Lincat Expands 'No Frills' Phoenix Range With New Single-Phase Induction Oven Range

Lincat has launched a single-phase induction oven range as part of its ‘no frills’ Phoenix range of medium-duty prime commercial catering equipment. The PHER01/SPH induction oven range has been introduced in response to demand for the model from establishments with single-phase power.

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At 800mm deep and 900mm wide, the powerful range is energy efficient and robustly constructed. The easy-to-clean induction hob top is constructed from 6mm thick high impact resistant glass. It features six 1.85kW induction zones, which can be boosted to 3kW when intense heat to conserve energy and ensures that heat is not lost into the kitchen.

Below, a powerful, twin fan-assisted 6kW oven provides fast heat-up times and is able to accommodate six 1/1 gastronorms, enabling different foods to be cooked simultaneously. Heavy-duty castors, to facilitate cleaning, are provided as standard.

In addition to the induction oven range, Lincat’s new Phoenix electric salamander is now available to order, following its launch at the Restaurant Show last month. The PHEAS01 is equipped with fast heat up ‘Hi-Light’ elements, which are ready to cook in just eight seconds. It has three heat zones, enabling the operator to only switch on the area required, to conserve energy.

Helen Applewhite, Marketing Manager of Lincat Ltd, said:

“Operators would have traditionally paid more for energy efficient equipment such as this, but our no frills Phoenix range provides cutting edge technology at an affordable price. This is why we have experienced positive pre-sale demand for Phoenix products.”

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.

Target Engaged to Help Deliver UK's First Chinese Culinary Arts Qualification

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With the UK's Chinese restaurant industry suffering from a severe shortage of skilled staff, the launch of an industry recognised Chinese Culinary Arts (LuBan) Diploma qualification, specialising in Chinese cuisine, culture and culinary arts couldn't have come at a better time.

Traditionally, skills and techniques required in the Chinese foodservice industry have been passed down from generation to generation with businesses also being passed down through family members. However, with younger generations now favouring alternative careers, restaurant owners are having to look elsewhere for skilled staff.

Combine this need with the UK government's £750 million collaboration agreement to support China's One Belt One Road initiative and the result is the UK's first industry recognised Chinese Culinary Arts (LuBan) Diploma qualification.

Developed by PAM Education and Tianjin School of Commerce the Chinese Culinary Arts (LuBan) Level 3 Diploma has been created and approved by British Education qualification awarding body Qualifi.

Following multiple visits to various education providers it became apparent that traditional British training kitchens were not equipped towards Asian cuisine and were therefore unable to deliver the requirements of the course. With this in mind, PAM Education and Tianjin School of Commerce approached Target Catering Equipment as specialist commercial kitchen design consultants to prepare a training kitchen layout that would meet their exact needs and requirements.

Target, having previously worked with many Asian restaurants in the UK and recently completing a complete kitchen design for a staff canteen in a large leading electrical component factory based in China displayed the knowledge and services that were required to move the project forward to its next stage of implementation.

"Working within the foodservice industry for over 30 years, we regularly hear about the lack of skills and training available, specifically in the Asian sector. It is great that this is finally being recognised and something is being done about it as it plays a huge part within the entire foodservice industry." Says David Pedrette Managing Director of Target Catering Equipment.

Crawley College was selected as the site dedicated to the course, leading the way, offering the UK's first dedicated, industry recognised qualification in Chinese Culinary Arts. The new training kitchen was designed and featured the very latest induction wok ranges as requested by Tianjin School of Commerce, a decision highly supported by designers Target, as the technology is fast being recognised as the future of Chinese and other Asian commercial kitchens.

Designs approved, the dedicated kitchen was installed at the college and following an inspection by Tianjin School of Commerce Master Chefs, the facility was given the go-ahead to start offering the much-needed vocational skills training to a unique sector of the international food scene centred around the UK's Asian restaurant sector.

With the first course due to start in September 2018 at Crawley College, chefs and individuals either looking to begin a career or expand their knowledge and skill set within the Chinese foodservice industry are invited to enrol and open their career prospects across the world.

For more information visit: www.crawley.ac.uk/study-courses/course-list/81CCD3-Chinese-Culinary-Arts-Lu-Ban-Diploma-Level-3

English Vineyard Wins Thousands by Switching to Induction

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English wine producers, Three Choirs Vineyards, wins over three thousand nine hundred pounds in grant funding by switching to Target commercial induction equipment. Awarded by the Carbon Trust Green Business Fund, for the upgrade of out dated inefficient gas commercial kitchen equipment at their Gloucestershire site to induction, the energy efficient alternative.  

With the existing kitchen ventilation system struggling to cope with the waste heat being produced by the LPG gas cookline, combined with the rise in utilities costs, the decision was made to convert the current kitchen equipment to the latest energy saving induction technology.

Assisted by Target Catering Equipment accredited Carbon Trust suppliers, who completed the detailed energy saving assessment, the Three Choirs Vineyards applied for Green Business Funding for fifteen percent of the project cost up to the value of £5,000.

With potential energy saving figures predicted, the Carbon Trust granted the vineyard £3,942.84 towards the new equipment, which included, a bespoke Target commercial induction range complete with induction plancha, induction 4 zone solid top, induction 2 zone hob, twin tank FriFri fryer, Turbofan® convection oven and fast action rise and fall salamander grill.         

The Three Choirs Vineyard, Gloucestershire now operates an energy efficient kitchen delivering top quality food with award winning wines.  

For more information on the Carbon Trust – Green Business Funding opportunities to reduce energy consumption and costs when upgrading commercial kitchens contact Target Catering Equipment CALL NOW 01452 410 447

Carbon Trust Green Business Funding is limited an available on a first come first serve basis, so don’t delay in getting your application in. It costs nothing, and you could gain up to £5,000 towards the cost of new equipment when replacing in-efficient equipment.

More Info – Carbon Trust Green Business Funding

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.

Tewkesbury Garden Centre Goes Green!

Thumbs up from Head Chef at Tewkesbury Garden Centre as owner Rachel Gallagher receives almost four thousand pounds Green Business Funding from the Carbon Trust to improve the restaurant's kitchen equipment making it more energy efficient and user friendly as the business continues to grow.

Famed for using local food produce and suppliers the garden centre restaurant goes from strength to strength, now working with local manufacturer and Carbon Trust accredited supplier Target Catering Equipment to provide the new kitchen equipment.

With the help from Target Catering Equipment Rachel was able to submit an application and prove to the Carbon Trust that switching from the existing electric hotplate hobs and basic electric oven to a Target six zone induction range with Blue Seal Turbofan ® convection oven would be more energy efficient and sustainable for the business. This in turn lead to the Green Business Funding capital contribution being awarded.

The small kitchen can now keep up with customers' demands, and with a team of dedicated staff, can continue to produce quality local farmhouse food.

For more information on the Carbon Trust - Green Business Funding opportunities to reduce energy consumption and costs when upgrading commercial kitchens contact Target Catering Equipment CALL NOW 01452 410 447.

Carbon Trust Green Business Funding is limited and available on a first come first serve basis, so don't delay in getting your application in. It costs nothing and you could gain up to £10,000 towards the cost of new equipment when replacing in-efficient equipment.

More Info - Carbon Trust Green Business Funding

Target Leads the Way with Innovative Catering Equipment

Target Catering Equipment announced as winners of the Gloucestershire Business Show 2016 award for ‘Innovation in Business’. As trail-blazers within the foodservice industry, Target Catering Equipment have worked tirelessly over the past 8 years to change business owners and chefs’ perceptions of commercial kitchens across the UK, through the development of innovative catering equipment.

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