Other ovens

In many pizzerias and Italian restaurants, it can be all about the specialist, dedicated, and often wood fired, pizza oven, but here we showcase some other oven choices that offer useful, innovative features and benefits of their own of potential interest to busy operators.

SMALLEST AND SPEEDIEST?

Operators looking for speed, consistency of food, and ease of use, might well be interested in the Merrychef conneX® 16 (pictured above). With the largest cavity (16” x 16”) to smallest oven width (18”) of any high speed oven on the market, the company claim, this spacesaving unit doesn’t compromise on speed or capacity, delivering food up to 80% faster than conventional cooking methods, they also claim.

The larger cavity allows operators to deliver consistently high quality food on demand as well as the flexibility to speedily ‘batch’ cook to hold popular food items and manage fluctuations in demand, avoiding queues.

A large, 16” pizza is a standard measurement for a pizza that has around eight slices, and the conneX® 16 can heat a 16” pizza in just 90 seconds, in turn speeding up service, helping to reduce takeaway queues by serving up consistent, high quality food on demand. Suitable for front of house use too, the conneX® operates quietly, and is easy to install due to ventless cooking capabilities through a built-in catalytic converter that eliminates the need for an extraction fan.

“We know that the hospitality sector is struggling with many issues at the moment, and recruitment and training of staff has a big impact on operations,” says Steve Hemsil, sales director – UK & Ireland, Welbilt.

“The new high definition 7” operating screen with easyTouch® 2.0 software delivers the most intuitive operating controller that Merrychef has ever created. It works just like a mobile phone and allows new staff to use the equipment with ease, ensuring consistently good food is produced for customers.”

The new Merrychef® panini press is an accessory for the conneX® 12 and the firm’s eikon® e2s has been designed to deliver consistent, compressed sandwiches with perfect grill marks every time and in only 40 seconds.

“It is quickly installed - as it rests on the internal cavity stubs - and offers additional versatility to operators creating paninis, bagels, subs, or sandwiches,” adds Steve Hemsil.

“With three kits available; a high opening for thicker sandwiches, bagels, or ciabatta, a low opening for thinner foods such as quesadillas or flatbreads, as well as the option to deliver grill marks on either the top only or both sides of the food, the Merrychef panini press is flexibility personified.”

Operated using a unique Merrychef paddle, the food/sandwich can be slid in effortlessly between a top grill plate and a bottom plate and when the paddle is

RECOMMENDED BY HETAS AND CEDA

Chimney fan for pizza ovens removes smoke and bad odours

In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles.

The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.

At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.

Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven.

Find out more and watch our case video at: www.exodraft.co.uk/pizza