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equipment & packaging LATEST INNOVATION Rapid-cook ovens haven't always been the most flexible, diverse options for foodservice kitchens. There was a time when some may have relegated the technology to a level just above a microwave. Those days look to be long gone. "There's not a lot that these ovens can't do, other than cook a whole goat or something," says Garamy Whitmore, vice president of sales, ACT and strategic accounts for Manitowoc Foodservice. "It boils down to what you can fit in the cavity." Today's rapid-cook ovens can save space, increase revenue, simplify product preparation and can do so with in a wide variety of settings. Saving space Perhaps the biggest factor in retailers turning to quick-cook technology is the simple need for highly productive equipment that takes up a minimal amount of space. "Companies are trying to drive more Rapid-cook Ovens revenue-producing space," says Ronald Massaro, director of culinary operations for TurboChef. "In doing so, they're trying to replace traditional cooking equipment." That can mean replacing hood systems that cost upwards of $1,000 per linear foot and carry HVCA requirements for replenishing air. "Ventless, Merrychef Eikon E2S revenue-producing space for a smaller kitchen with easier, one-button operation is a big thing people are looking for," Massaro says. "It's really a huge selling point for what we do." Merrychef is Manitowoc Foodervice's brand of speed ovens. Its Eikon E2S oven, which debuted at the 2015 NACS show, was made with spacechallenged customers in mind. "One of the things we did there was emphasize the cavity-to-footprint ratio," Whitmore says. "Speed ovens carry a certain footprint. Really, it helps to make as big of an oven cavity as you can within that footprint. A lot of times that hasn't been done." The E2S is 14 in. wide, but carries a usable cavity of 12 in., meaning all but one in. on either side of the oven can be used for cooking. Thin, but well-insulated, walls are the key. Some ovens in the past have needed anywhere from three to four in. on either side of the cavity, Whitmore says, and that was mostly due to insulation. Some ovens also contain side-launching microwaves, which obviously require a larger footprint than microwaves that launch from the top. "There have been advancements in the cavity-to-footprint ratio and that enables end users to maximize their throughput and productivity in smaller areas," Whitmore says. To make the oven's footprint even more valuable, Merrychef develops accessories, including a panini press that is placed in the oven. The press raises and lowers when the oven door is opened and closed and then utilizes the oven's hot air to help brown and toast the bread while using the microwave energy to heat the product internally. Merrychef Panini Press 28 * APRIL 2016 * instore "Some of the microwave-accelerated panini presses out there that aren't in an oven don't really give you the type of panini marks or the internal temperatures you're looking for," Whitmore says. "Our panini press gives you flexibility in a speed oven. You can still do all the other menu items you're looking to do while elevating the quality of a panini press in a fraction of the time."

Table of Contents for the Digital Edition of instore - April 2016

instore - April 2016
Editor's Note - SNACKING: Have a second?
Table of Contents
News - On our radar
Spotlight - By the Numbers: Donuts
Cover story - Snacking evolved
Commissary Insider - Insight Insider: Good to go fresh aims to please
Food Safety - Pathogen Detection
Equipment Weighing the options
Product Category Spotlight: Ethnic, easy and healthy
Packaging: Peace of mind with tamper-evident technology
Operations and Logistics: Traceability in the supply chain
Product Knowledge - Need to Know: Specialty cheese
Merchandising - On Display: Independence Day
Speciality Insights - Consider Gluten-free Bakery
Equipment & Packaging - Latest Innovation: Rapid-cook ovens
Product Trends
Product Showcase
Ad Index

instore - April 2016