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.
   

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.
   

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. Asses 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 finishing, Gratinating and warming.
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 flavorsome 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.

For perfect marinades see Major Marie-Base (link)