FLAMBE SERVICE

Flambéing is finishing a dish with flaring, by the addition of spirit or wine. Flambéing enhances the taste, flavor, and appearance of a dish. Care must be taken while flambéing as it can cause serious fire accidents. The alcohol bottles must not be placed near the naked flame. Controlling of flame in the pan is very important. Flambéing for a long time may burn the dish and give it an unpleasant flavor. Short Flambéing leaves more alcohol which ruins the actual pallet. 

FLAMING AND HEATING EQUIPMENT 

• Methyl Spirit Lamp: This is the traditional equipment used to cook or flambé the food. This lamp uses pure methyl alcohol as a burning fuel. These lamps lost their popularity because of high maintenance and low safety factors. 

• Fuel Gel Lamps/Burners: These are second-generation lamps used on Gueridon trolleys. They have the advantage of occupying less space and low maintenance, but safety is still a concern. 

• Gas Burners: They are much more convenient to use in the restaurant. These lamps have no smell and no emission and are less messy. The flame can be controlled effectively. Gas canisters can be replaced under the burner with less effort. This equipment has the advantage of occupying less space and can hide under the platform leaving a flat worktop. 

• Hot Plate: Various types of hot plates are available for use (e.g., electrical, gas, and induction). The main purpose is to keep food and crockery warm until service. 

• Hot Case: Hot cases are mainly electrical which are unplugged while the trolley is in movement. These cases are used to hold and maintain the large meats (to be carved meats) and vegetables at the proper temperature.