MICROWAVES FEATURE
EDUCATERING FEBRUARY 2020
Please attributes any quotes to Kris Brearley,
Sales Director, R H Hall
·
What is the latest microwave technology or equipment available for
school kitchens?
Recently launched, the
Sharp R7500M features Inverter technology, offering the ultimate in durability,
efficiency and reliability. Inverter technology provides constant power for
incredibly uniform results, time after time. As well as ultra fast regeneration
times, the R7500M ensures the operator has precision control, making it perfect
for defrosting and heating delicate foods too.
The unique and innovative
iWave® barcode microwave system from Maestrowave is also continuously
developing and we have seen recent success with vending ‘Micromarkets’ offering
a variety of self serve options.
·
What are the most important functions for choosing new equipment and how
do these affect menu choices?
Built-in features to look
for that save time and energy include: Programmable models – useful to reduce
errors and wastage. Variable power – ideal for denser food products. Double or
Triple quantity facility for multi-portion cooking. Operators should look at
their menu and decide what tasks it should undertake. Consider if it is to be
used mainly for the simple reheat and defrosting of foods - then a straight
Commercial microwave will suffice. However, if you wish to reheat and cook food
products then a convection oven or combination microwave oven is well advised.
Items such as pastry will become soggy if reheated in an ordinary microwave
whereas using a combination microwave the crisp, golden brown and conventional
finished result will be achieved in microwave time! It is very important to
choose the correct microwave oven wattage. You need to choose an oven with
sufficient power, but just as importantly, do not over-specify. If too low, you
can be frustrated by delays, and if too high, it will be difficult to judge the
timing of small portions. Whilst it is common for caterers to choose speed (the
higher the output the faster reheat times), it is also very important to
understand that for some food products too much speed will destroy smaller
portions of food or delicate products.
·
How effective is new equipment and technology for reducing energy
consumption and lowering utility costs for school kitchens?
Modern microwaves will
typically operate from an energy-efficient 3kW plug-in supply, however some
combination microwaves can require a much higher, hard-wired power supply. The
Maestrowave Combi Chef 7 offers all the benefits and versatility of a
combination microwave, but operates from a single 3kW supply. The new Sharp
R7500M Inverter Microwave has also been designed with energy efficiency in
mind, with inverter technology providing savings on traditional microwave technology
and other enhancements such as LED lighting.
·
How is training carried out and enforced on new equipment and for new
members of staff?
Understanding is still the
key to success with microwave cooking and if caterers do not fully understand
what their equipment is capable of, they are unlikely to be using it to its
full potential. The R H Hall team have over 40 years of experience in this
field and can provide training, advice, menu development and more, depending on
the machine being used and the skill level available.
·
How can smart technology help benefit school kitchens?
The iWave® system offers
data monitoring and e-reporting software add ons that work with the unique
barcode technology to analyse costs, stock levels, wastage and more. These
reports can be used to reduce operational costs throughout the foodservice
operation.
Website for more info
R H Hall are sole UK distributors for
the Sharp range of Commercial Microwave Ovens, as well as Exclusive Worldwide
Distributors for the Maestrowave range of Catering Equipment.
FOR
PRESS INFORMATION CONTACT:
Emma
Smith
01296
663400
R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone LU7 9FE
T: 01296 663 400 E: sales@rhhall.com W: www.rhhall.com
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