.

Steam Kettles

More specialist prime cooking equipment includes steam jacket kettles. These are used not to boil, but rather to gently simmer dishes such as soups and sauces. Cooking is by indirect heating through a hot water jacket, similar to the double pan system in a bain-marie. The gentle heat reduces the risk of sauces separating or soups burning.

An added feature of most steam kettles is that while they have a tilting mechanism, they may also have a drain tap at the bottom. This will be a wide-mouthed tap from which sauces and soups can be drawn off without the need to tilt the kettle.

Ranges

The traditional range - hob on top, oven below - is the most familiar piece of prime cooking equipment. Gas or electric, there is an enormous choice of models. Light, medium and heavy-duty versions mean you can select the range that best suits your kitchen. But don't stint: if you're not sure, seek advice and if you do need heavy duty, go for it - the ability to withstand rigorous use will be more than worth it.

Island ranges are increasingly popular. Usually located in the centre of the kitchen, with access to cooking surfaces from all four sides, they allow plenty or room for the kitchen team to work alongside and opposite each other at peak times.