Three Reasons to Choose a Kitchen with Professional Oven Today Lotus cookers

Three Reasons to Choose a Kitchen with Professional Oven Today



Every chef knows that one of the determining factors of a successful dish is how it's cooked. This is due to the significant impact the cooking has on the taste, texture and nutritional quality of food and its appearance. What, then, is the tool that guarantees a perfect cooking experience? Large, smart combination ovens, perfect for cooking different dishes quickly, or traditional kitchens with professional oven below the hob, ideal for slow, natural cooking? A great deal depends on what we are cooking and our cooking philosophy. While many know the advantages of the former, few consider how valuable the latter can still be. Let's find out together! 

Kitchen with professional oven: does tradition prevail over innovation?

Of course not! It's not a question of being more or less traditional or innovative, but of knowing how to choose the right tool for each type of cooking. Therefore, the ideal solution is having both a cooker with professional oven in our restaurant kitchen alongside large combined ovens to ensure maximum cooking versatility.

There are many different types of kitchens with professional ovens, mainly those with a static oven and those with a ventilated oven

Today there are also multifunctional ovens with both static and ventilated options to perfectly cook any dish using the same equipment. These are advanced kitchen models with professional ovens produced by innovative companies. One such example is the kitchen with professional oven in the compact, high-performance 60 Magic Lotus line: it combines gas and electric, static and heating with fan to offer great versatility and cooking quality in small spaces.

Static or ventilated: the kitchen with professional oven to meet every need

 

The kitchen with professional static oven operates by heating a gas burner or a heating element. Hot air naturally rises upwards, letting the heat perfectly cook the food inside, thus ensuring ideal dryness and thorough cooking. Optimal for slow, natural cooking, it's available in the electric or gas version with a variable number of burners for every specific need – for example, a professional kitchen with six burners and gas oven or a professional kitchen with four burners and gas oven.

The kitchen with a ventilated oven has one or more fans that move air inside the cooking chamber. Either gas or electric, this type of oven lets you cook different types of food at the same time, as the circulating air prevents odours and flavours from mixing in the cooking chamber. Foods take less time to cook in a ventilated oven than a static one, and they also lose less weight. It is recommended for foods that need to be cooked quickly, ensuring a crunchy exterior and soft interior.

 

Three great reasons to include a kitchen with professional oven

Why is it still worthwhile to have a good kitchen with a professional oven when we already have new-generation combination ovens that guarantee excellent performance in less time?

There are at least three valid reasons, all valuable in modern catering: 

1)    SPACE OPTIMISATION

The oven below your cooker lets you optimise space in small environments, also giving the chef an extra tool when the combined oven is not enough. This is a valuable advantage for those in the industry who work in very small kitchens and need the right solution to effectively combine quality and practicality, minimum footprint and maximum performance.

 

2)    SLOW COOKING

Kitchens with professional ovens also let you slowly cook all those recipes that need a static oven and risk losing quality if cooked in a combined oven. For example, baked goods such as bread, focaccia and panettone, for which proper leavening is essential. This cooking mode helps them to rise gradually, as the heat enters laterally or vertically, extending the cooking time and favouring leavening. But it is also ideal for great classics that need to cook longer, such as porchetta, roasts or lasagna, which thus obtain that special crunchy exterior that enriches the taste of the dish, making it particularly tasty.

3)   VERSATILITY OF USE

Kitchens with professional ovens can be a valuable support to keep foods warm during service, for example roast potatoes, lasagna and many other dishes. Cook the food, keep it warm and then portion and serve it quickly. Where a kitchen doesn't have room for a hot holding cabinet, a cooker with professional oven can carry out the same role with excellent results. It can also be used to quickly broil dishes just before serving them. For example, Spanish chefs do this when preparing paella which, due to its large size, cannot be placed in the salamander for the final cook.

Would you like to learn more about the advantages of a kitchen with professional oven and discover the potential of Lotus cookers’ professional oven models for large and small spaces? Write to us at lotus@lotuscookers.it or fill out the contact form