easyequipment4

  Learning to use commercial kitchen equipment for the first time is a nerve-wracking experience. Many people walk in thinking it is going to be like the cooker they have at home, but when they see all the knobs, dials, and settings they go to pieces. If you are training to use kitchen equipment, here are some top tips to make sure you take in as much as you possibly can. Listen to the Trainer It seems like an obvious one, but not for the reason you think. Yes, you need to listen to them if you are going to learn how to use the equipment. What people forget is every catering company has a different procedure and a different system for using commercial machinery. If you get this wrong, it could land you in hot water with both your peers and the management team. Get Used to the Speed You will have to get used to a certain way of working. Someone who uses commercial equipment will have to be able to produce food in a certain period. Consistent timing is everything in catering because the

Combination steam ovens are a more recent innovation compared to the convection ovens. It combines the functions of an oven with the ability to steam within one piece of catering equipment. This gives chefs more room to make creative dishes while only requiring one unit instead of two. Consequently, you also save space in your kitchen. The restaurant industry is being taken by storm with the latest in technological innovation and modern design by Piron. They are taking cooking to new horizons with their range of Combi Steam Ovens. Each Piron Combi Steam Oven in the range comes standard with the following technologically innovative features: • Digital TFT 7 inch screen with touch control • Digital timer that can be set from 0 to 120 minutes • Memory capacity for 99 programs • Automatic cooling function • Fan speed regulation • Percentage steam regulation • Pre-heating and pause phase • Digital or mechanical temperature control • Bottom heating element • Automatic washing system • Core p