Batch cooking involves preparing large quantities of food and then either freezing and storing it or holding it hot at a safe temperature until serving.
The advantage of batch cooking is that it streamlines labour. Let’s say that you’re preparing lasagna from scratch. If you have all the ingredients mise en place, it will only take a little longer to prepare several lasagnas than it takes to prepare one.
Seizing the opportunity to optimise productivity makes batch cooking ideal for schools and other operations that need to serve lots of people in a brief period. Let’s look at what makes this such a simple but powerful process.
The benefits of using batch-cooking are:
Consistent Food Quality
Today’s combi ovens are ideal for precisely controlling food temperature and texture. This ensures consistent results across batches. Few things will turn off your customers more than getting inconsistent quality. They want their favourite meal to be great every time they enjoy it. Combis make consistency push-button simple. Rest assured, the last meal of the rush period will be as hot and fresh as the first.
Energy Efficiency
Combi steamers use heated water vapour, which carries a lot more thermal energy than dry air heat. By batch cooking catering operators can optimise energy usage and reduce operational costs.
Increased Productivity
Because batch cooking and holding can be done before rush periods, kitchens can do more with fewer staff.
Time Management
Batch cooking lets you plan and prepare large quantities of food in advance, so your kitchen team isn’t rushed during busy periods. This makes scheduling staff easier, reducing serving time.
Minimal Food Waste
Being able to freeze small and big batches provides flexibility when re-heating that can help cut food waste.
Speed of Service
Batch cooking saves time. Making food ahead of time means there’s no waiting for preparation. Whether you’re a school, a hospital, or a high-volume restaurant, batch cooking will allow you to serve lots of meals quickly.