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HOW TO CHOOSE A JUICER

Posted in: LIST, Bar equipment

2024-06-27

Through a professional juicer, you can offer your customers fresh, wholesome juice, prepared with top-quality fruit...

PROFESSIONAL CHOCOLATE MAKER: OFFER THE BEST CHOCOLATE TO YOUR CUSTOMERS.

Posted in: LIST, Bar equipment

2024-06-27

The chocolatier became very much in use in the seventeenth century, when it began to establish itself first in the...

Minibars: how to choose the right model

Posted in: LIST, Professional machinery

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A minibar is a small bar, that is, a smaller version in size and content than the more classic drink corner or bar...

Is it better to choose a centrifuge or a juice extractor?

Posted in: LIST, Bar equipment

2024-06-27

The terms extracting, centrifuging and juicing are often mentioned as if they were synonymous, but in fact all of...

Professional blender: how to choose it?

Posted in: LIST, Bar equipment

2024-06-27

The blender is an indispensable element in your professional kitchen. You should know that there are four categories...

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PROFESSIONAL BRAISING: SOME CONCEPTS

What is braising?

Braising is a slow cooking technique that allows foods to be treated in two stages:

- STEP 1 : The chosen dish is roasted ;

- STEP 2 : The now roasted dish is stewed with a closed lid with the addition of broth, wine or water.

The foods that are usually cooked in professional braising pans are: meat, fish and vegetables. In addition, braising pans are especially popular among chefs for stewing stews, meats, vegetables, and vegetables of all kinds.

What advantages are gained from using a professional braising pan ?

Besides advantages in terms of preparation time you will also have advantages in terms of flavor for all those preparations that require long, slow cooking : cuts of meat or fish, stews, ragouts or sauces.

Professional braising pans, which are found in restaurant kitchens, can be powered either by gas or electricity and allow you to cook a large number of dishes at the same time. They have a structure made entirely of AISI 304 stainless steel with a heavy, almost airtight lid so that the vapors and aromas produced during cooking are sealed inside.

How to choose a professional brazier?

To choose a professional brazier you need to consider some factors such as :

    - Power supply: electric or gas to be chosen according to the availability of your venue;

    - Capacity: from 50 lt to 250 lt to choose according to the amount of work;

    - Depth: from 60 to 90 cm according to your space needs;

    - Size: countertop or on cabinet to be evaluated according to the positioning you intend to give.

Gas or eletric braising pan?

The gas braising pan has a tank heated by burners in direct contact with the bottom, and by knob the temperature can be adjusted from 100°C to 300°C. The gas braising pan is safe because it has a thermostat with a thermocouple that blocks the escape of gas in case the flame goes out. The gas braising pan needs a chimney and extractor hood.

The electric braising pan has the bottom of the pan heated by armored heating elements and the temperature adjustable from 45°C to 300°C. It is very safe as it has a safety thermostat that prevents exceeding too high temperatures. The law does not require the installation of an exhaust hood and/or chimney in this case, but it is advisable to consult the local ASL for checks.

At www.ristorazione-refrigerazione.it you will find electric and gas braziers at unbeatable prices.