Жарочный шкаф: незаменимый атрибут на кухне любого заведения HORECA

A dishwasher, an electric stove, a steamer, a deep fryer are just the smallest list of equipment that should be used in the kitchen of any establishment in the Ferret segment. However, the oven roaster deserves special attention in this list.

There are special requirements for such a unit: it must have wide functionality, not clutter up spaces, and be safe to use.

In this regard, we have to state a disappointing fact: roasting cabinets for baking for catering are by no means a budget category of equipment. The actual cost of some versions may exceed 250 thousand rubles. For many developing establishments from the HORECA line (cafeterias, restaurants, pizzerias, pie shops, etc.), such an amount may be unaffordable.

As an aside: the good news is that even in the absence of a professional roasting rack, you can satisfy all the culinary preferences of potential customers. Using the services of one of the specialized companies, it is allowed to purchase ready-made food. For example, in the online catalog of the online store "Lina" you will find a rich assortment of frozen dumplings, dumplings, pancakes and cutlets.

How to choose a frying pan: recommendations from practicing chefs

According to experts, the best option would be the equipment, the heating elements (heating elements) of which are located both from below and above. If the main focus of your restaurant is the preparation of semi–finished dishes, you can opt for a version where only upper heating elements are provided. The main panel should include clear and unambiguously identifiable symbols. It is also important to have the option of programming and storing recipes in memory.

Among the key parameters and fundamental characteristics that should be considered, first of all, when ordering an electric professional roaster:

1. The level of energy consumption. This category of equipment cannot be classified as economical in any way. The cost of paying for electricity will be significant, especially if you opt for Class B. The lowest level of energy consumption is for Class A +++ units..
2. The volume of the working chamber. Individually for each of the modifications. It is selected depending on the influx of restaurant visitors. With a daily number of customers of 50 or more people, the volume should be at least 65 liters..
3. Type of management. It is customary to distinguish between frying cabinets with sensory, mechanical and electronic control methods. The touch-sensitive roaster boasts a wide variety of cooking programs and recipes. The main disadvantage of this model is the low level of reliability, complexity of maintenance and repair. Budget price, accessibility, maintainability are the main and indisputable advantages of mechanical modification. Cabinets based on electronic control are distinguished by the presence of an intelligent cooking mode: the integrated software itself sets the processing time of the dish, depending on its nominal weight and the intensity of heat exposure..
4. The presence of a swing door/folding doors. It contributes to the convenience of operation and eliminates the likelihood of getting burned by the flow of hot air masses..
5. The number of heat-resistant glasses. The degree of heating of the outside of the equipment, and therefore the indoor climate, will directly depend on this indicator. The number of glasses depends on the specific model of the oven and can vary from 1 to 4 pieces..
6. Design features of the guides. Preference should be given to the design where telescopic guides are provided. They are reliable and allow you to extend the baking tray to the required distance..
7. The presence of convection mode. This option allows you to evenly distribute the heated air masses throughout the entire volume of the unit. This mode also promotes the formation of a ruddy crust on poultry, meat or fish, and also significantly reduces the cooking time..
8. Grill and steam option. You can grill not only steaks, chicken breasts and fish fillets. This mode is ideal for cooking julienne, vegetables, casseroles. The steam option allows you to get dishes with maximum preservation of the beneficial properties of the products..

For reference: there is a misconception that a professional frying pan is designed solely for cooking various dishes from fish, meat, chicken and vegetables. This is a skeptical point of view. Such units are effectively used both for defrosting semi-finished products and for heating finished food.To order and buy the best electric frying pan, you will have to fork out a lot. If your business is just developing and the entire amount of money for the purchase of such a unit is missing, do not despair. At first, you can use the services of one of the specialized online stores, whose activities are related to the sale of finished products. For example, by contacting the Lina company, you can order frozen cutlets, draniki, dumplings, dumplings, etc.

Dependent and independent execution: which is better

The dependent roaster is integrated into the hob; the independent design implies autonomous operation and free placement.

The following features can be distinguished:

1. The dependent model has compact overall dimensions, unified control (options are located on the main panel) and low cost.;
2. The independent cabinet is mobile: when remodeling the kitchen, it can be easily moved to any convenient location. The disadvantages of independent execution include a high level of energy consumption.;
3. The space for the built-in cabinet must be selected taking into account the ventilation gap (at least 15 mm), otherwise, the prefabricated equipment will overheat..

As a summary: professional roasters should be selected depending on the volume of the working chamber, overall dimensions, maximum cooking temperature, as well as the number of available options and modes..