Focus COMBI OVENS
The technologies presented with contemporary combi ovens are numerous and what is best for a school kitchen, as Hall points out, will depend on how you are using it and who is using it. He adds: “Skilled staff may well prefer the fine adjustments to cooking times and temperatures that can be made using a manually operated oven, whereas those kitchens where the head chef oversees slightly less skilled operatives may prefer the simplicity of a programmable oven. There are a number of optional
to the internet, so that new programmes, or adjustments to current programmes, can be downloaded direct to the combi. This can be especially useful for organisations with common menus.”
A piece of
“At the end of the session, such a combi will clean
itself, having first figured out when and how deeply it needs to be cleaned”
extras available on combis these days, a lot of which are down to personal preference.”
Oryino admits that a big issue with combis used to be their complexity. “Manufacturers worked hard to solve this problem and these days kitchen staff can cook a huge variety of dishes in a combi oven at the touch of a button,” he says.
“Many modern combi steamers can be linked
Brakes CESA
www.brakesce.co.uk www.cesa.org.uk
Dawson Foodservice Equipment
www.dawsonmmp.com 48 June 2013
useful kit is MKN’s integrated HoodIn steam condensation technology. It removes the need for a traditional or self condensing hood and instead uses a steam exhaust system
to suck the steam out of the cooking chamber and condense it at the end of the cooking cycle. This makes it much safer for users to open the door. “Compared to other conventional, space-taking and expensive solutions where a canopy is required, the new HoodIn technology is a master stroke,” says Brereton. “With the patented MKN technology for integrated steam condensation, caterers can now do
Contacts
Electrolux Professional
www.electrolux-professional.co.uk Lincat MKN
www.lincat.co.uk www.mkn.eu
Rational RH Hall Valera
www.rational-online.com www.rhhall.com www.valera.co.uk
away with the traditional extraction hood as long as the room has general ventilation.”
Without even taking into consideration the new technologies in modern combi ovens, the appliances themselves are a technological boon for school kitchens, as Lee Norton, managing director of Rational, suggests.
“Because it is multifunctional, a modern combi steamer saves space, and it can replace 40-50% of standard appliances, reducing the kitchen footprint by at least 30%. Options such as a condensation hood, which eliminates unwanted cooking fumes and steam, can do away with the need for extra, expensive extraction systems. “The intelligent cooking processes of modern combi ovens ensure that the same high standard of results is achieved with each batch cooked, even if a different chef is on duty.” While there are a number of considerations to make when purchasing a new combi oven, the benefits far outweigh the effort and school kitchens will be transformed with the addition of one of these units.
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