10 Mistakes to Avoid when Buying Kitchen Ventilation

Kitchens can be hot, smelly, smoky places to work at times, so specifying an effective ventilation system is as important as getting the cooking suite or refrigeration right. Here we list what mistakes buyers and specifiers need to avoid making when it comes to securing the best ventilation solutions for their sites.


1. Don’t look upon ventilation as ‘just a box’

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In the grand scheme of a big kitchen build it can be easy to trivialise the role that ventilation plays., but with safety legislation to bear in mind and every operator scrutinising running costs it is about far more than just hanging a stainless steel box from the ceiling these days. A correctly designed kitchen ventilation solution will maximise the potential of the cooking equipment that has been specified, provide a comfortable and safe working environment to the kitchen staff, will be economical with regard to the power consumed, will provide minimal nuisance to neighbouring properties and will ensure the operator stays on the right side of legislation and best practice.

2. Don’t assume all sites are the same

Make sure you understand the technicalities of the proposed site you are specifying the ventilation for, especially when it comes to new developments. It has been well-publicised that a lack of suitable A3 premises available - particularly in built-up urban areas - is currently failing to satisfy the expansion appetite of the high street restaurant chains. This has undoubted implications for the type of ventilation systems that can be installed. This shortage has meant that some sites are being considered even though the means of providing suitable ventilation is a major problem. Another point here is the application of space, making it very difficult to sometimes incorporate the necessary units. Specifiers also need to consider positioning of premises and the need to incorporate grease, smoke and odour control equipment. Early consultation with experts in these fields would prevent operators experiencing unnecessary problems.

3. Don’t ignore your surroundings

The hum of a ventilation system working away in the background provides the soundtrack for many a commercial kitchen across the land, but if it’s a front-of-house solution you require then choose something that isn’t going to spoil the environment. The fashion for front-of-house cooking appears not to be diminishing and requires careful design when considering such factors, as noise levels which would be perfectly acceptable in the kitchen, but not in the restaurant. Fans should be quiet and yet powerful enough, so make sure they are the correct size and easy to access for cleaning. Speed controllers can help to reduce energy consumption.

4. Don’t take the approach that ‘one size fits all’

Take time to understand what makes one brand or one piece of technology different from another and explore the smaller details. And once you have done that, try and keep to the specification to improve the chances of the system delivering the results it promises. Understand the difference in quality of the product being specified. Large discrepancies in price will often indicate the offering is not like-for-like.

5. Don’t over specify

It is absolutely crucial not to over-specify on ventilation. If a system is too powerful it will result in wasted energy and higher running costs. Establish what the system needs to be used for at the outset. It’s important to consider the size of the outlet and type of equipment that will be used underneath the ventilation, to make sure the chosen system can cope with the amount of air that’s to be extracted. Look at whether it’s a gas or electric piece of equipment and the level of fumes that will be produced from the unit. More powerful ventilation will be required over items such as chargrills and fryers as compared to induction, as they produce more fumes. You will also need to consider the temperatures that will be produced from cooking processes.

6. Don’t dismiss the finer details

There is a science to ventilation and getting the formula right at the design stage will increase the chances of the system doing what it is meant to. Balance of air within a kitchen area is fundamental, especially with CO2 fumes from gas appliances to consider. It is therefore important to put back into the kitchen the correct amount of supply air as it is to calculate the volume of air that is needed to extract. Even things like the type of filters used to reduce grease carry-over are important to bear in mind. While it is essential to make sure supply air vents are fitted and don’t get blocked, mesh and baffle filters are 96% efficient. We have developed a range of clean air exhaust ventilation systems with built-in disposable grease particulate and odour control filters to be used with induction and/or all electric cooking solutions.

7. Don’t think ventilation systems always lead to big energy bills

The importance of ensuring your kitchen is energy efficient has become a key trend over recent years and with ventilation accounting for up to 15% of electricity costs, it is clearly something that should be at the forefront of every operator’s thinking if it is not already. Ventilation can obviously be switched off when not in use but advances in areas such as variable speed drives and demand-based controls means system management can be taken care of automatically. Quintex offers a demand-controlled ventilation system that uses sensor technology to detect cooking activity levels and lower ventilation fan speeds so that extract rates are matched to cooking demands. This is a highly effective way of optimising energy use. A fan running at 50% of its normal operating speed will only consume 12.5% of the energy required to run the fan at 100% of its operating capacity resulting in significant carbon emission reductions. As less air is extracted from the kitchen when fan speeds are reduced the requirement for conditioned supply air is also reduced.

8. Don’t underestimate the pace of development

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There is considerable emphasis from manufacturers on developing greener ventilation that lowers costs for operators. Keep an eye out for the arrival of newer technologies that improve the filtration process and more efficient classes of fan motors as the years progress. Plenty of operators are now feeling the benefits of deploying sophisticated systems. We have seen a significant increase in demand for ventilation solutions which reduce operating costs through either heat recovery of the application of technology which adapts the ventilation to the actual usage requirements in real time.

9. Don’t forget about maintenance

There are strict regulations governing the cleaning of systems relating to the ventilation due to the potential fire risks that arise from fat and grease build-ups. Duct runs should be kept to a minimum where design allows and made as accessible as possible to facilitate periodic cleaning and maintenance. Studies show that the regular cleaning of ventilation units and extractor hood grease filters can increase efficiency by as much as 50% compared with systems that are not maintained.

10. Don’t take legislation and regulation lightly

Forthcoming changes to regulatory guidance, and the arrival of a European Kitchen Ventilation Systems standard demand that specifiers stay on the ball when it comes to compliance. The market is being driven by gas regulations for air quality and the need to find an alternative easier solution in kitchens to comply with regulations and be affordable. The location of all establishments is key, with gas flues and ducts restricting choice and likely to be considerably more expensive because of air quality demands and fire risk.

The Top Benefits of Going Sustainable in the Kitchen for Food Industry Businesses

The Oxford dictionary defines sustainability as ‘the ability to be maintained at a certain rate or level’, and the ‘avoidance of the depletion of natural resources in order to maintain an ecological balance’.

When thinking of sustainability, we often think of climate change and the massive steps required by the world to reduce our carbon footprint, but the truth is, sustainability matters in all types of environments, no matter how big or small, and there are a number of things you can do to improve your business’s sustainability, whilst helping in the battle against climate change.

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The modern commercial kitchen, for instance, has for many year’s relied upon gas and electric cooking equipment, but how sustainable are they for businesses and how do they compare to the latest cooking technologies including ever-popular induction cooking ranges?

Selecting the right cooking equipment is crucial to any restaurant or other catering business as acquiring the best solution can save on energy usage and reduce overhead costs amongst many other benefits, which ultimately increases profits. So, it’s a big decision to make!

Here, we list some of the top benefits of choosing a commercial induction range for your commercial kitchen and how it can help your business become more sustainable:

Induction - Faster than gas and electric radiant plate hob cooking

One of the foremost advantages of induction cooking technology is its speed. While an electric hotplate takes just under ten minutes to boil 1 litre of water, and gas burner roughly eight minutes, a 3.5kW induction hob can achieve the result in well under three minutes.

Induction technology works by generating heat within the pan base rather than through the transfer of heat from a heating element or flame beneath the pan. Induction technology transfers 90% of energy used directly into the product inside the pan with only 10% waste heat going to atmosphere, compared to a gas which wastes 60% of energy. Making induction hob cooking much more energy efficient, saving time and more importantly energy, which results in a significantly more sustainable cooking process.

Induction - Concentrated heat to reduce energy wastage

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It’s well known that commercial kitchens with gas and electric ranges can get incredibly hot especially in summer months. Heat is generated from a source beneath the pot and transferred through the pan into the product, however, in most cases this can result in over half of its heat being lost into the surrounding environment. Whilst this makes for difficult working environments for chefs, it also means 60 percent of the energy it takes to cook something is being wasted, which is an unprecedented amount in the grand scheme of trying to achieve a more sustainable business.

An eco-friendly attribute of the induction range is stopping excess heat from escaping by generating heat directly in the pan and transferring the concentrated energy into the product.

Thus, also keeping kitchens cooler avoiding the need for energy-zapping kitchen ventilation systems and air conditioning heating and cooling systems to keep the room at a comfortable working temperature.

Induction - Glass ceramic cooktops offer long-term durability

The eco-friendly glass ceramic material used in induction cooktops carry many additional benefits.

For instance, glass is a poor heat conductor meaning minimal heat is transferred from the pans across the surface. In fact, you can put your hand around the glass cooking area while the pan is in use and would only be warm to the touch.

The easy cleaning and rapid cool-down of the material also means chefs don’t have to worry about burnt on food, ensuring a durable, easy clean range for long-term commercial use.

Induction - Integrated with smart technology

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Another major benefit of the induction cooking ranges is that they can come equipped with many bells and whistles, most of which increase sustainability. Some models, for example, have sensors that can recognise the pan temperature and beep to alert the chef or switch off in a pan boil dry situation.

Overall, induction offers the power, responsiveness and control of gas and the safety with the sustainability of renewably sourced electricity. It can generate high temperatures in a short time, while also being able to heat pots and pans at very low precise temperatures in a short time, while also being able to heat pots and pans at very low precise temperatures, so chefs can cook and boil faster, and simmer with more precision. Its energy saving capabilities make induction cooking significantly more sustainable than its gas and electric alternatives, and help create a healthy, productive and profitable cooking environment.

For more information on induction cooking technology - Click Here

Why Choose a Mobile Cooking Suite Over a Fixed Built-In Suite?

Here at Target Catering Equipment, we specialise in the application of induction cooking technology, providing cost-effective cookline solutions for commercial kitchens that deliver quicker turnaround times of cooking food, safer working environments, reduced carbon footprints and minimal on-going maintenance requirements. We advise businesses on how they can become more sustainable by implementing induction cooking technology and other energy efficient appliances within their commercial kitchen.

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Here we will be looking at the differences between mobile and fixed cooking suites and why you might choose a mobile suite over a fixed built-in suite.

Originally, range suites were the mainstay and source of chef’s-pride in European kitchens, however they have since been making their way into mainstream commercial kitchens around the world, partially driven by the popularity of open or display kitchen designs.

Range suites are cooking centres that are traditionally arranged as a closed island of cooking splendour. Many European and classically trained chefs gravitate to these suites, when equipment cost is no object and space is available as they can easily accommodate several chefs and assistants, and their arrangement allows for easier communication within the kitchen.

In more recent years, with the size of many kitchens getting smaller and the development of modern commercial induction technology, cooking suites are growing rapidly in popularity, becoming more varied and accessible in style and design, which means they are suitable for commercial kitchens of all shapes and sizes.

So, what are the main differences between fixed and mobile cooking suites?

Traditional Gas Fired Fixed Built-In Suite

Traditional Gas Fired Fixed Built-In Suite

Traditional gas fired island suites are manufactured out of heavy duty 3mm thick stainless steel, with built-in appliances such as solid top plates, open burners, griddles, braising pans to name just a few. These built-in appliances are heavy and require a framework that can withstand the heavy-handed nature and heat that comes with working with gas appliances and large, heavy cookware and are therefore typically fixed in one place, non-manoeuvrable with gas, electrical, water and waste services running underground. This requirement of lots of heavy thick material increases the cost of the suite and increases its impact on the environment.

Modern induction cooking technology and electric appliances are more lightweight and do not require gas pipework to fuel the equipment. Being lightweight means, you do not need the support structure as required with gas appliances which in turn means less material is required in framework, reducing the impact on the environment, reducing material costs in manufacture and allowing units to be fitted on castors, making them mobile.

So, why would you choose a mobile suite over a fixed suite…?

Target Mobile Induction Suite

Target Mobile Induction Suite

Mobile induction suites can be easily moved to allow for easy cleaning especially when situated up against a wall. Favoured by Environmental Health Officers as they allow for deep cleaning with the kitchen, making it significantly easier to maintain a 5* hygiene rating. Carrying out regular deep cleans is essential for eliminating potential health hazards, formed by food spills and residue that gets into hard to reach places. If kept unchecked, unwanted bacteria and vermin can thrive within these in-accessible dirt traps.

The ability to pull out these units allows for easy access to built-in appliances, necessary for when faults or damages occur or when PPM (planned preventative maintenance) and servicing checks are required. It also provides easy access to plumbing and electrical services, making jobs easier for engineers and kitchens staff.

Should your mobile cooking suite experience a malfunction, its ability to be moved with ease allows for a simple removal from site for repair if required, without causing disruption to other kitchen appliances. This also allows for temporary equipment to be put in as a stand in until the suite is operations again allowing your business to carry on as usual.

When fixed cooking suites are installed, they are often delivered part manufactured and finished on site. This often means units once installed will be too large to remove from a property and as such become a fixed asset within said property. For those that do not own properties freehold, or those that plan to relocate or expand in the future a fixed suite can be an expensive outlay cost and restrict your future business plans.

Kitchens with fixed suites can also be restricted as once an arrangement has been selected it would have a big impact on the kitchen’s operation and cost implications if any changes to the configuration were needed, therefore businesses can be tied to a suit which doesn’t meet their current preferred menu requirements.

Mobile suites are typically manufactured off site and delivered as a whole unit, reducing interference and down time to operating kitchens. Units are simply wheeled into position, plugged in to pre-installed services and ready to go within minutes.

The manoeuvrability of mobile cooking ranges means that they don’t become a fixed asset part of the building and can be removed and relocated as and when necessary. This offers greater flexibility, especially for future kitchen developments, when it may be necessary to upgrade, reposition or even re-sell a suite to allow for sequential and efficient cooking/preparation processes. This also applies to menu changes, which can be catered to by moving the appliances around to suit new cooking methods and requirements.

With modern induction technology, air flow around the electrical components is critical for ensuring optimum operating conditions thus ensuring premium performance of the appliance. With fixed suites you restrict the circulation of airflow throughout the unit which has negative effects on the performance of the components. With raised mobile units air can be pulled over and pushed out over components keeping them cool and operating efficiently.

Mobile suites are the way forward if you are forward planning and want to keep flexibility within your commercial kitchen, take a look at our range options HERE.

How to Choose the Right Cookware for Your Induction Hob

Induction cooking technology is undoubtedly a great investment for any commercial kitchen, providing a range of safety features, improved cooking processes, efficiency and cost benefits - which are just a few of its valuable plus points. However, if you find your pans are not heating up properly and your induction equipment is lacking in power, it’s likely to be down to the material of the pan that you’re using!

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Induction powered cooking hobs generate heat through a combination of components, which includes; a generator, a coil, a high-frequency electromagnetic field and magnetic cookware. As the pot or pan is a key component of induction cooking technology, the type of pan used can have a direct effect on the performance of the technology itself.

It’s important that a pan has very good electrical resistance if it’s to function on induction. If the pan is made, for example, from aluminium, copper, silver or gold, a current that’s too high can flow in the base of the pan, meaning no heat will develop. Additionally, many assume that all magnetic pans work on induction; but this is not always the case.

When considering the performance of pans for cooking purposes, the base of the pan does not play a major role. The overall material and thickness of the pan is what affects the distribution and consistency of heat.

If you’re often confused with which pans are compatible and work best with induction hobs, below explains the different types of induction-friendly cookware available.

COMPOSITE BASE

The ‘composite’ describes the base of the pan, which is made from several layers. This usually consists of, a thick middle layer of aluminium or copper, and a thin steel alloy base. The body of composite base pans may be either aluminium, copper or a high-grade steel alloy.

Composite base pans are great for heat distribution; however, aluminium and copper can deteriorate through the use of cleaning agents.

MULTI-LAYER

Multi-layer pans are made entirely from either one layer and/or several layers of material, without changing the actual base. The interior layer is typically made of high-grade steel, the core made of aluminium and the external layer made of high-grade steel.

Multi-layer pans react rapidly to changes of power in the pan, giving excellent temperature control. If the pan walls are the same thickness as the base, the heat-up speed is very fast especially if the pot has a lot of food contents in it. However, if the pot only has a small amount of food inside, a lot of heat is lost to the walls of the pan. If the pan has a thin base, little heat transfer can take place, and there will be uneven heat distribution within the pan. Typically, multi-layer pans have good non-stick qualities and are very easy to keep clean.

CAST IRON

These pans are made from 100% cast iron and have magnetic qualities suitable for cooking with induction.

Cast-iron pans have good heat storage properties. However, they are heavy and take longer to build up heat, due to the material thickness. Typically, cast-iron pans have rough surfaces and therefore, can be difficult to keep clean.

PRESSED BASE

These pans are made from cast aluminium with an induction compatible layer. The aluminium casting is then pressed or melted into this. In most cases, pressed pans are compatible for use with induction; but not all.

When considering the materials of the pan, if an aluminium ring is used on the outer edge of the pan base, this can act like a magnetic short circuit. This means that if the coil is smaller than the pressed pan base the pan can still function. If, however, the coil is larger than the pan, the aluminium ring attempts to heat up, which causes poor performance within the pan.

Pressed pans are typically light weight and provide good heat distribution.

Here at Target Catering Equipment, we recommend Demeyere commercial grade cookware suitable for use with our commercial induction hobs. We’re also on hand to provide you with advice on the best accessories for your hob, in addition to cookware maintenance.

To find out more contact us here.

How Do Target Induction Hobs Work?

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Here at Target Catering Equipment, we believe that induction hobs are not only more environmentally friendly and safer than other hob types, but they’re also more efficient and perfectly suited to many different cooking styles. Additionally, induction hobs use much less energy and can be powered by renewable energy sources.

The process behind their function is slightly different to other traditional types such as gas and radiant plate hobs and we think that learning how induction hobs work will not only help you understand the technology, but also help you to get the most out of your appliance, enabling you to produce great quality food time after time.

Unlike other hob types, our induction hobs do not radiate heat from the source - i.e. from a flame or heated plate. The heat is actually generated through the pan itself, hence why the pan heats up, but the hob surface remains cool. Underneath the glass surface is an electrical circuit which, when completed, allows the user to cook food.

The circuit begins with a generator, which when the hob is switched on, sends an electrical current through a copper coil - this creates a high-frequency electromagnetic field. For the circuit to be completed, an induction-friendly magnetic pan must be recognised by the pan sensor located beneath the hob glass. Heat convection then takes place within the pan, allowing cooking processes to begin.

1. Copper Coil  2. Elecromagnetic Field  3. Heat Generated

1. Copper Coil

2. Elecromagnetic Field

3. Heat Generated

During cooking, the glass hob remains cool since the heat is emitted from the pan itself rather than the surface - and as soon as the pan is removed, the circuit is terminated, thus turning the hob off. This is a much safer cooking method to use within busy commercial kitchens as burns are much less likely to occur and fire risks can be greatly reduced; not to mention the overhead cost reduction thanks to the energy savings that induction hobs generate.

Since the cool surfaces help in maintaining a lower room temperature, induction hobs are also great for industrial kitchen environments. Additionally, thanks to their flat surfaces and specific requirements for use (i.e. magnetic pans), these hobs can be safely used as extra worksurfaces when not in use.

At Target Catering Equipment, we offer a range of induction hobs and commercial induction ranges. To take a look at our products in more detail, please see here.

Why Choose Induction Hobs Over Gas Hobs?

Choosing the right hob for you can often be a challenge - especially considering the wide range of options available. Induction hobs are undoubtedly on the upper end of the price spectrum and considered an investment for many businesses, however they most certainly offer a great return given their functional and environmental benefits.

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Here at Target Catering Equipment, we’ve considered the advantages and disadvantages of gas hobs and kept these in mind when developing our bespoke commercial induction suites by incorporating the very latest commercial induction hob technologies.

Using gas hobs in any commercial kitchen - large or small, can make for an extremely heated environment, creating tough working conditions for chefs. We believe in providing only the best catering equipment to make cooking an enjoyable yet efficient experience.

Induction hobs only consume energy when an induction-friendly pan is placed on the cooktop. This action completes the electrical circuit. The hob and induction element itself always remain cool and automatically switches off when the pan is removed; thus, heat is only emitted from the pan rather than the hob. This creates a whole range of safety benefits, whilst also keeping kitchens cooler. Additionally, compared to the 40% energy efficiency of gas hobs, induction hobs are 90% energy efficient completing cooking tasks much quicker - so the return on your investment is much greater. The maintenance requirements are also comparatively low, making the day to day running of the kitchen a much less stressful experience.

In addition to cooler cooking environments, induction hobs are much safer for industrial use since there’s a lower risk of fire and staff injuries - allowing the working day to run more smoothly. This highly effective cooking method allows for consistent production of quality food at a more efficient rate, ultimately improving customer turnover and profit.

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Induction hobs are an extremely smart range of hobs, making cooking easy and safe without having to compensate on the quality of food or service. These hobs offer highly accurate temperature control, whilst also reducing the risk of food spoilage, and the chances of staff misuse is greatly reduced thanks to its simplistic and safe design. Induction hobs are also incredibly flexible in use compared with gas hobs, since they support a whole range of cooking styles and the cool, flat surface can be used as extra space for preparation when not in use.

Above all else, induction hobs are environmentally friendly. Unlike gas hobs, there is minimal risk of wasted energy being emitted into the atmosphere and can be powered by renewable energy sources. These hobs can greatly reduce your company’s impact on the environment, whilst improving overall sustainability for the business.

Induction hobs are cost effective, multi-functional, flexible and great for the environment - allowing for efficient, guilt-free cooking all day long.

To view our vast range of induction hobs, Click Here.

Guide to Commercial Plancha Cooking

Having recently introduced the commerical induction plancha as a bespoke induction range configuration option, Target brings to you a guide on plancha cooking, explaining the differences between electric griddles, electric planchas and induction planchas.

THE DEFINITION OF 'PLANCHA COOKING' IS, TO COOK FOOD DIRECTLY ON A HOT OILED PLATE.


Electric Griddle

Electric Griddle

Electric Plancha

Electric Plancha

Induction Plancha

Induction Plancha

All three pieces of equipment listed above are typically hot metal plates used to cook food directly on. The type of metal plate will vary from each manufacturer of product, with each having different conductivity characteristics.

Heating Technology

How the hot metal plate is heated will affect the characteristics of the plate surface, resulting in different outcomes when cooking.

Electric Griddle

The electric griddle most commonly uses rod elements for heating the griddle plate surface. This type of electrical element is the slowest to react to change in temperature setting and can deliver inconsistent surface temperatures, with hotspots where the element is directly below or in contact with the metal surface.

Electric Plancha

The electric plancha or French plancha, as it is sometimes called, typically uses a filament element for heating the plancha plate surface. Filament elements tend not to cover the entire surface of the plate and rely on heat dispersion to distribute heat across the surface. This results in graduated temperatures from hot to cool from the middle to the edge of the plancha cooking surface, a characteristic similar to the gas solid top.

Heat up times of the electric plancha from 20°C to 230°C takes approx. 20-30minutes. However, this temperature would not be consistent across the entire plancha plate. 

Induction Plancha

The induction plancha uses the same type of coil elements as used with induction hobs. The induction coil element covers the entire plancha plate surface, optimizing operational efficiency by providing uniform heat distribution from corner to corner.

The speed of temperature control depends on the composition of metal used in the plate surface, however, is by far the fastest out of the three equipment types. The instant energy transmission from induction coil to plancha plate surface allows for fast start up times, for example;

The commercial induction plancha used in Target induction ranges heats up from 20°C to 230°C in just 4½ minutes on the single zone 3.5kW induction plancha and just 3 minutes on the single zone 5kW induction plancha.  

Temperature Monitoring & Recovery

For consistent cooking precise temperature monitoring is required.

Electric Griddle

Electric griddle plates are typically manufactured from mild steel which is a cheaper material when compared to chrome plated steel or composite stainless steel. Mild steel has relatively poor conductivity properties and therefore is affected when cold produce contacts the surface, fluctuating cooking temperatures. 

The rod elements used for heating the plate are thermostatically controlled and regulate the temperature of the cooking surface. Temperature regulation is electro mechanical, with a poor degree of accuracy and reactiveness, which results in users having to move product around the griddle as temperatures vary across the grill plate.

Electric Plancha

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Quality electric plancha plates are manufactured from thick steel, this maximises thermal retention and minimises fluctuations in surface temperatures when cold produce contact the surface. However, the use of thick steel reduces the conductivity which means heat up and temperature change times are prolonged. 

Surface temperatures are monitored using a temperature probe, situated between the plate and the element. However, the probe is usually unable to read the temperature at the centre of the element where it is hottest and can therefore be unreliable when it comes to temperature control.

The heat retention characteristics of the plancha plate minimises fluctuations in the surface temperature, therefore, there would need to be a dramatic drop for the probe to detect a change and bring the plate back to the temperature it was set at.

Induction Plancha

The commercial induction plancha plate is a composite of different metals. The induction plancha plates that are used in Target ranges are made up of steel and aluminium. Joining the magnetic characteristics required for use of induction technology with the heat conductivity characteristics found with aluminium. Combined, results in fast heat up times and rapid temperature control.

Having a thinner metal plate means the cooktop is more susceptible to plate temperature change, which occurs when cold food is placed on the plate, however this can be overcome with the use of RTCSmp® (Real-Time Temperature Control System Multi Point) providing precise temperature monitoring across the entire cooking surface.

RTCSmp® uses multiple sensors embedded across the plancha plate surface to detect a deviation in temperature as small as one-half degree, the temperature is then automatically adjusted in that specific area, providing a highly consistent, responsive, surface to cook on. 

Not only does the RTCSmp® regulate the temperature of the cook zone, the technology also monitors continuously in real-time, the energy supply and the state of the components such as the induction coil. Should a malfunction occur, the integrated fault diagnostic system reports the malfunction instantly to the user. 

Correct Operation

Although seemingly similar to a solid top appliance, all three pieces of equipment featured in this guide are intended to be used for cooking produce directly on, without the use of a pan.

By using a pan on any of these pieces of equipment you run the risk of creating hot spots on the plate as heat can be conducted back into the surface which can cause plates to warp and can also create malfunctions in the technology systems beneath.

For those looking for an energy efficient alternative to the gas solid top, where multiple pans are to be used for cooking, a graduated slide top induction hob with single control is the best like for like option currently available on the market from Target Catering Equipment.

Overview

  • The electric griddle offers an appliance with a surface that delivers inconsistent temperatures across the plate with long heat up times and provides limited temperature controllability.
  • The electric plancha surface delivers gradient temperatures from the centre to the edges of the plate, suitable for varying product finishes. The plate characteristics result in longer heat up and temperature change reaction times.
  • The commerical induction plancha surface delivers consistent temperatures across the entire plate surface, suitable for cooking quantities of produce to the same finish. Heat up times are minimal, and controllability is highly reactive.

The Advantages Of Using Induction Hobs

Gas hobs have long been the first choice for professional kitchens all over the world.  However in recent years we've seen an increasing number of restaurants and catering outlest across the UK and Europe adopting the induction style of cooking.  This method of hob based cooking is not only limited to homeowners, but professional kitchens are choosing to incorporate induction hobs into their new kitchen designs, here's a quick rundown of just why this type of cooking is becoming increasingly widespread.

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