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Tips On Cooking Techniques Article
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Commercial Cooking Fryers and Food Warmers Usage
from: BrufenFRYERS
Have heating elements in direct contact with the oil and so they reach operating temperature very quickly and have fast recovery rates. Temperature control is accurate and precise which produces consistent high quality results with minimum energy use. The fast recovery rate allows oil to be held on standby at a low 79oC and then be quickly brought back on line. The lower temperature maintains quality and conserves oil. (Oil should also be filtered to maintain quality.) Gas fryers also have fast heat-up and recovery rates (especially important when cooking frozen product) while infra red burner systems have high efficiencies.
Energy Saving Tips
- Reduce thermostat settings in quiet periods. The lower temperature will save energy and extend oil life.
- Use moderate heat to melt shortening and then raise the temperature for cooking.
- Follow regular equipment maintenance procedures.
Special Appliances
Some commercial kitchens will have a use for tilting Bratt pans or steam kettles. A Bratt pan can be used for a variety of cooking styles including stewing, braising, frying, and poaching, and would therefore be more versatile than a kettle. Ensure you choose a capacity appropriate for the quantities of product you cook so energy is not wasted. Use the lid when preheating or cooking and make sure the thermostat continues to function properly.
Boiling water units can be convenient for beverage service but, again, make sure the capacity is matched to the demand of your business so you’re not heating large volumes and drawing off cupsful. Units with insulated vessels are more energy efficient.
FOOD WARMERS
South Australian Food Hygiene Regulations require that food be stored at temperatures which will “preserve it from deterioration”. New ANZFA Food Safety Standards will include strict conditions for the storage and display of food which is defined as “potentially hazardous”. This type of food must be stored under “temperature control” to minimise the growth of microorganisms and prevent the formation of toxins. Temperature control usually means keeping food at or below 5oC or at or above 60oC unless you can prove that storage at temperatures between these limits will not adversely affect the microbiological safety of the food. Temperature controlled bain maries are usually the most suitable choice for holding hot food. They can be used wet or dry, depending on the food being kept warm. In wet units, dishes sit over a bath of heated water while in dry units the elements heat the air space beneath the dishes.
Radiant heaters such as infra red lamps are best suited to keeping plated or cooked food (eg, chips) hot for a few minutes prior to service.
Energy Saving Tips
- Preheat the equipment before loading it with food.
- Make sure that bain marie dishes stay covered and that all dishes are in place or lids are used to cover empty spaces.
- Use a thermometer to make regular checks of dish or cabinet temperature. Low temperatures are dangerous; excessive temperatures waste energy.
- Ensure that faulty thermostats or timers are promptly repaired or replaced.
Train and encourage your staff to use equipment properly. Cookery skills should be about cooking efficiently as well as creatively. Using equipment in optimum fashion usually means maintaining food quality as well as saving energy. Plan ahead — develop standard procedures for various foods and processes and record the cooking times and temperatures. Where appropriate, cook in batches to make maximum use of the energy that’s gone into heating the oven or cooking appliance. Cookery skills are important in achieving energy efficiency. Many cooking techniques involve initial browning or sealing followed by lower temperature cooking. Turning down the burner or oven allows residual heat to finish the process. Thermostat controls ensure correct and consistent temperatures. Excessive temperatures waste energy and adversely affect food quality.Features such as fast heating or recovery mean that many modern appliances don’t have to be preheated or left on. Multiple burners or sections of equipment that aren’t required should be switched off — only use what you need for the quantity of food being prepared. Wasted energy winds up as heat in the kitchen. Energy efficient operation minimises heat build-up which can affect air conditioning systems or refrigeration equipment. Less wasted heat contributes to a more pleasant working environment. Regular cleaning and maintenance is important, not only for energy efficiency but also food safety and quality. From time to time you should review your kitchen or cooking operations to make sure that all of your equipment is operating and being used to achieve optimum performance and energy efficiency.
Commercial Refrigeration
Cooking and cooling are the two complementary processes of the food service industry. Cooking applies heat while refrigeration removes it. Coordination of these processes is an important feature of energy management in a modern food service business. Appropriate refrigeration will extend the storage life of perishable products such as fruit and vegetables. Food safety standards also require cooked food to be cooled to safe storage temperatures within certain time limits, depending on the nature of the product. Cook/chill is a process suitable for large scale food preparation and storage. Food is prepared in the same standard Gastronorm trays and pans which can be taken from the oven to the refrigerator or freezer for storage and back again to the oven for reheating.
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