The latest generation of catering equipment is so well-honed that it can now increase food yields by as much as 40%.
That’s the view of Essex-based catering equipment distributor Marlin Catering Solutions, which is adamant that innovation in the foodservice technology market is delivering incredible results for operators.
Mike Joslin, director of Marlin Catering Solutions, says that when it comes to cooking equipment, the focus tends to be on energy saving. However, many modern appliances can dramatically increase portions-per-kilo from raw ingredients.
And he insists the latest range of equipment, combined with a different approach to cooking techniques, offers unprecedented opportunities to maximise yield.
“Chefs and proprietors are increasingly asking us for ways to improve their gross profits,” he said. “Using alternative techniques and equipment can have a huge impact, in some cases increasing yield by as much as 40%.”
Joslin cites combi steamers, sous vide and multifunction bratt pans as three categories of equipment with yield-maximising credentials.
He said: “The easiest to integrate into the kitchen is sous vide, since the equipment is small, movable and runs off a 13 amp supply. Although combis and bratt pans have a footprint of around a square metre, both can replace many other pieces of equipment, so will actually save kitchen space.”
Joslin added that some of the ideas were “radical” — such as browning joints of meat in 90% humidity — but said they were all proven not only to increase yield but also to deliver excellent cooking results.
Marlin was set up earlier this year by Joslin and business partner Karl Marriott as a complete kitchen design service offering consultation and advice to supply and installation.
Joslin, who has worked as a chef and owned a restaurant, previously served at Nisbets and Rational, while Marriott worked for Kent Catering Services and has 13 years’ experience in project management and kitchen design.