Star chef throws out his stove – bet on fire – New Technology

Celebrity chef Mathias Dahlgren trashed the stove when the kitchen was renovated last summer. New Technology has visited the most modern restaurant kitchen.

(Updated) – I want more flexibility and choice. Instead of being tied to a stove I pick up the plug-in products that are best suited for the raw materials we work with, says Mathias Dahlgren, one of the country’s top chefs.

När New Technology looks into the newly renovated kitchen in restaurant dining in Stockholm so are two such plug-in products connected to the workbench. At one end a griddle, in the other an induction plate. In between sits the new Spanish Jospergrillen, a träkolseldad barbecue in ugnsformat.

– Fire is the original source of energy, and nothing beats the living fire out a taste perspective, says Mathias Dahlgren and opens the oven door.

But the most interesting technology nerd is probably the fan above the grill. Glowing charcoal indoors places high demands on ventilation, and Mathias Dahlgren has chosen an advanced water-based system, the first to be installed in Sweden.

It is enough that he is approaching the grill to motion detectors to alert the controller that now we will have soon cooking. A heat sensor detects when the temperature at the fan cover exceeds about 30 degrees. Then, the small nozzles to spread a fine mist that acts as a filter. Fat particles, soot and smoke trapped by water vapor and discharged into drains.

Just like before the renovation, the kitchen seven furnaces. They are used for everything from drying and night face-to sous vide, which means the food is vacuum packed and heated at carefully controlled temperatures. Mathias Dahlgren has also retained its two “freeze-blasters” cabinet where food can quickly cool down.

He tells me that he is satisfied with her new kitchen, which he sees as the most modern.

– But the technology is only responsible for 25 percent of the change. The rest is a new approach, he says.

One of the new grips is that guests are welcomed into the kitchen in a different way than before.

– Historically, restaurant guests wanted to enjoy the food without having to be disturbed by the clatter from the kitchen. Now we want to have more interactivity, and the chef welcomes guests in the door and take them into the kitchen to eat the first taste bitten there.