BBQ and al-fresco dining – the secrets of success!

Lincat ChargrillIt’s essential to have the right barbeque equipment to deliver a successful al-fresco event, but that doesn’t mean a traditional charcoal burning or lava rock barbeque! That’s because neither gives food its distinctive chargrilled flavour, which is provided instead by the igniting of fat and flaring. Worse still charcoal and lava rock tend to be messy, make equipment difficult to clean and produce inconsistent results.

That’s why we have eliminated the need for lava rock from our Opus 700 and Silverlink 600 chargrills. In its place are specially designed heat transfer radiants. These are more controllable and consistent than lava rock, yet still ignite sufficient fat for optimum flaring to give a distinctive chargrilled taste. And since gas models can operate on propane, they are suitable for outdoor catering.

Lincat introduce new powerful, high efficiency chargrills

We have added a range of powerful, high efficiency gas chargrills to our heavy duty Opus 700 range. There are four new chargrills in all, two of which – the 1200mm wide OG7403N/P and the 1500mm wide OG7404N/P – are Lincat’s largest chargrills to date.

The new chargrills deliver energy savings of 55%, thanks to the innovative design of their infra-red ceramic plaque burners. These produce intense heat output from relatively low kW input, to achieve outstanding cooking performance and energy efficiency.

They also offer the extremely fast heat up required by busy commercial kitchens. Flexibility is provided by multiple heat zones which can be operated separately. These enable users either to create a heat gradient across the cooking area, or to turn sections off during quiet periods to save energy.

www.lincat.co.uk 01522 875500

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Contact and panini grills – what are the benefits?

Contact and panini grills – what are the benefits?

Lincat Griddle PanContact and panini grills tend to be portable and operate from a standard 13A supply. This means that they can be used anywhere, in a mobile catering wagon or outside catering kitchen for example, as well as in a standard kitchen.

As such they offer an excellent way of adding a range of hot snacks to your menu for a minimum outlay. And because they cook from both the top and the bottom, they can produce food very quickly, without the need for turning.

What should caterers consider before buying new equipment?

Cast iron plates heat up rapidly and smooth plates are ideal therefore for sealing in meat juices and flavour. Ribbed plates produce attractive branding marks, and are ideal for paninis. So consider carefully which is more important for your operation.

That said a model with a smooth bottom plate and a ribbed top might provide the perfect compromise. Alternatively, a twin headed model, with smooth plates on one side and ribbed plates on the other, could provide the best of both worlds.

Also think carefully about capacity and check that the outputs quoted by manufacturers are like for like. For example, are the figures quoted for output of burgers or steaks from chilled or frozen?

Look for models which meet all current EU safety regulations and are easy to clean. An independent dealer will be able to offer impartial advice. Check warranty details carefully.

What one tip would you offer someone who is investing in a new contact grill or panini machine?

Consider whether you need to invest in a separate model for vegetarian or halal food.

Lincat new product news:

We have added two new electric clam griddles to our heavy duty Opus 700 range.

Ideally suited to cooking meat products, the new single and double clam griddles cook food up to three times more quickly than standard griddles by cooking both sides of the food simultaneously. The clam plates automatically adjust to the thickness of the meat to provide even heat distribution, reduce shrinkage and seal in flavour.

Precise thermostatic control and individual digital timers on each clam plate help to produce perfect results, no matter how busy the kitchen. Independently controlled cooking zones provide greater flexibility and economy during quieter periods. The 12mm hard anodised aluminium clam tops are coated with PTFE non-stick sheets for easy cleaning.

“Busy kitchens need to produce first class grilled food quickly. Our new clam griddles meet exactly that requirement, and are perfect for steaks, burgers and chicken breasts”, said Nick McDonald, Marketing Director of Lincat Ltd. “By cooking both sides at the same time, juices and flavour are locked in and shrinkage is reduced.”

Website address:

www.lincat.co.uk

Tel: 01522 875500

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A watched kettle DOES boil, eventually

Over a working day we monitored the time spent waiting for a kettle to boil. On average, each person waiting was making a round of drinks for five people, filling the kettle between half and two-thirds full.

We included the time spent filling the kettle from the tap, just a few feet away from the kettle base. We stopped recording when the kettle switched off at boiling point. Time spent pouring was not recorded.
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Work Experience Jack Dickenson-Fogg

This week I have had my work experience at Lincat, and have thoroughly enjoyed it. To begin with I was quite nervous, but as soon as I arrived I was made very welcome. I have been in various departments throughout the week, which gave me a good insight into the many different roles within the company.

On my first day I had an introduction with Nick McDonald, the Marketing Director. In this Introduction I was informed of the many products made at the factory in Lincoln, and some of the basic background information of Lincat. This then set me up to begin working in the marketing department. During this time in the marketing department I had various different projects to complete, my first project was to evaluate the Lincat website and compare it to the other catering appliance manufacturer’s websites. Then I had my health and safety talk, with Paul Bilboa, this included a tour around the factory and a quick quiz on back injury. After completing a short course in health and safety I was awarded a certificate in manual handling.                                                            

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A day out with Paul Hickman

As full combi training is included when you purchase a new Opus SelfCooking Center from Lincat, I recently had the opportunity of accompanying our development chef Paul Hickman on an end user Opus SelfCooking Center training day at Martin Mere Wetland Centre, in Burscough, Lancashire.

The Wetland Centre is currently creating a new kitchen and dining area for visitors to the centre. Their kitchen comprises an OSC61 Opus SelfCooking Center and from our Opus 700 series, 2 x OG7002 six burner range ovens, an OE7113/F catering fryer and an OG7301 salamander grill. They also have 2 x IC3 insect control units. (more…)

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