With professional kitchens under increasing pressure to find operational economies, Hobart has a range of innovative solutions – machines designed and built on the core principles of simplicity and performance – to help provide tangible, real-world savings.
With a range of multifunctional cooking solutions that can help kitchens reduce time, energy, water, and costly food waste, Hobart also boasts a dedicated chef brigade with over two centuries of combined cooking expertise, to offer industry-wide savings support and product training.
Whether it’s an innovation like our High Speed Steamer, a unique piece of kit that stands up to the rigours and requirements of modern operations, or the compact Bonnet Precipan which uses 30% less kitchen space to sauté, steam, boil, poach, simmer, deep-fry or use pressure at the touch of a button*, we’re well equipped to help kitchens improve efficiency, boost productivity and make marked savings.
The High Speed Steamer uses a combination of pressure and steam to cook food quickly while still retaining valuable nutrients. Food can also be prepared to order as one portion will take the same cook time as 100, meaning zero waste. This innovative machine’s speed is also unrivalled; a risotto can be ready in four minutes, mixed vegetables in just 45 seconds and salmon in 3 minutes 45 seconds. Pork ribs take 27 minutes whereas in a conventional steamer they would take upwards of 2.5 hours.
The Bonnet Precipan is a serious space saver, with the functionality to master nine methods of cooking in one compact footprint, negating the need for multiple cooklines. This innovative pan also helps save on electrical costs with a rapid temperature increase function to provide quick, on demand cooking, freeing up time and resource to focus on other kitchen tasks.
Smart, multi-temperature zoning of the Precipan’s cooking floor also means chefs can precision cook in specific areas, allowing for temperature boosts exactly when required.
Top tips from a savings expert – John Stewart, Cooking & Food Prep Product Manager
1. Get connected!
Connectivity is where the market is heading. Currently, it’s smaller, independent chains that probably see more benefit because there are fewer machines to manage. However, I think in the long term, it will be a no brainer for savvy estate management because you can see if there’s an issue with the oven, and you can see whether it’s being used correctly. You can also see if they’re using a lot of unnecessary energy supply, for example if they’re turning it on too early for the menu they’re creating.
2. Train to save
We love nothing more than to invite operators and chef teams to our kitchen HQ to work one-on-one and learn more about our equipment. Our brigade of chefs can handle any specific training needs they might there and then, while working on menu development and savings solutions collaboratively.
Of course, these one-on-one sessions can also be done off site, on their premises – our message to operators when it comes to support is that we can tailor it to their own specific requirements.
3. Take a fresh look at one of the UK’s best value combi ranges
The innovative range of Hobart Bonnet Combi Ovens save energy with a 30% reduction in power once set temperature is reached, and benefit from lower electrical loads. Labour savings come by way of fully automatic wash cycles and personalised cleaning schedules. Great news for operators, especially in light of rising costs in other areas of business.
To find out more about how Hobart cooking equipment can help you save, check out our savings page.
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*Pressure functionality optional extra