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Let's take a look at some professional kitchen gadgets. And in the hot seat in the kitchen today, we have our homecooked Jamie and Chef James. Boys. THE CLUTCH. JAMIE. YES. HEY, that didn't help. Yes. A toilet seat. It is a toilet seat, but it's got it's a dangerous toilet seat. IT'S got bro. Yeah. Throwing machine vibes. T dangerous. But also toilet seat castration vibes. No. Kitchen gadgets. Kitchen gadget. Medical gadgets. Nonical gadgets.
Well, obviously it's a bread slicer. Is it? Or is it a cheese slicer? Yeah. It's got to be cheese. That ain't going to slice no bread. Yes. This is the Bosa Cheese Commander Pro Plus. Oo, we are pros. With this, you can effortlessly slice straight through and precisely through any cheese. Thanks to its compact size, this cutting device fits onto any counter. After each cutting motion, the wire returns to its original position, making slicing easy and efficient. Should we slice cheese? Let's slice some cheese.
Oo, I cut that bit. So, you got a selection of cheese in front of you, all of different densities to see how easy it cuts. Uh, tell you what, bit of role play. Uh, I'm the customer. You are the mongers. Jay, might help if you stand up for this so you can get a good bit of purchase. Oh, sorry. You are It just It's interesting, isn't it? Right. So, brie. We'll go soft. Now, we're looking for precision, but also effort. Can I get a finger width of cheese, please? A slice. Slither. Slither of brie. How big? How big are my J? That's my finger, not my fist. Schooling me. Oh, nicely done, sir. I like a No, I want You could cut that into three slices, I reckon. At least there you go. A finger.
I want I take that and slice that with finer, please. It's been sent back, chef. Right. Wow. It's do very good. Look at that. That works. Nice. From the motion, I was kind of expecting it to squash the cheese. It didn't even move. No. So, but that is the softest cheese. A softest cheese. Can I ask how what's what's the piece of wire like now? Is it dirty? No. I guess if you're in a professional environment, you might have a J cloth or something and just cheesecloth. So, it says it's going to get neater
portions, quicker prep, better consistency, and less trimming waste. That is so blue. Oh god. This time. Can I get a disc of cheese, please? Also, finger size. Are you going to give it a go? Should I do it? Yeah. Okay. Right. Once again, you've gone thick. Oh, this is harder. This requires me to be good, not just the gadge. Oh, yeah. Oh, that is a challenge. No, that's pretty good. Anything that's wrong with that is me. Yeah. Do you know with a knife? Would it be a little bit dangerous? This supposedly removes all any chance of chopping any fingers off.
Yeah, totally. Yeah. I mean, the wire isn't that sharp. So, it's tension. It is just tension. Should we try a really hard cheese? I want a triangle of hard Italian cheese, please. Okay. Is it a weird sensation? Did I get through it? Oh. Oh, I didn't get through the rind, Barry. Didn't get through the rind. I ran out of one. I ran out of wire. Okay, don't try again. Oh no. Yeah, cuz you're you're you're pulling it back like you're starting a motor. I think you got Yeah, I'm going down.
I'm trying to cut the grass. Yes. So, I think the technique is to go down as well as back. Yeah. With my second cut. How does it feel? Look at the point end of my wedge. Oh, wow. Okay, your thoughts. Oh, yeah. Nice. So, it's like completely open on the underside. So, super easy to clean. Any crumbs are going to fall straight through. Yeah. I imagine that this is a manual version of something that is also automatic that exists.
I guess in factories, yeah, but this is very much for a cheese counter. It can be done in front of the customers. Yeah. Nice. See, I like that. It takes a bit of practice to that. Those aren't exactly uh straight. No. Do you think that's us? Yes. You do. Yeah. I think that's practice and knowing how to hold the cheese, which direction to pull the wire in. I mean, usually you get to hold that with the person in charge. Yeah. Basic training. Um, we're here learning together, aren't we? Let's talk cost then. How much you think this retails for? I mean, there's nothing complicated about it.
No, but it is designed for industry, not for businesses. Yeah, exactly. So, 60 quid. 60? Yeah. M I had 50 in my head. Plus, no, that's 60. I know. Either way, you're both wrong. $99.99. Oh, double the price. That's why these pro gadgets are harder to try and anticipate cuz there's no marketing attached to it. There's no like this is going to change your life and you know you're going to be able to poo rainbows afterwards. Like it's But of all the gadgets, if you are a cheese manga, it will change your life in terms of how easy it is compared to chopping with a knife. You reckon that's easier than using a knife?
Yeah. Yeah, for sure. Safer. Definitely safer. All right. So, is it a cut above the rest or is it a betrayal to all cheeses? A what? Betrayal. Oh, betrayal. Oh, a betrayal. They're They're my favorite. I didn't want to have to ask, but there's not much to it, Barry. It's hard. Yeah, it's hard. It's It's hard cuz there's not much to it. So, but it works. So, so what is it? A cut above the rest.
What he said? Gadget. Boys, lift the clutch. Is it under the clutch? Well, yeah. Yes. Go on. Oh, I've always wanted one of these in my home. This has to be a hotel buffet toast maker, right? Yeah. How did we get a hotel buffet toast maker? You don't want to know. You got it straight away. Uh, this is the Roand Cyclloid Toaster. It can toast up to 350 slices of bread per hour with a cool touch exterior, an intelligent, energyefficient design.
This is probably one of the only professional kitchen gadgets that we've ever tested that a lot of people watching this would have used. Yeah, it's the only professional thing we're allowed to use. Now, where this version is slightly different is that this would typically live in the kitchen of a restaurant serving breakfast or brunch, and the server would likely come in and toast to order before taking it to the customer. Should we get some bread and toast? Let's get 350 slices of bread. Oh, we kind of need to, don't we?
Yeah, cuz we're coming in thick and fast. Ready? Oh, yeah. Whoa. All right, let's get it. Let's get it on. Get it moving. How long does it keep it in there? Means how toasted it gets. How quickly does it rotate? Oh, really? So, it doesn't get hotter. It just gets longer. Yes. James, this works like every other toaster in the world. I don't have a toaster. Why? What do you use?
The grill or the air fryer? Go. Let's go for plain white bread. Wa. At this point, I would be walking off to get my sausage, bacon, mushrooms, beans, tomato, hash browns. But if you get the timing wrong and you get back and there are other people's toast that's been delivered since yours, it's just then very confusing. You do have to keep an eye on which one's yours. You don't leave it. What I like is the uh halfpipe that's in there. It's like a proper skate ramp. It's quite cool. It's like It's kind of like Oh, going back in.
Are we on the highest setting again? It's It's one temperature. Maybe it's not. So, it's not about how high the temp there's no high temperature. It's how fast it's going to go. James doesn't get hotter. He has got you there. That's That's That is the second time that you've Jamie inferred. Is there any worse feeling in the world than being outsmarted by Barry? That was unnecessary. Mad. I've got some good news. Nice. Two-sided. Boom. Town. That's what you meant by two sided. Got it. Yeah. James, you know what toaster does.
Okay. Right. Let's switch the bread up. Let's go for the sourdough. This is so stupid. I mean, now Jake, why stop there? We can keep going. I was using one of these only last weekend. The big sticker on the front said, "Do not put bagels in this machine." Yeah. Why? Get that bagel in there. Let's keep moving, James. Oh, no. Wow. I feel under pressure. Eat now, Rogue. We're moving on to Brios. This might be foolish. Oh, I like the energy James. The machine's not bringing it. So, we Oh, I've got some terrible news.
The sourdough got stuck, but it's okay. It came through now that Rob's not burning. I can see it's not burning. Something's bad. Don't put bagels in it. Turn the heat down. Turn the heat down again. Sourdough back in. I think it's a bit hot on the inside. We should turn the setting down. Are the bagels done? I slow it down to That's what I meant by the highest setting. Brios has come out. Toasted. That's good. Toast. There we go. Look at that. That's looking good. That is great. Right. You're You're taking the mick out of this because it's No, not looking good.
Is there anything else still in there? Is that Is it You burning in there, isn't it? You put the bri in again. Did I? Yes. I think the bri might be burn toasted. That's because there's two lots of boss burning now. But that's what we're here for. It's really Oh, it's out. Right. Well, let's move on to the interesting bit. How much do you think this retails for? £250.
Uh £1,200. Um James, you are slightly closer. This is £2,483. Obviously, that cost has surprised you. Yeah. Yes. It's It's not cheap, but you hope it would last forever. like it's a tank. It's a simple machine in terms of what it does. I am quite surprised by the cost. I didn't think it would be that much. So, is this a real bread winner or do you just not crust its big claims? Do you want to do that again with some conviction? Here we are. Is it? Hey, it's a real bread winner. It's a bread winner.
It's a real bread winner. I mean, toasted it. Well, I'm not going to buy one, but I don't run a hotel. Yeah, I wouldn't buy it for my own kitchen. Okay, ready for one more? Oh, yes. We chef. I really hope this one's a kettle so you can explain to me how it makes the water hotter the hotter it gets. No, it's not a kettle. What do you think it is? Can we touch it? Is it dangerous? It is dangerous, but you can touch it.
Just don't push the big green button at the front. I have no idea. It's empty. Yeah. I think if there's nothing in here, you put something in there. Something's going to come out of here into there. Moving forward. Squeeze it or so for squeeze something out you're putting in there isn't food. It's what the food comes in. What's can crusher? Yeah. This is the Edund CH 3000 can crusher. And it can crush 10 cans per minute.
You know, like that's 600 cans an hour. Bar. That's more That's nearly twice as many slices of bread as I could toast. You're not wrong there. Should we crush some cans? My god, this is exciting. This is an air powered can crusher. Um, it is very dangerous. We're going to open the lift, pop the cans in, push the green button. It's that simple, but it is so loud. So, if you're watching this at home, make sure you turn down your laptop. It's going to hurt your ears. as well as our pun writer. He's also our health and safety officer to help assist
today to make sure nobody is hurt. Ed. Okay, we're all ready. Should we lock and load it with a can? Yeah. Let's do a little one first. Okay. So, lift the lid. Pop it in. Close it for safety. I know it's tempting to watch it, but we cannot watch it. And Jamie. Yep. Yeah. Would you mind push the button? Okay. It did it. Did do it. We Why not? We're alive. I know. Thoughts on a small can?
Good, but not as hydraulic as my leg. Interesting. Interesting comparison. It is quite big though. You could probably fit three or you could probably fit a lot of cans in there. Should we try something bigger? Yeah. Try that. Now that we're not dead, I feel more comfortable. Now that is more satisfying. That's impressive. That is cool. I like that. So, the aim here is it's going to reduce your volume of waste by up to 85%. bigger can. That one took a minute, but beautiful. It's good, isn't it? That is good. Right, hop back in. Let's talk about it. Can you see how this is useful in an industrial kitchen, though? So, we're thinking more in industrial kitchens rather than restaurant kitchens.
Yeah. Where you're getting through a lot of big cans that will take up a lot of space. Small cans aren't that much for a problem. You get through a lot of these in a restaurant though. Yeah, I guess it's dependent on what the cost of that is like whether it's worth it or not for a regular restaurant. But to do it here, we've got a air compressor here, but in an industrial kitchen, you could plug it straight into the main is where there's pressure already available. Oh, okay. So, these P already built for purpose.
It would just fit into that world relatively seamlessly. And I imagine much bigger ones are available. Yeah. So recycling tins easy to do. It's just how much space it uses up in a big kitchen. Well, I think even if you think at home like our recycling bins, how much you need to compact everything down to fit it in over the for me 2 weeks before it gets picked up again. Like then you scale that up. Yeah. And the cost that must come attached to the volume and weight of um recycling collections. Should we talk cost then? It's quite a unit. Two and a half.
£5,000. Why numbers like that? £5,000. Because that's twice as much as the last one. Okay. Right. Cool. You know how these videos work, so yeah, it's it's going to be expensive. This is our most expensive gadget ever reviewed. £12,000 £475. I know. How has that affected your opinion? It must be really useful. Yeah, obviously I'm I'm like I have no idea how useful this could be in the situation where it's designed for, but £12,000 seems like a massive outlay for what is a can pressure. Yeah, you must be getting through so much waste with that. And the cost to otherwise recycle the cans in any other way must be so much more than that over 1 2 3 5 years.
What this is telling us is that starting a restaurant and setting up a kitchen is bloody expensive. Yeah. And way more expensive than you probably imagine. £12,000. I'd love to know if anyone's used one of these like in the comments and has used this at work and why and what the cost benefit of it is. So, that's going to make this last question really interesting. Is this gadget absolutely crushing it or Ed, come here. No, no, no. Don't don't say nothing. Come here. No, no, no, no. Ed sourced all of these gadgets, right? He did all the research, wrote all the cards. I'm not sure I can say what's You don't get to take the Mickey out of
him for one line on that card. This is his reward. Yeah. Like or is it a catastrophe? Unlike you in this video, Barry, this is crushing it. It is crushing it even for that money. Well, we don't know. But this can has been crushed. If it if a business buys that, it's got to be worth it, right? Right. Let us know down below what you think. Also, if you like this video, like it. We're on a streak of 5,000 likes per video, so keep it going. Otherwise, we'll see you in the next one. Yeah, we could also go for 15,000 if you really want.
No, that's ambitious. Sorry. Yeah, 15 would be better. 15 better. 15. Bye, guys. See you in the next one.
