Batch-Cooked Breakfast with Chef’sCombi™

Breakfast sets the tone for the entire day, and can have a big impact on students. Research shows that students who start their day with a nutritious meal perform better in school, are more focused, and have fewer visits to the nurse’s office. They’re also more likely to attend class consistently and demonstrate better behavior throughout the day.

Vulcan is here to help schools serve up better breakfasts with less stress. Whether offering quick-grab items like muffins or full hot meals like pancakes and sausage, the Chef’sCombi™ makes it simple to batch cook with precision and consistency.

Saving a new recipe, like the one below, is as easy as tapping the "Recipes" button and naming it. Adding prompts to the recipe to minimize cooking errors is also very easy. Either select one of the commonly used messages already included or write your own message to guide kitchen staff through the process for error-free cooking. Plus, thanks to advanced load compensation, there’s no need to adjust for varying batch sizes. Chef’sCombi makes cooking simple and helps provide repeatable, excellent results.

Serving hundreds of students means you can’t afford inconsistent results. CombiClimateControl technology in Chef’sCombi provides the most accurate combi management in the industry by using sensors - not humidity estimations. Being able to control the cooking environment precisely means consistent, high-quality results. Even the most delicate items, like pancakes, turn out just right, every time. Reliable quality helps keep food appealing, reduces waste, and satisfies kids.

Balancing nutrition and flavor is important to keep students interested. Try this whole wheat pancake recipe in the Chef’sCombi for a breakfast that’s student-approved and batch-cooked for consistency.

Yield
100 Pancakes- 2oz

Weight
Total – 5618 grams
Per serving – 56.18 grams

Ingredients
4 lbs – whole wheat flour
1 tsp – cinnamon, ground 
2 tsp – salt
1 1/3 cups – nonfat dry milk 
½ cup – sugar
28 oz – liquid whole eggs (or 14 large eggs)
2 tsp – vanilla extract (optional)
11 cups – water
1 1/3 cups – canola oil 
Nonstick spray – for greasing egg pans

Combi Oven Programing 
Mode: COMBI
Temperature: 350°F
Humidity: 25%
Fan Speed : 3
Equipment:
13- Vulcan 8 Reservoir Egg Pan 
2 oz ladle

Directions 

1. SET Chef’sCombi to 350°F on combi mode with 25% steam.
2. PREPARE egg pans by spraying with nonstick cooking spray.
3. COMBINE all dry ingredients : whole-wheat flour, cinnamon, baking powder, salt, dry milk, and sugar in a large bowl or upright mixer bowl.
4. WHISK together all wet ingredients: eggs, vanilla, water, and oil.
5. COMBINE wet and dry ingredients by stirring until just combined. Mixture should remain slightly lumpy.
6. PORTION out batter into egg pan wells using 2oz ladle.
7. COOK for 6-8 minutes, until tops have turned golden brown and you get clean toothpick test results.
8. REMOVE from egg pans, after cooling slightly before serving.

Vulcan Test Kitchen Tips

• Use the egg pan accessory and 2oz ladle to get optimal yield.
• Use this recipe as part of MenuMix feature with the NEW Chef’sCombi for a full breakfast spread for your operation.