bake - May 2016 - 16
equipment
The Versatile Combi
Combi ovens offer bakeries, restaurants, hotels, and other com-
"We have once again updated our latest model, the SelfCook-
mercial kitchens many advantages. The appliances are suitable
ingCenter 5 Senses, to include numerous applications espe-
for all establishments that serve 30 meals or more a day during
cially for the US market," states Billy Buck, national corporate
peak times.
chef for Rational USA.
Combi ovens combine the benefits of steaming, such as short
Combi ovens continue to gain popularity because of their
cooking times, higher yields and juiciness, with the advantages
versatility, leading to numerous innovations from leading oven
of convection heat, which provides intensive aromas, appetiz-
manufacturers.
ing colors and crispy crusts. Further, they are easy enough
to use that even inexperienced kitchen staff can consistently
MIWE recently introduced the backcombi, a complete baking
achieve superior results without constant monitoring.
station which includes convection oven baking along with deck
oven baking, and can even include a proof box. Various config-
On just 10.76 square feet of space, combi ovens can replace
urations are available to fit your space and production needs.
many conventional cooking appliances, such as stoves, boilers,
grills and more. They are easy to use, self-cleaning and save up
The new Hoodini from Blodgett is a self-contained, ventless
to 70 percent in energy compared to a traditional kitchen with-
hood currently available on Blodgett Mini Combi 6- and 10-pan
out a combi oven. Thus, they even pay for themselves in under
ovens. The innovative recirculating system removes steam,
a year, according to Rational.
smoke and fumes, even when cooking raw proteins. The ventless hood lets the user place the oven just about anywhere,
"The Rational SelfCookingCenter is easy to use. You press a
freeing up valuable kitchen space.
button, load the food, and it rings when it is done cooking,"
says Didier Lailheugue, executive chef of the InterContinental
From Manitowoc Foodservice, the Merrychef eikon e2s is a
Buckhead Atlanta.
small footprint, high-speed convection/microwave oven with a
new, innovative design with cutting-edge technologies. Innova-
Rational's SelfCookingCenter 5 Senses prepares all dishes ex-
tive placement of the magnetrons and use of air-curtain tech-
actly as the chef specifies at the touch of a button. It automati-
niques allow a narrow footprint and cool touch surfaces. The
cally recognizes the size, quantity, and condition of the food
oven offers key advantages in speed, heat up and cool down
being cooked. It adjusts all of the settings specifically for the
times, energy efficiency, noise level, cleanability and cavity-to-
products and the chef's desired result.
footprint ratio.
16 < MAY 2016 | bakemag.com
http://www.bakemag.com
bake - May 2016
Table of Contents for the Digital Edition of bake - May 2016
bake - May 2016
Editor's Note - A Growth Opportunity
Table of Contents
News Bites - Beth Fahey New President of RBA
Create Your Cupcake Opens in Atlanta
Dawn Food Unveils New Leadership Model
Personality Spotlight - Bronwen Weber
Management - IBIE Expands Program
Labor Front - Wage Hikes in California
Ingredients - Blueberries
Equipment - The Versatile Combi
Breaking the Norm
Play in the Whitespace
Community Outreach
NY Bagels Come to KC
PHO-free Shortening Solutions
Ice Cream & Gelato
Cake Extravaganza
Cafe - Eggs, Cheese Take Center Stage
Smoothies Blossom
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - May 2016 - bake - May 2016
bake - May 2016 - 2
bake - May 2016 - Editor's Note - A Growth Opportunity
bake - May 2016 - 4
bake - May 2016 - Table of Contents
bake - May 2016 - Dawn Food Unveils New Leadership Model
bake - May 2016 - 7
bake - May 2016 - Personality Spotlight - Bronwen Weber
bake - May 2016 - 9
bake - May 2016 - Management - IBIE Expands Program
bake - May 2016 - 11
bake - May 2016 - Labor Front - Wage Hikes in California
bake - May 2016 - 13
bake - May 2016 - Ingredients - Blueberries
bake - May 2016 - 15
bake - May 2016 - Equipment - The Versatile Combi
bake - May 2016 - 17
bake - May 2016 - Breaking the Norm
bake - May 2016 - 19
bake - May 2016 - 20
bake - May 2016 - 21
bake - May 2016 - 22
bake - May 2016 - 23
bake - May 2016 - 24
bake - May 2016 - 25
bake - May 2016 - Play in the Whitespace
bake - May 2016 - 27
bake - May 2016 - 28
bake - May 2016 - 29
bake - May 2016 - Community Outreach
bake - May 2016 - 31
bake - May 2016 - 32
bake - May 2016 - 33
bake - May 2016 - NY Bagels Come to KC
bake - May 2016 - 35
bake - May 2016 - 36
bake - May 2016 - 37
bake - May 2016 - PHO-free Shortening Solutions
bake - May 2016 - AB1
bake - May 2016 - AB2
bake - May 2016 - AB3
bake - May 2016 - AB4
bake - May 2016 - 39
bake - May 2016 - Ice Cream & Gelato
bake - May 2016 - 41
bake - May 2016 - Cake Extravaganza
bake - May 2016 - 43
bake - May 2016 - Cafe - Eggs, Cheese Take Center Stage
bake - May 2016 - 45
bake - May 2016 - Smoothies Blossom
bake - May 2016 - 47
bake - May 2016 - Products
bake - May 2016 - 49
bake - May 2016 - Product Showcase
bake - May 2016 - Classifieds
bake - May 2016 - 52
bake - May 2016 - 53
bake - May 2016 - 54
bake - May 2016 - 55
bake - May 2016 - 56
bake - May 2016 - Ad Index
bake - May 2016 - Online - BakeMag.com
bake - May 2016 - 59
bake - May 2016 - 60
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/2021_01_01
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