APR. MAG. 2013
VI
omega 3 and omega 6, vitamin E, A and
carotenoids. Finally, in Ireland different
breeds are bred, from Continental
Limousine to Charolais (the majority),
from native Angus (a cow out of ten) to
Hereford »
However, that’s not all. Considering the
importance that the meat has in the
Irish economy, the control programs
are very accurate and restrictive. It was
the first country in the world to set up a
system of centralized traceability of the
animal’s meat from birth to slaughter
and distribution. It was also the Irish
Food Safety Authority, during the
withdrawal of frozen hamburgers that
has been the first to discover traces of
DNA equine in meat that was declared
bovine, discovering the mega scam that
European consumers unknowingly were
experiencing.
The Bord Bia goes even further. It
has developed since the early nineties
the program industry Beef Quality
Assurance Scheme accredited according
to the European standard EN45011
to ensure the excellence of the meat
on European tables certified as to
origin, methods of natural feeding,
animal health and transport methods,
production and processing, traceability.
That’s a guarantee for consumers and
professionals in the restaurant business
in Italy. “The beautiful country (that’s
how we name Italy) represents for Irish
meat a market of high value - says Keane
- because despite the crisis, Italians are
looking for the quality of the product
(in the classification of meat, in Italy
meat arrives classified E2 and U2, in a
good shape muscle and little fat). As for
the cuts (the meat is shipped already
sectioned, boned and vacuum) we are
faced with a balanced mix, but with the
summer you prefer roast beef, tenderloin
and sirloin to be cooked on the grill. “
AT PAGE 34
Just a finger
They cook, they smoke food, they
pasteurize, they work at night
and clean themselves: the new
generation ovens are really smart
(and also beautiful!)
by Rachele Agostoni
Sometimes in the kitchen, the magic
wand would be useful? Maybe a last
generation over would be enough. With
the advent of these units, the life of
the chefs and their brigades has been
simplified. That’s not it. Their use can not
only improve the efficiency in the kitchen
(just think of the banquet), but also the
effectiveness in preparing complex dishes
with a few simple steps.
“The furnaces last generation - says
Roberto Zenobi, one of the directors
of Formasal - can carry 90% of the
functions that take place in the kitchen
and really solve many problems. The
mere fact of being self-employed, once
you set the right program, the chefs
is free from the burden of continually
checking the cooking, allowing them to
work on something else.” The benefits
are measured both if you work with a
menu and if you have to banquets. “You
can set the programs - he explains - in
order to prepare the recipes in advance
and leave it for the time of service only
during finishing. The combination
convection / steam improves the yield
and have produced more tender. The
ovens more evolved, moreover, have
automatic cleaning systems indicate that
the optimum wash cycle and prevent
the adventitious presence of residues of
detergent during the firing phase. “
The new ovens allow you to meet
the increasing difficulty of recruiting
qualified kitchen staff “The technology
of the future - says Gerhard Kramer,
Senior Project Director at Rational - will
focus on equipment that is capable of
controlling a large number of tasks so
then chefs and pastry apprentices can
focus on more important tasks. It must
have as its goal the development of
intelligent automatic cooking functions
and self-explanatory. Another element
that must be taken into consideration is
the need to save resources available. The
technology of the future will be designed
to consume the least possible amount of
time, energy, water, space and labor, also
to reduce food waste. You will get smaller
equipment, but multifunctional at the
same time, with low power consumption
and a small number of operators. We
estimate that the waste of resources and
food will be reduced by at least 50% and
maybe more. “
Lorenzo Morelli, Morelli’s Catering
Service, has seen these ovens in action in
their own laboratory where he organizes
training courses for food service and
sales force. “In my opinion - he says - the
main advantage is the fact that you can
cook sweet and salty at the same time,
avoiding those aromas and flavors get
mixed up. Ovens are intuitive, versatile
and easy to use. “
“What is striking about these ovens -
underlines Italo Nebiolo, owner of Nov.
Al - is the level of control that they can
achieve. I think, in particular, that their
strength is the ability to program the
cooking at low temperature during the
night, which we were able to verify.
This feature can be of great help in the
kitchen. “
Of particular importance is the fact that
the use of smart ovens guarantees to the
income statement of a restaurant concrete
benefits and perfectly calculable as well,
as claimed by Andrea Grandi, Country
Manager Italy Category Cook & Chill and
Refrigeration Electrolux Professional,
who adds: “Other elements to consider
are the significant improvement in terms
of the quality of food served and the
organization of work of the kitchen staff,
optimized and simplified. Benefits are
undeniable and absolutely revolutionary
for any professional restaurant you
want to put on the table perfect dishes,
combining business, sustainability and
customer service. “
Versatility is another feature that makes
these ovens irreplaceable to perform
functions other than the “simple”
cooking (convection, steam or combined),
allowing the restaurateur to offer a menu
of more profitable, personalized and
diversified. With the right accessories and
with simplicity you can in fact pass from
smoking, to pasteurization or drying,
counting on a system fully automatic
cleaning. “In the professional world of
food - says Giacomo Spampinato, product
manager Angelo Po, referring to the
ovens Combistar FX - you smoked for
many years in specialized machinery,
which is very large and have a cost and
management that is not always attractive
to a restaurant. Where there is need for
flexibility and cost containment and
work areas, the answer is Smokestar,
which allows to combine the advantages
of smoking, to the virtues of modern
multifunction quality, forecasting and
predictability, speed and cost savings of
raw materials in the process of cooking. “
Let’s listen to the chefs
Maurizio Bernardi, chef at the Hotel
Bellavista Levico Terme (Tn) is a
strong supporter of smart ovens. “In
confectionery, in particular - he says - my
satisfaction is total. Prepare a thousand
meals a day and the ability to make
more cooking at the same time or set
the oven in the evening and find the
cooked meat in the morning is a nice
perk. We appreciate the improvement
in performance compared to traditional
ovens, first for a portion of 120 grams
from 200 grams I had raw product
now from 130-140 grams. If I have to
find fault, I, I’m not familiar with the
technology, I need someone to help me to
choose the program. “
The potential for these products is
also value in a short time. “It’s a long
time since we’ve taken - says Roberto
Romagnone, director of restaurant chain
Mucca Pazza di Torino - they are not yet
able to take advantage of them, but I’ve
got to grasp some aspects: the ability to
make them work during the night and
the fact that reduce weight loss, a saving
for me and greater satisfaction for the
customer. And then I was able to create
special dishes, such as smoked salmon. “
At the restaurant Capriccio di Mare
Marina di Montalto (Vt), these devices are
indispensable. “The 70-80% of what we
prepare - says the chef and owner Gianni
Bono - passes through these ovens.
Thanks to the steam option, we even use
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