The new generation of Fagor Advance combi ovens opens a new world of possibilities. In line with Fagor Industrial’s philosophy, these ovens have been designed to get the most out of professional kitchens, whatever the type or size of business.
Advance ovens are designed to be the most technologically advanced range of combi ovens available on the market and are made for professionals who do not want to sacrifice any functionality. They have the highest performance on the market, achieving a perfect balance between cooking quality, simplicity, efficiency and safety.
Advance ovens incorporate state of the art features in terms of technology and software and are easy to use thanks to their intuitive touch screen menu and their full range of applications for monitoring, maintenance, configuration and logging of cooking events. Above all, the Fagor Advance combi ovens are versatile, robust and designed to last.
Designed To Get The Most Out Of Kitchens
• Eco Steaming: continuous, independently generated steam for perfect cooking andhealthy foods
Robust and Durable Ovens, Designed to Last
• Weld-free, seamless, hygienic cookingchamber to prevent dirt accumulating
Multiple Applications, Simple and Intuitive
Designed to meet high expectations, the Advance combi ovens offer a range of features which incorporate the latest technology and software available.*
Efficient Technical Support
• Single-access maintenance point guarantees easy access to all hardware and circuitry components from one side of the oven
10 Reasons to Choose An Advance Oven
1. An oven for every professional need: whatever the need is, there is an Advance oven to suit
During every cooking process SelfCooking Control® automatically makes use of the full technical potential of the RATIONALSelfCooking Center® on your behalf. So you always get full value for your money.
SelfCookingControl® - 7 operating modesFunction - Automatic Mode in the 7 operating modes the automatic mode automatically detects product-specific requirements, the size of the food to be cooked and the load size. Cooking time, temperature and the ideal cooking cabinet climate are continuously adjusted to achieve the result you want. The remaining cooking time is displayed.
• Automatic pre-selected starting time with variable date and time Function - Automatic Mode
The system caters to all skill levels with a range of interactive options available. So business owners can be assured that quality can always be consistently maintained.
EasySystem – central control of the menu. There are an unlimited number of programs that can be set with the new EasyToUCH system. With this versatility comes control however – with pre-approved recipes regulated by a central user. Images can also be uploaded to the system – so easy associations can be made with certain meals and quality can be maintained. With simultaneous cooking different products can also be cooked at the same time without flavour transfer.
EasyService – the best service and control. The system offers automatic diagnostic capabilities and a clear display of any potential errors, preventing unnecessary service costs and providing consistent safety through automatic HACCP logging of all cooking processes.
EasyEco – save energy, save money. According to the current DIN 18873-1 standard the new Convotherm Eco-cooking system saves up to 25% energy. Incredibly energy-efficient, Ecocooking is suitable for all products that take a long time to cook (such as joints, roast beef, meat loaf and larger roasting items). Switching from Eco-cooking to convection and superheated steam methods can be done at any time. So how does it work? Due to Convotherm’s outstanding heat retention via the Advanced Closed system the oven utilises the residual heat captured within the cooking chamber for an extended period. Apart from saving energy there is also a significant increase in quality – the meat is much more tender and retains far more moisture.
The Convotherm EasyToUCH Combi Ovens are available with both gas & electric models
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.
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.
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.
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.
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
Electrolux air-o-steam Touchline Combi Ovens blend tradition with the latest technology in order to satisfy the creativity and working requirements of today's professional kitchen and simplify the usage of the control panel.
The air-o-steam range offers a choice of different models available in two levels of operation, providing a high degree of automation as well as an extensive range of accessories. The air-o-steam combis are designed to form complete cook & chill systems when used with the air-o-chill blast chillers/freezers.
• Selection window with three cooking modes (Automatic, Manual and Programs), cleaning cycles and setting mode.
• Automatic mode: just select the family and food type and the oven will do the rest. Temperature, cooking climate and time are managed by the oven to achieve a perfect result, regardless of the food load. The automatic mode is ideal for less skilled operators.
• 3 Special automatic cycles:
- Low Temperature Cooking (LTC, automatic cycle): indicated for meat and fish, automatically selects the cooking parameters to achieve the lowest weight loss and the maximum quality.
- Reheating cycle: the best humidity conditions are managed to quickly reheat the products.
- Proofing cycle: thanks to the air-o-clima it’s possible to create a perfect ambient for proofing.
• Programs mode: recipes up to a maximum of 1000, 16-step cooking programs can be stored.
• Manual Mode: the traditional way of cooking by selecting the cooking cycle, temperature, time and advanced features.
• Automatic steam generator water draining with an automatic scale diagnosis system.
• Traditional cooking cycles:
a) Convection cycle (max. 300°C): ideal for products that should be cooked without humidity. Humidity generated by the food itself can be controlled by the air-o-clima function thanks to the Lambda sensor, for a natural cooking.
b) Steam cycle (max. 130°C): for products that can be cooked in water. It can be used as Low temperature Steam (25-99°C), Steam (100°C) or High temperature steam (100-130°C).
c) Combi cycle (max. 250°C): combining convected heat and steam to obtain a humidity-controlled cooking environment (thanks to the air-o-clima), reducing cooking times and food shrinkage.
• air-o-clima: measures physically the real humidity level inside the cooking chamber thanks to the Lambda Sensor and acts consequently according to the set value. This technology always guarantees the desired cooking climate regardless of the food load. With hot air cycles, air-o-clima also manages to exhaust the excess humidity generated by the food.
• air-o-flow: pumps fresh air from the outside through the bi-functional fan which pushes the air, that has been preheated in the meantime, into the cooking chamber, thus guaranteeing an even cooking process.
• air-o-clean: 4 different pre-set cycles to clean the cooking cell, according to the actual requirements. The cleaning system is built-in (no need for add-ons). Green functions available to save energy, water and rinse aid.
• Multi-sensor food probe: 6 sensors, 0.5°C accuracy.
• Guided descaling function guides operator during the boiler descaling phase (from "Setting" mode).
• Fan speeds: full, half speed (for delicate cooking such as for baking cakes) and pulse (pulse ventilation for baking and low temperature cooking).
• Low power cycle: for delicate cooking such as for baking cakes.
• Eco-delta: the temperature inside the cooking cell is higher than the temperature of the food itself and rises accordingly.
• MultiTimer: function that manages a sequence of different cooking cycles to improve flexibility and ensure perfect cooking results. Up to 14 timers can be set and an alarm warns the operator when cooking time is reached.
• Make-it-Mine feature allows the operator to personalize all main user interface in the "Setting" mode according to his needs.
• Quick cooling: useful when switching to a type of cooking that requires a lower temperature than the previous one. It works automatically and manually.
• Manual injection of water in the cell.
• Food Safe control: automatic monitoring and validation of the cooking process in accordance with HACCP standards, with regards to microbiological safety of process.
• HACCP management: it allows the recording of the cooking program according to H.A.C.C.P. standard (Hazard Analysis and Critical Control Points).
• USB connection.
• Stainless steel 304 throughout, with seamless joints in the cooking cell.
• Double thermo-glazed door equipped with drip pans to catch condensation and prevent drippings on the floor, for maximum security. Four holding positions allowing easier loading and unloading.
• Built-in retractable hand shower for countertop models.
• Halogen lighting in the cooking cell.
• IPX5 water protection.
• air-o-steam ovens meet IMQ safety requirements.Tweet