For Benjamin Cooper, the original Executive Chef and Creative Director of Melbourne’s renowned Chin Chin, the kitchen is more than just a place to cook; it\u2019s the heart of the restaurant. Each dish served is a testament to a balance of technique, flavour, and precision. In the fast-paced, high-volume environment of Chin Chin, Benjamin relies on Convotherm combi ovens to support the restaurant\u2019s daily operations.<\/p>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n
\u201cChin Chin is all about bold Southeast Asian flavours, and we work with a lot of secondary cuts like brisket, pork belly, and shoulder,\u201d says Benjamin. \u201cThese cuts require long, controlled cooking times to truly shine, and our Convotherm ovens allow us to do that without consuming valuable kitchen space.\u201d<\/p>\n
With a 20-tray Convotherm oven and a 6 x 10 double stack combi oven in operation, the ovens manage everything from overnight slow cooking to the hectic demands of service. \u201cThe split oven lets us cook at different temperatures simultaneously, so we can prepare slow-cooked meats while also keeping up with the rush. It\u2019s all about maximising efficiency without sacrificing quality.\u201d<\/p>\n[\/spb_text_block] [spb_raw_html element_name=”AU Chin Chin Convotherm In Focus” width=”1\/1″ el_position=”first last”]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[\/spb_raw_html] [spb_blank_spacer height=”30px” width=”1\/1″ el_position=”first last”] [spb_text_block element_name=”A Seamless Blend of Tradition and Technology.” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n
While traditional steamers are essential in Southeast Asian cuisine, they come with their own set of challenges\u2014like running dry and inconsistent temperatures. Convotherm\u2019s advanced steam settings eliminate those worries. \u201cThe steam function gives us complete control,\u201d Benjamin explains. \u201cWe can infuse the oven with the aromas of lemongrass, lime leaf, and chili, or gently cook proteins in coconut cream without any concerns. It\u2019s a game-changer for our menu.\u201d<\/p>\n[\/spb_text_block] [spb_image element_name=”Convotherm oven door open” image=”5460″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”first”][\/spb_image] [spb_text_block element_name=”Optimising Space in a Compact Kitchen.” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”last”]\n
With 12 to 13 chefs working simultaneously, Chin Chin’s kitchen is a finely tuned operation where every square inch counts. \u201cConvotherm ovens let us do more with less. Instead of juggling separate equipment for steaming, roasting, and slow cooking, we have one versatile oven that handles it all. We can load a brisket at 10 PM and have it ready by morning, making the most of every hour.\u201d<\/p>\n
The innovative disappearing door design unique to Convotherm also contributes to efficiency. \u201cHaving a door that slides away instead of swinging open helps maintain a smooth workflow. In a busy commercial kitchen, those small details make a significant impact.\u201d<\/p>\n[\/spb_text_block] [spb_text_block element_name=”Cleaning That Keeps the Kitchen Moving.” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n
Downtime is simply not an option at the Chin Chin restaurant. \u201cWith Convotherm\u2019s automated cleaning function, we can run a full cycle every night. This keeps the ovens spotless and ready for the next shift without taking a chef away from prep or service.\u201d<\/p>\n[\/spb_text_block] [spb_text_block element_name=”More Than an Oven\u2014A Trusted Partner.” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n
\u201cWe rely on our Convotherm ovens 24\/7, and they deliver every single time. Their reliability, versatility, and ease of use make them essential to our operations at Chin Chin. They\u2019re not just appliances\u2014they\u2019re part of the team.\u201d<\/p>\n
For restaurants looking to boost efficiency without sacrificing quality, Convotherm combi ovens offer the perfect solution, just as they do every day at Chin Chin.<\/p>\n
Why not try it out yourself?<\/p>\n[\/spb_text_block] [spb_image element_name=”Chin Chin Food” image=”5458″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [spb_blank_spacer height=”30px” width=”1\/1″ el_position=”first last”] [spb_gravityforms element_name=”Convotherm Demo Booking” grav_form=”11″ show_title=”true” show_desc=”true” ajax=”true” width=”1\/1″ el_position=”first last”] [\/spb_row]\n","protected":false},"excerpt":{"rendered":"
[spb_row element_name=”Row” wrap_type=”content-width” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”0.5″ bg_video_loop=”yes” parallax_video_height=”window-height” parallax_video_overlay=”none” row_overlay_opacity=”0″ row_col_pos=”default” width=”1\/1″ el_position=”first last”] [spb_text_block element_name=”A Relationship Built on Reliability and Performance” animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] Relationship that’s built on reliability and performance. For Benjamin Cooper, the original Executive Chef and Creative Director of Melbourne’s renowned Chin Chin, the […]<\/p>\n","protected":false},"author":2,"featured_media":5448,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[172,240,97,10,35,41],"tags":[66,64,194,270,33],"class_list":["post-5441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-australia","category-chef-profile","category-commercial-kitchens","category-cooking","category-restaurant-and-cafe","category-vic","tag-combi-ovens","tag-commercial-cooking-equipment","tag-commercial-kitchen","tag-convotherm-combi-oven","tag-restaurant"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=5441"}],"version-history":[{"count":15,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5441\/revisions"}],"predecessor-version":[{"id":5462,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5441\/revisions\/5462"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/5448"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=5441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=5441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=5441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}