Considerations when rethermalising food

When it comes to the re-thermalisation of food in plated and bulk formats, whether in a hospital, aged care facility, conference centre or hotel, there are various considerations to factor in:

• mass and conductivity of different foods and how they need to be plated
• amount of introduced humidity required to maintain moisture in the product
• different methods that can be used to offer crispy menu items
• degrees of preparation and cooking of product prior to the rethermalisation step to ensure the best possible end result
• management of the heat curve through the process of heating
• optimal heat settings to ensure correct food-safe core temperatures are met whilst maintaining the integrity of food
• rethermalisation schedule to optimise both the plating and service stages
• available options for advanced plating, hot-holding of product and transport post-heating

With 45 years of experience with this style of system, Regethermic uniquely offers you the equipment solutions desired for your company and the practical know-how to ensure your customers receive a great dining experience.

Introducing
Moduline Regen - A Versatile Tool

Low power consumption, temperature and humidity control, ventilation and more... These are only some of the functions that Regen can offer to calibrate and adjust its performance to the product, for a final result above all expectations.

Functional Features

Temperature from +30°C to +160°C.

Temperature from +0°C to +160°C.

Automatic reheating programs, divided into 4 categories of products; the perfect starting point for your experience with a Regen oven.

Manual cooking setting and recipe registration offering the traditional convenience to the Chef service.

Section for favourite programs, daily life and your experience always at your fingertips.

Recipes are always customisable and easy-to-browse.

USB port: software, HACCP data and recipes readily available to keep up with work evolution.

Reheating programs, divided into different phases, allowing high precision of food regeneration.

Self-diagnostic system of the proper operation of all electrical components.

Steam-condensation system ensuring a healthy workplace.

Automatic stop of the fan motors when the door is open.

Door-locking system preventing unintentional opening during the cooking cycle; eliminating interruption of delicate cycles and any compromise to results.