Electrolux urges hospitality sector to utilise full functionality during festive period

Electrolux Professional

Electrolux Professional

Standard Supplier 28th October 2014

Electrolux urges hospitality sector to utilise full functionality during festive period

A spokesperson for a leading food service manufacturer has urged kitchen operators working in the hospitality industry nationwide to start preparing for Christmas now in terms of products, equipment and putting failsafe plans in place.

Within restaurants and hotels there is a huge increase in numbers as of 1st December so although Christmas may seem to be a long way off, the festive period as a whole is not. Stuart Flint, Regional Training and Demonstration Manager at Electrolux Professional has advised operators to consider all aspects now:

“With lots of parties held on the lead up to Christmas, kitchen operators need to start thinking now about banqueting and their methods of service, for example cook and hold scenarios, or plated banqueting.

“On the Christmas menu there generally tends to be two meat options, and a vegetarian option, so operators can get ahead with plated banqueting by preparing food in advance and utilising blast chilling techniques to alleviate pressure on service. Only one chef is then required to regenerate the food, enabling operators to stay on top of their game.

“Naturally, it may be too late to make investments in new equipment but blast chillers can be invaluable in the festive period; maintaining quality of food and safeguarding against bacteria. This is particularly important with high risk products such as the turkey.”

Flint believes certain techniques can be used throughout the festive period to maximise levels of service, and kitchen operators should explore the full functionality of their equipment to maximise productivity.

He adds: “Combi ovens can be utilised to steam vegetables to maintain colour, flavour and appearance. Bulk preparation is another bonus, for example by utilising the automatic roast potato function on the air-o-steam Touchline combi and blast freezing the product. A ten minute regeneration is required to bring it back to serving levels with the end result being soft, fluffy roast potatoes, with a crisp outside.

“Many kitchen operators don’t make use of the full functionality of their combi oven. With so much roast meat being cooked in the festive period, utilising a combi oven correctly can increase profit by reducing shrinkage of the meat which can provide more portions. With turkey, the key is to keep it as moist as possible so it doesn’t crumble when carved. Low temperature cooking can also provide excellent results, enabling operators to make use of lower energy tariffs throughout the evenings.

Electrolux Professional provides both pre and post-sales training for operators, together with ideas on how to maximise their equipment features to obtain the best results.

For more information on Electrolux Professional and its extensive range of food service equipment and services, visit www.electrolux.com/professional

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