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Combi ovens from Unox supports chefs at The Clink Charity

9th Dec 2020 - 06:00
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The Clink Charity, which supports the rehabilitation of prisoners by offering culinary training and education opportunities, has adopted the use of combi ovens from Unox.

Three of The Clink’s four restaurants inside UK prisons, The Clink Restaurants at HMP Styal, Cardiff, High Down and Downview are now equipped with Unox CHEFTOP MIND.MAPS combi ovens.

Up to 15-prisoner students train over 35-hour week in each of The Clink training kitchens, preparing dishes for paying customers whilst working towards gaining their City & Guild NVQs in Food & Beverage Service, Professional Cookery and Food Hygiene.

Sebastien Vanoni, head chef trainer at The Clink Restaurant at HMP Cardiff, said: “We use the UNOX combi ovens for everything from roasting and braising, to holding and steaming and the biggest difference I noticed straight away compared to our previous ovens is that they are very efficient when it comes to temperature control.

“Whatever we’re cooking, however we’re doing it, we can be sure of a consistent, uniform finish throughout the whole oven, and any chef will tell you how important that is.

“They’re reliable, well-built and incredibly easy to use, which is also important considering the limited experience of our learners, particularly as they begin their journey.”

The Unox CHEFTOP MIND.Maps offers a range of ‘innovative technologies’ including data driven cooking, giving chefs access to a wealth of information at their fingertips to help improve productivity and efficiency.

Gary Nunn, managing director of Unox, added: “The Clink is an absolutely fantastic charity and we’re delighted to be playing our part in their continued success.

“As a brand we are committed to innovation, with an in-house R&D team of 42 engineers working on new solutions to help our customers overcome their challenges.

“I’m pleased that our combi ovens are helping to do just that at The Clink and looking forward to continuing the excellent relationship we have with Chris and his restaurant teams.”

Written by
Edward Waddell