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Everything posted by Rasmus

  1. These ovens would be built with the similar principal to rack servers, which are super easy to install, and are designed to live with each other in a special rack cabinet/shelf, that has electricity. The ovens could also have gas and/or water, to support different types of ovens. The problem you describe about having them all or none is a bigger problem the bigger each unit is, so it's actually an argument for many small ovens. E.g. Kitchen A has two big ovens and kitchen B has 10 small ones. Kitchen A has only two possible setups, to match the demand: one or two ovens, and will be wasting a lot of energy until both ovens are completely in use, whereas Kitchen B has 10 different setups, and can scale up as needed. Typically the demand escalates slowly (if nothing else because service will be a bottleneck), why the chefs can constantly be a bit ahead, and have say 2 extra ovens fired up, which the chefs in kitchen A are much less able to do. They will also have to wait a lot longer for one big oven to fire up, vs many small ones. These "rack ovens" can be as wide and deep as a big oven. The main difference is the cavity height.
  2. There is also a third possibility and that is that no company has ever bothered to challenge the standard. The kitchen appliance industry doesn't do much R&D, and are mainly sales companies and to some degree metal factories. A telling example of this is their pathetic computer systems. Even high-end appliances use computers and displays that look like they come from the 1980's.
  3. The idea is not to have an oven that is so small that it only fits ONE dish. The oven will fit one sheet though - like a quarter or a full pan. I think even a quarter pan could fit 6 steaks, so unless it's a canteen where lots of people are served the same dish at the same time, I don't think it would mean that many door opening/closing. I see what you say about heating the walls, but I bet that the average oven is used on average at 60%, which will make the total cavity wall space about the same in one large oven compared to multiple smaller ones. Because, like you say, it requires a great chef to keep the ovens perfectly filled, and even they can't control the orders, and they also need to have some extra space for temporary increases in cooking. An advantage of having each sheet be an independent cooking environment (another way of explaining the many oven idea) is that you can then match the environment to the dish that is being cooked. Fish, steaks, vegetables and bread are all cooked at very different temperatures, and ideally with different humidity. Maybe many chefs don't care, and just put everything in a hot convection oven, and maybe the good ones know exactly when to pull out a dish, but it does seem like an added source of errors, compared to having the right environment, which will both cook/keep the dish better and allow for some delays, without drying or overcooking the dish. The volume factor... 10 ovens will of course take a bigger space, but they can also be stacked to maximize the space in the kitchen, and be built higher than a regular oven, where you cannot fit two ovens on top of each other, leaving a lot of empty space above the oven. But these "Rack ovens" can be built up to the ceiling, if needed. The chef can maximize the kitchen space. Kitchen appliances are otherwise a bit bulky and don't really match each other. It's a bit similar to shipping, where in the past the shipments came in all types of shapes and sizes, until a clever person came up with the container standard, to perfectly fill up the ships. Rasmus
  4. I think they could match say quarter sheets, which will make their volumes much smaller and therefore super fast to heat up. You basically wouldn't need to preheat them at all, but start the cooking as you put in the food. The wiring should be super simple. Basically similar to a server rack (central power strip embedded in the shelves). There could even be a central control display, letting the user set all ovens to the same program - for large batches - or control them individually. I think they would be more costly to run if you were to run them the entire time and the same temperature. That sounds like a kitchen continuously preparing large quantities of the same type of food. But that's not the type of kitchen I am talking about here. I am thinking about restaurants with diverse menus, where each serving may be small (one person, often); small restaurants and restaurants that work with prepared dishes, that are done in a central kitchen elsewhere...
  5. My idea is that each shelf in an oven can have it's own temperature, which means that you only fire up what you need and can run unique environments, e.g. steam in one and hot air in another, etc. Technically it is probably independent ovens, that are stacked on top of each other, so the user would have to open a door for each "shelf"/oven. It just seems cheaper to run and give the chef more options...
  6. My point is that a smaller version of that oven would also make more sense for a restaurant to use. Why not use three small ovens instead of one larger oven? Assuming they took about the same space, the main difference seems to be that the chef has to open three doors instead of one, and set three controls, instead of one. Is that really the reason though?
  7. I've seen that as well, which makes me wonder what the downtown restaurant are equipping their kitchens with.
  8. I wonder why cooking appliances in commercial kitchens are so big? Yes, I understand: big batches of food, but during serving hours unless you are a big canteen, the servings are super small. Like one dish at a time. So during serving hours the appliances should be really small. E.g. an oven that fits just one dish, so it's fast and uses less energy. Wouldn't the best solution therefore be to have many small appliances. E.g. many small ovens, that are as easy to stack as a big oven, so that during prep time you can cook a lot (though technically in multiple ovens) but during serving hours you can just heat up one dish... Related to this: If a lot of prep work is done in central kitchens outside the restaurant (suburb with low rent) then the downtown restaurant should really have small appliances as well.
  9. Ha, maybe. Why is the 1/4 sheet the key? I mean, why that exact measurement?
  10. I think Cvaps often use convection heat to brown the surface, which is one option. But our machine has a built in induction stove, so though the user has to cook it in two steps, they can sear the steak in the same machine as well.
  11. Yes, 2C should be fine, but 5 seems like it would mean a different cooked steak. The microwave crowd typically order in food, so we here think that a well working and automated oven can help them succeed with cooking themselves. I didn't know about Cuisinart backing away from steam ovens. It seems a bit strange, given how much the Asian market is growing and it is a popular appliance there. It's typically a combo oven with steam and microwave, so this is where we want to compete.
  12. Right, but I meant that Cvap specifically which keeps 100% humidity throughout the cooking cycle, but manages to do so at a lower temperature. The question then is how it can be used for slow cooking say a steak when it isn't more precise than +/-5C... It seems to not be precise enough. Even if the average temperature would be say 54C, it still will spend a good deal of time at 57-58C, which seems like it would make the steak medium instead of medium rare...
  13. Oh, then it's large enough. The machine we build is for people who don't have time to cook, so they either order in or use a microwave to heat up food. But microwaves are of course terrible for almost all types of cooking. With precise steam, functioning at low temperatures, we hope that people even with limited cooking skills can succeed with cooking protein, e.g. a steak. Sous vide is way too much of a hassle for this group.
  14. GN 1/2 is 325 × 265 mm, whereas quarter pan is 460x330, so it's smaller. But the target customer are small households where this machine replaces their microwave. But in the future we may make a version of the home chef.
  15. It works. The product my company works with blows in short clouds of steam. The temperature peaks briefly, but it's pretty accurate. The lab tests has the temperature vary around 2C.
  16. We currently base the width and depth on the Gastronome standard, specifically GN 1/2. It's fairly shallow, but the main reason is to serve small households, and the small size means faster and better control. The height shouldn't be a problem though.
  17. Ok, thanks... My company is developing a precision steamer, so that's why I am curious what else is out there. It's a bit challenging but not THAT hard so I wonder why the current steamers aren't better.
  18. Did you manage to slow cook food in it though? E.g. can you cook a steak to medium rare?
  19. How precise is the Cuisinart? Can you use it instead of sous vide, for say meat?
  20. Do you think they will let you steam at low temperatures (i.e. below 100C) for sous vide? I think Electrolux had an oven like that before, but I don't know how well it worked.
  21. Wouldn't +/- 5C mean that you can't reliably cook say a ribeye medium rare (~54C)? It seems like it could end up being rare or medium instead, whereas sous vide would always be exact...
  22. I was under the impression that Cvap ovens can be used instead of Sous vide. But then I read (I think In Moderniste Cuisine) that they fluctuate +/-5C, which wouldn’t work very well...
  23. I am looking for a "food plating bible" - a book with a lot of good tips and photos for how to plate food. Any advice?
  24. Thank you for that. I will try this.
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