bake - May 2017 - 18

equipment innovations

Multi-Use
Convenience
Small-footprint, multi-use ovens for baking and cooking are
gaining popularity among retailers for many reasons. Bakers
are tasked with preparing more products in less time and, in
some cases, bakeries are bringing ovens out on to the sales
ﬂoor to showcase on-site baking and add theater. Oven manufacturers offer a wide range of options for retail bakeries and
cafes to accomplish desired goals.
The MIWE roll-in e+ 3.0 is a leading rack oven that saves you

a package that's roughly 60 percent smaller. At only 21¾ inches

even more energy and offers the latest in cutting edge fea-

deep, 25¾ inches wide and 22 ¼ inches high, this is the only

tures. With unique atmospheric baking, it frees you from the

combi this compact that even offers its own steam generator.

restraints of climatic conditions. The ergonomically brilliant

design allows for overall efficiency and the ability to bake to

Southbend - TruVapor

perfect doneness. Further, the MIWE backcombi provides room

Want the versatility of a combi's convection-steam-combi

for your ambitions by combining the active heat of the convec-

modes, but want it straightforward and up front on the cook-

tion baking oven MIWE aero or MIWE econo with the gentle

line? The TruVapor delivers with a low proﬁle that ﬁts into the

baking atmosphere of the deck baking oven MIWE condo -

line and serves as a base for a rangetop or griddle. A steam

thus combining two oven systems in minimum space.

generator provides plenty of power.

From Revent, the new ONE series Round Single Rack Oven and

TurboChef - DoubleBatch

Round Shop Oven feature a round design and modern insula-

The ventless Double Batch oven uses two independently-con-

tion with a smaller footprint. As ﬂoor space is a cost for any

trolled high-speed cooking cavities to maximize throughput

bakery, a smaller footprint makes room for higher proﬁtability.

while requiring minimal space and energy consumption. The

Also, the rounded sliding door creates a great working area as

cavities are controlled by a split-screen, Wi-Fi connected capaci-

it naturally slides into the oven when opened.

tive touch controller, which allows the user to intuitively and
quickly control either cavity simultaneously. Air impingement

The National Restaurant Association recently unveiled recipi-

technology and an oscillating rack make for rapid, even cooking.

ents of the 2017 Kitchen Innovations Awards, honoring forward-

thinking equipment and technologies that increase efficiencies

Vulcan - VC5G Gas Convection Oven

and productivity for back-of-the-house operations and beneﬁt

Nobody likes dirty, hard-to-clean oven door windows. Enter

restaurant operators. Each recipient will be showcased in the

Vulcan's new VC5G Gas Convection Oven with fully removable,

interactive Kitchen Innovations Pavilion at the 2017 National

dishwasher-safe doors. Just lift them off-at 20 pounds, they're

Restaurant Association Restaurant, Hotel-Motel Show from May

easy to handle-and put them in the dishwasher or a 3-compart-

20-23 in Chicago at McCormick Place.

ment sink. Another big plus, it offers one of the best convection
oven cooking efficiency scores ever in ENERGY STAR testing.

The following ﬁve ovens were presented with 2017 Kitchen
Innovations Awards:

Alto-Shaam by Appliance Innovation - Vector Multi-Cook Oven
For the ultimate in full-menu ﬂexibility, the ventless Vec-

Rational USA - SelfCookingCenter XS Model 6 2/3

tor Multi-Cook oven offers up to four independently controlled

With the XS Model 6 2/3, RATIONAL manages to get all of the

cook chambers. Each chamber gets its own 10-speed fan and

advanced features of its full-size SelfCookingCenter combis into

multi-stage programming for unparalleled precision.

18 < MAY 2017 | bakemag.com

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