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Featured Machinery
The Kenwood Cooking Chef is not just for chefs

Kenwood boasts that the Cooking Chef is “the most amazing cooking innovation in the last 60 years”. While that bold statement might not be entirely true, the machine does display impressive versatility and given its modest price tag, would be a valuable part of any gelatician’s toy collection.

 

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Featured Machinery
The Kenwood Cooking Chef is not just for chefs!

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We first began using the Cooking Chef in lieu of a pasteurizer while testing new mixes and continue to do so for many of its unique functions. During 'test kitchen' we often try several new recipes in one day where we have no need for large quantities of product. The Cooking Chef enables us to efficiently pasteurize mixes that meet our minimal quantities for a small batch freezer which happens to be 3 ½ liters. Our smallest pasteurizer, on the other hand, will efficiently pasteurize a minimum of 5 to seven liters which obligates us to make extra product we just don’t need.

In a busy gelato shop, this benefit is compounded for gelaticians that are experimenting during operating hours since the Cooking Chef can free up a pasteurizer which might be needed to make product for sale.

Arriving to temperature is easy. The Cooking Chef uses induction heating technology which is extremely efficient. Compared to a pasteurizer, and thanks to the smaller quantity of mix, heating times are reduced. The Cooking Chef automatically heats the mix to the desired temperature in the quickest possible time. Since the stirring mechanism is constantly active, the risk of burning product is virtually impossible. The temperature can be set between 20ºC to 140ºC with a timer that can be programmed for up to 3 hours.

The only characteristic that the Cooking Chef lacks opposed to a pasteurizer is a cooling unit. But even then, when dealing with minimal quantities, there is a quick fix. We use a salted ice bath to rapidly bring down the temperature. At -9°C, 3 ½ lt. of mix takes approximately ten minutes to cool from 90°C to 4°C, about twice as fast as a pasteurizer with the only drawback being that the mix needs to be stirred by hand during that time.

The Cooking Chef was originally developed as a mixer and includes a large variety of attachments for stirring and mixing. There are actually three different stir settings for continuous slow stirring and two for slow intermittent stirring as well as several more for faster stirring and whipping.

Thanks to these and other features, this machine can be used for much more than just pasteurizing. Coulis, sauces, marmalades, syrups and a variety of dough preparations are possible with some simple programming. The built in computer is able to memorize and store preparations for an entire menu.

The Cooking Chef is small, light and easy to move around making it quite convenient in a busy laboratory. It can be placed on a counter top or table out of the way of operating equipment or employees working on other tasks. Cleaning is fast and the bowl and attachments are dishwasher safe.

The Cooking Chef is available on order through selected specialty equipment dealers in North America or online at the UK site http://www.johnlewis.com. The Cooking Chef including overseas shipping totals to about US$1600, a small price to pay for a machine that does big things!

Main Features

Induction Cooking

Induction cooking is an advanced cooking method that employs the principles of electromagnetic induction. When the Cooking Chef bowl is locked into position the circuit is completed by a special layer of stainless steel in the bowl base. In turn this creates a large amount of thermal energy that passes through to the contents of the bowl, thus heating the food.

Induction cooking is extremely energy efficient because it only produces heat in the base of the bowl. The Induction cooking area on the Cooking Chef only feels hot during and immediately after cooking because of the heat transferred back from the contents of the bowl making it safe to remove for cooling.

Temperature Measurement

The relatively precise temperature setting is what makes this machine perfect for pasteurizing and we’ve found it to be within 2°C of the set temperature throughout the pasteurization process. It is possible to set any temperature between 20°C to 140°C in the 3L cooking capacity bowl (Kenwood states a maximum quantity of 3L for the cooking function of the machine but we always use 3 ½ L and the unit performs perfectly).

Stats:
•Model: KM070 Cooking Chef
•Wattage: 1500W mixing; 1100W cooking
•Color: Ceramic Silver Paint with Chrome Colored Detailing
•Body Material : Die Cast Aluminum
•Speeds: 8 Variable Mixing Speeds and 3 Stirring Speeds
•Bowl Tool Material: Stainless Steel
•Bowl Material: Stainless Steel and Aluminum
•Bowl Capacity : 6.7L total capacity; 3L cooking capacity
•Timer Function : 3 Hour Timer
•Dishwasher Safe
•Size: 38.0H x 41.0W x 33.5D
•Weight: 13.6kg including Bowl and K Beater

Included with the Cooking Chef
•K Beater
•Spiral Dough Hook
•Stirring Tool
•Power Whisk
•Heat and Splashguard
•Steamer Basket
•Flexi Beater
•Spatula
•Heatmat

Stirring

While most mixing units rotate in a circular motion the Kenwood moves in a planetary motion which is ideal for pasteurizing. The Cooking Chef’s planetary action means that while the beater revolves in one direction, the socket turns in the opposite direction assuring sure that all the mixture is picked up from around the bowl. There are 3 stir settings for continuous or intermittent stirring. The machine’s Maximum Controllability feature assures that it stirs at the same speed regardless of how much of the allowed quantity is in the bowl.

The stirring mechanism is also equipped with a special safety feature. When the bowl has reached a temperature of 60°C or above, the speed is limited to low. Once a hot mix is in the bowl, the knob must be turned to setting ‘n2’ (a very low speed) and only then can the speed be set higher eliminating the hazard of accidentally splashing the hot contents out of the bowl. Once the speed is reset, fast stirring is possible even at high temperatures.

Folding

While it may not be necessary for pasteurizing, the Fold function is a great benefit for other work that you may need the Cooking Chef to perform. This function permits the machine to stir at just two and a half revolutions at a very slow speed (22 rpm) to carefully fold ingredients together when cold mixing; perfect for folding sugar into egg whites for preparing meringues and similar preparations. The Fold Function can also be used during heating.


Dream Machine

Engineers develop machines but they are inspired by you, the Gelaticians! So don’t just accept what industry gives you, tell them what you want!

Submitted by Jonny Lee, chef and Gelatician from Toronto, Canada:

Why does a pasteurizer take so long to come down in temperature??!!? And WHY do they cost SO much!!!! The technology, after all, is pretty simple. It has to take our mix to our desired temperature, usually a maximum of 90 deg. and sometimes needs to maintain a set temperature from 5 to 30 minutes and then come back down to about 4 deg. while stirring for the entire time... SO! My Dream Machine!? A pasteurizer that will do a high pasteurization, 90 deg. for a second, that comes down to 4 deg. in ten minutes...and costs the combined price of a flash refrigerator, a mixer and an induction stove (which is what it is...) and we’ll even allow whoever makes it to tack on a 30% profit plus another 30% for their R&D costs!!! That should make the final wholesale price around $3500... Any questions machine makers...!?!?

What is YOUR Dream Machine? Send your comments in 150 words or less to info@italianculinary.it. Include your background and a photo. They will all be posted on our website and our favorite will be published in the next issue of Gelatician!
Send your comments, observations and thoughts to info@italianculinary.it.
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