The combination oven has basically taken over from the traditional convection oven and steamers that used to adorn most busy kitchens.
These new pieces of technology have probably given more versatility to chefs and their cooking methods than any other piece of kitchen equipment.
These ovens generally range in size from six grid or rack ovens up to the giant 20 x 2/1 gastronorm size.
Combination ovens are so called because of their capability of cooking dry heat, steam, or a mixture of the two.
These modern ovens give the chef such control that they can be programmed to the internal probe temperature required for the item to be cooked therefore reducing shrinkage and wastage through cooking errors.

From bread rolls to the largest joints of meat, this method of cooking is a must for every chef running a busy kitchen, whether for a restaurant environment or large banqueting operation.

These ovens will find a large part to play in the future of the now trendy plated banqueting, enabling a chef to control portion sizes and presentation to the full, therefore achieving better food cost and presentation results.

Buying tips

1. When choosing your combination oven and obtaining quotes, ensure that the quote includes fitting, delivery into the building and all pipe work for gas and drainage or if electric ensure you have the power capabilities in situ before ordering your oven.



2. Combination ovens tend to require a huge amount of power sometimes 100 amps per phase. This can provide a shock once the oven is delivered and you find another bill for £2,000 because your power arrangements have to be upgraded.



3. Enquire as to the price of parts and the warranty periods on the new parts (some are as little as 3 months) as these can prove to be very expensive once your oven is out of warranty.



4. A PCB (printed circuit board) can cost as much as £1,400 just for the part, a motor break which reverses the polarity of the fan when the door of the oven is opened can easily cost as much as £600



5. Always ensure that you allow for the cost of softening the water feed that will service your oven, this will in the long run save money on elements and servicing at a later date.



6. Most companies supplying these types of oven can be found in our heavy duty equipment section under suppliers and offer training and demonstration facilities. We would suggest these are always taken advantage of.
   

There are several points to cover when purchasing a microwave
If you're working in an area where space is tight then you may even need to consider a microwave with a pop-up door instead of the traditional hinged variety.

Pay attention to the wattage output of the unit as these can play a major role in regeneration times.

Check the size of the cavity as some manufacturers microwave ovens will actually hold a 1/1 gastronorm tray or chafing dish insert.

You may wish to consider a top of the range Turbo style oven which is a combination of microwave and fan assisted oven. These ovens can reduce cooking times tremendously and can prove invaluable in a busy kitchen or room service environment. They also have pre-programming capabilities giving the facility of programming a whole menu for ease of service or as we say in the trade "Making them Noddy proof"

Buying Tips

1. The higher the wattage the quicker the oven will cook



2. If space saving is of primary importance then ovens which can stacked on top of each other will save space. Ensure they are designed for this purpose because of venting etc.



3. If using the oven for set menus such as room service, then look at models which can be pre programmed, these unit can give consistent results without too much training



4. Pop-up doors are really useful in a busy environment for obvious reasons.
   

Hot cupboards or hot press's provide hot space for holding plates, food etc.
Some will be mounted with heated service gantries providing hot work service areas for food service.

Buying Tips

Things to consider when sourcing hot cupboards for purchase are:

1. The grade of stainless-steel used in their construction.



2. The type of framework used. You can always ask to see the model you are considering.



3. Power requirements and location of gas or electricity (Remember that gas appliances usually have to be sited beneath an extract hood).



4. Mobility i.e. castors enabling easy cleaning of floor space directly underneath the unit and being able to move units to suit requirements.
   

Known as the hot water bath, these units can be purchased in two forms, wet or dry.
The wet bain-marie has better temperature holding qualities and can maintain steady temperatures but it must be continually topped up so that the levels of hot-water can maintain the levels of liquid being kept hot. How many kitchens can you remember walking into an seeing huge pans of soup or sauces in one or two inches of hot water in a bain-marie that has been left to dry out.

With a dry bain-marie the tendency to use on too high a temperature will often actually reduce the sauces and soups instead of just keeping them hot. Both types of unit can be used effectively as long as they are used correctly.

Buying Tips

1. Assess location and type of power source.



2. Consider how many items you require to keep hot at any one time and all storage configuration possibilities of unit.



3. If purchasing wet well unit, check plumbing and drainage or you will be filling and emptying with buckets.



4. If choosing a gas powered unit check location isn't in a direct airflow area so that pilot keeps failing and that you have extract.
   

A must for every kitchen, used for grilling foods by using direct radiant heat, used for Gratinating, warming and finishing of dishes.
Available in all different shapes and sizes, with spring-loaded racks, static or roll in roll out.

Char grills create intense heat from beneath the food in a similar way to the traditional outdoor barbecue which is both flavoursome to the food which is often marinated and pleasant to the eye with the striped or waffle branding usually associated with char grilling.

Grooved versions obtain a charring effect and smaller contact grills have a top and bottom hot-plates which fold down to press on the food and cook both sides at the same time.

Buying tips

1. Remember to house directly beneath a good strong form of extract.



2. Try to choose a salamander with fast heat up from cold, that way you will not need to have the salamander on all day, just switch on when needed.



3. Choose a salamander where you can remove the base plate so that the work top beneath can be used as a heated gantry or pass.



4. Think about the options when choosing a char grill, do you want to keep filling with lava rock or not? This is an additional running cost.

There are many types of fryers and filter systems designed for all sorts of different uses.

Table top fryers running from a 13 amp socket for low volumes
Pressure fryers for quick frying in large quantities keeping more moisture in the product, fried chicken chains etc
Floor standing single pan, double pan and even suites
They allow deep fat frying of foods and are rated by the capacity of food they can cook in a one hour period.

Because they use oil as a cooking medium they can cook food at much higher temperatures sealing the flavour.
Fryers are designed with various control mechanisms that can simplify the production of food. Some have mechanised baskets that automatically lift food out of the hot fat, thus reducing the risk of burns from splashing. These automatic lifting baskets can also be combined with computer controlled cooking timers allowing different types of food to be programmed into the fryer. By simply pressing a button the fryer will cook the food for a pre programmed length of time and then lift the food out of the fat giving consistent results.

Buying tips

1. Pick a fryer to suit your needs, assess your volumes and consult your supplier as to the correct unit to cope with your levels of business.



2. Some times it may be no more expensive to buy 2 smaller units giving cheaper running costs and greater flexibility. During slack periods only use one and just flick on second when required. Heat up times are quicker and oil consumption is reduced and you can separate foods to be cooked more easily.



3. Don't forget to site your fryer beneath some ventilation or extract.



4. Check for dirt traps and ease of cleaning. When you have reduced your options to 1 or 2 brands ask your supplier to show you the same model in situ at one of his customers premises, this needs to be at least 6 months old and you can see for yourself how the fryer is holding up and get some feedback from the owner.



5. Check how easy it is to empty and filter the oil as this could be a cost saving in the future.



6. Pay some attention to power requirements, do you want gas or electric, make sure pipes and extras are included in the price, most companies are able to give considerable discounts
   

Careful consideration must be given when choosing which system of regeneration is used for your banqueting operation
Some equipment has been designed to regenerate meals whilst on the plate other systems are designed to hold food at correct temperatures once plated. This means that the chef needs to decide whether to regenerate food on the plate or regenerate before plating and then hold food in hot cart or cabinet.

Areas for consideration are location of banquet suites in relation to the kitchens and length of time food is likely to be held.

Buying Tips

1. When considering which system to use perhaps ask companies for demonstrations or use the Helpmechef bulletin board to contact other chefs who already operate large banqueting facilities. They have already had to make their choice and can now reflect with first-hand experience on how their choice has impacted on their operation. This means you can gain advice from experienced professionals without the hard sell of the manufacturer or supplier who wants to sell you their brand of products.
   

There are several forms of cloche used for banqueting purposes, heavy duty stainless-steel, polycarbonate and aluminium. Aluminium has a tendency to mark your plates, polycarbonate over a long period of time tends to become brittle and crack, leaving stainless steel as our recommended option.

Buying tips

1. Always ensure that you specify a rolled edge finish when Purchasing stainless-steel cloches, it is also a good idea to send the supplier or manufacturer one of your plates to ensure correct sizing and stacking capabilities.
   

When sourcing banquet trolleys there are several options, firstly there is the Caddy style trolley which will stack up to 20 trays with several plates on each, alternatively there are Jack stack style trolleys which securely hold individual plates or there are ring or hoop stacking trolleys which also hold individual plates. The Jack Stack or Hoop systems generally give more height to the storage area of each plate therefore are enabling the chef to remain more creative and keep some visual impact to his dishes whatever the numbers.

Buying tips

1. Choose robust trolleys that have horizontal support to the middle of the trolley or trays can tend to fall off the runners to the base of the trolley.



2. Look for stainless steel castors that will not rust.



3. Ensure the castors are large enough to cope with uneven floors and tiles when travelling to your banquet room from the kitchen. There is nothing worse than finding the wonderful presentation that left the kitchen arrived in the room shaken to pieces by the trolleys movement.
   

Conveyor-belts can be used successfully in all areas of a banqueting menus, the beauty of using conveyor belts for plating starters, main courses and desserts for large numbers, is that every individual plate can be monitored for quality and standard. A plated item that does not meet to with standard as laid down by the chef can be withdrawn from the lay-up.
By purchasing a quality conveyor the chef can eliminate the wandering round tables by several chefs at a time each with a different task to place on a plate to complete a dish.

Buying tips

1. Try to choose a manufacturer who can build a conveyor to your requirements, with speed control, photocell eye to control the belt and to stop it when a plate of reaches the end of the line. Try to avoid mild steel, cast iron and painted units, it is much better to pay more at the beginning for a fully stainless-steel unit including stainless rounded castors.

Many types of holding cabinet are available for many different uses

Buying tips

1. When purchasing holding cabinets pay attention to capacity in relation to the size of your plates, also consider the robustness of the unit paying particular attention to bumpers, handles, doors and wheels.



2. Consider the cost of service and repairs when required. Some banquet carts and holding Cabinets are built for optimum performance but can break the bank at a later date when having to be returned to the factory to have elements rebuilt etc.



3. Some other Cabinets may use simpler technology to obtain slightly lesser but acceptable performance results without the high cost implications with regard to repairs and maintenance.



4. Think of how long you will need to store food in the cabinet, if its to hold food for a banquet then you may only need a cabinet that keeps steady accurate temperature and food dry out doesn't need to be a consideration due to short covered holding time