Please attribute any quotes from this information to Duncan Vipas, Head of Sales
Why
should dealers consider specifying a microwave instead of other prime cooking
equipment?
A microwave is a true kitchen essential
and has a place in every kitchen. A microwave is traditionally seen as an
enhancement to use alongside other items of prime cooking equipment, but their
versatility is often underestimated and they can be of particular use where
space or budgets are limited.
What
other appliances could microwaves replace and what benefits would this bring?
Combination microwaves can be used in
place of a grill or oven where space is limited, combining these traditional
cooking methods with microwave speed for outstanding results – even when
cooking foods such as pastries, pies and pizza. 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. As well as traditional regeneration, microwaves can also be
used for steaming vegetables and sauces or gravies. For operations looking to
introduce a simple food offering, the right microwave can help them create a
‘kitchen in a box’ with a small footprint and a minimal budget.
Do you feel dealers are
completely aware how to correctly specify microwave power and the difference
this makes to the final dish?
Education
is key when it comes to microwave cooking and by working with the right
supplier, dealers can ensure the right machine is specified for any
requirement. At R H Hall we train our distributors to be able to offer the best
advice and training to the end user. We also have an extensive facility at our
HQ fitted out with all the very latest equipment so clients and distributors
can see and operate a number of microwaves in addition to a very wide range of
kitchen equipment. 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 the
delicate and sugary types of products.
A
recent development in the commercial microwave market is the introduction of
inverter technology, which differs from traditional microwaves by providing
constant, rather than pulsed, power when cooking, reheating or defrosting at
reduced power levels. For example, a traditional microwave set at 50% will
pulse by switching power on and off throughout the cooking period, which can
lead to un-even results in some foods. Inverter technology will provide a
precise and constant supply of power at 50%, making it easier to cook or reheat
foods slowly and defrost dishes to perfection. Thanks to precise temperature
control, you can cook, reheat or defrost a far greater variety of dishes that
conventional microwaves were previously not able to prepare to the same high
standard. Our team can advise further on the results available from inverter
technology.
Do you think dealers
understand the full scope of microwave usage – why/why not?
Most would view the main benefit for
the reheating of cooked food product, boosting food temperatures and defrosting
usage. However, todays kitchen demands rely on microwave ovens for much wider
tasks. Understanding a microwave and getting the right techniques for each type
of food, succulent meat, poultry and fish together with perfectly cooked
vegetables that retain taste, texture and nutritive value are all possible.
Many of the techniques used in microwave cooking are the same as used in
conventional cooking, but with a few minor adjustments. There is a great deal
of diversity of dishes that can be prepared quickly and easily from fresh
ingredients and to get the most from a microwave the right education and budget
should be provided. A commercial microwave oven within todays commercial
kitchens are a vital part of the kitchens operation with many operators using a
bank of microwave ovens for multiple and many uses.
FOR
PRESS INFORMATION CONTACT:
Emma
Smith – Head of Marketing - emma.smith@rhhall.com
- 01296 663400
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