Restaurants. lainox cooking system. How to guarantee excellent daily service stress-free and in complete safety! lainox cooking system

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1 lainox cooking system lainox cooking system How to guarantee excellent daily service stress-free and in complete safety!

2 LCS - Success guara Cooking Cooking with a Lainox oven Delayed Cooking Express Cooking Hold Possibility to hold products for a number of hours at the correct temperature and humidity (controlled by the Autoclima ) as though just cooked! lainox cooking system Blast Chilling Food can be blast chilled or blast frozen within two hours from being cooked, so that dishes can be prepared in advance. The blast chiller stops the cooking process exactly where it was suspended, and inhibits both bacterial proliferation and food spoilage. Serving

3 nteed for restaurant operators. Restaurant chefs must carefully plan the work in the kitchen every day. Based on the days menu, the chef has to organize the various stages of food preparation and set a timetable of kitchen activities along parallel lines so that they all come together at the time of serving. Food Bank The main problem for a Chef is foreseeing how many customers will eat at his restaurant during lunch or dinner, and what they will choose from the menu as well as predicting which dishes will be the most and least popular. With so many variables involved, the arrival of an unexpected group of customers can disrupt the chef s entire work programme and jeopardize the chances of providing a fast, first-rate service. Storage Chilled foods are stored and conserved in the Food Bank (refrigerated cabinet). In these conditions the food can be conserved (between 0 and 3 C) for a number of days. Regenerating Just before service, food is reheated using the regeneration function. Regeneration thermally reactivates food, that in a short space of time will be ready to serve, fresh, crispy and tasty, exactly as if they had just been cooked. Serving

4 How can I get ready every day for an ever-changing number of customers? How can I satisfy their requests without knowing in advance what dishes they will choose? How can I...? How can I ensure fast, professional service? How can I avoid wastage of food and economic losses? 2

5 I can! Because every day I am ready to face new situations, like an unexpected flow of customers.

6 Cooking in advance Using the LCS system, Chef can anticipate the preparation of products and various semi-prepared dishes that, thanks to the use of the blast chiller and the refrigerating cabinet will be ready and available for a number of days. Improved food safety Products prepared in advance following the right procedures and using advanced technology are safer than products prepared with traditional methods that same morning or the night before and served as if just cooked. LCS helps restaurant chefs solve the problems caused by the great variability in customers numbers and food preferences. Chefs can prepare their dishes and semifinished products in advance, using the integrated blast chiller and refrigerated cabinet. In practice, this means setting up a food bank where preparations can be stored for days, guaranteeing a number of dishes always ready to satisfy customers requests. One advantage is that it favours quicker service and Better service quality Having done most of the cooking in advance, operators can concentrate on serving, taking care of the last details and providing fast, professional service. Better purchase management, less wastage and more earnings. By programming in advance the preparation and cooking of food operators can better organize their purchases, greatly reducing wastage and improving their level of income. The ideal LCS setup for + lainox cooking system HME 101 Combi Oven MA 101 Holding Cabinet RCR 81 Blast Chiller

7 Better food quality and decorating of dishes Anticipating cooking and programming kitchen activities leaves more time for choosing the ingredients, preparing the recipes and making the final touches. allows the Chef to concentrate on desired cooking and care in presentation of His dishes. By using first-choice ingredients and counting on Lainox technology, chefs can be sure that their dishes will be served with the highest standards of food hygiene. LCS allows restaurant chefs to face with equal calm either days of sluggish work or fast-moving rush periods, knowing that there is always a store of dishes for providing quality service with no wastage. Better organization of work, better quality of life for chefs When work in the kitchen is rationally organized, chefs can better express their culinary creativity and carry out their profession with serenity and satisfaction. + Food Bank To sum up, with LCS quicker service, increased food safety, better quality in food preparation, better purchase management, less wastage, and better earnings!

8 I I F T Studioverde - 08/ E x c e l l e n c e i n t h e k i t c h e n LA The specifications shown in this document are to be considered not binding. Lainox ALI S.p.A. reserves the right to make changes at any moment. Italian National Chefs team official supplier E R D E C UNI EN L Q U A I T Y S Y S ISO 9001/2000 T E M LAINOX ALI S.p.A. Via Schiaparelli 15 - Z.I. S.Giacomo di Veglia Vittorio V. (TV) - Italy - Tel. (+39) Fax (+39) lainox@lainox.it