“Fine control of the temperature and humidity is accurate and uniform. Being able to raise and lower these immediately is also efficient.” YAMAGUCHI Tetsuya, Bakery Executive Chef.
“LE PAIN de Joel Robuchon“, a bakery that has attracted conspicuous attention at “ShinQs“, the shopping zone in Shibuya Hikarie that was opened in April 2014. In order to provide a varied product line, Chef YAMGUCHI Tetsuya decided to introduce the SelfCookingCenter® whitefficiency® that stresses variety and with which cooking is possible as well, and he has a keen sense of their convenience and advantages, which are far from limited to these things.
“The variety offered by SelfCookingCenter® continues to expand the range of our product line-up without limit.“
YAMAGUCHI Tetsuya, Bakery Executive Chef
“LE PAIN de Joel Robuchon“ has proven particularly irresistible to many customers on the floor of Shibuya Hikarie, which features many attractive shops and has drawn attention as a place where customers can causally enjoy the taste and quality of a three-star restaurant and thus has a throng packing it every day. A total of three SelfCookingCenter® (“SCC WE“ below) are installed in the front kitchen and back yard at its sales area and are fully utilized to support the realization of a French-style boulangerie that is Chef YAMAGUCHI’s concept.
“At our bakery we are using both SCC WE and kettles. The SCC WE is a must for the Viennoiserie type of baking we do for things like croissants and brioches. Fine control of the temperature and humidity can be done accurately, and the temperature inside the oven is uniform and stable. And another attraction is the fact that the preheating and raising and lowering of the temperature can be done immediately. This has raised the efficiency of our operations. This is because what I originally intended to introduce was derived from my feeling of wanting to cook the ingredients in my own bakery in order to offer a wider range of products and achieve acceptable quality. We are actually using it for cooking the ingredients that are contained in sandwiches and delicatessen breads, and I am very satisfied with the results. The device itself was originally used at Robuchon’s restaurant too, and I had no doubts about using it when I actually saw for myself the results at a product exhibition.“
“CareControl is also convenient. Since it uses a solid detergent and washes automatically in a sealed state, we can reduce the time required for washing to devote it to other tasks. It is also great that we can keep the inside of the ovens clean and hygienic at all times. In particular, when it comes to our bakery, the ovens are located where the customers can see them, so it is very important for it to be appealing to the eye.“
In addition to making the breads, Chef YAMAGUCHI also takes great care with and focuses on the basic work and the individual processes and is always aware of whether they can be done properly. The SCC WE is a device that faithfully reflects the intentions of these chefs and staff members, and that is always realized in the highest form of finished goods in line with the chief’s conception.
One example of the advantages:
