Baron ALL-IN COOKING CENTER: One Machine, Many Ways To Cook
Modern catering puts ever greater demands on cooking technology. Firstly, it requires high quality. It needs to be easy to use. It must deliver high productivity. It needs to be flexible to adapt to individual needs and sustainability towards the environment.
But the most important aspect is EFFICIENCY: it must be able to respond to the needs of the kitchen in the shortest time possible, with the minimum use of resources and space. The Baron ALL-IN COOKING CENTER meets all these needs.
"Cook a ragout on the bottom while you roast on the rack above or make a vegetable stew underneath and steam meat above"
The multi-purpose ALL-IN COOKING CENTER cooking pan can replace an oven in the preparation of braises, shins, boiled meats, or in combination with combi oven, doubling the preparation of dishes by being able to prepare first courses, sauces, hot plate dishes and desserts.
In addition it allows simultaneous multiple cooking, thanks to a dividing rack inside the basin that separates the bottom from the rest.
Uniform Cooking
The machine is equipped with a thermal block heating system which delivers a constant and uniform temperature over the entire surface of the basin.
Non-stick
By keeping a constant temperature, without fluctuations, and given the particular composition of the basin, the product will not stick to the plate.
Cooking Speed
As a result of the machine's high power and the special cooking techniques that can be performed, the cooking speed can be 3 times quicker than conventional methods, resulting in time and energy savings.
Maintain Organoleptic Properties
Fast cooking limits the dispersion of cooking juices so the product has a better appearance, increased tenderness, as well as more nutrients.
Savings
In addition to the lower investment required to equip the kitchen by virtue of the fact that the multi-purpose braising pan "concentrates" multiple machines in one. Energy savings can be quantified around -40% compared to a conventional machine. Moreover, the speed of cooking reduces the loss of weight/volume, allowing more portions from the same raw material.
Optimisation
Thanks to NIGHT-TIME COOKING, the machine can work during cheaper energy time-slots, thus obtaining a semi-finished product that, in the morning, can be stored in the fridge and then completed in a few minutes. In addition, VACUUM cooking allows raw materials to be purchased when they are cheaper, to prepare and store them creating a "food bank", which can be stored for up to 20 days.
Easy Cleaning
The retractable spray hose eases the cleaning operations of the boiling pan, for cleaning between cooking sessions and for the deep cleaning at the end of the day. The cooking pan is easily emptied by tilting it with the motor assisted tilting mechanism. The inside rounded edges help a thorough cleaning, avoiding food deposits.
The COOKING SYSTEM provided by the ALL-IN COOKING CENTER lets you achieve excellent results in every type of cooking because it is based on the perfect balance of the staff necessary for the service, productivity and the end result.
The machine’s increased flexibility allows you to diversify your offer without burdening your organisation with different types of machines.
posted by scotsiceaustralia on 13/08/2019
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