{"id":30295,"date":"2024-12-18T02:33:26","date_gmt":"2024-12-18T01:33:26","guid":{"rendered":"https:\/\/houno.com\/case\/combislim-at-restaurant-clemens-copy\/"},"modified":"2024-12-18T03:57:59","modified_gmt":"2024-12-18T02:57:59","slug":"invoq-stackit-at-ostergade-1","status":"publish","type":"reference","link":"https:\/\/houno.com\/en\/case\/invoq-stackit-at-ostergade-1\/","title":{"rendered":"Invoq Stackit at \u00d8stergade 1"},"content":{"rendered":"
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Elevate French cuisine<\/p>\r\n \r\n

Restaurant \u00d8stergade 1 chooses HOUN\u00d6 Invoq Stackit solution<\/h1>\r\n \r\n

The HOUN\u00d6 Invoq Stackit solution, combining Invoq Combi and Hybrid ovens, maximize the cooking capacity and flexibility at Restaurant \u00d8stergade 1 in Randers, Denmark.<\/p>\n<\/div>\r\n \r\n

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Restaurant \u00d8stergade 1: Authentic French gourmet experience in Randers, Denmark<\/h2>\n<\/div><\/div>\n\n
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Located in the heart of Randers, Restaurant \u00d8stergade 1 offers an authentic French gourmet experience where craftsmanship and quality go hand in hand. In the beautifully designed kitchen, owner and head chef Rene Stenholt, together with his team, insists on making everything from scratch \u2013 from baking bread and pastries to preparing their own stocks and sauces. This approach requires both time and precision, but with the H<\/a>OUN\u00d6 Invoq Stackit<\/a> solution, \u00d8stergade 1 has elevated its kitchen capacity to new heights.<\/p>\n<\/div><\/div>\n\n

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Flexible cooking: the optimal solution offered by Invoq Stackit for a busy restaurant<\/h3>\n<\/div><\/div>\n\n
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The Stackit solution combines an Invoq Combi with injection steam and an Invoq Hybrid, which combines both injection and boiler-based steam. This flexible setup allows the team to handle multiple cooking processes simultaneously without requiring additional floor space \u2013 a crucial factor in a busy kitchen.\u00a0<\/p>\n<\/div><\/div>\n\n\n

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Flexibility and Precision in the Kitchen\u00a0<\/h4>\n<\/div><\/div>\n\n
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\u201cWe have programmed all our most frequently used recipes into the ovens. This ensures we achieve the same quality and the same results every time, regardless of who is cooking in the kitchen,\u201d explains Rene Stenholt.\u00a0<\/p>\n<\/div><\/div>\n\n

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During our visit, Rene showcased one of the restaurant’s most iconic dishes:\u00a0Pepper steak of beef tenderloin<\/strong>, first briefly seared on the pan and then perfectly finished in the oven to achieve ideal tenderness. Alongside, dark and light sourdough bread<\/strong> was baked in the second oven at extremely high temperatures, ensuring a crispy crust and airy crumb.\u00a0<\/p>\n<\/div><\/div><\/div>\n\n\n\n

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