Barbecue, hosper, tandoor, Ukrainian and Pompeian oven

Owners of restaurants and coffee shops or other food establishments want their establishments to be popular and visited. Therefore, they carefully follow modern trends in the restaurant business.

National kitchens

Barbecue, hosper, Pompeian oven, tandoor in the restaurant

A trend that we all like and taste, - this is the use of the assets of national cuisines. Traditional cooking methods - in the oven, on the fire, on the grill. Wood-burning stoves, hospers, grills, tandoors, Argentinian grill, Pompeian oven - this is exactly what national traditions in cooking are all about.

National culinary traditions are always interesting and tasty.

What equipment is used to prepare national dishes?

Each nation has its own traditions in the heat treatment of products, which have been perfected for centuries:

Pompeian oven - Italian cuisine
ordinary oven, rough, chimney, piec - Ukrainian cuisine
barbecue - Caucasian cuisine
Argentine grill - South American cuisine
Hosper - Spanish cuisine
Barbecue - North American cuisine
tandir - Central Asian cuisine.

And many more options, because there are so many peoples - there are so many traditions of cooking food on fire.

Ukrainian oven

The traditional village stove is gradually receding into history. The progress of civilization is unstoppable and, apparently, inevitable, so soon it will be known only from works of art. That genetic memory will always bring us back to the good fire in the hearth of the family house, near which entire generations of our ancestors were born and grew up.

Ukrainian oven has always had a sacred meaning. Many customs and beliefs are connected with it. The stove was not only in order to cook and drown, but also treated, saved, personified the family.

Dishes of traditional Ukrainian cuisine cooked in the oven have a unique taste.

Pompeian Furnace

Such an oven, which is called Italian or Pompeian, is a semi-open hearth used exclusively for cooking. This oven is typical of Southern Italy. From the outside, the stove resembles a fireplace: it consists of a floor made of natural stone or fireclay brick and a vault (dome) made of rows of gradually narrowing bricks.

At the same time, the food cooked in such an oven is heated both by the hot oven floor and the dome, and by the heated air streams that surround it from all sides. This feature helps to raise the temperature of the top of the pan and the lower vault in a short time - in 30 minutes to 315 degrees.

The cooking process is significantly accelerated - the pizza is baked in 60-90 seconds.

And a life hack -

In the Pompeian oven you can cook all dishes of Ukrainian cuisine - from pies to borscht . Ordinary rough requires much more fuel and time to heat a huge mass of bricks. In contrast, a well-built Pompeian pizza oven heats up to an operating temperature of 350-450 °C in 1-2 hours.

Tandyr

This is an earthen, barrel-shaped hearth or, perhaps, an oven. It is often decorated with oriental motifs

If we compare, the Pompeian oven is better for baking than the tandoor - it has more possibilities. You can't make pizza and pies in a tandoor.

But a tandoor keeps heat longer and needs less fuel, while, for example, in a barbecue, due to the free movement of air, firewood burns out faster. When preparing barbecue in a barbecue, the uniformity of its baking must be constantly monitored, and the process of cooking dishes in a tandoor does not require constant control.

A tandoor is one of the types of ovens. Its specialty is considered to be a special way of cooking. Dishes are prepared without fat, due to the heat from the heated walls - it turns out incredibly tasty and useful! A heated tandoor keeps the heat for a long time, thereby ensuring uniform heating.

To our European eyes, the tandoor and the process of cooking in the tandoor look very picturesque.

Grill

Caucasian cuisine restaurants have been a favorite of Ukrainians for many years.

More than one generation enjoys kebabs, kebabs, lagman and pilaf.

So, a brazier is a heating device with an open fire, which is used in both professional and home kitchens. It is not even necessary to explain the construction of the brazier - we all know how it is arranged. Our traditional barbecues are metal, made of fairly thick steel. For us, barbecues and barbecues are associated with summer and recreation in nature, with a holiday, with a good mood. Therefore, a restaurant kitchen with the use of a grill is very attractive. And that is why grills are so often installed in restaurants.

Indoor barbecue

But if this is not a country restaurant, then the problem arises of how to install a barbecuepremises, but did not create a layer of soot and soot all over the kitchen of the restaurant. Or, God forbid, not start a fire. The solution here is very simple - the hood for the barbecue or barbecue zone must contain a hydrofilter.

Hosper

Spanish hosper ovens are very popular among modern restaurateurs. There is even a name "Hosper Menu" that restaurant visitors look for in the menu. Manufacturers of stoves of the josper trademark took the Spanish national stoves for cooking on fire as a basis and created new stoves from modern stainless steel of the required thickness.

East Asian cuisine

Street food cooked on fire is a business card of East Asian countries.

Therefore, when we open restaurants of East Asian cuisine, they try to reproduce not only the ingredients and seasonings, but also the entire cooking process.

In Korean restaurants, for example, a feature is small stoves built into each table where guests sit. And you cook meat or mushrooms or vegetables yourself on the grill over the fire. Such a dish is called samgopsal. Above the tables, of course, hoods are mounted.

Barbecue

Barbecue is a technology that involves long cooking of meat at a low temperature with smoke from firewood. This is a traditional dish of American cuisine, which is usually prepared on weekends and holidays. Barbecue grills are a must-have for a restaurant specializing in traditional North American cuisine.

Argentine grill

Or a grill for preparing asado - traditional Argentinian meat roasted over an open fire.

How does it differ from a regular grill - first of all, its size. Meat for a large number of guests is grilled on the Argentinean grill. This is a large stationary device.

Grilled meat for Argentines is a favorite custom, festive traditions and a set of special cooking techniques.

Clean air

However, environmental friendliness of business is the main popular trend nowadays.

Environmental business is about clean air and the absence of toxic impurities in it. A smokeless barbecue, a smokeless oven, air without soot, heat and unpleasant odors.

All people want to breathe clean air - both restaurant guests and restaurant staff, and residents of the surrounding buildings.

A responsible attitude towards the environment is a sign of modern business.

And here the question arises, how to combine these trends - cooking on an open fire in folk traditions and clean air around?

The answer is our equipment.

The hydrofilter completely cleans the air from soot and soot produced by stoves and barbecues.
The hydrofilter removes odors by 65%, so instead of burning stench, the surrounding they breathe in the pleasant aromas of food cooked on the fire. As it is known, smells cause appetite more strongly than other signals of sense organs.
Hydrofilter cleans from smoke
Hydrofilter prevents fires.
Electrostatic filters clean 100% of smoke.
Industrial ozone generators clean 100% of odors.

But we should not forget about the third and eternal trend - this is economy.

Resource saving

Lowering and speeding up all technological processes. We have been working on this for more than ten years.