Newly Launched Bistro Opts for Induction Cooking To Get Things Fired Up
A newly launched Hertfordshire Bistro is hoping induction cooking will be the difference when it comes to making guests warm to its contemporary offering based on classic British and European cuisine.
The Arbury in Baldock, which opened it’s doors just a few months ago, in a derelict former Greene King pub site, has turned to induction cooking to deliver food for its 40 covers; opting for induction cooking technology over gas as it bids to speed up the cooking process.
Martin Nisbet and partner Lucy Thompson, the pair behind the Arbury, made an enquiry to bespoke commercial kitchen specialists, Target Catering Equipment, about the possibility of introducing induction cooking into their new restaurant having previously worked with gas.
Convinced by the subsequent conversations and a visit to Target headquarters, The Arbury turned to Target for a full kitchen fit out, including the installation of an induction stove complete with induction solid top, induction plancha, fast action salamander grill, extraction system and bespoke fabrication of service hot pass, shelves, dishwasher sinks and tabling.
The whole kitchen was fitted and completed in July 2019 and in the months the bistro has been open, Martin, who operates as effective head chef, pot washer and everything in between, has been experiencing the operational and financial benefits of induction first-hand.
“The power that induction offers is phenomenal,” said Martin. “I don’t have to leave things switched on and can now do things instantaneously so, therefore, the ambient temperature is significantly less.
“I went for induction as it’s the way the modern world is heading, and I wanted to use renewable energy. Also, it’s far more pleasant to work in an induction kitchen all day than gas. It’s easier to clean and we don’t have to deal with gas burning all day. Going with induction was a win-win situation,” he added.
With his new induction kitchen, Martin can switch his salamander grill on whenever he needs it, with the fast action unit reaching full heat within just 4 seconds, as opposed to using a gas grill which would usually have to be left on for the duration of full shifts.
As someone who “hates cleaning”, Martin also benefits from only needing to carry out a simple wipe down of the units after shifts, a stark contrast to the dirty burned on carbonised black environment caused by cooking with gas.
Having saved on time, money and energy by turning to induction, Martin summed up his new pièce de résistance as a nod towards the future of commercial cooking.
“Having worked with gas for many years before opening The Arbury, I’ve noticed a massive difference between the two. It’s quite revolutionary actually and I feel quite emotional talking about it. I can’t thank the team at Target enough for helping me turn my vision into something beautiful.”
David Pedrette, Managing Director at Target Catering Equipment, said: “To hear such fantastic feedback from Martin is wonderful for what we’re trying to do. Induction has so many benefits, especially for smaller operators such as The Arbury where quick turn around and fast heat is essential. We’re delighted that Martin is so pleased and we wish him all the best with his efforts at The Arbury!”
Target is widely known for its commercial induction ranges, which have been recognised as highly sustainable products by industry body CESA/FCSI and the Carbon Trust.
For more information on The Arbury, visit https://www.thearburybaldock.co.uk/
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.
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
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
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