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Convenience made easy

Whenever you prepare noonday snacks, hot meals and baked goods, professional combi-equipment for baking, steaming, cooking and smoking are close by. Die Fleischerei presents some of these versatile devices and their features.

From the hot meal counter to the cafeteria all the way to catering: butcher shops offer just as much diverse culinary enjoyment as there are business areas – from roast meat to rolls hot out of the oven. Especially during the week, many consumers are prone to grabbing a snack or take-away dish at noontime. Rising demand for convenience foods is a source of new income for specialty butcher stores. Ready-to-eat products allow butchers to increase the loyalty of their existing customers and gain new ones.

But producing convenience food means additional time and effort. To reduce this to a minimum, multi-function combi-devices are worth using: whether it’s smoking, cooking, baking, roasting, steaming or cooking – only such equipment can prepare or enhance meat, fish or grain products for counter sales or catering in every form. Such devices even handle the most advanced cooking methods, including low-temperature cooking, cook & hold, delta-t cooking and regeneration. Even very different dishes with different cooking times can be prepared in one device, which saves valuable working time.

Such universal “jacks-of-all-trades” are available in the most diverse sizes and forms. Some even fit in the smallest kitchens due to their mini-dimensions. In addition to mobile devices for catering, permanent installations are available both for small companies as well as industrial production.

Combi-equipment with intelligent controls regulate smoking and cooking processes with complete precision, thus shortening cooking times by up to 25 percent. They also feature connectivity and can be easily programmed and controlled via PC.

All providers promise that their equipment is easy to operate. Thanks to program selection via self-explanatory icons, even semi-skilled employees can prepare high-quality foods. One press of a button is all that is required to start individually programmed recipes and the respective manufacturing processes. Manufacturers also place great value on ergonomic design. They also avoid structured surfaces or corners where dirt can accumulate, in order to make it easy to clean the devices. Self-cleaning systems precisely dose the needed cleaning and liquid rinsing agents and thus work very economically. In addition, they provide optimal protection because operators no longer come into contact with the cleaning agents.

Conny Salzgeber

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