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Combi oven – an integral part of a modern restaurant

“A multifunction combi oven is an integral part of a modern restaurant,” said Deivydas Praspaliauskas, a representative of Scandinavian cuisine and founder of the Amandus restaurant.

The ambassador of a high-quality German brand – the restaurant equipment suppliers Palux – which was founded almost a century ago, pays a great deal of attention to ensuring the products in a professional kitchen support the maximum range of applications.

The company’s main goal is to produce equipment that allows chefs to create and implement the most interesting ideas. One example is the Palux multifunction oven, which saves time and helps the kitchen resources to be efficiently allocated.

Multifunctionality

The Palux multifunction combi oven offers chefs the option to prepare a variety of dishes using different production technologies. Training is provided to our customer, to ensure that they are thoroughly familiar with the device and are able use all of the features and upgrades.

The Palux combi oven has an intuitive control principle. The cooking temperature of the oven can be adjusted by a single degree, while the moisture level can be adjusted by one percent. The common electronic control display shows clear symbols for the steam, heating, airflow and temperature. Each of them can be adjusted as needed.

This combination oven speeds up and facilitates daily kitchen work. It is a reliable item of equipment that helps avoid stress during peak hours, or when the restaurant is unexpectedly busy.

Using the oven efficiently

“The multifunction combi oven is used most efficiently when there is no one in the restaurant,” the Amandus chef advised. He also offered tips on how to make broth using differently prepared ingredients, in the same oven and at the same time – at night. If you’re making a broth, roast the bones with the vegetables and then add water. Add garlic and duck fat into a separate bowl, and set the temperature to 90°C so that the garlic will cook in the fat overnight.”

The most important thing is that a dish tastes the same every time!” added Deivydas Praspaliauskas.