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Invoq oven boosts efficiency at The Greyhound Pub & Dining in Beaconsfield
Invoq oven boosts efficiency at The Greyhound Pub & Dining, improving kitchen operations with its RackTimer function and overnight sous vide capabilities.
27 juin 2024
In the heart of Beaconsfield, Buckinghamshire, The Greyhound is buzzing with activities and ambitions. A quick glance at their tasting menu and à la carte offerings will undoubtedly reveal the passion and quality behind every dish served at The Greyhound.
We spoke with The Greyhound’s Sous Chef, George Sweeney, about their recent kitchen upgrade with the Invoq Combi 6-1/1 GN oven with condensation hood and the features they benefit from most during mise en place and busy service.
The Greyhound’s Sous Chef, George Sweeney saysThe RackTimer function is great for us. During prep, you have multiple dishes and multiple arms going into the oven, and you can set seven different timers and feel comfortable with it all.
This statement highlights the 6-grid oven’s impressive 7-grid capacity, ensuring efficient and organised cooking.
How The Invoq Ensures Consistent Culinary Excellence
Effortless Precision
Consistency is key in every dish going out for service. “The Invoq is such a stable cook. You don’t have to worry about turning anything halfway through. You literally put food in, close the door, set the timer, and you are all set for success.”
George Sweeney and his colleagues quickly became comfortable with the Lincat Invoq, appreciating its intuitive user interface and various cooking modes. Everything has been straightforward and worked as expected, only better – better steam, better convection, better cleaning.
By using Invoq, the team at The Greyhound also benefit from being able to use the oven to sous vide overnight. For instance, for their current pork belly offering, they are able to free up space and time during day service. They also found that the Invoq does not require the same heavy-duty cleaning as their other oven, meaning less time and cost.
George Sweeney and his colleagues quickly became comfortable with the Lincat Invoq, appreciating its intuitive user interface and various cooking modes. Everything has been straightforward and worked as expected, only better – better steam, better convection, better cleaning.
By using Invoq, the team at The Greyhound also benefit from being able to use the oven to sous vide overnight. For instance, for their current pork belly offering, they are able to free up space and time during day service. They also found that the Invoq does not require the same heavy-duty cleaning as their other oven, meaning less time and cost.
George Sweeney concludes.It’s already proven to be a very solid workhorse for us, which I can 100% recommend.
Already mentioned in the dispatches of The Michelin Guide, having won the 2021 Muddy Award for Best Restaurant, and being part of Squaremeal’s UK Top 100 2024, The Greyhound’s ambitions and dedication both front of house and back of house towards one common goal continue to push boundaries, aiming for their first Michelin star in the very near future.
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