Convection Oven vs Conventional Oven

Convection Oven vs Conventional Oven

Highlights

Conventional ovens use radiant heat that emanates from the top and/or bottom surfaces to heat the oven chamber. By way of definition radiating heat is basically heating energy transmitted by electromagnetic waves in contrast to heat transmitted by conduction or convection. The result tends to produce hot and cold spots in the oven chamber which can often lead to uneven cooking results. For commercial cooking applications this method of transferring heat can limit both cooking results and menu options by way of achieving an even cooking result.

To achieve an even cooking result for larger meat products you are required to shift the meat product around the oven to accommodate to uneven pockets of temperature, which is why the allure of faster cooking times, evenly cooked food and the improved energy efficiency in convection ovens is hard to ignore for any commercial application.

Below we discuss how a convection oven will differ from a conventional everyday oven. I have to thank Blue Seal for their help in producing this article, and if you would like to learn more about the Blue Seal Turbofan range of convection ovens click here.

Topics of discussion:

  • How hot air circulation works in the oven
  • Choosing the right power
  • Energy efficiency in the kitchen
  • Size, capacity and output for your business

So what is a convection oven?

A convection oven deals with the problems of hot and cold spots and uneven like cooking result by using a fan to circulate air and keep the temperature more steady. When hot air is blowing onto food, as opposed to merely surrounding it, the food tends to cook more quickly. A short version of the scientific explanation for this is that moving air speeds up the rate of heat transference that naturally occurs when air of two different temperatures converge. A convection oven does just that, it is a fan forced oven which circulates hot air around the oven chamber, hence acting as a catalyst for faster heat transference and a more even cooking temperature.

Hot Air Circulation

In a conventional oven, baking three racks of biscuits or pastries at the same time is asking for trouble causing products on the lowest trays (or higher trays if the heating element is at the top of the oven) to brown too much, too fast darkening your pastries to an undesirable result. If you roast pork in a convection oven, it will brown all over, rather than just on top (roasting pork on a rack in a low-sided baking dish or on a rimmed baking sheet helps to encourage this). It will also be done much more quickly.

Another benefit of this hot air moving around the chamber is that it will eliminate hot and cold spots almost every time. The extent to which you get these marvellous results depends a lot on the particular convection oven you’re using. The best – and most efficient – convection ovens blow heated air into the oven cavity. This means they have a third heating element (in addition to the usual top and bottom elements in a radiant oven) located near or around the fan in the back of the oven. This element heats the air to a uniform temperature before it enters the oven cavity. In many ovens, the third heating element is covered by a baffle, or a panel, which channels air sucked in by the fan past the heating element and back out into the oven.

Blue Seal’s range of Turbofan convection ovens have a fan located behind the lining of the oven, which is protected by a baffle plate. Around the outer rim of the oven fan are coil like heating elements (see right). The air is forced from the fans rotation and then quickly heated before it hits the ergonomically designed baffle plate, which then evenly distributes this hot air in and around the oven chamber. Then it takes it one step further, with the bi-directional fan technology the oven fan changes rotation, both clockwise and anti-clockwise throughout the cooking process because tests have shown that circulating heat in a rotation motion further enhances the evenness of cooking within the chamber and across the tray and removes all cold and hot spots in the oven chamber, ensuring it will deliver a reliable result time after time.

convection oven fan system

The Power

In selecting the right convection oven for your kitchen you need to understand your capacity requirements and then kilowatt to tray relationships then come into play. Looking for an oven with the highest kilowatt/energy output is not always the answer given, instead look at it as a relationship between the kilowatt output divided by the oven chamber capacity. For instance the Blue Seal Turbofan E32D4 – 4 tray digital electric convection oven features a 6.5kW output and there are 4 trays in the oven, now the trick is to divide the kilowatt output to the number of trays. This will identify the performance by tray depending on the size of the food product.

Turbofan’s newest edition in the convection series is the Blue Seal E33D5, a 5 tray digital electric convection oven returning an impressive 1.16 kW per oven tray, exerting enough grunt to perfectly cook almost any oven based menu application.

The Blue Seal E33 range of convection ovens again takes this one step further with carefully regulated moisture control, which is injected into the oven chamber throughout the cooking process to gratify even the most difficult of dishes so that they can be kept from drying out. The five-level moisture injection mode of the E33 delivers this capability time and time again, and with no drainage required installation is a breeze.

The high performance bi-directional reversing fan system has been improved for the new E33 models with the introduction of two fan speeds. And with 5.8kW of heating power that means quality cooking capability – faster and more efficient.

The two-speed fan in the E33 models also provides greater control. High speed brings the grunt for maximum heat penetration. For more delicate products, low speed supplies the grace. Bake, roast, cook or regenerate – it doesn’t matter.

Product loss from shrinkage is limited and so is unnecessary stress – you can rely on succulent results.

Energy efficiency in the kitchen

It’s no secret that commercial kitchen are high energy users, consuming roughly 2.5 times more energy per square metre than any other commercial space, which is why it is more crucial than ever to select an oven that has a practical level of energy efficiency. Energy efficiency in a convection oven boils down to the features of the oven, like – heat retention, quicker heat transference, functionality that enables the user to accomplish overnight cooking at lower cooking temperatures and much more.

The Turbofan series of convection ovens do just that with two speed bi-directional fan technology that allows the users to limit energy output for their more delicate foods and in turn saving money on energy. Furthermore the lining inside the oven chamber is made up of vitreous enamel which is an excellent heat conductor meaning less work needs to be done by the motor because the heat stays inside the oven for even longer. And finally, the quicker heat transference is achieved through ultra-efficient heat circulation with the bi-directional fan technology which transfers the hot air around the oven chamber quickly thereupon less energy output required and faster cooking times achieved.

Saving Space

Experience proves that in many applications (especially in cafes and convenience stores) the space inside the kitchen is often very limited and as the hospitality industry continues to become more and more competitive the need to allow more space for more covers is constantly growing.

In its conception, the newest addition to the Turbofan family, the E33 series of convection ovens aimed to achieve the most practical footprint with the perfect capacity balance. Turbofan now offers a new standard in reduced oven footprints, a broader product series and increased loading capacity to suit virtually any application. The E33D5 model sits on a compact 610mm wide footprint and delivers a substantial five 1/1 gastronorm (GN) tray capacity with 85mm tray spacing.

With this size and scope energy savings are maximised and food loss minimised. That’s all the space and none of the waste.

moffat turbofan

Blue Seal Turbofan offers industry-leading tray spacing for product loading versatility in all series ovens. The space within our oven cavities is fully functional for all applications. All Turbofan oven trays are built to GN tray capacity dimensions to match the universal standard of most commercial kitchen equipment, which can be very handy when you need to hold the trays at a secure HACCP certified temperature post cooking the product in the oven.

Busychef have been partners with Blue Seal in the UK for over 20 years.

Top 10 Tips for Catering Equipment Maintenance

fireTop 10 Tips for Catering Equipment Maintenance

The only way to get the most benefit and trouble-free service out of your catering and refrigeration equipment is to perform regular maintenance. Regular maintenance, which includes cleaning, will keep everything working in good working order and can catch minor problems or worn out parts before they cause expensive breakdowns. Regardless of the type of equipment, there are 10 maintenance related tasks that you need to do for every piece of catering equipment that you own.

Read The Manual!

The first place you should look for proper maintenance procedures for your specific pieces of catering equipment is the owner’s manual, which comes with the equipment. Generalised tips from an article on the internet are all well and good, but the owner’s manual will tell you specifically what needs to be done to keep your equipment in tip-top shape. Most manufacturers’ websites have downloadable versions of manuals, and the manufacturers should have manuals for older or discontinued models, too.

Fill Out and Return the Warranty Card

The only way to gain the benefits of manufacturers’ warranties for new catering or refrigeration equipment, which usually include x-number of years in free parts and labour, is to fill out the warranty card and return it to the manufacturer. You usually have about a month after delivery to get the warranty card filled out and returned, so don’t put it off.

Educate staff on the proper use of the equipment.

Misuse and abuse are among the leading causes of catering equipment breakdowns, and most warranties will not cover repairs resulting from misuse. Show staff how to properly use, clean and maintain your foodservice equipment to keep everything up and running and eliminate the amount of money you have to spend on non-warranty issues.

Clean all catering equipment daily.

Daily cleaning is perhaps the most important maintenance tip for catering and refrigeration equipment. Daily cleaning prevents dirt, grime and food scraps from building up and causing damage to the machine’s components. Having clean catering equipment is something environmental health officers look for too. Learn more here about what EHO’s look for

a9feaa6c206_634x404Perform thorough cleaning on a regular basis.

Either weekly, monthly or half yearly, depending on the type of equipment, there are deep cleaning procedures that need to be followed. The purpose of more thorough cleaning is to get those places that are hard to reach or to just tackle the grime that accumulates over time.

Regularly inspect your catering equipment.

Any time you perform a thorough cleaning on your catering equipment, inspect any moving parts, electrical, water and gas connections and other components for wear, tear and leaks. Catching and correcting small maintenance issues early (like a water leak caused by a loose hose fitting) can save you from more expensive repairs in the future. You can even set up a service contract with a local service agent and have them inspect your equipment. Try us out at YCE Catering Equipment Ltd by phoning 0113 252 6566 or email service@yce.co.uk.

Replace broken or worn out parts.

Over time, parts just wear out and need to be replaced. If something appears worn out, better to replace the worn out part soon before it causes serious problems. Contact a member of our service team at YCE Catering Equipment Ltd by phoning 0113 252 6566 or email service@yce.co.uk.

tumblr_inline_mi812zliar1qz4rgpBe careful with DIY fixes. 

One way to save money on catering equipment or refrigeration repairs is to simply fix it yourself. If the equipment is new, fixing things yourself may void the warranty, so be sure to read the warranty and know what you can and cannot do yourself. Even if the equipment is not under warranty, overly complex repairs should still be performed by someone with the right skills and qualifications – not some guy the boss met down the pub. Don’t slow down your wait time with unreliable equipment.

Follow chemical instructions.

Whether the chemicals you are using are meant to clean the piece of equipment or the equipment uses chemicals itself, like a commercial dishwasher, be sure to read and follow the instructions on the labels. Improperly mixing to the wrong chemical concentration can be dangerous for your staff and damaging to your equipment.

undersinkcloseProperly care for stainless steel.

Catering equipment and refrigeration is manufactured primarily out of stainless steel. Despite its name, stainless steel can become stained, tarnished or corroded if not properly cared for, so be sure to use mild detergents, soft cloths and wash with the grain when cleaning your food service equipment.

If you would like advice from the experts on looking after your catering equipment, please get in touch with the Busychef team on 0500 008075 or email sales@busychef.co.uk. We have been giving good advice for a very long time.

When your deep fat fryer stops working…………

Just about to start service, switch on the fryers at the wall or try to fire up the burners and the nothing happens? Kitchen nightmare indeed! Imagine running just one service without a deep fat fryer!

What do you do next? Call an engineer – maybe – but will your favourite kitchen equipment engineer really be able to get to you in five minutes?angry boss

Do you have an on-site maintenance engineer? Even if he can get to the kitchen quickly, does he know what to do?

This is worth a shot – read on.

Before service started were the fryers cleaned out? Was the old oil changed for new? Has someone simply pulled the fryers out to clean behind them? All of the above actions can result in the overheat, safety or reset switch becoming activated, or trigger the fryer head location microswitch (sounds it techy but it’s not).

The fryer head location microswitch is the easiest fix – just looking at the fryer you will be able to see whether the head is sitting squarely onto the tank. If not, just relocate it as it should be, and the fryer should start up. There is no resetting of a microswitch – its just there to make sure the elements are sitting in the oil and this type of safety device is usually found on small table top electric fryers.

Now to the overheat or reset safety switch and the most likely cause for it to trip out:

When emptying your deep fat fryers, whether gas or electric, we all know it is easier to drain the oil when it is warm. The oil is less viscous – thinner – and runs away easier. Don’t try emptying the fryer of oil when it is still hot as that is dangerous and could result in a fire or worse.

The Hot Off the Grill restaurant in Seal Beach is closed on Saturday due to a grease and oil fire that happened Friday evening.  ////ADDITIONAL INFO:  -   02.SB.fire.0426.ks   -  Day: Saturday - Date: 4/25/15  -  Time: 9:56:14 AM  -   Original file name: _KSA3642.NEF  -  KEN STEINHARDT, ORANGE COUNTY REGISTER --

When draining warm oil from the fryer tank, the fryer heating element or gas burner tube is exposed whilst the fryer is still warm, and these areas can actually still increase in temperature as the oil absorbs any left over heat once the fryers have been switched off.

Remove the oil (the heat absorbing load if you like) and the metal components can no longer dissipate the latent heat through the oil so they heat up.

This can result in the overheat thermostat being activated, which is why your fryer won’t switch on. Have a look at this really helpful video from our friends at Lincat. Don’t worry if your fryer isn’t made by Lincat, and the neon lights on your fryer may not be the same colours – the remedy is just the same as soon as you have found out where the switch is hidden! Now where did you put the fryer instructions?

Easy – right? Well we hope so, but there is a chance of course that this fix doesn’t get your fryer working again. The overheat switch may reset, but it might activate again either immediately or soon after resetting. In this case, as John says in the video, you may have an underlying fault within the fryer that your service engineer will need to check. Under no circumstances tape the reset button down or ask your KP to keep his/her finger on it until service ends. It’s there for a reason!

To see the full range of electric and gas deep fat fryers on the Busychef website click here.df7

The Busychef and YCE Catering Equipment Ltd team would like to thank Lincat Ltd and  their Product Support Manager John Quipp for the above video.

If you do need service support, then contact YCE Catering Equipment service line on 0113 252 6566 or email: service@yce.co.uk

Why Choose Induction Cooking?

IH21Induction Cooking has come a long way since its creation back in the early 1900s (yep – really!) and modern implementation into North America in the 1950’s. Advancements throughout the late 20th century and early 21st century have made induction cooking a popular option for chefs across the world. Is induction cooking right for your business? Keep reading to find out!

The Techy Bit

Induction CookingWhen you use an induction range, an electric current creates alternating magnetic fields. These magnetic fields create a current that push against molecules in the cookware. The resistance from the molecules produce heat in the pan. Therefore, the pan itself creates the heat, making induction cooking one of the safest options in the foodservice industry.

Remember, when you use induction cooking you need to use pans made from a ferrous material (such as iron or stainless steel with ferrous bases) for the heating to take place. If you don’t, the process won’t work! You can soak up more techy stuff here.

Safety

Induction cooking is known for being a safe alternative to conventional cooking. With induction cooktops, there is no open flame or heated surface to catch fire or get burns. Yes, the pan and food get hot – but induction ranges only produce magnetic fields, so if there isn’t a pan on the range, no heat is produced!

Accuracy

When it comes to induction cooking, nothing is more accurate. Increased control and repeatable results are just a few of the pros with this type of cooking. Some hobs and ranges have many power settings so you can have varied degrees of accuracy every time you cook. You can adjust cooking heat instantaneously with induction ranges.

Induction cooktops heat food more evenly by turning the pans into the source of the heat. They also feature tight, precise temperature control and the capacity for very low temperature settings.

Efficiency

If you’re looking to save when it comes to your energy bills, induction cooking is the way to go. Induction is about 90% efficient rather than gas ranges at under 50%. You’ll also save some money throughout its life by eliminating a pilot light.

Induction cooktops produce less waste heat, which is useful if you’re working with expensive food that needs to be cooked carefully and kept cold beforehand. If you’re looking to easily temper chocolate, or thicken custard or hollandaise sauce, induction ranges are perfect and your kitchen will no longer require bain-maries or double boilers.

Is your traditional range making your kitchen uncomfortably hot? Induction ranges keep your kitchen much cooler, making your team much happier! Induction units are incredibly easy to install if you’re purchasing a range, or if you have a countertop range you simply plug it in and go.

They all come from Asia – Right?

Wrong! Lincat, the UK’s leading manufacturer of commercial catering equipment, has added induction hobs and ranges to its professional range of over 450 products for cooking, holding and display.

Manufactured at Lincat’s purpose-built factory in Lincoln, UK the energy-efficient induction technology can help you to reduce operating costs and maintain a more comfortable kitchen temperature, while delivering a highly responsive and controllable cooking method with a range of convenient features.

Because heat is generated in the pan, instead of the hob surface, very little energy is wasted into the kitchen’s atmosphere, which makes the cooking process more efficient and reduces demand on air conditioning systems. At the same time Lincat’s new induction hobs deliver rapid heat-up and almost twice the cooking power of a similarly rated gas hob.

Other features include rotary controls with LED power level display, pan detection safety functions, easy-to-change filters and powerful internal cooling fans with overheat protection. Their impact-resistant Scott Ceran® glass ceramic surface is hard-wearing and easy to clean, particularly as the induction process keeps the surface relatively cool.

Nick McDonald, Marketing Director of Lincat Ltd, said:

“Ideal for melting chocolate, simmering stocks or rapidly boiling a large pan of pasta, our new IH21 induction hob will help businesses to reduce energy consumption, cut costs and increase safety in the kitchen. Equal to the challenges of the busiest commercial kitchen, the IH21 is also a great choice for front of house or theatre style cooking, thanks to its attractive design and sleek profile.”

For further advice on induction cooking or help in choosing the right induction cooker for your business, call the Busychef team on 0500 008075 or YCE on 0113 252 6566. Our range of induction cookers can be found by clicking on this link.

Demystifying Stainless Steel! Why you should know more

 

demystifying_steel

Have you ever noticed that some stainless steel is more durable than others? Ever wondered why some is magnetic and some is not? It turns out that stainless steel is a broader concept than many realise, referring simply to a group of hybrid metals (“alloys” if you like). Why should you, a food business owner, need to know about stainless steel though?

Being properly aware of what you’re investing your money into is important. We don’t want you to buy a product which is insufficient for your needs, nor do we want you to spend money on a piece of equipment which provides more protection than you really need.

So, let’s talk stainless steel. Stainless steel alloys are made by mixing iron with at least 10.5% chromium, as well as other metals and materials like carbon. The different “recipes” for stainless steel result in different types, impacting price, strength, and corrosion resistance. You may have noticed we label benches “430 grade”. That description tells you something about its composition. It’s part of a larger group called “ferritic” stainless steel.

Another group common in foodservice (and elsewhere) is called “austenitic.” Most commercial sinks are made from a type of austenitic steel tagged “304 Series.”

All of this can get rather confusing, so let YCE and Busychef break it up a bit for you – we have been making stainless steel benches, sinks and shelves for 35 years.

Austenitic Steel

The most common type of steel used today, austenitic steel accounts for 70% of steel production. Because of the materials used in this alloy, it’s particularly resistant to corrosion.

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304 Austenitic Stainless Steel

Known for being the most common type of stainless steel used, 304 is practical and hardy. It’s resistant to food products, sterilising solutions, and most organic materials. Because of its superior rust protection, it’s used in sink bowls and other surfaces which are most likely to come in contact with corrosive substances. Unfortunately, due to the high cost of nickel and how difficult it is to work with austenitic steel, this is more expensive than many other stainless steel options. An example of a sink made from this material can be found on the Busychef website here.

201 Austenitic Stainless Steel

You could consider 201 the kid brother of 304, since they share a similar chemical composition. It’s still food safe, but doesn’t hold up to corrosion quite as well, so it’s not going to withstand chemicals like bleach. Because of this, it tends to be less expensive. You’ll often find it in the form of handwashing sinks, but we won’t use it for fabrication.

Ferritic Steel

The main way ferritic steel differs from austenitic is that is contains nickel and is also magnetic. For example, want to find out if your stainless steel is austenitic or ferritic? Grab yourself a magnet. If it sticks, it’s ferritic. It’s known for being both corrosion resistant and hold up against stress.

430 Ferritic Stainless Steel

For environments with less chemical use, 430 is a great option, as it’s made with chromium. 430 is used most often for ovens, refrigerators, and economic cost sinks or tables. While it may be cheaper, if properly taken care of, it can last you a long time and will end up being a wise investment. We tend to use 430 for undershelves, wall shelves etc.

316 Ferritic Stainless Steel

L6512CT

316 isn’t something you’ll find very often in the restaurant world, though it’s been known to pop up occasionally, like in food trolleys meant for hospitals or food processing equipment. It’s extremely corrosion-resistant because it has larger quantities of nickel, and as such, it is mainly used in the medical world. Because of the amount of nickel it contains, it’s difficult to fabricate, and so is quite expensive.

Gauge

Counter-intuitively, the lower number gauge, the thicker the steel. Take note that while the steel may have a lower gauge, and therefore be thicker, the type of steel still matters. Gauge is just the density, not the quality.

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18-Gauge

Also known as the economy gauge, for a lower cost you get a respectable piece of stainless steel. It tends to work best for things like wall shelves and undershelves. (1.24mm)

16-Gauge

This is where you get the most bang for your buck. It’s a quality thickness which will serve many uses, but won’t break your budget. You’ll find plenty of well-built sinks and prep tables which use 16-gauge. (1.65mm)

14-Gauge

The perfect gauge for butchers. You can hammer and hack things on this gauge all day long without bowing the stainless steel. It’s also going to look smooth and sleek over a longer period of time. (2.11mm)

If you would like advice from the experts on which quality or gauge to choose for your food establishment, please get in touch with the Busychef team on 0500 008075 or email sales@busychef.co.uk. You could also take a look at the Lincat fabrication we sell online at busychef.co.uk website here.

Buying Guide: Griddles and Grills

GS7-N_310_210Despite the change to colder weather the demand for lighter, healthier food is on the increase. It is good news therefore that griddles, grills and chargrills allow outlets of all sizes to meet that growing demand for lower fat options.

But it’s not just about offering grilled rather than battered or fried fish, burgers, sausages and steaks. Griddles and grills are great for crepes, flat breads and even fruit. It is even possible to stir fry directly onto the griddle plate, for example to produce Mongolian-style dishes.

Investing in a griddle or grill can therefore help you to widen your menu offering for a relatively modest outlay. And here are our tips on choosing the right equipment for your business….

General:

  • Consider your present and future requirements and always buy the size to suit this need, allowing for future expansion.
  • Always talk to your friendly foodservice dealer about your requirements; we will be able to offer impartial advice on the best griddle or grill for your particular needs.
  • Check that capacities and output quoted are like for like.  For example, is the output of burgers per hour for frozen or fresh product?  If output is quoted for steaks, what size and degree of cooking?
  • Buy one made by a reputable manufacturer to be sure of compliance with all relevant regulations and to ensure ongoing service and spare parts availability.
  • Choose equipment which is easy to clean.

Griddles:OG7207-N

  • Griddle plates should have no gaps to allow grease to seep into the body.  Look for gully welded plates or one-piece castings. Splash guards should be integrated for the same reason.
  • Larger units should offer the flexibility and energy saving capacity of a dual heat zone. This allows just part of the griddle to be used in quieter times.
  • Major manufacturers offer a wide range of griddle plates including machined steel, ribbed, half-ribbed and chrome.  Chrome griddles radiate less heat into the atmosphere and so are more energy efficient than steel plate models.  This contributes to a more pleasant working environment.  Their attractive, easy-to-clean cooking surface is also ideal for theatre-style cooking.
  • Check the drainage channel – will it be easy to use and keep clean?

Chargrills:OE7406 propped

  • Choose a chargrill with power to spare, rather than running the unit flat out to achieve the heat you need.
  • Lava rock can be messy to use. That’s why Lincat’s chargrills use innovative heat transfer profiles to achieve controlled flaring, to give chargrilled food its distinctive taste.
  • If gas is not an option or, if adequate ventilation is an issue, chargrilling is still possible with Lincat’s Silverlink 600 electric chargrill. This features a water bath to retain humidity which makes it a good choice for all kinds of meat and fish.

Grills:AS4

  • Safety of operation should be a key issue in your choice of salamander grill. For heavy-duty models is there a branding plate lifting mechanism (like the EasiLift mechanism from Lincat)? And is this included in the price, or is it simply available as an optional extra?
  • Choose heavy duty, cast aluminium reversible branding plates.  These offer high heat retention and both sides can be used for grilling and branding.
  • For additional flexibility consider buying and adjustable salamander. The grill hood of Lincat’s AS3 adjustable salamander can be moved up or down to offer supreme cooking flexibility. Of safe, ergonomic design, with an easy-lift action and wide grab handle, it is perfect for grilling and gratination.

Busychef currently offer a large range of griddles, grills and chargrills from most major manufacturers. For griddles look here, for chargrills look here and for grills look here.

Busychef would like to thank Lincat for their help with the above

For person to person advice from a foodservice expert phone Busychef free on 0500 008075

Lincat’s UK manufactured energy-efficient induction hob

Lincat, the UK’s leading manufacturer of commercial catering equipment, has added an induction hob to its professional range of over 450 products for cooking, holding and display.

Manufactured at Lincat’s purpose-built factory in Lincoln, the IH21’s energy-efficient induction technology can help businesses to reduce operating costs and maintain a more comfortable kitchen temperature, while delivering a highly responsive and controllable cooking method with a range of convenient features.

The Lincat induction hob typically offers 90% efficiency as compared with a solid electric hotplate at 55% and a gas hob at 50%. Because heat is generated in the pan, instead of the hob surface, very little energy is wasted into the kitchen’s atmosphere, which makes the cooking process more efficient and reduces demand on air conditioning systems. At the same time Lincat’s new induction hob delivers rapid heat-up and almost twice the cooking power of a similarly rated gas hob.

Other features include rotary controls with LED power level display, a pan detection safety function, easy-to-change filter and a powerful internal cooling fan with overheat protection. Its impact-resistant Scott Ceran® glass ceramic surface is hard-wearing and easy to clean, particularly as the induction process keeps the surface relatively cool.

Nick McDonald, Marketing Director of Lincat Ltd, said:

“Ideal for melting chocolate, simmering stocks or rapidly boiling a large pan of pasta, our new IH21 induction hob will help businesses to reduce energy consumption, cut costs and increase safety in the kitchen. Equal to the challenges of the busiest commercial kitchen, the IH21 is also a great choice for front of house or theatre style cooking, thanks to its attractive design and sleek profile.”

Lincat Ltd manufactures one of the world’s most comprehensive ranges of catering equipment. Lincat Ltd is a member company of the Middleby Corporation.

The Lincat IH21 is available from www.busychef.co.uk for £527.00 plus VAT with free delivery.

Busychef is the online trading arm of YCE Catering Equipment Ltd based in Leeds, Yorkshire. At Busychef we offer leading brands of catering equipment with an excellent service and unsurpassed knowledge of the foodservice industry at internet prices.

With thanks to Lincat.

What to Consider When Buying Restaurant Equipment

If you are thinking about opening your own restaurant, buying commercial catering equipment will surely be a top priority. Purchasing such equipment is quite different from buying it for your kitchen at home. Making the right choices is imperative, as they will pave the way for your future success. The following tips might help you in devising a strategy on how to proceed.

Consider Your Budget

Starting up a restaurant is expensive. You have to employ kitchen and waiting staff as well as pay for licences, food, rent, utilities and advertising. No restaurant can go without equipment, hence it deserves special attention. It is the foundation for future growth. But there are ways of equipping your kitchen with everything you need without going bust.

Having gas available in the building is one way of saving money from the outset without reducing quality. If you prefer electric, then you should try getting three-phase into your restaurant kitchen. Three-phase wiring lowers the kilowatt hours used and cuts your electricity bill. Another factor when deciding between electric or gas is efficiency and maintenance cost. Electric equipment is usually more efficient but it contains more moving parts and so repairs are costlier.

Furthermore, there are different levels of quality equipment within the above categories. Depending on how much money you have available you can opt for different classes for the different items you will buy.

Consider your Space

Considering your space and arranging all the equipment properly is vital for the efficient functioning of your kitchen.

Talk to a commercial kitchen designer to devise an optimal kitchen layout so that it creates nice flow throughout the cooking process. A  good kitchen plan is where all your equipment fits in and is easily accessible to the kitchen staff when needed. Therefore, don’t overbuy equipment.
It is better for a kitchen to be compact instead of having useless items standing in the way. Consulting an electrician is important. If you are using an older building for your restaurant, you have to ensure it can supply all the electricity needed. In summer, for example, refrigeration equipment and ice machines work harder to keep cool and can overheat, which can cause electrical outages.  The electrician will be able to help once the layout is decided to make sure the right power is available to the equipment pieces.
                                                                                                                                                                            Consider What You Need

This brings us to prioritising your purchases. Some equipment is indispensable. Other items can be purchased later, on or can even be leased. Once you know your budget you can list all the equipment you want on a sliding scale of necessity. The importance of equipment is determined by how often a specific item will be used. You should consider whether the kitchen could survive without a particular piece for a day or several days. Naturally, the more crucial a piece is, the more you should opt for quality.

A chef’s input before you go shopping is beneficial. Depending on the type of your restaurant, a chef might be able to give you some good advice about what’s important and what can wait. You should also consult an electrician about a good kitchen plan that houses all your equipment neatly and is readily accessible to staff.

Finally, you might want to consult your local environmental health officer, fire service and building inspector before you buy anything. They can usually provide you with a spec sheet on what is allowed into a commercial kitchen.

Do Your Research

Proper research and planning is maybe the most important part of the process. This can save you hassle later on. Compare the different items, set priorities, consult relevant specialists and keep your vision in mind. With all of this in check, you are well on your way to creating a kitchen which will work wonders.

Spacious and Clean Commercial Kitchen

YCE Catering Equipment Ltd are based in Leeds, Yorkshire and has built up a reputation as a respected catering equipment company serving the hospitality, leisure, public and private sectors throughout the UK.

Busychef is the online sales showroom for YCE Catering Equipment Ltd.

 

Fancy a brew? Just push the button

EB3F-PBReady to dispense piping hot, filtered water at the push of a button, the Lincat popular EB3F water boiler is now also available with a safe, convenient push-button mechanism. Combined with striking good looks, the boiler is perfect for front-of-house and self-service operations.

FilterFlow automatic water boilers are among Lincat’s most popular products, not only for their versatility and efficiency, but also because of Lincat’s unique, built-in water filtration.

What’s the big deal about built-in filtration? Well firstly, you need to filter out impurities from tap water to create a better-tasting, “cleaner” hot drink, as well as removing any strange odours that can come from unfiltered water heated to a high temperature. Filtration also dramatically reduces the build-up of scale in the boiler, which means the unit lasts longer, works better, and can go for longer without repairs.

It’s easy to see why many caterers wouldn’t bother with filtered water, as most boilers require a separate, plumbed-in filtration unit, which needs to be professionally fitted, maintained and replaced. FilterFlow does away with all that – the low-cost cartridges are part of the boiler unit itself, and replacing one (about every six months) is as easy as changing a lightbulb.

The new push-button EB3F/PB produces up to 31 litres of premium-quality filtered water per hour. Like other FilterFlow models, the new boiler gives you precise control over the temperature of the water, while a diagnostic panels lets you know how the boiler is operating and when to change the filter.

If you’d like to know more, fetch a cup of tea and check out the busyCHEF deal on the EB3F/PB here – £423 plus VAT including delivery.

With thanks to Lincat for the detailed information – also check out www.filterflow.co.uk for more facts on the Lincat FilterFlow Automatic Boilers.

Doenload the FliterFlow brochure here and the FilterFlow Push Button brochure here.

Visit www.busychef.co.uk for the very best deals on food service equipment online.

Lincat launches Giga® Fast Oven

Lincat, the UK’s leading manufacturer of catering equipment, has launched the Giga® Fast Oven, a versatile, compact counter-top oven that can cook a fresh dough pizza in 90 seconds.

The secret to the speed lies within the unique airflow cylinders that intensely focus hot air to deliver exceptionally rapid cooking. The Giga® Fast Oven heats up to 400/450°C in as little as 10 minutes, and features an easy to use temperature control and cooking timer for consistent, repeatable results.

Designed to provide bars, pubs and restaurants with the ability to serve authentic Italian Pizza without having to invest in expensive specialist equipment or staff training, it delivers comparable results to a traditional wood-fired oven.

If pizza isn’t the only thing on the menu, the Giga® Fast Oven can also be quickly converted into a standard convection oven for the cooking of lasagne, croissants, cakes, pies, pastries, potatoes and oven chips, as well as for the toasting of all types of bread products.

Nick McDonald, Marketing Director of Lincat, said:

“The Giga® Fast Oven combines the performance of a dedicated wood-fired pizza oven with the versatility of a convection oven in a single, compact package. And since it operates from a standard 13amp plug it can be used anywhere.

“This will allow any outlet, even one that doesn’t already have a kitchen, to produce tasty, authentic pizzas without the need to invest in additional appliances, specialist staff or training. We think it will prove particularly popular with pubs looking for a cost-effective way to improve their food offering and supplement their wet sales.

He added…

“With the potential to produce up to 30 pizzas an hour, the Giga® Fast Oven will pay for itself in no time, and provide a fantastic long term return on your investment.”

Powerful, energy efficient and easy to use, the Giga® Fast Oven also features include switchable internal illumination, making it ideal for front-of-house use. Like all Lincat products, it is supplied with a two year onsite parts and labour warranty.

Lincat Ltd manufactures one of the world’s most comprehensive ranges of catering equipment. Products are sold in the UK and in over 50 countries worldwide through a comprehensive network of distributors. Lincat Ltd is a member company of the Middleby Corporation.

Tha Lincat Giga® Fast Oven is available from YCE Catering Equipment via their online busyCHEF webshop here and costs £1,188.00 plus VAT.