bake - March 2018 - 10

technical corner

Award-Winning

EQUIPMENT
Convenience and efficiency are key words to describe the latest
innovations in bakery oven and cooking equipment for bakeries
and foodservice operations.
operators. Each recipient and their product will be showcased
Winner of a best new product award at Europain 2018, the

in the interactive Kitchen Innovations Showroom at the 2018

software tool MIWE shop baking suite (MIWE sbs) allows you

National Restaurant Association Restaurant, Hotel-Motel Show,

to manage, monitor and synchronize your baking systems' data

to be held May 19-22 in Chicago at McCormick Place.

remotely and to benefit from the opportunities of networked
systems. Consisting of interconnected modules, the software

The 2018 KI Award recipients reflect the trends and topics most

suite represents an extremely versatile toolbox for not only

important to foodservice operators today. The 22 selected in-

branch and regional managers, but also master bakers, admin-

novations address operator concerns from labor, energy and

istrators and quality managers.

water efficiency to food safety, sanitation, cross-functionality
and space-saving. New software and new materials continue to

MIWE sbs allows you to map your own organizational structure

make new solutions possible.

and to centrally manage and distribute your baking programs,
so that all ovens belonging to the same profile can be supplied

The 2018 Kitchen Innovations Award recipients in baking and

with the same information at the click of a button. A regional

cooking include the following:

manager can thus easily organize baking operations in all
branches, such as setting the autostart or cleaning times or

Alto-Shaam, Inc.

deciding which image is to be shown in eco mode.

Vector F Series Multi-Cook Oven
Features larger chambers to accept full size sheet or hotel pans.

Baxter is introducing the VersaOven, a new type of kitchen
equipment that combines the best features of rotisserie, con-

Antunes

vection and combi ovens into a space-saving oven category all

GST-1H Flatbread-Toaster

its own. Built with patent-pending technology to offer versatil-

Wide-mouth loading and dual platens located inside dual con-

ity, performance and intuitive operation, the VersaOven enables

veyor belts heat a variety of products consistently.

cooking, baking and steaming without the difficulty of operation that can come with combi ovens, or the arduous cleanup

Evo, Inc.

that can be a hallmark of convection ovens.

MultiZone Plancha
Offers three independent cooking zones, each separated with

"The Baxter VersaOven is truly unique because it handles so

IsoBar technology, which mitigates temperature carryover.

says chef Michelle Bridges, Baxter's manager of bakery/culinary

Markov

support. "Cooks of all skill and experience levels can easily use

Level RF Oven

the VersaOven to cook racks of rotisserie-style chicken, steam

Employs radio frequency cooking to cook foods to prescribed

vegetables and bake moist, flavorful cakes."

standards for internal temperature, surface doneness, etc.

The National Restaurant Association recently announced re-

Marra Forni

cipients of the 2018 Kitchen Innovations (KI) Awards, honoring

Electric Brick Oven with Open Mouth

progressive equipment that increases efficiencies and produc-

Provides cooking temps up to 1000°F, cooking a pizza in

tivity for back-of-the-house operations and benefits restaurant

45 seconds.

10 < MAR 2018 | bakemag.com

EUROPAIN

many kinds of food and styles of cooking with terrific results,"


http://www.bakemag.com

Table of Contents for the Digital Edition of bake - March 2018

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
http://www.nxtbookMEDIA.com