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 kitchen is more than just a place to cook; it’s 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’s daily operations.
A Kitchen That Runs on Convotherm.
“Chin Chin is all about bold Southeast Asian flavours, and we work with a lot of secondary cuts like brisket, pork belly, and shoulder,” says Benjamin. “These cuts require long, controlled cooking times to truly shine, and our Convotherm ovens allow us to do that without consuming valuable kitchen space.”
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. “The split oven lets us cook at different temperatures simultaneously, so we can prepare slow-cooked meats while also keeping up with the rush. It’s all about maximising efficiency without sacrificing quality.”
A Seamless Blend of Tradition and Technology.
While traditional steamers are essential in Southeast Asian cuisine, they come with their own set of challenges—like running dry and inconsistent temperatures. Convotherm’s advanced steam settings eliminate those worries. “The steam function gives us complete control,” Benjamin explains. “We can infuse the oven with the aromas of lemongrass, lime leaf, and chili, or gently cook proteins in coconut cream without any concerns. It’s a game-changer for our menu.”
Optimising Space in a Compact Kitchen.
With 12 to 13 chefs working simultaneously, Chin Chin’s kitchen is a finely tuned operation where every square inch counts. “Convotherm 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.”
The innovative disappearing door design unique to Convotherm also contributes to efficiency. “Having 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.”
Cleaning That Keeps the Kitchen Moving.
Downtime is simply not an option at the Chin Chin restaurant. “With Convotherm’s 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.”
More Than an Oven—A Trusted Partner.
“We 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’re not just appliances—they’re part of the team.”
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.
Why not try it out yourself?
