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Blue Seal S Line Combi Steamer OvensPosted by: Neil Willis POWERFUL AND DISTINCTIVE, THE BENCHMARK FOR PERFORMANCE AND VALUE.
The new BlueSeal S Line Combi is the effective choice. With a variety of capacity options and exciting new functionality it delivers speed, reliability and everyday value. That’s why the new range shows the way and why the S Line is the right option for hundreds of cafes, bistros and restaurants.
A RANGE OF GOOD REASONS.
Power, function, reliability. The new S Line combination steamers unite these strengths to deliver an exceptional performance in the most demanding of cooking environments. S Line also offers a carefully developed lineup, with different capacity models and a list of features to suit a diverse selection of individual cooking applications. So, when it comes time to make the move, the choice is easy.
The S Line : It’s the Smart choice.
STURDY CONSTRUCTION.
A professional oven built with meticulous workmanship. There are countless construction and functional choices that make S Line special; the fully moulded chamber has wide radius corners for optimized air flow and ease of cleaning; the hand-held shower, the double glazed door with hinged inner glass and generous air gap which protects the operator from excessive heat; the ergonomic handle that allows you to open the oven door even when your hands are full; the new seal system for floor models which allows the oven to operate without heat dispersion even when the trolley os not inside (preheating); the practical external probe; the chamber lighting inside the door.
At the heart: Core construction
Each oven is constructed from stainless steel and is moulded with completely round edges to soften aesthetical impact and ensure cleaning is as effortless as possible. Built to last, the ovens are also easy to access and maintain. The cool-totouch double glass door has a hinged inner glass for easy cleaning and an ergonomic handle allowing for left or right hand operation. The front control panel is easily available should any maintenance be required.
A new movement: Bi-directional fan
Even, reliable air circulation in the oven chamber is a major factor when it comes to delivering consistent results. The oven fan of the S Line changes direction, this prevents hot and cold zones within the chamber and eliminates the possibility of uneven cooking.
Complete control: Two-speed fan
A two-speed fan is included as standard. The fan control is located on the main board so the speed can be altered with a simple touch of a button.
The end to guesswork: Core temperature probe
The plug-in core probe delivers accurate cooking control and provides a high level of flexibility depending on the products. Estimating when food is ready becomes a thing of the past. When cooking hearty foods such as roasts or lasagne simply use the 3mm probe. For more delicate or portioned food such as grilled fish, creme caramel or cooking sous vide simply unplug the 3mm probe and plug in an optional 1mm probe. This practice is the best way to protect food from unnecessary damage and ensure consistent results.
Cool as: Automatic venting system
Jumping from meal to meal is not without its complications. A rapid cooldown system substantially reduces the time spent waiting for a cooler oven after a higher temperature has recently been used. This automatic feature releases any unwanted heat from within the oven chamber quickly and efficiently so the correct heat is always readily available.
H²go: Autoclima system
The autoclima humidity control system uses the automatic vent to remove unwanted moisture within the oven chamber. This process ensures food does not deteriorate from excessive moisture. For instance, meringue is dry and crispy and semi-dried tomatoes are dehydrated but not stewed.
Easy does it: Programme options
There are a massive range of programmes that the modern chef can choose from, every one of the 99 programme options delivering simplicity and precision. The S Line offers standard 4 stage cooking and 92 tested cooking programmes that operate with minimal staff input.
Clear as day cooking: Cycle guides
For an intuitive, user-friendly cooking experience the S Line control panel has an LED system displaying a set or active cycle. Each cooking phase is clearly displayed and readily identifiable to avoid confusion amongst the hustle and bustle of the modern kitchen.
COME CLEAN
When time equals money, cleaning duties can drain valuable resources from the modern kitchen. That’s why the S Line has some standard cleaning features that enable businesses to maintain high standards without adding extra effort. As equipment is maintained with care and frequency the long-term benefits these features provide are considerable.
The difference of design
Cleaning convenience was a key factor when considering the design of the S Line during the research and development phase. The double-glazed door has hinged inner glass for easy cleaning. The hinged fan cover also allows for easy access, and the removable tray runners deliver the space to move. A major benefit is that the heat and wear-resistant silicon door seal is easy to remove so daily cleaning can be carried out with the minimum of fuss and bother. Additionally, a flexible mount shower kit with stainless steel hose can be conveniently applied.
Semi-automatic wash programme (standard)
This semi-automatic feature comes as standard in all S Line ovens, a remarkable feature for such an inexpensive range. For brilliant results it’s simply a matter of selecting the cleaning cycle, employing a cleaning agent and standing back to let the oven clean itself. Rinse out the oven with the shower hose and you’ll be away laughing.
Automatic wash system (optional)
There is also an optional fully integrated automatic cleaning system that is built into the oven cavity. There are three wash programmes to choose from that can remove any kind of dirtwithout any extra work required. Simply connect the cleaning chemical and choose from ‘soft’,‘medium’ or ‘hard’ according to the work required.
YOU’RE IN CONTROL
Investing in the right oven is important. Being able to use it easily is essential. The S Line has developed an easy-to-use electronic control board to keep the task at hand simple. With a straightforward selection for different cooking modes (convection, steam, combination, reheating) all your options are within arms reach.
The Blue Seal S Line offers the cooking / baking choice of convection. The convection fan system is ideal for general roasting of meats, vegetables and the baking of pastries, cakes, bake off, frozen doughs and par bake doughs. Products can be cooked at temperatures between 30°C - 300°C with heat distributed evenly within the oven via the enhanced convection fan system. This enables food to be cooked at lower temperatures than the more traditional static oven methods.
Steam cooking is highly valued for a number of reasons, not the least being that it can deliver food that retains a large percentage of its natural nutritional value. This cooking method is also popular for it’s simplicity and ease of use. Delicate foods can be cooked without fear of damage and serving is quick and uncomplicated.
The S Line can provide simultaneous cooking of a range of different dishes without any exchange of flavours. Steaming (100°C). An even, thorough heat that can be easily reached (and maintained), this cooking method delivers food that looks good and tastes even better.
Steaming at low temperature (30/80°C). Low temperature steam produces healthy, light and naturally flavoursome food, so it’s no wonder that this approach is so popular with many diners.
Steam and vacuum-packing (60/90°C) & needle probe. Kitchens are increasingly using vacuum-packed products, which markedly reduce food weight loss, reduces the need for seasoning and increases dish life (up to 25 days if food is chilled and correctly stored). The needle probe for vacuum cooking is also ideal for measuring the temperature of the food outside the oven. Forced steaming (130°C). Prevents temperature drops when cooking large quantities of frozen products and reduces cooking for high starch products, shellfish etc.
COMBI COOKING
Sometimes, the best of both worlds can be achieved with a simple push of a button. Combi-cooking, the mix of convection and steam, creates results of exceptional quality.
Ideal for a la carte restaurants the inclusion of steam increases the transfer of heat to food reducing cooking times. The S Line creates new opportunities for kitchens when it comes to combicooking. Food can be delivered on time… and to the highest standard of taste.
Meal preparation. The combi-mode is especially suited for food with a high moisture-content (stews, sauces, meatballs, braised dishes etc) or large singular pieces. Roast beef, for example, can be prepared using the combi mode at a low temperature between 60 and 90°C.
The cooked meat remains tender and succulent by retaining its natural juices, an often-difficult task using other forms of cooking.
BANQUETING
For large groups of diners, preparation is vital. Organising specific foods before service ensures meals can be delivered with the minimum of fuss. However kitchen appliances need to be of a high standard to ensure the maximum quality. The S Line delivers this standard.
Reheating and buffet meals.
The banqueting system can deliver servings in oven dishes, trays or plates. Using the regeneration function meals can be reheated cleanly and efficiently without drying out.
Large banqueting events.
The banqueting system of the S Line means large functions and events can be catered for irrespective of location. With the help of plated trolleys the S Line can reheat a meal quickly and have it perfectly regenerated, and presented, ready for serving despite the distance from kitchens or other preparation facilities.
Achieving optimal results.
The S Line needle probe accurately monitors temperature across every food category. With the aid of thermal covers transport and holding of food can be carried out under the best possible conditions, ensuring a final outcome that is of an extremely high quality.
Multitasking Combination Ovens. The S Line of combination steamers can load a multiple of cooking products from proteins, starches and liquids providing they are cooked, roasted, sautéed and steamed on the correct cooking mode and temperature. This process occurs with no flavour transfer.
The 9 and 14 models.
A la carte (cook to order) undoubtably demands the flexibility to cook many food types quickly. The all new 9 and 14 tray are ideal for use during mis en plus due to the industry standard gastronorm loading system and the additional rack runners provide extra flexibility.
The new S Line combines proven performance with the latest enhancement. The E14CSD makes the daily tasks of preparation and meal service a more satisfying experience.
The 20 model.
The S Line 20 model offers 20 x 1/1GN or 10 x 2/1GN tray capacity. This capacity within an overall oven height of 1090mm makes the machine perfect for plated and bulk regeneration applications such as conference centres and international hotels. With an increased capacity for loading the 20 tray models are also ideally suited for speciality chicken cooking ovens
The S Line combi steamers provide excellent solutions for the roasting of whole chickens and chicken pieces on the bone. For convenience stores, quick service restaurants, C store, independent supermarkets and take-away outlets.
The 21 model.
The overall dimensions of the 21 model offers considerable footprint advantages over its competition. The combined use of additional roll-in trolleys and smaller footprint enable considerable capacity to be generated from the 21 model footprint.
The 40 model.
This range of combi steamers is ideally suited to meal distribution and regeneration applications. When consistent quality is mandatory, the S Line 40 leaves no doubt.
Stack the deck in your favour. To guarantee even more power and versatility in the kitchen the Blue Seal S Line series has units designed to be easily stackable. This feature allows the busy chef the chance to get more from his space, more from his kitchen. And it does so without using unnecessary space.
EXPERIENCE THE S LINE FOR YOURSELF
For a demonstration of the S Line, get in touch today. Sydney Commercial Kitchens is able to assist you in organising a demonstration in your capital city. When you need to see the difference for yourself our skilled chefs and sales team can help you assess your situation and select the right technology for your kitchen. Introductory sessions can also be booked online: www.moffat.com.au in Australia or www.moffat.co.nz in New Zealand. Call or email us today.
ON CALL SERVICE WHERE YOU ARE
Moffat provides full service backup, 24 hours a day, 7 days a week. Their own Technical Service Department provides full support to a team of trained service personnel in each of our branches. Tweet Comments (0) | Trackbacks (0) | Permalink Blue Seal CSD Combi OvensPosted by: Neil Willis Moffat have released their new range of Blue Seal CSD Combi Ovens. They feature: Capacity from 9 up to 40 x G/N 1/1 pans Core temperature probe 2 speed fan Manual controls 92 Preset recipe prgrams 99 Free programs with 4 cycles, automatic sequence Electronic thermostat 30°C to 300°C Auto reversing fan rotation Autoclima with automatic vent Oven light Hand shower Semi-automatic washing program or Automatic wash system included on the W models 4 LED's to indicate actual cooking cycle in program mode Rack runners for GN loading Trolley with GN rack runners for loading with the E21CSD & E40CSD models Moffat MTAS-19175 triple action 3 mic system, including filter head WARRANTY: 12 months Parts & Labour A stainless steel combi stand with GN pan storage system below is available for the E9CSD & E14CSD models. Tweet Comments (0) | Trackbacks (0) | Permalink BLUE SEAL Pasta Cooker G47Posted by: Neil Willis Now available through the Sydney Commercial Kitchens website Blue Seal G47 Pasta Cooker Tweet Comments (0) | Trackbacks (0) | Permalink |
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