OVENS, BAKE/ROAST
Gas-fired bake and roast ovens have been a staple of commercial foodservice kitchens for many years. These dependable ovens are known for their high-volume cooking capabilities and their high degree of product consistency.
Gas bake and roast ovens have proven to be extremely versatile units in commercial kitchens that prepare a wide variety of foods including meat, seafood, poultry, pizza, flatbreads and more. They can also reheat precooked foods, or bake ‘fresh from the oven’ breads, rolls and pastries.
Bake and roast ovens are a valuable asset to foodservice businesses that wish to take advantage of popular trends in foods. The freedom to test new recipes without having to invest in a new piece of equipment enables operators and chefs to respond to customers’ changing preferences and be even more creative when planning and preparing menus.
To achieve the best results from your bake and roast oven, it is important to follow manufacturer instructions for use and cleaning.
General Operating Tips: • The internal oven height should measure as close as possible to the height of the product being cooked. This reduces the space that must be filled with saturated moisture from the product itself.
• If several products are to be cooked, start with the lower temperature products first and work up to the products needing the highest temperatures.
• Baking and roasting pans should be thin, heat conductive and absorbent.
• Sweep out excess food particles. Spillovers should be cleaned up before the residue carbonizes. Follow the manufacturer’s cleaning and maintenance instructions.
68 32nd Edition FO
OVENS, BARBECUE/ ROTISSERIE
Gas rotisseries are great at putting on a show as they cook and merchandise food products such as chicken, turkey, pork, lamb, prime rib, beef round, vegetables and fish. The combination of the flickering flames, mesmerizing mechanical movement, dripping, sizzling juices, and the aroma of roasting meats, whet appetites and stimulate sales.
The continuous turning of the spits provides even exposure to heat, preserves food’s moisture and produces that unique rotisseried flavor. Adding special seasonings or coatings to create a “signature” product is easy and can generate repeat sales from loyal customers.
Rotisserie ovens can be divided into two categories: vertical and horizontal. In vertical ovens, spits are “stacked” in the cavity from top to bottom. Air space between the spits allows products of different sizes to be cooked simultaneously and still rotate freely. Throughout the cooking process, the spits rotate in a fixed location.
Wood Stone offers traditional round ‘brick ovens’ in four sizes and now offers the new Fire Deck Series – stone hearth ovens in a ‘cookline friendly’ shape.
Wood Stone ovens are used for menu items ranging from pizza and flatbreads to the most intricate gourmet entrées, and everything in between. Inclusion of a Wood Stone oven in the cookline can eliminate the need for many other pieces of equipment.
• LPG available • ETL, cETL • ETL Certified for Sanitation
ODSERVICE GAS EQUIPMENT CATALOG
Horizontal ovens incorporate a dual motion system. The individual spits are loaded onto a wheel-type drum. As the drum revolves in a circular motion throughout the cavity, the spits also rotate. Some horizontal models offer the option of using supplemental wood for added flavoring.
Gas-fired rotisseries present the perfect automated display cooking package,
attracting customer
attention and spurring impulse buying. Barbecue/rotisserie ovens offer a package of benefits that can enhance almost any type of foodservice facility.
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