Catering Insight – February 2018

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