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Moduline

WHY USE BANQUET CARTS TO REGENERATE AND HOLD? 

Because today's catering sector knows no hours, being early or late is the norm, while consumer tastes and demands are continually changing. A "cook now and eat later" system allows the limitation of traditional eating "on the spot and immediately" to be overcome, transforming it into eating "elsewhere or later" without losing any of the characteristics of fragrance, flavour, appearance or appetising features it had when freshly cooked. To achieve this requires suitable equipment designed and made to bring finished plates or preparations up to temperature in precise times and with a suitable climate (mixture of temperature and humidity). Your Banquet Cart needs to satisfy these requirements, with the utmost attention paid to complying with regulations and to protecting the consumer and the operator. Read more

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Moduline

WHY USE BANQUET CARTS TO REGENERATE AND HOLD? 



Because today's catering sector knows no hours, being early or late is the norm, while consumer tastes and demands are continually changing. A "cook now and eat later" system allows the limitation of traditional eating "on the spot and immediately" to be overcome, transforming it into eating "elsewhere or later" without losing any of the characteristics of fragrance, flavour, appearance or appetising features it had when freshly cooked.

To achieve this requires suitable equipment designed and made to bring finished plates or preparations up to temperature in precise times and with a suitable climate (mixture of temperature and humidity). Your Banquet Cart needs to satisfy these requirements, with the utmost attention paid to complying with regulations and to protecting the consumer and the operator.

MODULINE'S Moduline Renova - A COMPLETE LINE OF EVERYTHING.

CPS - A Critical Phases Solutions: An answer to many questions.

Being able to handle variability, enemy of quality, in an efficient manner, translates into a competitive advantage. The wide range of Moduline Renova Banquet Carts and equipment for holding and regeneration represents the solution to safety, timeliness, organization and cost rationalization problems that present themselves everyday in all areas of the modern catering sector.

Moduline Renova - The Cook and Hold Specialist.

COOKINGCHEF: MEAT AND NUTRITION, A DUAL CONCEPT TO BE PROTECTED!

Meat plays a significant role in a healthy diet. It is one of the best resources of protein, is rich in vitamin B and contains fat, carbohydrate, minerals, pigments, enzymes and water. During cooking these elements may, however, lose some of their nutritional value and indeed many of them are actually destroyed by the high temperature.

The CookingChef oven is the efficient answer to this problem because it uses a low-temperature method of cooking that helps the meat keep its natural content of vitamins and nutrient substances.

CookingChef also determines the quality of the fat , an element that greatly contributes to the flavour of the meat. In normal high temperature cooking the fat not only runs off the meat but also changes chemically. With low temperature cooking the chemical change is less, as is the melting of the fat. The result is a much more flavoursome end product!

CookingChef offers another indirect benefit: more natural enzymes remain unchanged. Enzymes act as natural tenderisers, breaking up the tissues and making the food softer. With low temperature cooking, and in particular in the holding cycle, this natural action is boosted resulting in more tender meat or matured to the right point.

SLOW COOKING AND HOLDING WITH COOKINGCHEF: AN OLD METHOD FOR MODERN CUISINE!

With CookingChef the liquid parts of the product remain the same, less food is wasted and presentation to the customer is excellent with a clear improvement in appearance and flavour.

QUALITY RESULTS AFTER BROWNING

When meat is browned at a high temperature for a few minutes, its pores tend to close thereby sealing the juices inside. If the meat is then left to cook slowly in a CookingChef oven, the pores open up again allowing the juices to circulate and be distributed evenly throughout the joint. The slower this process the better the result, because the meat is cooked more gently. Less liquids evaporating off plus excellent enzymatic action positively contribute to softening and tenderising the meat in a natural way. Freshly butchered pieces and other than the best cuts may therefore be used, obtaining constantly unique results in terms of organoleptic and nutritional quality.

This is due to the fact that the food is cooked or held at an even and constant temperature in a sealed oven , without the need for fans to circulate the heat. The product therefore loses very little moisture, which cannot in any case be made up by putting in steam! CookingChef brings food slowly to the end of cooking and keeps it warm so delicately that you no longer need to worry about the product drying out or burning!

WHY THE SYSTEM IS PROFITABLE

Another great advantage of CookingChef is the large increase in end product size! Meat cooked in a high temperature oven with convection or steam convection system on average loses 25% of its weight: for every 50 kg cooked meat, approx. 12.5 kg are lost. Meat cooked in a CookingChef oven only loses 10% of its weight , thereby gaining 7.5 kg of product for every 50 kg!

And that's not all!! Compared to any other conventional cooking and holding appliance, the CookingChef ovens use very little electricity so that you visibly reduce consumption and consequently increase your profits.

Furthermore, in CookingChef ovens the cooking and holding stages are carried out and CookingChef controlled electronically with the core sensor. Continual direct supervision by the operator is not required thereby saving on labour. Lastly, CookingChef ovens have the advantage of not having to use extraction hoods or external ventilation systems.

CALDO CHEF: MANY MODELS FOR KEEPING FOOD WARM

Moduline offers a wide range of models that allow food to be kept naturally warm and ready to serve, as if just cooked, thanks to the electronic temperature control and the calibrated vent system.

MANY ADVANTAGES TO TAKE WITH YOU

  • Portable 
  • Sealed static heating system 
  • Stainless steel 
  • Oven interior with fully rounded corners 
  • Removable GN 1/1 tray rackG 
  • Designed for stacking 
  • Electronic temperature control 

  • 2 adjustable moisture vents: on the door and rear wall 
  • Low consumption

STRAIGHTFORWARD SERVICE AT A DISTANCE 
RM and RC: the Moduline models for regenerating and holding at + 65 °C anywhere. Ideal to reach satellite kitchens, to facilitate transport for a banqueting service, to astonish with a perfect, punctual service when it is necessary to prepare and serve far from the kitchens. 
The ROLLERchef are fitted with a buzzer that warns when the serving temperature has been reached and the holding stage starts.

LARGE CASTORS: TRUE COMFORT! 
Moduline's ROLLERchefs come with large castors (125 or 150 mm diameter), all to the benefit of smooth gliding, fewer vibrations and absolute silence during movement and transfer. Reinforced side bumpers and transport grips made with ergonomic handles fitted vertically or horizontally according to the model.

FURNO CHEF: REGENERATION IN CONFORMITY WITH REGULATIONS 


RB range: the true ovens for heating up from -18 °C to +65 °C, designed for regenerating products on tray or container within the times recommended by the severest regulations: safety that comes from power!

RP range: the true ovens for heating up from +3 °C to +65 °C, designed for perfect plated regeneration within the times recommended by the severest regulations: safety that comes from constructional quality!

CORE PROBE AND CLIMAchef: GREAT OPPORTUNITIES!

When time is at a premium, systems that save time by doing away with continuous controls or assistance in checking results come into their own. The required product core temperatures are automatically reached with the core probe, while the CLIMAchef gradually and automatically adjusts the climate (temperature and degree of humidity) in the oven during both the heating up and holding stages.

The added value of these systems lies in the great certainty they give to work in the kitchen, offering perfect repetition and constantly excellent results even with relatively inexperienced operators.

Restaurants - Healthcare and Hospitals - Banqueting

How many customers will I have to serve today? 
Which dishes will they choose? 
How can I serve everyone properly and quickly? 
How can I serve hundreds of guests all with the same kind of dish in just a few minutes? 
At what time will I have to distribute the dishes? 
How can I concentrate more on the artistic preparation of the dishes? 
How can I guarantee that the meals are safe? 
How can I work efficiently making the most of staff and equipment? 
How can I use the products in a rational and planned way?

Moduline's work is to satisfy these requirements, with the utmost attention paid to complying with regulations and to protecting the consumer and the operator. Compare our powers: they are optimised model by model!

ModulineFORNOchef RP:

For perfect enhancement of the serving
plate: right temperature, fresh-looking
presentation, no drips, bright colours,
aroma, fragrance and great attractiveness!

Moduline FORNOchef RB:

For perfect enhancement of the work done
in the kitchen, to make any preparation in
container or tray as it was when freshly
cooked, whether roast beef, lasagne,
potatoes, vegetables, ratatouille.

Moduline FORNOchef RB:

For perfect enhancement of the standard
container (tray) for deferred service,
regenerating and keeping warm until required.

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