Kitchen equipment and machines — from combi-oven to sous-vide

A modern professional kitchen is far more technologically advanced than just a generation ago. The machines do not replace the craft but make it possible to work more precisely more uniformly and more safely when volumes increase. Knowing your equipment — and using it correctly — is a fixed part of being a chef.

§Combi steam oven

The combi steam oven (combination oven) combines hot air and steam and can therefore both roast, bake, steam and a combination of everything in one machine. It provides precise control over temperature and humidity which among other things means less shrinkage when roasting meat more uniform baking and the ability to gently steam large quantities of vegetables. Many combi ovens have programmable core temperature probes that stop cooking automatically when the dish reaches the desired temperature.

§Sous-vide – cooking at low, precise temperature

Sous-vide means 'under vacuum' and refers to the preparation of vacuum-sealed raw materials in a precisely temperature-controlled water bath using a circulator. Because the temperature is kept constant and lower than in traditional roasting, you can hit a very specific core temperature very precisely – for example, a pink roasted beef throughout the piece – and at the same time extend shelf life because the raw material is vacuum-sealed. The method, however, requires strict control of time and temperature to ensure food safety, especially for longer cooking times at low temperatures.

§Machines for processing

• 01Food processor / cutter — chops purees and emulsifies large quantities quickly and evenly.
• 02Slicing machine — cuts toppings, vegetables and other raw materials into uniform, thin slices.
• 03Declarations are the same for all products
• 04Blender / immersion blender — for purees, dressings, sauces and emulsions.
• 05Vacuum packs — seal raw materials airtight for sous-vide, marinating or extended shelf life.

§Cooking range, induction and heat sources

The induction cooktop heats the pot directly through a magnetic field rather than heating a hob, providing faster reaction time, less wasted heat in the kitchen and easier cleaning. On the other hand, it requires pots and pans with a magnetic bottom material. Traditional gas cookers are still preferred by many, partly because the heat can be adjusted instantly and visibly by the flame size, which many experienced chefs still find more intuitive to control.

§To maintain and use the equipment safely

All kitchen equipment must be introduced to new employees before they use it independently – a cutting machine or dough machine can cause serious injuries if safety guards are removed or bypassed. Regular cleaning after use, regular inspection of sharp parts, and correct power shut-off during cleaning and maintenance are part of the daily routine, not something that can be skipped when things are busy.

“Good technology makes good craftsmanship even better — it does not replace it.”

— Kitchen principle