2 weeks ago

March 2018 Digital Issue

“ We can produce a lot

“ We can produce a lot more food with even better quality. ” – Justin Carlisle, Chef/Owner, Ardent Milwaukee, Wisconsin BIG TASTE IN A SMALL SPACE Quality ingredients deserve quality equipment. With an ever-evolving menu, Carlisle relies on his Alto-Shaam CT Express to deliver memorable moments to every guest. “With a small footprint and ventless hood option, I was able to save on a costly remodel to my 125-square-foot kitchen without sacrificing quality.” Experience A Taste of Alto-Shaam. Schedule a demo today at

EQUIPMENT A LA CARTE Operators look to technology innovation and tradition for their ovens of choice BY DENISE DEVEAU The new baking lab at George Brown College in Toronto (inset); the Baker’s Pride double-stack pizza oven at Vancouver’s Bufala (top); and the tandoor oven used at Vij’s and My Shanti (below) Ovens are a culinary mainstay, whether it’s for cooking pizzas, roasting meats, preparing casseroles or baking pastries. Yet the oven landscape is as varied as the products that go into them. There’s the high-tech wizardry of combiand rapid-cook ovens; large-batch baking ovens that cook bread and pastries to perfection; countertop toaster, multi-purpose and pizza-conveyor ovens; or specialty ovens for ethnic cuisine. An operator’s comparison shopping could include a checklist of important features: wood-fired, gas-fired, electric or charcoal; small or large footprint; vented or ventless; portable or fixed; programmable or non-programmable — the list goes on. The right oven for the right space Executive chef Alessandro Vianello of Gooseneck Hospitality in Vancouver, says oven choices for the various types of operations depend on various factors — from power supply to menu offerings. A mainstay in the Bufala pizza operations is a double-stack Baker’s Pride oven. “There are so many variables when picking a deck oven. [For example] when we FOODSERVICEANDHOSPITALITY.COM MARCH 2018 FOODSERVICE AND HOSPITALITY 37