Innovation


Going beyond convention Falcon’s development kitchen, where professional chefs rigorously test new products, has been busy of late. Part of its job has been to assess the four new models of convection ovens, comprising two oven sizes, manual and digital controls, and a host of features that make them suitable for any kitchen or front-of- house application. “With an ever-changing


catering and hospitality industry, heavier demands are placed on kitchens and services,” says MacLachlan. “Adding to our existing range of convection ovens seemed the best route to help the industry tackle these challenges head on. T e new models give greater fl exibility within a reduced footprint and can be placed virtually anywhere.” “We have a committed team


of engineers working alongside our product development chef to design, develop and engineer effi cient ovens, both in energy consumption and performance,” he adds. Two models have a digital


controller enabling tighter temperature control, one has a bi-directional fan to distribute heat more evenly across the chamber, and another has a smaller chamber with an improved baffl e to create even heat distribution. T e FE3D and FE4D can also be connected to Falcon’s Connected Kitchen, which enables measuring energy use and usage patterns. Falcon’s new induction top is also part of the Connected Kitchen. It combines the usability, versatility, and power of a gas-solid top with the energy effi ciency, increased controllability, cleanability and safety of induction technology.


ADDING TO OUR


EXISTING RANGE OF CONVECTION OVENS SEEMED THE BEST ROUTE TO HELP THE INDUSTRY TACKLE THESE CHALLENGES


Douglas MacLachlan


It features multiple zones of diff erent size and shape, with diff erent power ratings from 7.5kw to 3kw, which allows the use of everything from a 49L, 400mm diameter stock pot down to a 0.5L, 140mm small saucepan. “T ese zones have adjustable


power levels, which will allow the user to heat the food product on the larger zones quickly and then move the pot or pan to a smaller zone to maintain temperature,” says MacLachlan. “T is allows greater fl exibility while also off ering the opportunity to reduce energy use.” “Induction is the most


Left: executive chef Johann Hiller demands hygienically perfect, spotless dishes, plus sparkling cutlery


energy-effi cient technology an operator can have, but the traditional circular zone models have limitations and don’t provide the necessary fl exibility many busy restaurants need,” he adds.


70 Aliworld


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