In the High Tech Kitchen With Bob Chinn (3/4)

(Bob) I don’t need to think about this answer: Induction Heat. The long name for this technology is electric magnetic induction heat. This system has been available mostly overseas for about 10-12 years. It has enabled me to totally redesign my kitchen system so that heat is at an absolute minimum, and chefs can prepare meals on tiered oven systems with ease. In fact I imported a 5-kilowatt system to use in my restaurant, as the ones offered here are too weak (up to 3 kilowatts maximum). Cooking is done in a fraction of the time, heat is kept to a minimum, and the tiered burner system results in workforce efficiencies. This system is used in France, Taiwan, Japan but there is much resistance to it in the US. (Deno) Before the induction system, we had gas heat – the heat was just awful, and counter productive. Now, each burner has 5 kilowatts of power, and boils water in 45 seconds. The cooking process with seafood is excellent, as seafood needs to be cooked fast to hold the juices. Dishes with scallops, sole, even noodle dishes do great in the pan. Bob and I custom designed the system and had it built to our exact specifications. With 8 burners tiered up and back, a cook can handle any traffic and any order with ease. The induction heating also worked great with their fryers. With induction heat, there is no “cold zone” in the pan, or greasy mess, as in conventional cooking systems. But since the original company was bought out by a larger firm, there isn’t the same zest for working with the customer to deliver a quality product – and investing in technology to deliver quality is what Bob Chinn’s is all about. Is there any downside? (Deno) Well, don’t wear jewelry near the induction heating system. I wouldn’t want to think of what could happen to you if you had any jewelry near the oven! Restaurants must pay attention to good hygiene and cleanliness. Have you utilized any high tech systems or devices that help you in this area? (Deno) Both Bob and I feel that the biggest place that high tech can really make a difference is with matters having to do with sanitation. In the kitchen area, for example, we have a Salvajor Rinse System that scrapes and rinses plates with water, using recycled water through the system. This is an excellent and efficient use of high tech to save money, ensures the cleanest dishware, and helps the environment. We have incorporated the use of sensors to promote cleanliness and good hygiene for our guests and our staff, installing “touch-free” sinks around the restaurant and bathroom areas for washing hands (seafood is delicious but messy!). We also have installed “touch free” towel dispensers in the bathrooms and sink areas. What challenges do you have in your restaurant for which there apparently is no high tech answer? (Bob) Tech in the bathrooms. Although I have installed these new towel cabinets in the dining areas and service areas, I have been thinking of a way to perfect this system to create even more cost efficiencies while ensuring the same levels of hygiene. Maybe someday I will create a prototype. What restaurant operations do you see that have adapted an interesting technology for their ultimate benefit? (Deno) When you order at a McDonald’s take out in Chicago, your order goes to Ohio and then back to the order taker, to ensure that the order was not misunderstood due to language or cultural barriers. That is the wave of the future. (Bob) I live part of the year in Hawaii, and I see a local restaurant there that really “gets it” as far as adapting technology. The restaurant is called Shanghai Bistro. It is owned by Li May Tang. Besides the excellent food, the presentation and the creative ideas are impressive. And, she is using a plasma TV screen at the door of the restaurant to make people stop and look at her daily message. I would like to use the screen to show my specials and promotions, but she is very smart to try this.