Rational 10 Grid Electric Self Cooking Centre
An example of this saving is the reduction of food wastage and kitchen staff numbers, according to Lincat’s development chef Paul Hickman.
This trend also reflects a widening appreciation of the high-quality repeatable results from the cook-chill approach which some caterers might have thought was beyond their reach due to a lack of kitchen space or staff resources,” said Hickman.
He pointed to the five-star Moresby Hall Country Guesthouse near Whitehaven which has invested in a 10-grid Lincat Opus SelfCooking Center as part of a banqueting system which can cater for parties of up to 40 without requiring additional staff.
To help those caterers looking to offer banqueting despite limited kitchen space, the CombiDuo system from Rational enables two of the manufacturer’s SelfCooking Centers to be mounted on top of each other. The units can even be “mixed and matched” with, for example, a six-grid mounted on a ten-grid unit.
Pre-plated meals are proving increasingly popular for “bypassing all the problems with timing, portion control and wastage that can occur with conventional plated meals and ensures that each plate that goes out is served to the customer at the right temperature,” agreed Electrolux Professional’s executive training chef Alan Evans.
The ability to prepare food up to several days in advance takes the hassle out of volume cooking, allowing chefs to manage the kitchen more effectively and economically.”
Cook-chill systems significantly improve food consistency “and ensure HACCP guidelines are met,” added Catering Equipment Suppliers Association (CESA) chairman Malcolm Harling. “Much of a modern cook-chill system will be automatic, making it flexible enough to be operated by all kitchen staff while delivering the best possible results.”
In terms of market sectors, Valera’s development chef John Harvey believes many pubs have reverted from planted meals to traditional carvery “as this requires fewer staff both in the kitchen and front of house”.
Banqueting has taken a big hit in the corporate sector in recent months as companies look to cut back on their entertainment budget”.
Article excerpt from October’s Eat Out Magazine
