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November 2014

A rational explanation

By Jamie Freiburg 5 years ago 2267 Views No comments

This week we have been lucky enough to have two demo sessions from a Rational development chef on their new SelfCookingCentre 5Senses. Rational were keen to show our customers and staff how this exciting piece of kit works, and we can see why!

Rational are known for their innovative designs, created to make cooking in a commercial kitchen more efficient, cost-effective and eco-friendly - their newest creation is no exception.

Chef, Mark Finney cooked up a treat for us in store, serving delicious food from pan fried salmon to a cookies and pastry all made in the same Rational oven. Rational’s cooking centre uses four different types of technology to perform its main tasks.

Firstly their iCooking Control feature understands your cooking preferences and meets them, it is able to asses the food being cooked and works out the perfect amount of time and temperature to carry out each method. For example when cooking a piece of lamb the iCooking Control will sear, roast and cool the meat without anyone altering the settings. Other chefs can also login to the digital controls and see your cooking preferences.

Moving onto HiDensity Control, this technology allows the SelfCookingCentre to cook large batches of food to the same high standard, distributing heat, air and humidity in the oven evenly at all times. HiDensity Control is perfect for producing banquet or buffet food which needs to be consistent. In just 23 minutes HiDensity Control allows the oven to cook 320 croissants.

Commercial kitchens produce a range of dishes so Rational have also addediLevelControl, meaning each shelf can be set to a different cooking temperature or method can be applied to cook various items at the same time. Salmon can be pan fried on one level, a pizza oven can be set up on another and wedges or chips can be deep fried on the next. Because of the iLevelControl feature a 5 Senses oven can cook a full breakfast (fry an egg, grill the bacon etc) in only 10 minutes.

Possibly the worst task of working in a busy kitchen is cleaning the oven. The fifth element in the 5Senses technology is Efficient CareControl which senses how soiled the appliance is and uses the correct amount of cleaner to wash itself. The oven can be left overnight to clean itself therefore it won’t affect a busy working environment.

The 5Senses doesn’t stop at cooking and cleaning either, the machine stores all of the cooking information such as how much of each food type has been cooked, at what temperature and by what method. All the data is stored on the device for HACCP reasons, and is easily viewable should a kitchen have an inspection.

Rational have shared a video of the SelfCookingCentre 5Senses launch which provides more detailed information on their latest design and the kinds of dishes it can produce.

Cooksmill are proud to be Rational suppliers. If you would like a quote for a SelfCooking Centre 5Senses oven or any other Rational equipment, please call us on0845 600 1722 or come and see us in store and see the product in action!

Chefsware - A Checkered History

By Jamie Freiburg 5 years ago 2340 Views No comments

When we imagine chefs clothing we think of a gleaming white suit, the favoured choice of many professionals, however in the 1980s the uniform began to evolve to meet the needs of modern chef’s....

The traditional chef whites that are worn today can be dated back over 400 years, but why do chefs wear white? In the 1800s chef Marie-Antoine Carême altered the original colour from grey to white as he thought white promoted cleanliness and hygiene.

A traditional double breasted chefs jacket was designed to have many benefits, for example white protects against heat, reflecting the intense temperatures that are reached in a commercial kitchen. The double breasted feature also covers stains as it can be fastened on the other side to hide any spillages - a chefs uniform goes through a lot of washes so they have been designed with knotted cloth buttons which are ideal for surviving intense washes.

The uniform changes depending on how qualified a chef is, for instance a chefs hat (or toque) traditionally goes up in size the more qualified a chef becomes. It has also been suggested that the 100 pleats in a chefs hat represent the 100 ways a professional chef knows how to cook an egg.

Check trousers are also an important part of a chefs uniform and are designed camouflage minor stains easily. Originally head chefs wore black pants however as the uniform has evolved, chefs are beginning to make their own mark on the clothes they wear.

Despite the changes it has undergone a chefs uniform is still expected to meet high standards, remaining practical and holding some form of tradition. There are many variations on a chefs uniform, different styles of hats such as beanies and caps, coloured jackets with different length sleeves and a range of trouser options.

If your business favours traditional chef whites and you struggle to keep them clean, we’ve found a useful article from Tibard, one of our clothing suppliers, explaining how to keep your chef whites clean.

We stock a range of chefsware in different colours and sizes. From jackets to aprons, we have everything that a professional could need. We also stock a range of disposable wear such as gloves and aprons that would help to improve hygiene standards in a commercial kitchen, and are ideal for cleaning staff.

Not forgetting home cooks, we also have a range of pretty and practical domestic aprons that are ideal for home use, perfect for a present or as a treat to yourself. Why not come to see us and try your chef uniforms on to make sure you get the perfect fit?

If you would like some more information on our chefwear do not hesitate to contact us. Call us on 0845 600 1722 we’ll be happy to help.