We Tested Kitchen Gadgets Restaurants ACTUALLY Use

0:00 Let's take a look at some professional kitchen gadgets.

0:03 And in the hot seat in the kitchen today we have our home cook,

0:06 Jamie, and Chef James.

0:08 Boys.

0:09 [Jamie And James] Boys.

0:11 [Barry] Jamie?

0:12 Yes.

0:13 Hey!

0:13 That didn't help.

0:14 That's a toilet seat.

0:15 [Jamie] It is a toilet seat,

0:16 but it's got-- [James] It's a dangerous toilet seat.

0:18 (Jamie and James laughing)- Yeah.

0:23 [Jamie] Rowing machine vibes.

0:24 [James] Tres dangerous.

0:26 But also toilet seat castration vibes.

0:29 (Barry laughing)- Jamie, no.

0:32 Kitchen gadgets.

0:33 [Barry] Kitchen gadgets.

0:33 Not medical gadgets.

0:36 [James] Well, obviously it's a bread slicer.

0:38 Is it, or is it a cheese slicer?

0:39 Yeah?

0:40 Yeah, it's gotta be cheese.

0:41 Cheese.

0:42 That ain't gonna slice no bread.

0:43 [Barry] Yes, his is the Boska Cheese Commander Pro Plus.

0:46 Woo.

0:47 We are pros.

0:48 With this, you can effortlessly slice straight and precisely through any cheese.

0:52 Thanks to its compact size, this cutting device fits onto any counter.

0:56 After each cutting motion, the wire returns to its original position,

0:59 making slicing easy and efficient.

1:02 Should we slice cheese?

1:04 Let's slice some cheese.

1:07 Woo!

1:07 (Jamie laughing)- I'll cut that bit.

1:09 So you've got a selection of cheese in front of you.

1:11 All of different densities to see how easy it cuts.

1:14 Tell you what, bit of role play.

1:15 I'm the customer, you are the mongers.

1:18 Jay, it might help if you stand up

1:19 for this so you can get a good bit of purchase.

1:22 Oh, sorry.

1:24 You are.

1:24 It just, it's interesting, you know?

1:28 Right, so Brie.

1:29 We'll go soft.

1:30 Now we're looking for precision, but also effort.

1:34 Can I get a finger width of cheese please?

1:37 Just a slice.

1:38 Slither, slither of brie.

1:40 How big am I?

1:42 Jay, I said my finger, not my fist.

1:46 No schooling me.

1:47 Oh!

1:49 Nicely done, sir.

1:52 I like a...

1:54 No, you could cut that into three slices, I reckon, at least.

1:59 There you go, a finger's width of brie.

2:02 Take that and slice that finer, please.

2:04 It's been sent back, Chef.

2:06 Right.

2:09 Wow, it's very good.

2:10 Look at that, that works.

2:13 [Jamie] Nice.

2:14 From the motion.

2:15 I was kind of expecting it to squash the cheese.

2:17 Yeah, it didn't even move.

2:19 No, but that is the softest cheese.

2:21 The softest cheese.

2:22 Can I ask, what's the piece of wire like now?

2:25 Is it dirty?

2:26 No.

2:28 I guess if you're in a professional environment,

2:30 you might have a J cloth or something-- Cheesecloth.

2:33 (James laughing)- So it says it's gonna get neater portions,

2:38 quicker prep, better consistency, and less trimming waste.

2:42 (Jamie laughing)- [Jamie] That is so blue.

2:45 [James] Oh God.

2:47 This time, can I get a disc of cheese please?

2:49 Also finger size.

2:52 Are you gonna give it a go?

2:53 Shall I do it?

2:54 Yeah, okay.

2:55 [Jamie] Right, once again you've gone thick.

2:56 Well, this is harder.

2:57 This requires me to be good, not just the gadge.

3:03 Oh yeah.

3:04 Oh.

3:05 But that is a challenge, no?

3:07 That's pretty good.

3:08 Anything that's wrong with that is me.

3:11 Yeah.

3:11 Doing that with a knife would have been a little bit dangerous.

3:13 This supposedly removes any chance of chopping any fingers off.

3:17 [James] Yeah, totally.

3:18 [Jamie] Yeah.

3:19 I mean, the wire isn't that sharp, so-- [James] It's just tension.

3:22 [Jamie] It is just tension.

3:23 Should we try a really hard cheese?

3:26 [Barry] I want a triangle of hard Italian cheese, please.

3:29 Okay.

3:34 [Barry] Is it a weird sensation?

3:35 Can I get through?

3:36 Oh.

3:36 It didn't get through the rind, Barry.

3:38 Didn't get through the rind.

3:40 I ran out of wire.

3:41 [Barry] Okay, you try again.

3:43 Oh no.

3:44 Yeah, because you're pulling back like you're starting a motor.

3:47 I think you've got to go down.

3:49 I'm trying to cut the grass.

3:51 (Barry laughing)- Yeah, so I think the technique is to go down as well as back.

3:57 (machine creaking)- Yeah, but with my second cut.

4:02 How does it feel?

4:03 [Jamie] Look at the pointing of my wedge.

4:06 (machine clattering)- Wow.

4:08 Okay, your thoughts?

4:10 Oh yeah, nice.

4:11 So it's like completely open on the underside.

4:14 So it's super easy to clean.

4:16 Any crumbs are gonna fall straight through.

4:17 Yeah.

4:18 I imagine that this is a manual version of something

4:21 that is also automatic that exists- I guess in factories,

4:24 yeah, but this is very much for a cheese counter.

4:27 It can be done in front of the customers.

4:29 Yeah, nice.

4:29 See, I like that.

4:30 It takes a bit of practice to, those aren't exactly straight.

4:35 [Jamie] No.

4:36 Do you think that's us?

4:37 [Jamie] Yes.

4:38 You do?

4:39 Yeah, I think that's practice and knowing how to hold the cheese,

4:42 which direction to pull the wire in.

4:43 I mean, usually you get told that I suppose.

4:47 Yeah.

4:48 [Jamie] By the person in charge.

4:49 [James] Yeah, basic training,- We're here learning together, aren't we?

4:52 (Jamie laughing) Let's talk cost then.

4:55 How much do you think this retails for?

4:57 [Jamie] There's nothing complicated about it.

4:59 No.

5:00 But it is designed for industry, not for-- Yeah, it's for businesses.

5:02 Yeah, exactly.

5:03 So...

5:04 60 quid.

5:05 60?

5:06 Yeah.

5:07 I had 50 in my head.

5:08 [James] Plus VAT?

5:10 No.

5:10 [James] That's 60.

5:11 I know.

5:12 (laughs)- [Barry] Either way, you're both wrong.

5:13 99.99.

5:14 Oh, double the price!

5:16 That's why these pro gadgets are harder to try and anticipate,

5:21 'cause there's no marketing attached to it.

5:22 There's no, like, this is gonna change your life,

5:24 and you're gonna be able to poop rainbows afterwards.

5:27 Like, it's...

5:29 But of all the gadgets, if you were a cheese monger,

5:30 it will change your life in terms of how

5:32 easy it is compared to chopping with a knife.

5:35 You reckon that's easier than using a knife?

5:37 Yeah.

5:38 Yeah, for sure.

5:38 It's safer.

5:40 Definitely safer-- Quicker.

5:41 Alright, so is it a cut above the rest, or is it a brie-trayal to all cheeses?

5:49 A what?

5:50 [Barry] Betrayal.

5:50 Oh.

5:51 Betrayal.

5:52 Oh, a brie-trayal.

5:53 Okay, got it.

5:55 They're my favorite puns.

5:56 I didn't wanna have to ask, but.

5:58 There's not much to it, Barry.

6:00 It's hard, yeah.

6:00 It's hard, this one.

6:02 It's hard 'cause there's not much to it.

6:04 But it works.

6:05 So what is it?

6:07 A cut above the rest.

6:08 What he said.

6:09 Gadget team?

6:12 Boys, lift the cloche.

6:14 Is it under the cloche?

6:16 Well, yeah.

6:16 Yes.

6:17 Go on.

6:18 (Jamie and James cheering)- I've always wanted one of these in my home.

6:23 This has to be a hotel buffet toast maker, right?

6:27 Yeah.

6:28 How did we get a hotel buffet toast maker?

6:31 You don't wanna know.

6:33 You got it straight away.

6:35 This is the Roband sycloid toaster.

6:38 It can toast up to 350 slices of bread per

6:42 hour with a cool touch exterior and intelligent energy efficient design.

6:48 This is probably one of the only professional kitchen gadgets that we've ever

6:52 tested that a lot of people watching this would have used-- Have used, yeah.

6:57 It's the only professional thing we're allowed to use.

6:59 Now where this version is slightly different is that this would

7:02 typically live in the kitchen of a restaurant serving breakfast or brunch,

7:06 and the server would likely come in and toast

7:08 to order before taking it to the customer.

7:11 Should we get some bread and toast?

7:14 Let's get 350 slices of bread.

7:16 Well, we kind of need to, don't we?

7:18 Yeah.

7:19 [Barry] We're coming in thick and fast, ready?

7:22 Oh!

7:23 Yeah.

7:24 Whoa.

7:25 (Jamie laughing) Stop trying to hit me.

7:30 (Barry laughing)- [Barry] Alright, let's get it.

7:33 Let's get it moving.

7:36 How long does it keep it in there means how toasted it gets.

7:40 Yeah.

7:41 How quickly does it rotate?

7:42 Oh really?

7:42 So it doesn't get hotter, it just gets longer.

7:44 Yes.

7:45 Yes, James, this works like every other toaster in the world.

7:48 (Jamie and Barry laughing)- I don't have a toaster.

7:54 Oh, why?

7:55 What do you use?

7:57 The grill or the air fryer?

7:58 Go.

7:59 Let's go for plain white bread.

8:03 Whoa.

8:05 At this point, I would be walking off to get my sausage,

8:08 bacon, mushrooms, beans, tomato, hash browns.

8:12 But if you get the timing wrong and you get back,

8:15 and there are other people's toast that's been delivered since yours.

8:19 It's just then very confusing.

8:21 You do have to keep an eye on which one's yours.

8:23 You don't leave it.

8:24 [Jamie] What I like is the half pipe that's in there,

8:26 it's like a proper skate ramp.

8:28 [James] It's quite, it's quite cool.

8:30 It's kind of like-- [James] Whoa!

8:31 Oh.

8:33 [Jamie] Going back in.

8:33 [James] Are we on the highest setting?

8:35 Again, it's one temperature.

8:37 So it's not about how high the temp, there's no high temperature.

8:40 It's how fast it's gonna go, James.

8:43 It doesn't get hotter.

8:44 He has got you there.

8:45 That is the second time that you've-- [James] Jamie.

8:49 Inferred.

8:50 Is there any worse feeling in the world than being out-smarted by Barry?

8:53 (Jamie laughing)- That was unnecessary.

8:56 (Barry laughing)- Mad.

9:00 I've got some good news.

9:01 [Barry] Nice.

9:02 Two sided- Boom town!

9:04 Yes!

9:05 That's what you meant by two sided.

9:05 Got it.

9:07 James, you know what a toaster does?

9:09 (Barry laughing)- Okay, right.

9:11 Let's switch the bread up.

9:12 Let's get some sourdough.

9:13 (James laughing)- This is so stupid.

9:17 I mean...

9:18 Whoa!

9:20 Now, James, why would we stop there, we can keep going.

9:23 I was using one of these only last

9:25 weekend and the big sticker on the front said,

9:27 "Do not put bagels in this machine."- Yeah, why?

9:30 Get that bagel in there.

9:31 (James cheering) (Jamie laughing)- Keep moving, James.

9:37 Oh no.

9:38 Wow, I feel under pressure.

9:39 Now we're moving on to Brioche.

9:42 [James] Brioche.

9:42 This might be foolish.

9:44 [James] Whoa!

9:47 I like the energy, James.

9:48 (James laughing and cheering)- The machine is operating it,

9:52 so we're- (Barry groaning)- [Jamie] I've got some terrible news.

9:56 The sourdough got stuck, but it's okay, it came through now.

9:59 I can smell burning, I can smell burning.

10:02 Something burnt, don't put bagels in it!

10:05 Don't put bagels in it!

10:07 Turn the heat down, turn the heat down--

10:08 Put the sourdough back in again, sourdough back in.

10:10 I think it's a bit hot.

10:11 [Jamie] I can smell burning.

10:12 We should turn the setting down.

10:14 Are the bagels done?

10:16 Right, slow it down.

10:18 To that-- That's what I meant by the highest setting.

10:21 [Jamie] Brioche has come out.

10:23 Toasted?

10:24 That's good, that's good toast.

10:25 There we go, look at that.

10:26 [James] That's looking good.

10:27 That's great.

10:28 Right, you're taking the mick out of this, because it's so-- No, we're not!

10:32 No, it's looking good.

10:34 [Jamie] Is there anything else that's still in there?

10:36 Something's burning.

10:37 Something's burning in there, isn't it?

10:38 You put the brioche in again.

10:40 [Jamie] Did I?

10:41 Yes.

10:41 I think the brioche might be toasted.

10:42 That's because there's two lots of brioche.

10:44 That is burning now.

10:46 But that's what we're here for.

10:48 Oh, it's out.

10:48 It's out, it's out.

10:49 We're fine.

10:50 [Barry] Right, well let's move on to the interesting bit.

10:52 How much do you think this retails for?

10:55 250 pounds.

10:58 1200 pounds.

10:59 James, you are slightly closer.

11:01 This is 2,483 pounds.

11:04 Obviously that cost has surprised you, yeah?

11:07 Yes.

11:08 It's not cheap.

11:09 But you hope it would last forever, like it's a tank.

11:12 It's a simple machine in terms of what it does.

11:15 I am quite surprised by the cost.

11:16 I didn't think it would be that much.

11:18 So is this a real bread winner or do you just not crust it's big claims?

11:25 (Jamie laughing)- Do you wanna do that again with some conviction?

11:29 (crew laughing)- Did you hear that?

11:33 (crew laughing) It's real if you make him laugh.

11:42 Is it?

11:43 [Jamie] Hey, it's a real breadwinner.

11:44 It is a breadwinner.

11:45 [Barry] It's a breadwinner?

11:46 It's a real breadwinner.

11:47 I mean, it toasted it.

11:48 Well, I'm not gonna buy one, but I don't run a hotel.

11:50 Yeah, I wouldn't buy it for my own kitchen.

11:53 Okay, ready for one more?

11:54 Oh yes!

11:55 Oui, Chef.

11:57 (upbeat music)- I really hope this one's a kettle so you can

12:00 explain to me how it makes the water hotter the hotter it gets.

12:04 (laughs) Lift the cloche.

12:07 No, it's not a kettle.

12:09 What do you think it is?

12:11 [James] Can we touch it, is it dangerous?

12:12 It is dangerous, but you can touch it.

12:13 Just don't push the big green button at the front.

12:17 I have no idea.

12:18 It's empty.

12:19 Yeah.

12:20 I think if there's nothing in here...

12:22 You put something in there.

12:23 Something's gonna come out of here-- Into there.

12:25 Move it forward.

12:26 [Jamie] And squeeze it or?

12:28 [James] Yeah, squeeze something out.

12:30 What you're putting in there isn't food.

12:33 It's what the food comes in.

12:36 [James] It's a can crusher.

12:37 [Barry] Yeah.

12:38 This is the Edlund CH3000 can crusher, and it can crush 10 cans per minute.

12:47 That's 600 cans an hour, Barry.

12:48 (Barry laughing) That's nearly twice as many slices of bread as I could toast.

12:56 You're not wrong there.

12:58 Should we crush some cans?

13:00 My God, this is exciting.

13:02 This is an air powered can crusher.

13:06 It is very dangerous.

13:08 We're going to open the lift, pop your cans in, push the green button.

13:12 It's that simple, but it is so loud.

13:14 So if you're watching this at home,

13:16 make sure you turn down your laptop because it's gonna hurt your ears.

13:20 As well as our pun writer, he's also our health and safety officer to help

13:23 assist today to make sure nobody is hurt.

13:25 Ed?

13:27 (upbeat music) Okay, we're all ready.

13:33 Should we lock and load it with a can?

13:36 Yeah.

13:36 Let's do a little one first.

13:37 Okay, so lift the lid, pop it in, close it for safety.

13:44 I know it's tempting to watch it, but we cannot watch it.

13:46 And Jamie?

13:48 Yep?

13:49 Would you mind pushing the button?

13:51 Okay.

13:52 (machine whirring) (James gasping)- [James] It did it.

13:59 [Jamie] It did do it.

14:00 We're not, we're alive.

14:02 I know.

14:05 (Barry laughing)- Thoughts on a small can?

14:10 Good, but not as hydraulic as my leg.

14:14 Interesting, interesting comparison.

14:16 It is quite big though.

14:17 You could probably fit three, or you could probably fit a lot of cans in there.

14:20 Should we try something bigger?

14:22 Yep, try that.

14:24 Now that we're not dead, I feel more comfortable.

14:27 (machine whirring)- Now that is more satisfying.

14:32 That's impressive.-- That is cool, I like that.

14:35 So the aim here is it's gonna reduce your volume of waste by up to 85%.

14:40 Bigger can.

14:47 That one took a minute, but-- [James] Beautiful.

14:50 Look at that!

14:51 [Barry] That is good.

14:52 Right, hop back in.

14:53 Let's talk about it.

14:54 Can you see how this is useful in an industrial kitchen though?

14:58 So we're thinking more in industrial kitchens rather than restaurant kitchens?

15:02 Yeah, where you're getting through a lot of big

15:05 cans that will take up a lot of space.

15:07 Small cans aren't that much for a problem, are they?

15:09 The big ones-- You get through a lot of these in a restaurant though.

15:12 Yeah.

15:13 I guess it's dependent on what the cost of that is.

15:16 Like whether it's worth it or not for a regular restaurant.

15:20 But to do it here, we've got a air compressor here,

15:23 but in an industrial kitchen, you could plug it straight

15:26 into the main where there's pressure already available.

15:29 Oh, okay.

15:30 So these places are already built for purpose,

15:32 it'd just fit into that world relatively seamlessly.

15:35 And I imagine much bigger ones are available.

15:38 Yeah, so recycling tins, easy to do.

15:40 It's just how much space it uses up in a big kitchen.

15:44 Well, I think even if you think at home, like our recycling bins,

15:46 how much you need to compact everything down to fit it in over the, for me,

15:50 two weeks before it gets picked up again.

15:52 Like, then you scale that up, and the cost that must come attached

15:56 to the volume and weight of recycling collections.

16:00 Should we talk cost then?

16:02 Woo.

16:03 It's quite a unit.

16:04 Two and a half?

16:06 5,000 pounds.

16:07 Whoa.

16:08 Why are you just throwing out numbers like that?

16:09 5,000 pounds?

16:11 Because that's twice as much as the last one.

16:13 Okay, right.

16:14 Cool, you know how these videos work, so yeah, it's gonna be expensive.

16:18 This is our most expensive gadget ever reviewed.

16:24 12,000 pounds, 475.

16:29 (Jamie laughing)- [Barry] (laughs) I know.

16:32 How has that affected your opinion?

16:34 It must be really useful.

16:36 Yeah, obviously I'm like, I have no idea how useful this could

16:40 be in the situation where it's designed for.

16:42 But 12,000 pounds seems like a massive outlay for what is a can crusher.

16:49 Yeah.

16:49 You must be getting through so much waste with that.

16:53 And the cost to otherwise recycle the cans in any other way

16:57 must be so much more that that-- It must be immense, yeah.

17:01 Over one, two, three, five years.

17:03 What this is telling us is that starting

17:05 a restaurant and setting up a kitchen is bloody expensive,

17:09 and way more expensive than you probably imagined.

17:12 12000 pounds.

17:13 I'd love to know if anyone's used one of these, like in the comments,

17:17 and has used this at work, and why, and what the cost benefit of it is.

17:22 So that's gonna make this last question really interesting.

17:25 Is this gadget absolutely crushing it?

17:29 Or Ed, come here.

17:31 No, no, no, don't, don't, say nothing.

17:33 Say nothing.

17:35 Ed, come here.

17:35 No, no, Ed sourced all of these gadgets, right?

17:38 He did all of the research, wrote all the cards.

17:40 I'm not sure I can say what's on the card.

17:42 You don't get to take the mickey out of him for one line on that card.

17:46 This is his reward.

17:47 Yeah.

17:48 Right.

17:48 Or is it a cantastrophe?

17:51 (Jamie and James laughing)- Unlike you in this video,

17:55 Barry, this is crushing it.

17:56 It is crushing it.

17:58 Even for that money?

17:59 Well, we don't know!

18:01 We don't know!

18:02 But this can has been crushed.

18:05 If a business buys that, it's gotta be worth it, right?

18:08 Alright, let us know down below what you think.

18:10 Also, if you liked this video, like it,

18:11 we're on a streak of 5,000 likes per video, so keep it going.

18:15 Otherwise we'll see you in the next one.

18:17 Yeah, we could also go for 15,000 if you really want.

18:20 No, that's ambitious.

18:21 [Assistant] Sorry.

18:22 Yeah, 15 would better.

18:23 15 would be better.

18:24 [James] 15.

18:25 (Jamie cheering)- Well done, guys.

18:27 See you in the next one.