Combi creativity – in your pocket: A blog by Electrolux

The  Staff Canteen

The Staff Canteen

Editor 23rd December 2014
Stuart Flint, Regional Training and Demonstration Manager – Food Service, at Electrolux Professional explains why the combi-oven has become a real kitchen essential.Stuart Flint carrying out training on the air-o-steam Touchline at the Center of Excellence “We’ve seen huge developments in terms of technology within combi-ovens in recent years with improvements in reliability, functionality and increased versatility. “One development that has stood out has been the introduction of various accessories, facilitating the rise of new cooking techniques within the oven that wouldn’t have been possible several years ago, such as sous-vide cooking or smoking. “The combi has also helped to streamline kitchen processes, for example bulk production of high quality foods. Most modern combi-ovens also feature self-clean functions which can save caterers lots of precious time – such as the Electrolux Professional air-o-steam Touchline with its four unique self-cleaning functions. e-chef_touchline“Whilst it’s no secret that the combi-oven market is quite saturated now, this should be seen as a positive thing as it means manufacturers are continually pushing forward in terms of innovations and creative new ways the ovens can be used in order to stay ahead. We’ve made educating end-users a priority and welcome chefs and their teams to train with us, pre- and post-sale, so they can get the very most out of their investment. "We’re set to hold themed events throughout 2015, addressing issues facing the market, for example ‘nose to tail’ cooking. Slow braising in the combi is ideal for tougher cuts of meat such as shin and shoulder, and it increases profits as the initial purchase price is cheaper, with the end result delivering the same high quality. “I’d encourage chefs to familiarise themselves with the innovative functions packed into their combi-oven and to try new features to make the most out of their equipment and variety of ingredients. Consistency across ever cook “At Electrolux we have also recently introduced e-chef, a brand new software package for our air-o-steam Touchline combi-ovens, which aims to make full service restaurant chefs’ work easier than ever before.
Read more from Electrolux including: Eletrolux blog from Simon Hulstone Blog from Brendan Flydes As well as more on their range
“e-chef invites chefs to use the brand new category section as a personal recipe book, allowing them to group recipes by type: cuisine, diets, ingredients, temperatures, meal menu, and seasons. Whether an American T-bone steak, or a selection of Indian cuisine, e-chef helps recipes to be programmed and selected, while allowing each chef to create and personalize the category section. For maximum performance, a simple USB key allows a collection of recipes from all over the world in 30 different languages to be saved and transferred to other ovens; guaranteeing customer satisfaction worldwide in chain scenarios. “We understand that restaurant kitchens are often under pressure to refresh their menus in a very limited timeframe. Through the launch of e-chef, global recipes can be transferred to any kitchen to enable special original dishes from abroad to be served locally, satisfying customers’ tastes and ultimately guaranteeing the success of the restaurant. “There’s no doubt that restaurant and hospitality caterers will keep looking for different niches within the market, and the combi can be their best friend in terms of culinary exploration, creativity and also consistency.” Visit http://professional.electrolux.co.uk/ to find out more about the training events happening at the Center of Excellence throughout 2015, or follow @ElectroluxProUK
The  Staff Canteen

The Staff Canteen

Editor 23rd December 2014

Combi creativity – in your pocket: A blog by Electrolux