instore - August 2016 - (Page 32)
equipment & packaging
LATEST INNOVATION
Combination ovens
Foodservice retailers are stretching. They're continually becoming
more nimble, more flexible. Whereas fresh, in-store foodservice
offerings used to be relatively straightforward and unvaried, today's
supermarkets and c-stores strive to offer a wide array of new, classic,
and interesting dishes and breads.
That means today's ovens must be able to keep up. Ideally, they'll have
that same kind of flexibility that retailers are working toward.
"They're wanting to do more and more products in the store," says
Harry Jacoby, president of MIWE, a manufacturer of ovens, bakery
refrigeration systems, automation and more. "Instead of bringing in
pre-baked stuff or stuff that just needs to be re-heated, retailers are
creating more stuff right there in the store, and that requires a lot more
flexibility."
The backcombi from
MIWE combines the
active heat of convection and the baking
atmosphere of the deck
oven to make in-store
baking more flexible.
And when it comes to ovens, that means installing and using combination models. For MIWE, the backcombi oven fits the bill, combining the
active heat of convection with the gentle baking atmosphere of the
deck oven.
"Breads are best baked on a deck
oven, and other products like pastries,
muffins, and things like that are better
baked in a convection oven."
Harry Jacoby, MIWE
"Obviously, in the world of baking, you have either convection baking,
which is baking with air - blowing air across the product - or you have
deck ovens, or hearth baking, where you're baking on a hot surface,"
Jacoby says. "Breads are best baked on a deck oven, and other products
like pastries, muffins, and things like that are better baked in a convection oven."
The backcombi oven combines either the MIWE aero or the MIWE
econo - both convection units - with the MIWE condo to combine two
oven systems in minimal space. The two ovens can then be joined to a
proof box.
"We call it a standalone baking center," Jacoby says. "It has a convection
oven on top and one or two hearth ovens below. And those are either
on a stand or a proof box. For us, that's a combination oven. There is no
one oven that does both. By putting it all in bone stack, you have everything you need in one, small footprint."
32 * AUGUST 2016 * instore
That combination of equipment taking up a minimal amount of space
can be important for space-restricted supermarkets or c-stores that are
trying to expand their offerings.
Manitowac Foodservice offers combination ovens under its
Convotherm and Merrychef brands. Convotherm offers combination
steamers while Merrychef manufactures speed ovens.
The Convotherm 4 features an ACS+ system that the company says
ensures peak cooking performance, guaranteeing perfect steam saturation, automatic humidity adjustment in combi-steam cooking and
fast, even heat transfer for convection. That helps deliver a consistent
environment in the cooking chamber for all products, from vegetables
and meat to fish and side dishes or baked goods - fresh, frozen or
precooked, all at the same time.
The ACS system offers steam, combi-steam, convection and regenerating functions. The combi-steam function can handle mixed loads
- meaning retailers could theoretically cook roast pork, fish, frozen
vegetables and bake bread and a cake, all simultaneously. The automatic moisture regulation of the function creates the optimum oven
environment for each product combination.
Table of Contents for the Digital Edition of instore - August 2016
instore - August 2016
Editor's note - Allergens: A new way to connect
Table of Contents
News - On our radar
Spotlight - By the numbers: Deli sandwiches
Cover story - Allergen awareness
Specialty insights - Consider: Dips and spreads
Commissary Insider - August 2016
Feature: Dealing with allergens
Food Safety: Reusable Plastic Containers vs. corrugated packaging (Part 2 of 2)
Product Spotlight: Sandwich wraps — making a comeback?
Packaging: Container innovations are clearly in your favor
Operations and logistics: Less-than-truckload shipping
Feature - Changing perceptions
Product knowledge - Need to know: Dessert cakes
Equipment & packaging - Latest Innovation: Combination ovens
Merchandising - On Display: Tailgating season
Product Trends - First to Market
Product Showcase
Ad Index
instore - August 2016
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