Building a Better Burger

June 7, 2017

Steve Morris, Sales Director at 

Jestic Foodservice Equipment talks to FFP

 

“Burgers are for many businesses the staple of a fast food offering. Quick, simple and cheap to produce, enhanced with any number of toppings, flavours and sauces, when produced correctly, burgers not only deliver significant margins for the business but also ensure a growing audience of loyal customers who return on a regular basis.

To make the most of the opportunity presented by burgers, fast food professionals should consider using quality, seasonal ingredients, a fresh bread roll or brioche bun and where possible, homemade burger patties created from the finest cuts of meat, blended with a delicious mix of herbs and spices. 

Having created a bespoke recipe, it is equally important to consider the cooking method and how this will impact on the flavour, the texture and how the cook time will impact on service during busy periods. Grilling offers the traditional taste and texture associated with a burger, but can lead to the meat drying out if overcooked or not served straight from the grill. More and more caterers are seeing the significant benefits of the latest ‘cook and hold’ technology when it comes to efficiently producing higher quantities on demand. Designed to cook the burgers simultaneously before holding them in the optimum conditions until ready to serve, appliances featuring this technology are quickly becoming essential for many establishments.

 At Jestic Express, we’re committed to supporting fast food professionals with the latest technology and catering equipment for their business. Designed specifically for holding cooked food items, such as burgers, over an extended period, the Jestic Express portfolio includes Winston CVap Hot Holding equipment. Allowing for greater control and flexibility, the CVap range enables operators to maintain output, even during peak periods. By controlling the temperature and humidity levels within the holding cabinet, businesses can deliver significantly increased yields, decrease wastage and achieve a greater product consistency.

Furthermore, the technology created for the CVap range allows the user to safely cook high risk meat products, including the ‘pink burger’ before holding them in line with the regulated ‘FSA 6-log 10’ cook times and temperatures, without  adversely affecting the colour and texture of the product. As the trend for ‘pink burgers’ continues to dominate both the industry and the news, it’s become essential that businesses consider how to comply with regulations, something which, when cooked correctly, can be achieve with the Winston CVap Hot Holding range from Jestic Express.” 

For more information on the Winston CVap range or to find out about the other commercial products supplied by Jestic Express, please visit www.jesticexpress.co.uk or call 01892 831960

 

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