How to cook broth - large volumes in combi oven (combi steamer)

We prepare broths in four different ways.

Method 1.We produce broth through meatball production using donut machines. Instead of oil, we pour water into the machine, and instead of dough we load minced meat or fish into the donut hopper. As a result, we get a very large quantity of meatballs and a large volume of broth at the same time. This method is fast and highly productive.

Method 2.We cook broth using R.O.P. technology in polymer sleeves. The broth is prepared in HDPE bags, 50 liters per bag. Inside the bag we place:

• raw vegetables and raw bones for white broth,

• roasted vegetables and raw bones for yellow broth,

• fried bones and oven-roasted vegetables without oil for red broth.

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We always add celery root or parsnip root because they contain a high amount of natural glutamate.

In this video, filmed in a small café, Easy2Cook technologists roast vegetables and bones in a combi steamer, then place everything into the broth base and seal the bags made of inexpensive HDPE using plastic ties. After that, the broth is cooked overnight at 90°C.

In the morning, we obtain a strong consommé, which we then dilute with water. As a result, from 50 liters we obtain 80 liters of finished broth. In comparison, when cooking on a stovetop, from the same set of ingredients you would get only about 30 liters from an initial 50 liters.

At a temperature of 90°C, the combi steamer consumes only 4 kW of electricity.