OVENS

removed, the grill lowers to compress the food. And when the panini press isn’t being used, food can still be cooked as usual on the top of the press, further increasing its flexibility, point out the company.

Intelligent Baking

Unox, a leading manufacturer of commercial cooking solutions, is the company behind the Bakerlux Shop. Pro™, a compact convection oven designed to address the challenges faced by small independent bakeries and grab and go sites looking to consistently cook high-quality products with limited space. This range of ovens has been designed to meet the demands of busy commercial kitchens while also being designed to be positioned front of house too, in turn offering a range of advanced features to ensure efficient and reliable cooking.

It is available in ‘GO’, ‘LED’, ‘MASTER’ and ‘TOUCH’, with specific details such as button style, screen configuration or dimensions, delivering a solution for a variety of business types. Regardless of the model selected, operators can be confident that this compact convection oven has been designed specifically for baking frozen bakery products in commercial environments, where timing is crucial and volume can be vast, point out Unox.

Injecting controlled humidity into the ovens helps to guarantee a perfect bake for frozen bakery products (keeping the moisture in the croissant that simply would not be possible in a traditional convection oven, for example). Setting it apart from its competition, they feel, the Unox Bakerlux Shop.Pro even allows bakers to set a desired humidity percentage inside the proving chamber to obtain perfect results every time, for every recipe and its advanced technology allows for precise temperature control and consistent cooking results, making it ideal for baking, roasting, and steaming. In fact, the oven can store up to 99 programmess in the system, meaning once the desired result has been confirmed, it is unbelievably easy to replicate to an exacting quality. With the help of automatic programming and artificial intelligence, this oven can store the expected quality of the finished product and adapt the cooking conditions depending on the length of time the door was opened, for example, to alert you once the product is cooked to your standard. This assisted cooking makes it easy for any operator to deliver the same quality of product, at the click of a button, delivering consistency for an independent business or across an entire estate - essential in sites where staff turnover may be high, suggest Unox. Its compact design also makes it a practical option for small to medium-sized kitchens and its attractive stainless-steel casing means it adds to the aesthetic behind the countertop of an outlet without taking up too much worktop space.

No Joke

Taylor UK has launched the Joker 6-11 combi steamer into the UK market. Manufactured in Germany by Eloma, this combi’s smart design makes it very flexible as it’s a compact combi steamer that can fit just about anywhere, yet can accommodate up to six full GN1/1 trays, say Taylor. In addition, it’s a fully featured machine offering a wide range of automated programmes, so that even unskilled staff can cook the finest foods. Plus, it offers special programmes including low-temperature, Delta-T, regeneration, hot holding, thawing and proofing.

“The Joker is a very serious addition to the UK combi steamer market,” says David Rees, marketing manager of Taylor UK. “It offers all the sophisticated, yet simple, controls chefs have come to expect from the latest cooking technology, but with a twist - they can customise it so that it fits precisely into their workspace and their work needs.”

A key customisation tool is the ability to specify the control panel to the left of the oven chamber, to the right or even above it. The door hinges can also be mounted left or right. It’s these features which mean that the Joker can be made to fit just about anywhere, even if space is tight.

The Joker is a direct steam injection combi, with no boiler. This saves energy, as there’s no need to keep water in a boiler at high temperature. It also means there’s no need for extensive (and potentially expensive) descaling. Clever extra features include the ‘active temperature’ function, which cools the oven quickly when required, and the auto reverse fan, which ensures even, consistent cooking of food throughout the chamber.

Another energy saving feature is the oven’s thermostat, which switches more than once a second, keeping the temperature absolutely constant. This accuracy typically results in a 10% reduction in cooking times, claim Taylor.

Traditional

Blue Seal specialise in electric commercial pizza ovens of traditional Italian style - stone base deck ovens that have been deigned to perfect the cooking of delicious deep-base or thin based pizzas. Designed for everyday professional use, as these powerful electric ovens cook at high temperatures, they ensure fast service and great cooking results, offering a fantastic alternative to wood burner stoves or gas ovens (typically higher in maintenance and requiring more specialist and costly extraction systems to take away smoke and fumes).

“Our ovens accommodate 4 x 12” pizzas per deck, they are compact, versatile and very operator friendly. These fast efficient ovens are ideal for restaurants with outdoor seating areas, wanting to offer quick but delicious pizzas for alfresco dining to their guests. Especially as the warmer summer months come and the trend for eating outdoors is becoming ever more popular,” says David Chesshire, Blue Seal’s national accounts manager.

The company offer single deck and twin deck ovens, which operate up to 400°C giving optimum cooking temperatures for decks of their size. The single deck can be stacked onto the twin deck very easily creating a triple deck, maximising