I
n a professional kitchen the demand for quality and speed are high, but the availability of space is often
low. Bringing efficient, high- quality cooking equipment into an area where every inch of real estate is precious demands a keen eye for design, and an in-depth understanding of the needs of the chef. With its new combi oven range, Olis has both in abundance. “With the new undercounter
oven, we want to introduce a product which meets the increasing needs of space optimization and workflow,” says general manager Marco D’Ambrogio. “Tanks to the latest technologies, we can also combine ease of use with the highest cooking performance.” Control is the key word,
The new undercounter oven from Olis
and Olis has developed an electronic touchscreen that can both simplify the cooking process and meet the needs of the most demanding chefs. Te management of conditions in the cooking chamber is handled by a climate valve that can automatically adjust the humidity level to ensure optimum results. “It is a revolution in kitchen
organization,” adds D’Ambrogio. “It's not only powerful and adaptable, but also easy to use and maintain. For example, the cleaning chamber is cleaned automatically. Tis means any level chef can get excellent results.” A closed chamber that
optimizes energy consumption, as well as enhancing performance, is another key advantage for any foodservice operation. Te
new Olis undercounter range is particularly suited to kitchens where versatility and efficiency are both high priorities.
Better by design In restaurants with limited space in the kitchen, or which need to increase their productivity, an adaptable combi oven can make a huge difference. Similarly, catering companies working in different locations can benefit from the easy installation process and the compact design of the oven, which makes it easier to transport and set up. Boutique hotels, bed and breakfasts, small accommodation facilities that offer restaurant services – all can make good use of a compact oven with many different cooking options, and a simple user interface. So, too, fast-food restaurants, bars and pubs, can make good use of an oven with reduced depth that can be easily integrated in a classical back counter. And touch control maximizes its value. “Te different control options
represent the core of our innovation,” says D’Ambrogio. “To offer electronic and touch management isn’t just a technology issue, it allows chefs to express their culinary art. Te electronic control has a unique level of precision for operators who desire constant and precise settings. In horizontal cooking, having a device that accelerates the cleaning processes represents
BRAND WATCH
1972 2021
150+
olis.it
a real revolution. Te washing system grants great results, and the oven is immediately ready to continue the service. And it doesn’t involve the operator spending hours on cleaning up.” Control, automatic cleaning
and resource efficiency are ‘must- haves’ for the latest generation of combi ovens, but the Olis system, which allows the entire chamber body and oven control panel to be extracted, is a game changer. Designed to fit seamlessly into any kitchen layout, the new range shows what's possible when an oven is designed with the end user firmly in mind.
Olis reimagines the space-saving combi oven
With a new range of undercounter combi ovens, Olis aims to help chefs and kitchen designers make the best use of limited space without compromising on quality or control. Jim Banks explores the secret to its success
Aliworld 89
Founded in 1972, Olis is renowned for its innovative approach to technology and design
In 2021, Olis put on the market a complete range of 4.0 connectable products for the HoReCa world with Olis Cloud System
There are more than 150 4.0 connectable cooking and refrigeration equipment units available in the standard Olis catalog
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
