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COOKING INNOVATION B


The school, just like Il Convivio, uses Unox ovens and this technology has become an integral part of Troiani’s approach to cooking and menu design because it represents a significant step forward in versatility. “Before, I had thought about a different kind of oven that I had not seen in the restaurant world. I imagined an oven that could cook different things at the same time and was split into different areas. I had been thinking about this way of cooking for around 10 years, but when I was working on the idea for the COQUIS school I heard that Unox had been developing this kind of technology,” says Troiani. Emanuele Galloppa, active marketing chef for the Rome area at Unox, met Troiani and showed him that he was not alone in understanding how this kind of versatile technology could revolutionise the cooking process. “We had been working on this idea since 2004 and our MAXI.Link system allows smaller ovens to be stacked so that different cooking processes can happen simultaneously in the same space that a normal oven requires,” says Galloppa.


From the simple to the spectacular The unique advantage of the Unox system is that it provides flexibility, which suits the highest standards of food preparation in a premier restaurant as well as the needs of the student learning the basics of cookery. Whether in his prestigious restaurants or in his cookery school, Troiani has come to rely on the MAXI.Link feature that defines the Unox solution.


MAXI.Link is an exclusive


technology that simplifies the workspace in a kitchen and makes more efficient use


For more go to foodserviceconsultant.org


of space by allowing different cooking processes to happen simultaneously. It allows separate ovens to be linked to create columns, thereby maximising the use of vertical space and reducing the occupied floor space. In the centre of an old city like Rome, space efficiency is essential, but there can be no compromise on the quality of the cooking process. The Unox system comprises two or three stacked ovens instead of one large cooking chamber, which allows a significant reduction in service time and energy usage, which has a direct impact on profitability. Furthermore, the linking of ovens is achieved through a very simple control panel, and the EFFICIENT. Power feature reduces the power required to operate a cooking column by up to 33% through the careful management of energy requirements between the ovens. Troiani put the oven through its paces before deciding to install it in Il Convivio and then at the COQUIS culinary school. In both settings, high performance was essential. In the restaurant, diners have come to expect nothing but the best. In the school, the calibre of the teachers requires that the ovens are not only capable of producing the finest of foods, but that they are simple enough for students to quickly get to grips with the different cooking methods and processes. “In the school context the Unox system is very easy to use and very intuitive. I like the MAXI.Link system that allows me to link units in columns as it helps to make the preparation of different dishes much easier. Also, when we are busy we can use all the ovens at once, but


when we are quieter we can use fewer of them. The oven helps us to get all of the dishes ready at the right time,” explains Troiani. “Unox ovens suit restaurants where space


is limited, however, in the


school we had a lot of room, so we had a free choice in terms of the technology. We chose Unox because it is so easy to use, the automated programmes are simple, and the linking of different ovens allows us to demonstrate different methods of cooking at the same time. That kind of simple and versatile technology is very important for the cooking school,” he adds.


Put to the test From the very start, Troiani put Emanuele Galloppa, who is his point of contact with Unox, through his paces. He wanted to test his knowledge and push the oven to its limits to make sure it could handle the demands a top quality restaurant would put on it.


“I first tried the oven at Il Convivio and I put Emanuele under a lot of pressure. I kept asking him numerous technical questions. I wanted to know if I could use the oven for low-temperature cooking. I asked him if I could cook duck breast in lard, grill it, blast chill it and then reheat and keep the skin crispy. I asked if I could melt animal fat at 43°C. I had to prove that the technology worked,” says Troiani.


“In the end it met all my expectations. Not only does it cook well in a variety of different ways, it is also very safe. If the oven is working at 220°C I can touch behind the oven, whereas previous ovens I have used would burn you if you tried to do that. I now use Unox in both my restaurants and at the COQUIS school, and I also specify the ovens when I am working as a consultant.”


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