Modern kitchen equipment

We continue our review: ⠀
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👽 Salamander ⠀
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This is a traditional equipment (a type of grill), which should be present in a modern kitchen. In salamanders, heating elements are located above the products, so they are especially convenient to use to bring the product to a ready to serve: for crusting or warming up already prepared dishes. Gas and electric models give the same results. It is the perfect machine for a la carte kitchens and prefab kitchens. ⠀
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❄ Product quick cooler ⠀
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This unit is a refrigerator that uses forced ventilation to ensure quick cooling. It provides a freezing temperature of -18 ° C and is equipped with a probe with a display that allows you to measure the temperature inside the product. It is used to quickly cool cooked foods, as well as pre-cooked dishes and pastries, so that they can then be stored at low temperatures. For example, in the United States of America already from the beginning of the 1980s, and in Italy - from the beginning of the 1990s, it was impossible to obtain a license to open a restaurant without this equipment. ⠀
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💨 Combi ovens / combi steamers ⠀
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Steam convection ovens operate in various modes. With their help, you can cook food for a couple, fry, boil, as well as heat the finished dishes. Their control is carried out in two ways: electromechanical and electronic (computer). Steam convection ovens operate in various temperature conditions - from 50 to 300 ° С - with a variable humidity coefficient depending on the method of cooking. ⠀
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✨ Vacuum equipment ⠀
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This equipment can be used both for storing food and for preparing it. This is a revolutionary technique that has changed the habits of cooks. Vacuum equipment opens up great opportunities for a variety of menus, provides high quality dishes. The use of vacuum technology is one of the main opportunities to improve the level of restaurant service in Russia. ⠀