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March 2018 Digital Issue

EQUIPMENT From the

EQUIPMENT From the Supply Side The new Vector Multi-Cook Oven F-Series full-size models from Alto-Shaam can accommodate fullsize sheet pans and hotel pans, as well as give operators the ability to combine oven chambers. All this can be done while still controlling temperature, fan speed and time in multiple, independent chambers. The oven is available in three- or fourchamber electric models and offers operators the flexibility to simultaneously cook a variety of menu items with no flavour transfer. opened that outlet, there was no hood, it only allowed for electrical.” Vianello has worked with wood-burning ovens in the past and says he would love to work with them again, but notes the venting requirements would add to the costs exponentially. “It’s very different. Electric is very controlled and easier to work with for a variety of people. Woodburning takes a lot of management because temperatures can fluctuate.” For Wildebeest, Gooseneck’s upscale dining establishment, Vianello counts on two Alto-Shaam combi-ovens. “They’re nice to have because there isn’t a lot of space involved. I can use them for smoking, steaming, roasting and even baking bread.” For that particular operation, he also appreciates the temperature accuracy and speed he can achieve compared to a traditional deck or convection oven. “With the new functions, you can have different probes and can set a program and get the same product every time.” “Combi-ovens have become increasingly technical,” says Paul Douglas, president of GBS Foodservice Equipment Inc. “The magic is making the most out of an appliance that can be a true benefit to any kitchen. Often, however, a combi is under underutilized as kitchen turnover makes continuity of execution difficult.” Combi-ovens are often under-utilized in restaurant kitchens π OVER 165 GLOVE STYLES IN STOCK ORDER BY 6 PM FOR SAME DAY SHIPPING COMPLETE CATALOG 1-800-295-5510 38 FOODSERVICE AND HOSPITALITY MARCH 2018 FOODSERVICEANDHOSPITALITY.COM

A baker’s dozen, or two Large-batch cooking is something George Brown College’s culinary program has well in hand with its new large-quantity baking lab. At the heart of the operations are two large ovens: a rotating-shelf oven from Picard and a stone-deck model from Doyon. Both feature steam injection for baking breads, as well as custards and delicate cakes. Each can be programmed for specific products using variable temperatures and moisture levels throughout a baking cycle. As Christine Walker, interim director of Hospitality and Culinary Programs explains, “We needed two different styles because of the type of baking. Pastry chefs prefer to bake bread on a stone deck, but like rotating shelf ovens when they need more even temperatures.” The Doyon oven was chosen for its versatility and temperature control, she says. The Picard takes up to 30 trays at once, which is ideal when classes may have upwards of 20 students baking at a time. “[The capacity] allows for more repetition, which is important in developing core skills,” she says. A roundup of new oven trends For Gary Lummis, president of Lummis & Co. foodservice consultancy in Fredericton, N.B., there are plenty of technology innovations happening with ovens that are worth a second look: FLASH-BAKE OVENS FOR VERY FAST COOKING: “Garland developed a fourdeck one for McDonald’s a couple of years ago. Now they are available in one, two, three and five decks.” MULTI-DECK BAKE OVENS: “Bake ovens used to be big deck ovens. Operators are now going to European-style multi-deck ovens from vendors such as Garland and Doyon that can be stacked and individually controlled.” TOASTER OVENS/MINIATURE CONVEYOR OVENS: These are popular items with a number of QSR operations for toasting sandwiches or baking pizzas. “Once you go to a bigger conveyor, the sky’s the limit.” MINIATURE COMBINATION OVENS: While fairly new to the market, ovens that combine microwave and impingement dramatically speed cooking times for everything from sandwiches to macaroni and cheese. Lummis believes they show promise for healthcare and some institutional settings with smaller serveries. While adoption of newer innovations may be slow in some quarters, Lummis says, “The industry is starting to wake up to the fact that technology can do different things.” Microwaves that deliver the cooking power you need compact series light duty series medium to heavy duty series High-speed combination ovens for a perfect finished product every time Forza Express pizza oven Sheet ovens in the new George Brown baking lab in Toronto FOODSERVICEANDHOSPITALITY.COM When designing the lab, she says the first priority was the footprint. “It’s a little smaller than other baking labs, so we had to be sure the ovens were suited to the space.” Given the parameters of the space and available power supply, it opted for electric ovens. One thing you won’t find in a baker’s lab is a convection oven, Walker says. “Most bakers avoid convection because it’s harsh on products. The air movement can collapse cakes and soufflés.” Chef Express high-speed combination oven Give your operation the power to succeed! For more information on our complete Celcook line or to schedule a demo, just give us a call 1-866-77CELCO (23526) www.celco.ca