Fagor Advance Combi Ovens

Posted by: Neil Willis

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A new world of possibilities. After more than 50 years of innovation in large kitchens, we are still keeping abreast of the times and the ever-changing requirements of today’s kitchens are reflected in our current range of products.

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.

 

This generation of combi ovens is available in three ranges: ADVANCE PLUS, ADVANCE and ADVANCE CONCEPT. Each of these ranges is available in five sizes and in gas and electric options to offer each customer a solution which is fully suited to their space and specific requirements.

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
• HA Control: constant temperature controlfor unequalled flavours and aromas
• EZ Sensor: the highest precision for optimum results and maximum accuracy
• Fagor Touch: all options at the touch of afinger via easy-to-clean, durable,glass-sealed touchscreens
• Fagor Combi OS: the operating system knows no bounds and offers multiplecooking programmes for even cooking,simultaneously in different trays
• Combi Clean: perfect hygiene and assured safety via the automatic cleaning system

Robust and Durable Ovens, Designed to Last

• Weld-free, seamless, hygienic cookingchamber to prevent dirt accumulating
• Ergonomic and robust door handle
• Robust and stable trolley for bettermanoeuvrability
• Reinforced double glass door tominimise heat loss
• High productivity in minimal space
• 100% stainless steel: ovens are built in austenitic stainless steel with the internal chamber made from AISI-304 for resistance and strength
• Removable gasket
• Hold-open door system
• Built in condensation tray (drip tray)

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.*
• USB connection allows easy uploading or downloading of cooking recipes and also enables documentation of HACCP data to meet the highest standards of food safety.
• Monitor app permanently monitors the system, noting if any part of the oven is not in perfect working condition.
• Maintenance app allows technicians to determine the working conditions and state of each component in the oven, saving time and effort in after-sales maintenance operations
• Configuration app gives technicians the possibility to adjust parameters for fan speed, type of gas, condensation time, water draining etc.
• Log file app automatically records cooking events in order to provide an audit trail for the oven’s activity

Efficient Technical Support

• Single-access maintenance point guarantees easy access to all hardware and circuitry components from one side of the oven
• Steam generator designed to make maintenance and technical support operations easy
• Operational parameters can be easily adjusted to suit local geographic conditions such as altitude and atmospheric pressure via the auto-calibration function
• Easy plug-and-play injector replacement system so ovens can be easily and safely modified to suit either natural gas or LPG

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
2.    Easy to use: Advance ovens are simple. Features include self-explanatory, intuitive interfaces, ergonomic probes and door handles, automatic cleaning systems and touch-control
3.      Excellent results, minimal losses: thanks to the power steam generator and the optimal temperature distribution via a chamber design with side fans, Advance ovens achieve excellent cooking results with minimal losses, greater juiciness, greater uniformity of heat distribution, consistent cooking and, above all, greater precision throughout the entire cooking process
4.     Savings on maintenance: Advance ovens offer dozens of features to save time and money in after-sales operations, including a single-access point for maintenance, configuration app, maintenance app and auto-calibration function
5.     Greater hygiene: fresh, pure water steam in Advance ovens is continually renewed and combustion occurs outside the cooking chamber. Food safety features include HACCP documentation, seamless rounded-edge cooking chambers, removable gaskets and precision probes.
6.      Improved work environment: the opening system, the probe with an ergonomic handle, the trolleys with greater manoeuvrability, the silent burners and the advanced self-cleaning systems all improve the safety and comfort of the work environment
7.     Durability: the new generation Advance ovens incorporate advanced structural features such as ergonomic handles, double-glass doors and dual wheel castors and are robust ovens, designed to last
8.     Greater productivity: small oven footprints make optimum use of space in professional kitchens
9.     Energy efficiency: Fagor remains firmly committed to caring for the environment. Advance ovens have high efficiency burners which emit less CO and use resources efficiently
10.     Value for money: Advance ovens offer market-leading features at value prices
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Rational Self Cooking Centres Whitefficiency

Posted by: Neil Willis

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The Whitefficiency idea

Rational see whitefficiency as a holistic approach, starting at the product development stage. They have worked together with universities to research innovative solutions aimed at minimising consumption of resources. With the Self Cooking Centre, a large proportion of the consumption of energy, water or time is eliminated in the first place through the use of perfectly tailored cooking processes.

There is a comprehensive network of demonstration kitchens with regular presentations that make it easy for customers to see the quality, possible applications, excellent cost/benefit analysis and ease of use, prior to purchasing.

Rational’s aim is that they do not simply make promises about the quality of their products. They also want to increase customer satisfaction every day.

With the RATIONAL SelfCooking Center® you can relax in the knowledge that the demanding daily kitchen routine is under control: you can bake, roast, steam, blanch, poach and much more, all in a single unit.

The RATIONAL SelfCooking Center® cooks up to 15 % faster than conventional Combi-Steamers, saving you both time and money.

Our SelfCooking Center® replaces or relegates to minimal floor space 40-50 % of all conventional cooking appliances such as hot air ovens, stoves, boiling pans, steamers and deep-fryers.

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 modes

Function - 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.

Combi-Steamer mode
Steam between 30 °C and 130 °C
Hot air from 30 °C-300 °C
Combination of steam and hot air 30°C-300 °C

HiDensityControl® patented distribution of the energy in the cooking cabinet

Efficient LevelControl® ELC® Mixed loads with individual rack monitoring and load-specific time adjustment for every rack

Description
• Cooking appliance for automatically cooking (Automatic mode) meat, poultry, fish, side dishes/ vegetables, egg dishes/desserts, bakery products and for automatic finishing®. With an intelligent system for optimising mixed loads in production and in à la carte service as well as a fully automatic cleaning and care system.

• Hot-air steamer (combi-steamer mode) conforming to DIN 18866 for most of the cooking methods used in commercial kitchens for the optional use of steam and hot air, individually, in succession or in combination


Working safety
• Detergent and care tabs (solid detergents) for optimum working safety
• HACCP data output and software update via integral USB port
• Safety temperature limiter for steam generator and hot air heating.
• VDE approved for unsupervised operation
• Maximum rack height 5 ¼ ft. (1.60 m) when original stand used
• Integral fan impeller brake
• Door handle with right/left and slam function

Operation
• Self-teaching operation, automatically adapts to actual usage
• MyDisplay – Self-configurable, user-specific operating display (images, text, etc)
• 8.5" TFT colour monitor and touch screen with self-explanatory symbols for ease of operation
• Application and user manuals can be called up on the unit display for the current action

Cleaning, care and operational safety
• Automatic cleaning and care system for cooking cabinet and steam generator works regardless of the mains pressure
• 7 cleaning stages for for unsupervised cleaning and care - even overnight
• Automatic cleaning and descaling of the steam generator
• Automatic cleaning prompt indicating the cleaning stage and volume of chemicals in relation to the level of soiling
• Soiling and care status are display on the monitor
• Diagnostic system with automatic service notices display
• Self test function for actively checking the unit's functions

Features
• Core temperature probe with 6 measuring points and automatic error correction if incorrectly inserted and positioning aid for core temperature probe
• Climate management - humidity measured, set and regulated to one percent accuracy. Actual humidity in the cooking cabinet can be set and read on the control panel
• Individual programming of at least 350 cooking programms with up to 12 steps
• Humidification variable in 3 stages from 30 °C – 260 °C in hot air or combination
• Interface USB
• High-performance fresh steam generator with automatic descaling
• 5 air speeds, programmable
• Integral, maintenance-free grease extraction system with no additional grease filter
• Operation without a water softener and without additional descaling
• Cool down function for fast cabinet fan cooling
• Automatic adaptation to the installation location (height, climate, etc.)
• Unit door with rear-ventilated double glass panel and hinged inner pane
• Removable, swivelling grid shelves (distance between rails 68 mm)
• Material inside and out DIN 1.4301 stainless steel
• Fixed waste water connection conforming to SVGW requirements is permitted
• Splash- and hose-proof to IPX 5
• Demand-related energy supply by means of modulating, low-noise high-performance blower burner system
• Lengthwise loading for accessories
• Separate solenoid valve for soft and hot water up to 30 °C
• 5 programmable proving stages

• Automatic pre-selected starting time with variable date and time Function - Automatic Mode

 

Rational Self Cooking Centres are available in gas & electric models.

 

 

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Convotherm EasyToUCH Combi Steamer Ovens

Posted by: Neil Willis

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The new Convotherm Combi Ovens feature EasyToUCH

Easy as... With a large colour touch screen and a simple, easy-to-use interface the new EasyToUCH system provides an incredible new level of functionality to the modern kitchen.

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
 

 

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Fagor Restaurant Equipment Range

Posted by: Neil Willis

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Fagor, as well as being a market leading product in France & Spain is also a truly international brand.

Across Australia smart restaurant operators are now choosing the Fagor Brand as their equipment supplier of choice due to their “one brand, one solution” philosophy.

The complete range of Fagor Restaurant equipment includes:

Fagor 700 series cooking - Ranges, Fry Tops, Charcoal Grills, Boiling Pans, Deep Fat fryers, Bratt Pans & Pasta cookers
 
Fagor 900 series cooking - Ranges, Fry Tops, Charcoal Grills, Boiling Pans, Deep Fat fryers, Bratt Pans & Pasta cookers

Fagor Combi Steamer Ovens – with both gas & electric models

Fagor Refrigeration - Counters, Cabinets, Displays,
 
Fagor Blast Chillers & Blast Freezers

Ware washing – Fagor Glass washers & Fagor Dishwashers

Edesa Food Distribution is available through Fagor in Australia

Successful restaurants using Fagor equipment include:
El Toro Loco at Manly Beach
Manu Feildel’s L’etoile Restaurant in Paddington
Justin North’s Becasse Restaurant in Sydney

As well as the number 3 & number 8 restaurants from the San Pellegrino World’s 50 Best Restaurants in 2011

Contact Sydney Commercial Kitchens today to create your next amazing kitchen using Fagor Equipment and join the growing number of restaurants choosing Fagor around the world.


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Blue Seal S Line Combi Steamer Ovens

Posted by: Neil Willis

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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.

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Electrolux Touchline Combi Ovens

Posted by: Neil Willis

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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.

The air-o-steam combi’s are available in both electric and gas models. While the gas models may cost more originally, they will save you money given the high cost of electricity in Australia.

OPERATING MODES

• 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.

MAIN 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.

CONSTRUCTION

• 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.

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Goldstein Vision Combi Steamer Ovens

Posted by: Neil Willis

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Goldstein's revolutionary new combi steamer oven are called VISION Cooking Centres. This combi has been developed after months of intensive work implementing experiences of many users all around the globe by Retigo.

The goal was to offer a TOP QUALITY equipment for price that cannot be achieved by similar quality machine producers. This has been achieved and VISION can be considered one of the best products on the market.

These innovative models will satisfy even the most demanding customers. The unique design, simple control and high level of standard accessories in this machine will exceed your expectations in relation to the preparation of the most delicious dishes. It’s a true combination of elegance, functionality and comfort. All actions such a controlling, programming and operating the VISION combi steamer are easily done on the VISION TOUCH screen. Except from touch screen there are remaining only single buttons Start/Stop, regime option for cooking (steam, combination, hot air) and the VISION AGENT.

To satisfy each individual customer there is also the choice between boiler and injection technology.

Special Functions & Characteristics



The Goldstein Vision Combi Steamer Ovens feature:

• VISION TOUCH – Control touch panel
• Massive and two positions door handle for comfortable and safety manipulation
• Curved door glass with cool down function
• Hygienic cooking chamber with rounded inside corners
• Even baking thanks to the bi-directional fan
• Perfect illumination of the cooking chamber by means of halogen lights
• Double glass door that limits the escape of heat
• Run-off tray under the door for collecting condensed water
• Removable door seal
• WSS - water saving system prevents high water consumption in all cooking modes
• Two position door catch (safety position)
• Integrated shower for easy cleaning which does not use softened water
• SDS - service and diagnostic system- automatic evaluation of microprocessor error reports

General model characteristics include:

• EASY COOKING – Fast and simple control
• VISION AGENT – Virtual help-mate
• ACTIVE CLEANING - Automatic cleaning system
• Coloured touch screen display
• Hot air 30 - 300 °C
• Combination 50 – 300 °C
• Steaming 99 – 130 °C
• Bio steaming 30 – 98 °C
• 4 point temperature core probe
• Curved glass - helps to cool down the outer door glass
• Delta T cooking, steaming
• Low temperature roasting
• Cook & Hold
• Regeneration
• Banquet system
• Programming – up to 1000 programs with 20 steps
• 5 speed ventilator
• Ventilator fan timing
• Separate rack timing
• Learn function
• Fan Stop – immediate stop of ventilator when doors opened
• Automatic preheating/cooling
• Autoclima – steam saturation control
• Automatic start
• QuickView – fast program overview
• Flap valve
• ACM (Automatic Capacity Management)
• Energy logic
• Double glass doors preventing heat escape
• Turbo steam function – fast steam
• USB Plug-in
• LAN – internet communication channel

Goldstein is an Australian manufacturer of a quality range of commercial cooking and kitchen equipment. Goldstein range of commercial cooking equipment includes electric and gas ranges, griddle plates, grills, deep fryers, ovens, BBQs, bratt pans, char boilers, chinese woks, cook tops, combi ovens, pasta cookers, salamanders, stock pots, and teppanyaki plates. Goldstein cooking equipment is solid and built to last. The Vision range of Cooking Centres are purpose built for Goldstein by Retigo.
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Blue Seal CSD Combi Ovens

Posted by: Neil Willis

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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

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Fagor, The new VISUAL generation Combi Ovens

Posted by: Neil Willis

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Fagor Industrial presents a new generation of innovative ovens that are easy to use and intuitive: the new Visual Ovens, manufactured to respond to the needs of all chefs. The following characteristics are among the advantages of this new and innovative range of ovens: ergonomics, hygiene and perfect results thanks to the incorporation of state-of-the-art electronics. All of this together means you save time and money.

Five different sizes are available for the three model series: Visual Plus, Visual and Concept. From six 1/1 GN levels up to twenty 2/1 GN levels Each model series includes electric and gas versions.

VISUAL PLUS series
The user can use the “Menu” button to choose from various other options: wash, thermal stop, multi-tray timer, delta value change (multi-point probe), delayed programming, automatic blocking, humidity control, three speeds...

When the oven is turned on, it is in manual mode, with a choice of “Fagor Cooking” mode (your own recipes or those recommended by Fagor) or “Fagor Easy” mode, specially designed to make cooking easy: you simply choose the cooking method, temperature and time.

The oven’s HACCP can be downloaded via a standard USB connection and it can also be programmed externally.

VISUAL series

Like the Visual Plus ovens, these ovens produce steam in a boiler that is separate from the cooking chamber.
The Visual ovens are equipped with a temperature core probe and a retractable shower.

In this series, cooking controls are located on a panel that includes a screen and push-buttons for selecting and confirming options. The user can easily choose the options that appear on the screen and programme the oven accordingly.

The VISUAL ovens
These ovens can be described with two words: precision and excellence. In this series, cooking controls are located on a panel that includes a VGA touch screen (Visual-Plus), a screen and push-buttons with scroll (Visual) or some displays and buttons (Concept) for selecting and confirming options.

The user can easily choose the options that appear on the screen or displays, and programme the oven accordingly. The new generation of ovens can be easily serviced without having to remove any exterior panels. The user can easily verify the correct functioning of all the oven’s components thanks to technical service help system. Furthermore, warning and error lights warn the user if the oven detects any type of malfunction or alarm.

CONCEPT series
This is the basic oven within the new generation offered by Fagor Industrial. The gas Concept ovens only offer convection cooking while the electric Concept models offer both steam and convection cook ing.

The maximum dry heat temperature is 300ºC.

All Concept ovens include a cold down function and humidifier. Thanks to the Stop/Start button, the user can turn the oven on and off on demand.

Concept ovens have a technical service help system that allows users to verify that all the oven components are working properly without the need to remove any exterior panels.

Warning and error lights warn the user if the oven detects any type of malfunction or alarm.

See the range of Fagor VISUAL generation Combi Ovens Tweet

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Angelo Po ChickenStar FX Ovens

Posted by: Neil Willis

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The Angelo Po CHICKENSTAR FX Combi Oven range has advantages for everyone who roasts chickens for retail sale.

CHICKENSTAR is an integrated combi oven specialising in the cooking of chickens.

The technical features of the Combistar range are enriched by the special functionalities of CHICKENSTAR, that allow a profitable, easy and clean management of poultry cooking.

With CHICKENSTAR, the oven and the working environment remain cleaner and more efficient.

CHICKENSTAR is the only combi oven that manages automatically all the working phases: cooking, washing and fats ejection.

The sale and profitability improves from the first chook. The cooking process keeps the meat meatier, reducing weight loss for a tastier more wholesome product.

CHICKENSTAR reduces the weight loss from 40-45% of the traditional oven to 25-30% and the cooking time (20-25 minutes less than a traditional roasting oven).

It allows great improvement of profits (easily), the cost of labour, the energy consumption, the succulence and final weight of the roasted poultry. Thanks to its automatic management of the drain/fat collection, Chickenstar reduces the fat returning to the cooking chamber, both during the cooking and in the working environment.

The quality of the product improves and the frequent maintenances and cleaning, usually necessary for a chicken oven are reduced. Accessories for this special type of cooking allow an extremely easy and clean transportation of and fats collected.

CHICKENSTAR FX removes continuously and automatically the cooking fats from the oven chamber to achieve superior gastronomic results.

While cooking the exclusive additional system of automatic drain pipes the collected fat from the oven chamber to the external collection pan. Tweet

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