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Link2 Hospitality Solutions
Приєднався 9 чер 2020
As a partner with Place Card Hospitality, Link2 Hospitality Solutions is a group of marketing professionals who take pride in representing the highest quality equipment, small wares, and furniture to companies in the ever-changing foodservice industry. Please don’t hesitate to contact any of our sales team.
Відео
Plexor Road Show
Переглядів 493Рік тому
Come see us May 3rd & 4th for live interactive cooking demo's at Link2's test kitchen in Rochester, NY! Click the link below to reserve your spot! forms.gle/eNCo2fDzXbLyKa3g6
Plexor Road Show Short
Переглядів 75Рік тому
Come see us May 3rd & 4th for live interactive cooking demo's at Link2's test kitchen in Rochester, NY! Click the link below to reserve your spot! forms.gle/eNCo2fDzXbLyKa3g6
Introducing Link2 (Short Version)
Переглядів 37Рік тому
As a partner with Place Card Hospitality, Link2 Hospitality Solutions is a group of marketing professionals who take pride in representing the highest quality equipment, small wares, and furniture to companies in the ever-changing foodservice industry
Introducing Link2
Переглядів 91Рік тому
As a partner with Place Card Hospitality, Link2 Hospitality Solutions is a group of marketing professionals who take pride in representing the highest quality equipment, small wares, and furniture to companies in the ever-changing foodservice industry
National Cheesecake Day 2022 - Globe Food Equipment
Переглядів 1512 роки тому
Chef Rob Schwalm shows the Globe Food Equipment's 5 quart countertop mixer, SP5 in demonstrating how to make cheesecake and whipped cream
T&S Brass Ultra Rinse - Link2's Quick Link
Переглядів 9002 роки тому
Chef Rob Schwalm demonstrates on T&S Brass's new faucet add on "UltraRinse" for making rinsing and thawing out a hands free job! ua-cam.com/video/wU7oCOv0DsU/v-deo.html
FOH Artefact - Indigo
Переглядів 2603 роки тому
Welcome to this week's episode of "Cooking in the Kitchen with Rob"! This week, Chef Rob focuses on one of the most important aspects of working in the kitchen... plating! Using @Front of the House (FOH) 's new Indigo color in their Artefact line, Chef Rob shows you his techniques on how to plate beautifully, and how easy it is to make a plate look amazing with FOH's new line of china. Enjoy!!!...
Ed Spaces Breakfast Sandwich Double Batch
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Ed Spaces Breakfast Sandwich Double Batch
Ed Spaces Grilled Cheese Blodgett Combi
Переглядів 2193 роки тому
Ed Spaces Grilled Cheese Blodgett Combi
Blodgett Mini Combi - Rethermalizing Individual Plates
Переглядів 2323 роки тому
Blodgett Mini Combi - Rethermalizing Individual Plates
Blodgett Mini Combi - Overnight Cook and Hold
Переглядів 4073 роки тому
Blodgett Mini Combi - Overnight Cook and Hold
Deep Fried Garbage Plate - Fryapalooza
Переглядів 1,2 тис.4 роки тому
Deep Fried Garbage Plate - Fryapalooza
Doyon DL18DP Demo with Pizza Plant from Buffalo, NY and Chudy Paper Company
Переглядів 2,1 тис.4 роки тому
Doyon DL18DP Demo with Pizza Plant from Buffalo, NY and Chudy Paper Company
Blodgett Mini-Combi - Branzino En Papillote
Переглядів 1944 роки тому
Blodgett Mini-Combi - Branzino En Papillote
Blodgett Mini-Combi - Rotisserie Chicken
Переглядів 4124 роки тому
Blodgett Mini-Combi - Rotisserie Chicken
TurboChef Bullet - Banh Mi Breakfast Sandwich
Переглядів 3,4 тис.4 роки тому
TurboChef Bullet - Banh Mi Breakfast Sandwich
TurboChef Bullet - Huevos Rancheros Breakfast Sandwich
Переглядів 9 тис.4 роки тому
TurboChef Bullet - Huevos Rancheros Breakfast Sandwich
I recently purchased a Concession Trailer with a Lincoln Triple Decker Conveyor Oven system in it. I was looking at differant foods to run through it. Do you ever use a conveyor oven for any foods? This trailer was used for Stoners Pizza Joint Franchise. I know the owner that started the company and he sold the company and asked me if I wanted to buy it from him. Thats how I got it.
I have New TURBO Chef Model ECO for sale Interested? will save you Money from Buying New.
I’m very interested!
@@mixedtricky1088 Where are you located ?
👍
I’m looking at cooking raw breaded frozen chicken ( cutlets) for my restaurant..what are my options..tx
Do these require a hood?
Great video.havent seen an honsst explanation on gbdse high priced equiped besides being micriwave toasting appliances. True chefs needs explaining above pizzas and frozen nuggets. Hope for more videos like this
How do you make fish skewers on the tubro chef?
Which do you prefer to cook pizza ? Do they cook 14" pizzas ?
With the Turbo chef Fire oven can it make Detroit style pan pizzas.
Thank you
cheese on first pie looked overcooked and dry , try using larger thicker cheese slices and you will avoid that problem
probably a cheaper cheese they used for the video
Let's say, I wanted to put this into a food trailer to toast subs.. what is the maximum speed this can toast a 8" sub? I'll go with a ham and cheese as an example. 3 slices on one half,two on the other,both sides with a 8" slice of cheese
I have a Triple Decker Lincoln Conveyour in my trailer. You can cook just about anything with it. You won't need more than 5 minutes for most items. I reheat at faster speeds. Precook food and send it through!! PeAcE Stoner Zone Munchies!!
That MUSIC scares me...
OH HOLY MOLY... You had me at "Ventless" ... Tell me more...
I’m ordering a double stack
How expensive is that?
It would be cool if they did the double design in half and half
Hi there loved the video. By any chance do you have recipe/cook times for different products. I currently use a Tornado and have used the recipes from Turbochef but there are some bar food items we have that we just wing it. Would love to upgrade to the double batch to increase efficiency.
Yes we do, Marc. Middleby has multiple satellite test kitchens across the US, and would love to host you. Take a look at the link below and find the correct test kitchen/chef and feel free to reach out directly! www.middleby.com/test-kitchen-locator/ Thanks, The Link2 Team
Sorry , I mean cook chicken from raw.
Hi Rob, we are starting serve some sandwiches in our coffee shop. I was concerned which oven will make chicken taste better. Double batch or bullet. Basically people don’t like the taste made by microwave.
Awesome, this is actually what we are looking for. Really appreciate bro
This was awesome. Thank you for sharing
What kind of ventless fryer was that, that you cooked the waffle fries in please?
The ventless fryer is a Perfect Fry model number PFC570
could you do this same thing in a Sota i1?
How much are these running for? And since it’s a frozen pizza wound’s a i3 or i5 be better suited for this?
Thanks for the info !!
Any time!
If you had a shipping container you could use this easily start your own mini restaurant
GREAT IDEA
Can I actually cook fried chicken in the turbo chef from raw?
Unfortunately, no. The grease laden vapors can hurt the catalytic converter in the air filter system. It does a really good job with precooked fried chicken though!
@@link2hospitalitysolutions96 Why does it have catalytic converters... because the ventless?
Thank you for making this very informative video. Could you possibly answer a couple of questions? 1. Does the use of the pan spray create any grease laden vapors that would require it to be under a hood, per code? Or is the unit ventless and self contained? 2. Would the cook time be the same for multiple eggs, for example 4 eggs, as opposed to just one? 3. Is there a possible setting that could cook both sides of the egg without having to flip it? Thank you
This video is on repeat at headquarters! Thank you all so much for this incredible video! #fohinaction
Appreciate the background music, too!
Chef Rob my name is Srini from India. I have read about Marsal ovens. Do you sell the Marsal oven to India??? It's my question.
Thank you for this video! Gave me some great ideas.
My I ask what oven settings you used for this
I believe it was 1:00 minutes 80%air 30% wave. You might have to mess with the wave settings if the egg isn't cooked through
@@link2hospitalitysolutions96 Awesome thank you so much!
1:55
Pretty amazing cook times; and results look good!
should have turned the chicken.....one side is not like the other...tossing flags!
hahaha, really big dough sheeter, like it.
Can you use one of these in a small busy bar commercial kitchen? With no suppression hood fan? Building kitchen and want to get away with low cost start up. Approximately how much are these? Thanks for sharing this video. Melody
yes
Yes, these ovens & fryer are AWESOME for small busy bar commercial kitchens. They do not require any ventilation or fire suppression. These ovens can range from $8,000-$17,000 depending on which model you choose to purchase.
EXACTLY.... My Question too.
@@link2hospitalitysolutions96 WOW... That is expensive... but so is a Vented/HOOD At least with this you can take it with you when you leave.. LOL
Wow, my little deli needs this. What else can it bake or cook?
Where did you buy that pan I can’t seem to locate it
you can buy them right offline at www.lloydpans.com
This must be in the Midwest somewhere? That's Choripan with an egg or a breakfast Torta. The only similarities to huevos rancheros in Mexico or the Southwest US that has is the egg. Looks tasty though!!!!
Seriously seriously get that camera CLOSER!! I can't see the product after its cooked@!
But I AM super impressed with this.
If you wait until the end it has all the close ups
It sounds like you're saying "Lloyd pan", is this correct and where can that pan be purchased? Can any pan be used in the turbo chef or do you need to avoid metal pans when using any %microwave?
How long does the turbo chef need to reach temperature? Does it always need to be on?
Ok
So you're not going to cut into one?
Hi, I’m thinking of using this oven in my pizza restaurant because of hard ventilation hood system install. How’s the taste on this pizza? I’m talking about the turbochef fire. Thanks bunch
hi Sasko do you try it ? i`d like to order it ... (are you from Mk.?)
@@draganku yes I’m from mkd! I did try it. Found local seller in NJ and they allowed me to bake my dough prepared from home with my toppings. Absolutely amazing! I was blown away by the speed and taste. No fumes no odor, nothing. But I’m afraid it might be suitable only for Napolitan style pizza (long fermented dough) . I think for New York style might be drying it too much. But for napolitan you can’t go wrong!
@@ramble_on1 i m in UK , trying to set up pizza fast food , just search what can be best for me,. my friend he make napolitan - he use lpg small portable gozneyand works great ; i still can t decide what model to choose ?? maybe some commercial gas oven or this new ?
@@draganku I decided to back off from setting up a pizza shop now, but if I was to go ahead I would have chosen the turbochef fire. Seriously good oven. Very small and lightweight, can fit anywhere and be moved easily from one place to another. I think is really really good. Bakes even, you can bake it on stone or mesh tray and will save you a lot of money on skilled labor. But you will have to buy at least 3 so you can do good on rush hour. Good luck!
@@draganku First, you need to decide what kind of pizzas you want to make. Each oven makes specially intended pizza styles.
LOL - I spent the last year looking for an egg pan for my Turbochef. Thank you for this video!
Hey do you have a pizza stone in your turbochef fire?
probably not because it uses impingement which needs convection so a stone would block the airflow I would imagine
@@knockdoun There is a stone in there. The Fire uses high electric convection heat, not impingement. The Double Batch uses impingement.
I do! The Turbochef model number is part number FRE-3012. Thanks!
Link2 Hospitality Solutions: Thank you, I was wondering how you fit a ten inch in the fire. Overall do you like the results of the stone?
@@collinjohnson2958 I really do like using the stone. If you want to see one in action, I’m sure I can set up a demo. Shoot me a PM with your email address and I can get you set up with a test kitchen nearest you.
What was the Air and Micro set at in the Soto?
Which food are you talking about?
@@link2hospitalitysolutions96 I am toasting subs in mine and wanted to know what setting you used. I also make reubens in it.
@@michaelg9442 Open faced, I would say you want to be around 1:30-2 minutes at 100% bottom air, 70% top air, 30-40% wave. If you're doing the sandwich closed faced, up the top air to 100%. Thanks!
@@link2hospitalitysolutions96 Thanks
Hello where can you order that tray?
Hello Marc. Depending on where you're located, you can get them at any foodservice dealership. Here is a link to the webpage: lloydpans.com/foodservice/bacon-egg-pans/egg-pans.html Thank you! Link2
Pretty Cool Rob... Nice.. !