continues to evolve and improve,
technological advancements within the
high speed ovens market can provide a
number of benefi ts to a whole host of
diff erent establishments.
“As the name suggests, high speed
ovens such as our Merrychef e2s
provide fast cook times by using three
heat technologies – a combination of
microwave, tuned impingement and
convection. In fact, the operator is able
to produce food up to 20 times faster
than conventional cooking methods
minimising customer wait times
signifi cantly, with no compromise to
the quality of the food.”
Balancing this technology against
other options, he said: “In comparison
to combi steamers, which often require
more frequent services and have a
much larger footprint, the compact
high speed ovens are the solution for
operators looking to produce multiple
menu items from one piece of kit.
“Compact, able to be placed on a
countertop or even front of house for
those with little to no kitchen facilities,
and requiring no additional ventilation
thanks to its in-built ventilation
systems, the Merrychef e2s has off ered
operators with a complete cooking
solution, especially for those wanting
to off er an extensive grab and go menu
where time is indeed money.”
Welbilt has carried out specifi c
research and development at its UK
head offi ce and its UK factory, involving
its engineers and culinary team to
ensure that its high speed ovens can
work off 13A supplies. “During the R&D
phase, all of our units receive additional
input from our culinary team so that
we can guarantee that any compromise
over power does not aff ect the quality
of the fi nished food product once
cooked in the oven, as well as to
ensure that the oven can withstand
the demands of any busy catering
operation,” revealed Hemsil.
He pointed out to dealers: “Often
equipment decisions are made on price
or what electrical supply would be the
easiest to install, and this can leave
the customer disappointed when the
unit does not cope with the capacity
required or gives them the speed that
the customer is after.
“Th is is why we welcome all
prospective customers to one of our
masterclasses so they can see our range
of accelerated cooking equipment and
discuss their requirements with our
development chefs. Th is helps them
to make the correct decision on the
model which suits their current and
future requirements.”
Welbilt’s Merrychef brand is also
exploring the possibility of reducing the
footprint of models whilst maintaining
a large enough cooking cavity. Plus the
manufacturer is also looking at ways
that the equipment can provide more
solutions to customers and therefore
protect them from changes in future
food trends. Th is includes developing
the aesthetics of products as more
and more of them fi nd their way front
of house.
Over at Uropa Distribution, its
portable high speed off ering is the
Menumaster Jetwave 514U. According
to head of brands Richard Ebbs: “Th e
latest high speed ovens have numerous
advantages over combi ovens and
microwaves. Not only do they have all
the speed of a microwave, but are also
able to brown and crisp in the same
way as a combi oven. Th is means that
the food has the same look and taste of
an oven-cooked product, but is ready
up to 15 times quicker than if prepared
in a combi.
“And, because many of them
are now plug and play, they can be
installed in minutes. Providing the
perfect cook to order solution, they
are extremely fl exible, and in many
cases can be the only piece of kit
an outlet will require to provide a
heated food off ering. With all of this
contained in a footprint of just 489mm
wide and 676mm deep you have the
perfect companion in the kitchen.”
Th e Menumaster Jetwave 514U
high speed combi microwave is said
to be compact and operates vent-free,
said to negate the need for expensive
installations. Th e unit has a temperature
range from 65°C to 250°C, using 2.9kW
of power (2,700W convection/1,400W
microwave), and can be plugged straight
into a 13A socket.
Ebbs believes that 13A operation
should be a main consideration for
dealers. “In addition, thought should
be given to the operational speed of the
oven, the size of the cavity and the full
temperature range in which the oven
operates,” he said.
“With space often at a premium
within most kitchens, high speed,
multi-purpose pieces of equipment
such as the Menumaster Jetspeed 514U,
allow operators to roast, bake, steam,
grill and poach all within just one piece
of equipment. Due to their fl exibility,
accelerated cooking equipment is
increasing in popularity as they are
recognised as a great investment for
operators. Because of this, accelerated
cooking is widely seen to be the future
for many outlets.”
Elsewhere, Middleby UK claims that
its TurboChef high speed units cook
up to 15 times faster than other ovens.
“They require no expensive ventilation
as all have catalysts fitted; they
require no drainage and are extremely
energy efficient,” commented UK MD
Kenny Smith.
As against competitor technologies,
he detailed: “TurboChef ventless ovens
off er signifi cant cost savings because
the ovens do not require a Type 1 or
Type 2 hood. Th is allows you to install
the oven virtually anywhere, thus
reducing capital costs and operating
expenses relating to a hood’s energy,
HVAC, inspection, and cleaning.
“Plus there are no requirements for
expensive water lines and drains to
4
Middleby UK has
recently introduced
a 13A version of
the Turbochef
Sota range.
5
At Hotelympia,
Metcalfe will be
adding more
compact Atollspeed
oven models to its
existing portfolio.
4
28
LIGHT EQUIPMENT / PORTABLE HIGH SPEED OVENS
C AT E R I N G INSIGHT / FEBRUARY 2018 / http://www.cateringinsight.com