COMBI OVENS Focus ENERGY SAVING MEASURES
Energy efficiency is another area in which combi ovens are making a place for themselves. Says Oryino: “Manufacturers estimate that cooking in a combination oven uses up to 60% less energy than cooking with traditional equipment. This is because steam carries six times the heat energy of dry air – at the same temperature. It also transfers heat to the product being cooked more quickly.” When it comes to intelligent innovation and ecological efficiency, Dawson says combi ovens – like its range from Lainox – don’t cut corners. The new technologies for ovens result in speedier cooking and reduction of steam, enabling school kitchens to increase their efficiency by cutting water and energy consumption. “Green Fine Tuning” – achieved with a modulating burner system and high efficiency heat exchanger – ensures power wastage and emissions are considerably reduced.
Add to this a high efficiency design for shorter cooking times and a Lainox system that keeps the boiler free of limescale and you have a cooking appliance that is energy efficient and requires minimal maintenance, Dawson says.
EXPANDING MENUS AND PRECISION CONTROL “The versatility of a combi oven is unrivalled when it comes to menu delivery and can save school caterers time and money,” notes Simon Lilley, hot products category manager at Electrolux Professional. “For example, a big advantage of combi ovens is their cooking performance at low temperatures. A combi can open doors for menu development by cooking joints of meat better, more economically and with less shrinkage.
“Optimum cooking programmes can even allow school caterers to use cheaper cuts of meat. Electrolux Professional’s air-o-steam offers up to 50% less meat shrinkage on low temperature cooking cycles – a stat that cannot be ignored with meat prices continuing to rise.”
Lilly says it is essential for school chefs to properly utilise the programmable function on their combi ovens. Not only does this function ensure quality and consistent results, but it leaves you with the peace of mind that dishes are being cooked exactly how you would like them to be.
June 2013 47
“Schools
may even find their students
won’t even notice the transition
from fried chips,
chicken
or fish to baked
alternatives”
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