Thrill your customers with GlassChill

The perfect cocktail bar set up requires more planning than you would think. Tools and equipment include measures, shakers, blenders, seives, pippettes, rotary evaporator, sonic homogenizer, smoking gun, JetChill, decanters and that is before you consider the required fridge space for ten different types of glassware, syrups, fruits for garnishes, juices and alcohols. Most cocktail bars are set up with a lack of fridge space to be as functional as a talented mixologist would like.

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Imagine if you didn’t need fridge space for glassware, imagine if you could chill your glassware to order…..


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Introducing the GlassChill

GlassChill

The GlassChill by JetChill rapidly chills any type of drinks glass below freezing. With a simple, single button operation, the GlassChill is quick, easy and safe to operate. At the push of a button the GlassChill will automatically inject super-cool CO2 into any drinks glass through its patented multi directional nozzle, giving the fastest complete -40C chilled glass on the market. Timed button operation leaves your hands free to continue preparing the drink whilst the glass is chilled  and assured safety that the unit can not accidentally release CO2 if the glass is not instantly removed.  The GlassChill creates fantastic theatre that will amaze your Customers and ensure they drink from ice cold, clean glasses every time.


The GlassChill can be used to chill and sanitize drinking glasses as well as small to medium bowls and liquid containers in either glass or food grade plastic.

Cold sanitation of glassware is crucial not only from a strictly hygienic point of view: the invisible residue that remains after washing may adulterate the taste and odour of drinks, compromising the quality of the products served. The GlassChill takes just a few seconds to thoroughly sanitize the glass, leaving the product completely free of any unpleasant odours or aftertaste. Fridge tainted glassware is a thing of the past with GlassChill.

Make the GlassChill your own with glass engraving and company branding on request.

Features:

  • Lightweight & Portable
  • Automated Twin Charge
  • 15 second charge time
  • 4 CO2 jets for even distribution of glass chilling
  • Powerful LED lighting
  • Branding available on request – engraved glass and LED lid with company logo

GlassChill Demonstration

Click here to see GlassChill details and specifications

 

Is induction cooking really that much better?

Induction cooking has been around for a while now. It offers the extreme convenience of setting up a stove top… Read more

Induction cooking has been around for a while now. It offers the extreme convenience of setting up a stove top anywhere that there is a power point and a flat surface. Pastry chefs love them, popup kitchens rely on them, they have even made their way in to our home kitchens. But what do we really know about our induction plates and how they work?

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Induction cook tops fall in to two categories: the first is the cheap under $500 units often purchased to just get a job done, no frills, just heat when and where it is needed. The second expensive class are sleek easy to clean and powerful. Unfortunately, with all of them, they just lack interface, they still treat heat as High, Medium or Low, relying on the chef to respond and control the cooking.

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Induction cook tops cheap or expensive have always shared similar flaws; overheating and shutting down, simplistic temperature control, a lack of power or a 15amp plug that doesn’t fit into a standard power point.


Although the concept of induction cooking is clearly genius, no one has ever really explored the potential that this cutting-edge technology should lead us to.


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Design has always been sleek with a focus on simplicity of cleaning. The elegant glass however has been one of the great setbacks of induct capabilities. Seamless heat proof glass is elegant and yes, it is very easy to keep clean, unfortunately in all our technological advances we have not been able to develop a temperature sensor that can judge the temperature with any accuracy through glass. Many of the induction cook tops on the market display temperatures, even though we know that they are not able to judge the temperature of the item to which they are applying heat. Early and cheaper induction plates told us the wattage of power being applied to the induction cook wear, like the gas concept of low, medium and high heat, more recent induction cook tops have attempted to insinuate temperature, but temperature of what? Is the cook top telling us the heat applied? For those that have used induction cooking you will be aware that no heat is applied, only magnetic waves that the cookware turn into heat through molecular vibration of the iron in the cookware. Most induction tops that display temperatures are just giving a different name to Low, Medium and High.

Breville realised the down fallings of induction technology several years ago, but how do you get over a hurdle that no one else has and why would anyone need to know the temperature of a pan to such accuracy? Breville were not just chasing accuracy but 1°C Accuracy. How and why? In the past sensors in induction cook wear were simply there to protect the device from overheating and self-destructing from its own cleverness. Sous vide cooking had achieved better than one degree accuracy, yet induction cooking with all its potential was still vastly inaccurate in controlling temperature. That was until Breville and Polyscience joined forces, intelligent design matched with years of precise temperature control. Design genius has ensued, if you can’t measure temperature through glass, drill a hole in it and set a multi-point temperature sensor against the cook ware being heated. If the greatest problem with induction is self-overheating, separate the control from the induction and independently cool both with variable intelligent fans.

Still the challenges ensued, if you know the temperature of the base of a pot of water, what temperature is the top of the pot? A separate probe to measure liquid at multiple points and software to intelligently interpreted and react to 1°C variation of temperature.

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Suddenly, the possibilities with induction design and control are now limitless. Programmability, loops, auto sequencing, cook and hold, cook and turn off, cook and repeat, all of this based now on either temperature or time. Do you know the exact temperature that batter caramelizes for the perfect pancake, have you ever melted butter and held it foaming and yellow for 2 hours? Did you know that you could?

Introducing the Breville/Polyscience Control°Freak, 1°C controlled induction cooking, beyond your imagination. If you thought, you knew how to cook this will blow your mind. Control is power, accuracy is exact control giving you as the chef control and consistency in your kitchen.


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The Control°Freak uses a standard power point, yet has intensity control layered with exact temperature accuracy to 1°C, programmable steps and USB updateability future proofing its sleek design. Made for commercial kitchens yet Brevilles design team have smoothed its commercial grunt to make it just as at home in your kitchen.

Control Freak Top

The Control Freak™ induction cooking system is the first of its kind to accurately measure, set and hold 220 cooking temperatures from 30°- 250°C. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe Control™ remote thermometer precisely controls the temperature of both water and fat-based liquids. The Intensity function gives incredible control over the heat up speed to the set temperature. A Create function stores frequently used custom temperature profiles for a simple one-touch recall.

Brought to you by Breville | PolyScience coming together to bring great design and unparalleled precision to the culinary world.

PERFORMANCE
Performance Range: 30ºC – 250ºC
Dual NTC Probe Resolution: 0ºC – 300ºC
Temperature Stability: ±1°C
Power Range: 100 – 2400 Watts
Electricity Rating: 240V ~ 50 Hz / 2400 W

OPERATION
Control Functionality: 220 Possible Holding Temperatures
Timer: 72 hr with “Repeat, Continue, Keep Warm and Stop Cooking” functions

Control Freak Front

Pre order your Control°Freak to today and set the accuracy of your kitchen.

The rise of sous vide in restaurant food preparation

What is sous vide ? Sous vide cooking is a combination of two distinct process. The first is vacuum packaging.… Read more

What is sous vide ?

Sous vide cooking is a combination of two distinct process.

The first is vacuum packaging.

Food items are prepared either raw or partly cooked then chilled to below 3C before being seal in plastic pouches under 99.9% vacuum.

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This process has many benefits to the chef;

  • marinade volumes can be reduced with enhanced results,
  • likely hood of cross-contamination after sealing is greatly reduced,
  • likelihood of accidental food spillages are minimised
  • food is held firmly so that the rigors of cooking will not damage the presentation of the food item.

The negatives are; Continue reading “The rise of sous vide in restaurant food preparation”

Nsw Health department launch Sous Vide guidelines

NSW sous vide Health department come onboard with new rules On the 12/12/2012 the NSW health department launched their proactive… Read more

NSW sous vide

Health department come onboard with new rules

On the 12/12/2012 the NSW health department launched their proactive response to the gaining popularity of sous vide at home and in restaurant kitchens.  The new guidelines are based for the main part off Douglas Baldwin’s works and charts, this is a very positive move by a health department and hopefully the other Australian health departments follow suit.

Read the guidelines NSW sous vide appendix

Rhubarb cooling on iceThe conclusion sets out the basics

Conclusion
Sous vide seems like a new food service technology but it has a history spanning four
decades in France and two decades in other countries. It has been found in many markets including extended shelf life ready meals. Today it is used by catering companies, restaurants and, increasingly, home cooks.
Sous vide has concerned regulators at times during its history. There are risks with sous vide that must be managed. Leading sous vide chefs are aware of these risks and food safety has been prominent in their kitchens and recipe books. As far as can be determined from the scientific literature and foodborne illness databases, sous vide chefs have been successful in managing food safety and food poisoning attributed to sous vide has not been identified.
The risks associated with sous vide foods will be reduced if:
• thinner portions of food are prepared so that heating and cooling are rapid.
• water bath temperatures of at least 55°C are used so that the growth of Clostridium
perfringens is first prevented and then destruction of the cells commences.
• the time food is held at temperatures below 54.5°C during cooking is limited to 6
hours.
• professional equipment with adequate heating capacity and excellent temperature
control is used.
• water and/or food temperatures are checked using a tip sensitive digital
thermometer that is accurate to 0.1°C.
• prepared foods are not stored for extended times unless processes have been
validated.
• risks are not compounded. Cooking large portions of mechanically tenderised meat
for extended times at low temperatures would be irresponsible.
• if you choose to include on your menu foods that remain essentially raw they should only be served following a request by an informed, healthy adult who willingly accepts the risks associated with raw foods.
New practitioners of sous vide must be aware of the food safety risks and avoid overly experimental applications of the technology.
Nsw Government sous vide guide lines – the first ingredient is saftey is a one page guideline, both documents should be added to you food safety plan if you use the sous vide cooking method in your work place.
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Sous vide equipment for low temperature cookery

Thermal immersion circulators, digital water baths and cook chill tanks are the only reliable way to transfer exact temperatures to… Read more

Thermal immersion circulators, digital water baths and cook chill tanks are the only reliable way to transfer exact temperatures to sealed food packages in an even consistent manner.  Although combination steam ovens are often considered for sous vide due to their castored trolley loading systems there can be large variations in heat transfer.  Sheard and Rodger (1995) found that none of the convection steam ovens they tested heated sous vide pouches uniformly when fully loaded. Indeed, it took the slowest heating (standardized) pouch 70%–200% longer than the fastest heating pouch to go from 68°F to 167°F (20°C to 75°C) when set to an operating temperature of 176°F (80°C). They believe this variation is a result of the relatively poor distribution of steam at temperatures below 212°F (100°C) and the ovens dependence on condensing steam as the heat transfer medium.

 

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The thermal conductivity of water is 23 times greater than that of air which makes it far more stable for achieving accurate temperature transfer.  Immersion circulators also use PID technology to achieve accuracy without over shot of temperature in reheat.

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Vacuum packaging of the item to be cooked is the crux of sous vide.  Not only is the item sealed in a completely non-stick environment, oxidisation is removed from the equation.  The vacuum seal also enhances the ability of the cooking medium to have 100% direct contact with the food to be cooked.  Flavour potential of all additives is enhanced by vacuum extraction which means less marinade and lower or no oil, fat or sodium additions.

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In larger scale productions separate chill tanks may be used for better work flow.