WHAT IS A COMBI-OVEN? The Evolution of Cooking From the early beginning, to today, not much has changed. The Foodservice Industry is plagued by highly inefficient and outdated cooking equipment. In today’s kitchen operations, it is common to have excessively hot working conditions and cooking equipment which demands every minute of the chefs attention. From standing over open flame ranges, to turning of trays within a convection oven, the end-results are consistently inconsistent. is a Combi-Oven? The What Evolution of Cooking UNOX advanced combi-oven technology has significantly enhanced, not only the Foodservice Industry cooking operation experience but also the food quality! - No more standing over an open flame - Memorize the cooking program for optimum results - No more flipping of foods and turning of trays - Push the start button and walk away - No more dangerously hot to the touch ovens - Let the UNOX ChefTop™ combi-ovens do the work - No more wasted energy - Safe cooking operation - No more cleaning of the oven by hand - Self washing – Push a button and go home! - No more worries about the inconsistencies of your kitchen staff - Food quality is consistently consistent! - Less labour, no need to supervise the cooking process What is a Combi-Oven? A combi-oven is an oven with three functions: convection, steam and combination cooking. 1 2 3 CONVECTION COOKING STEAMING COMBINATION OF THE TWO What is a Combi-Oven? COOKING AND BAKING PROCESSES THAT CAN BE PERFORMED IN CONVECTION MODE Convection Function Roasting Low Temp Roasting Grilling Browning Pan frying Dehydration Pizza cooking Baking Glazing Frying What is a Combi-Oven? FOOD PRODUCTS TO BE PREPARED IN CONVECTION MODE Convection Function Red Meat White Meat Fresh bread Frozen bread Fish Pre-fried products Fresh pastry Frozen pastry Eggs Vegetables Cakes Maccarons What is a Combi-Oven? Dry heat Roasting Grilling Browning Convection Function Traditional Foodservice Equipment FOOTPRINT: 50 sq.ft Pan frying What is a Combi-Oven? Dry heat Roasting Grilling Browning Convection Function UNOX Foodservice Equipment FOOTPRINT: 10 sq.ft Pan frying What is a Combi-Oven? Dehydration Pizza cooking Baking Convection Function Traditional Bakery Equipment FOOTPRINT: 50 sq.ft Glazing What is a Combi-Oven? Dehydration Pizza cooking Baking Convection Function UNOX Bakery Equipment FOOTPRINT: 10 sq.ft Glazing What is a Combi-Oven? BENEFITS TO BE REALIZED Convection Function REDUCTION IN COOKING TIME: Up to 20 % average reduction in cooking time compared to traditional equipment Preheating in 3 minutes versus up to 1 hour in traditional equipment REDUCTION IN ENERGY CONSUMPTION: Savings of up to 30% compared to traditional equipment Savings of up to 80% compared to pan-frying and grilling EXCELLENT COOKING & BAKING RESULTS: Optimum uniformity throughout all pans, top to bottom, side to side, back to front REDUCTION IN LABOR & FOOD COST: No need to supervise the cooking process Less use of oil when frying & pan frying What is a Combi-Oven? COOKING AND BAKING PROCESSES THAT CAN BE PERFORMED IN STEAMING MODE Steaming Parabaking Blanching Preserving Sous-vide cooking Low Temperature Steaming Boiling Proofing What is a Combi-Oven? FOOD PRODUCTS TO BE COOKED IN STEAMING MODE Steaming Steamed vegetables Creme caramel Fish Fish sous-vide Rice Pasta Jams Pizza base Meat sous-vide Creams What is a Combi-Oven? Boiling Blanching Sous-vide cooking Steaming Traditional Foodservice Equipment FOOTPRINT: 40 sq.ft What is a Combi-Oven? Boiling Blanching Sous-vide cooking Steaming UNOX Foodservice Equipment FOOTPRINT: 10 sq.ft What is a Combi-Oven? Preserving Low Temperature Steaming Pasteurization Steaming Traditional Bakery Equipment FOOTPRINT: 30 sq.ft Proofing What is a Combi-Oven? Preserving Low Temperature Steaming Pasteurization Proofing Steaming UNOX Bakery Equipment FOOTPRINT: 10 sq.ft Parabaking What is a Combi-Oven? BENEFITS TO BE REALIZED REDUCTION IN COOKING TIME: Steaming Preheating in 3 minutes versus up to 25 minutes in a traditional boiling process. Flavour BOOST OF TASTE: The STEAM.Maxi Technology keeps the integrity of the product (color, vitamins, structure) and brings out all its natural flavors versus washing them away through a standard boiling process. REDUCTION IN ENERGY CONSUMPTION: Savings of up to 50 % in power and water consumption. SAFETY: Eliminates the handling of hot water in the kitchen. OPTIMUM COOKING AND BAKING RESULTS: No flavor and no color transfer, even with mixed loads within the oven chamber Steaming of different foods in the same oven chamber is now made possible. REDUCTION IN LABOR & MATERIAL COST: No need to supervise the cooking process Less water consumption What is a Combi-Oven? COOKING AND BAKING PROCESSES THAT CAN BE PERFORMED IN COMBINATION MODE Combination cooking Delta-T cooking Core probe cooking Braising Over-night cooking Retherm Roasting Baking What is a Combi-Oven? FOOD PRODUCTS TO BE COOKED IN COMBINATION MODE Combination cooking Red Meat White Meat Fish Lasagna Bread Croissant Frozen Pastry Fresh Pastry What is a Combi-Oven? Delta-T cooking Core probe cooking Braising Over-night cooking Retherm Roasting Combination cooking Traditional Foodservice Equipment FOOTPRINT: 10 sq.ft What is a Combi-Oven? Baking Combination cooking UNOX Bakery Equipment FOOTPRINT: 10 sq.ft What is a Combi-Oven? BENEFITS TO BE REALIZED Combination cooking REDUCTION IN COOKING TIME: Savings of up to 40% in time compared to traditional equipment REDUCTION IN ENERGY & WATER CONSUMPTION: Savings of up to 30 % in power and water consumption SPACE REDUCTION: Gain more valuable space though elimination of oversized traditional equipment OPTIMUM COOKING RESULTS AND VERSATILITY: Experience a wide and highly diverse range of cooking capabilities Enhance food product flavor and increase product yield Prepare mixed product loads without flavor and odor transfer HOW DOES AN UNOX COMBI-OVEN WORK? What is a Combi-Oven? CONVECTION COOKING DRY.Maxi™ 0% HUMIDITY TO 100% DRY HEAT 0% HUMIDITY TO 100% STEAM STEAM.Maxi™ ADAPTIVE.Clima™ CONTROL OF THE ACTUAL HUMIDITY WITHIN THE OVEN CAVITY WITH AUTOMATIC ADJUSTMENT OF THE COOKING PROCESS How an UNOX combi-oven works? DRY.Maxi → High performance moisture and humidity extraction, programmable by the user → Cooking with humidity extraction 86 °F - 500 °F Complete control of humidity extraction Evacuation of moisture by multiple chimneys Forced dry air injection How an UNOX combi-oven works? STEAM.Maxi → Steaming 118 °F - 266 °F → Combination of moist air and dry air 118 °F - 266 °F → Humidity measurement and regulation within the cavity Steam production from 118 °F to 266 °F Steam setting accurately controlled (adjustable by the user in Increments of 10% to 100%) Rapid steam production How an UNOX combi-oven works? ADAPTIVE.Clima → Control of the actual humidity and automatic adjustment of the cooking process → Repeatability of the cooking process regardless of the loadsize → 20 ADAPTIVE.Clima process memory Oven chamber temperature Core probe temperature Steam control How an UNOX combi-oven works? AIR.Maxi → Perfect distribution of the air in the vertical direction, from the lower baking pan to the upper one → Perfect air distribution on each baking pan, in the center and on the corners → HIGH SPEED FANS: 3000 rotations per minute to the reduce the baking time Multiple fans system Reversing Fans 6 air flow speeds 1 semi-static mode What is a Combi-Oven? OUR ADVANCED COOKING AND BAKING TECHNOLOGIES ALLOW FOR AN ENDLESS ARRAY OF FOOD PRODUCTS TO BE PREPARED Here are just a few of many… Red Meat White Meat Fish Pre-fried products Steamed vegetables Lasagna Rice Soups Pasta Sous-vide Fresh bakery Fresh pastry Fresh confectionery Frozen Pastry Frozen bakery How an UNOX combi-oven works? www.unox.com
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