Tag: <span>Кухонное оборудование</span>

We continue our review: ⠀
⠀
👽 Salamander ⠀
⠀
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. ⠀
⠀
❄ Product quick cooler ⠀
⠀
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. ⠀
⠀
💨 Combi ovens / combi steamers ⠀
⠀
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. ⠀
⠀
✨ Vacuum equipment ⠀
⠀
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. ⠀

What kitchen equipment is most suitable for processing “advanced” products? ⠀
⠀
♨ Induction cookers ⠀
⠀
Induction processing of food is based not on the transfer of energy from a heat source, but on the creation of an induced current by an alternating magnetic field in a metal bowl in which food is cooked. Energy is transferred directly to the place where the dishes come in contact with a glass-ceramic stove. The rest of the surface of the plate remains cold. Induction cookers are equipped with an electronic temperature control device (accurate to 1 ° C), which can change almost instantly. ⠀
⠀
💢 microwave ⠀
⠀
Despite the fact that microwave ovens appeared in the 1940s, they can still be considered innovative equipment. There are models of different sizes (with a capacity of up to 35 liters). In the “tunnel” models controlled by a microprocessor with an internal probe, the power supply is cut off as soon as the cooking process is completed. All microwave ovens must be leakproof, protected against electromagnetic radiation. A microwave oven can work like an ordinary electric oven, but it is usually used to restore pre-cooked meals and prepare meals from frozen or vacuum-processed foods. Externally, dishes cooked in a microwave oven are similar to dishes that have been steamed, so the microwave oven is more suitable for food that does not require frying. ⠀
⠀
⭕ Electronic pasta machine ⠀
⠀
This device is very easy to use and guarantees excellent results. It is necessary for restaurants with Italian cuisine and establishments that offer a variety of pasta side dishes. The central cooking container is divided into several sections with folding baskets in which you can set different cooking modes for different types of pasta. Just turn on the timer - and you can engage in other kitchen operations. To maintain such equipment does not require high professional training of personnel. ⠀
⠀
Continued in the next. post! ⠀