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Hawksmoor London – Steak Revolution and Thermodyne
Video
Here is a small clip from the documentary: Steak Revolution, where the chef at Hawksmoor London talks about why he likes to use a Thermodyne oven.
Hawksmoor is an Award-winning British steakhouse and cocktail bar, serving British grass-fed, dry- aged beef and sustainably sourced seafood. With ten restaurants across the UK and now also in New York, this really is a destination eatery for everyone.
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The Benefits of Thermodyne to Your Kitchen
Speed of Service
No matter what the time of day, no matter how service levels fluctuate, Thermodyne allows you to have quality food, ready to go at any time.Higher Yield / Less Waste
Thermodyne’s gentle conduction heating preserves nutrients and moisture, reducing shrinkage. Tests have shown that compared to convection cooking, you can save 10-15% of the yield of your food.High Quality Food
Thermodyne allows you to hot-hold your food for extended periods of time with no deterioration of quality. The food that you produce at the end of service is as good as the first plate that you deliver.Ease of Use
The majority of the Thermodyne units use a conventional 3-pin, 13amp plug, so are truly “plug and play”. This in itself makes it a highly energy efficient unit, with energy costs as little as £1 per day.Food Safety
The Thermodyne units conduction heating process ensures that there are no dramatic changes in temperature across your held food, with or without doors. In addition, as there is no re-circulating hot air flavour crossover is eliminated.Future Proof
With the hospitality and restaurant world changing at a fast pace, the flexibility and adaptability of Thermodyne ensures that you will always deliver quality food products, on-time. Thermodyne provides precision hot-holding and cooking for every occasion.People we work with
