instore - April 2016 - (Page 28)
equipment & packaging
Rapid-cook ovens haven't always been the most flexible, diverse
options for foodservice kitchens. There was a time when some may
have relegated the technology to a level just above a microwave.
Those days look to be long gone.
"There's not a lot that these ovens can't do, other than cook a whole goat
or something," says Garamy Whitmore, vice president of sales, ACT and
strategic accounts for Manitowoc Foodservice. "It boils down to what
you can fit in the cavity."
Today's rapid-cook ovens can save space, increase revenue, simplify
product preparation and can do so with in a wide variety of settings.
Perhaps the biggest factor in retailers turning to quick-cook technology is the simple need for highly productive equipment that takes
up a minimal amount of space. "Companies are trying to drive more
says Ronald Massaro, director
of culinary operations for
TurboChef. "In doing so,
they're trying to replace traditional cooking equipment."
That can mean replacing hood
systems that cost upwards
of $1,000 per linear foot and
carry HVCA requirements
for replenishing air. "Ventless,
Merrychef Eikon E2S
revenue-producing space for
a smaller kitchen with easier,
one-button operation is a big thing people are looking for," Massaro says.
"It's really a huge selling point for what we do."
Merrychef is Manitowoc Foodervice's brand of speed ovens. Its Eikon
E2S oven, which debuted at the 2015 NACS show, was made with spacechallenged customers in mind.
"One of the things we did there was emphasize the cavity-to-footprint
ratio," Whitmore says. "Speed ovens carry a certain footprint. Really, it
helps to make as big of an oven cavity as you can within that footprint.
A lot of times that hasn't been done."
The E2S is 14 in. wide, but carries a usable cavity of 12 in., meaning all
but one in. on either side of the oven can be used for cooking. Thin, but
well-insulated, walls are the key. Some ovens in the past have needed
anywhere from three to four in. on either side of the cavity, Whitmore
says, and that was mostly due to insulation. Some ovens also contain
side-launching microwaves, which obviously require a larger footprint
than microwaves that launch from the top.
"There have been advancements in the cavity-to-footprint ratio and
that enables end users to maximize their throughput and productivity
in smaller areas," Whitmore says.
To make the oven's footprint even more valuable, Merrychef develops
accessories, including a panini press that is placed in the oven. The
press raises and lowers when the oven door is opened and closed and
then utilizes the oven's hot air to help brown and toast the bread while
using the microwave energy to heat the product internally.
Merrychef Panini Press
28 * APRIL 2016 * instore
"Some of the microwave-accelerated panini presses out there that
aren't in an oven don't really give you the type of panini marks or the
internal temperatures you're looking for," Whitmore says. "Our panini
press gives you flexibility in a speed oven. You can still do all the other
menu items you're looking to do while elevating the quality of a panini
press in a fraction of the time."
Table of Contents for the Digital Edition of instore - April 2016
instore - April 2016
Editor's Note - SNACKING: Have a second?
Table of Contents
News - On our radar
Spotlight - By the Numbers: Donuts
Cover story - Snacking evolved
Commissary Insider - Insight Insider: Good to go fresh aims to please
Food Safety - Pathogen Detection
Equipment Weighing the options
Product Category Spotlight: Ethnic, easy and healthy
Packaging: Peace of mind with tamper-evident technology
Operations and Logistics: Traceability in the supply chain
Product Knowledge - Need to Know: Specialty cheese
Merchandising - On Display: Independence Day
Speciality Insights - Consider Gluten-free Bakery
Equipment & Packaging - Latest Innovation: Rapid-cook ovens
instore - April 2016