Helping The Devonshire create brilliant beef with Moduline
Supplied in the UK by Jestic Foodservice Solutions
Supplied in the UK by Jestic Foodservice Solutions
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Ernest, Project and Facilities Manager at Cosmo Restaurants, shares how the Moduline CSD Cook & Hold Oven has improved both food quality and operational efficiency. The Moduline’s gentle static heat system maintains stable temperatures from 30°C to 120°C, while electronic controls and an internal core probe give the chefs confidence and control without the need for constant supervision. It’s simple for the team to operate, and flexible enough to handle everything from brisket and ribs to belly pork and even whole lamb leg. The unit runs from a single plug and doesn’t need to sit under a canopy, meaning overnight slow cooking can happen without extraction running, helping reduce energy use and improve overall efficiency. For a busy, multi-cuisine restaurant like Cosmo Preston, consistency is key. The Moduline CSD delivers slow-cooked results that taste like they’ve been smoked or grilled for 12 to 14 hours, without tying up labour or compromising on quality.
Helping The Devonshire create brilliant beef with Moduline
The kitchen team load 25 four-bone ribs of beef into the Moduline CHC282 every Saturday evening about 11pm which cook low and slow overnight – retaining essential juices and minimising energy usage – and then holds them in optimal condition at an even 54° until service begins at 12 noon every Sunday. Each joint is then removed from the Cook and Hold and carefully finished by chefs over charcoal embers for about 15 minutes before being loaded onto antique silver carving trollies to the delight of guests around the dining room.