EQUIPMENT COMPARISON Contemplating COMBIS Choices abound when it comes to combis. Various model sizes, ventless options, enhanced controls and expanded cooking modes give you plenty to consider.

The combination convection oven/steamer, or combi, has been a fi xture of more up-to-date commercial kitchens for quite a while—a couple of generations in Europe, and the better part of a generation in the U.S. Adoption in American kitchens was slow at fi rst, held back by the expense of these units and the industry’s perception that they were complicated and delicate. But changing conditions (including smaller kitchen footprints, the need for more versatile equipment to prepare a more varied and health-centric menu, and the rise of millennial chefs who are trained in combi cooking and comfortable with technology in general) have made these ovens more popular than ever before.

By Rita Negrete-Rousseau, Contributing Editor Rita Negrete-Rousseau, By In large-scale kitchens, cooks tend to use combis in conjunction with other cooking equipment including convection ovens, steamers, fryers and smokers. But in smaller or more specialized settings, a combi can sometimes do the en- tire job. “Some operators are still focused on the idea that ‘I need a convection oven, a six-burner range and a fryer,’” says one source. “But the more sea- soned, progressive or strategic operator knows that one combi can potentially eliminate all three pieces of equipment. And you can get greater throughput in a shorter amount of time.” Combis today are more reliable, durable and offer substantial advancements in technology. Mini models and ventless options proliferate, as do power-en- hancing, energy-saving and water-conserving features. Makers have combined new or improved touchscreen and touchpad controls with automated features RATIONAL’s SelfCookingCenter 62 marks that enable combis to do more. They’ve expanded cooking modes, including one example of the market’s latest sophisticated the addition of a smoker feature, and enhanced self-cleaning technology. Sim- combis. Here Chef Daniel Solomon tends to menu pler maintenance is backed by better service networks. ingredients at Beacon Tavern, Chicago. Let’s take a closer look at a few of these developments.

Photo courtesy of RATIONAL.

32 FEBRUARY 2018 fermag.com fermag.com FEBRUARY 2018 33 EQUIPMENT COMPARISON Base Model Combis With 6 18 x 26 Sheet Pan Capacity (Or Closest Equivalent)

MAKE PAN MAX LOAD NO. FAN BOILER-B GAS/ DIMENSIONS CONTROL RECIPE SMOKER VENTLESS SELF-CLEANING?/ MODEL CAPACITY (Lb.) SPEEDS BOILERLESS– ELECTRIC WxDxH (In.) STYLE STORAGE/ OPTION? OPTION ON HAND SPRAY (18x26 Sheets) BL STEPS PER RECIPE ELECTRIC? HOSE?

3 3 3 Small Wonders, Self-Contained Hoods ALTO-SHAAM 8 168 5 BL Both 43 /4 x 46 /16 x 37 /16 Touchscreen Unlimited Y Y Y/Y COMBITHERM (B opt.) In the past few years, a number of combi manufacturers CTP7-20E have introduced mini tabletop models (holding four to six 3 29 13 12 x 20 x 2½ hotel pans or half-size 18 x 13 sheet pans). ANGELO PO 8 205 6 BL Both 46 /8 x 42 /32 x 36 /16 Touchscreen 150/18 Y Y Y/Y These ovens are an attractive option for small operations COMBISTAR & Dial (2018) FX82G3T* with minimal needs (and limited space), and for larger

kitchens requiring extra capacity. Purchasing a stack of 1 7 5 BKI 6 113 6 BL Both 44 /4 x 36 /16 x 34 /8 Touchscreen 200/9 Y N Y/N two small combis rather than one floor-model unit means COMBI-KING & Dial the ovens can be used for different applications at the ETE062, ETG062 same time—such as one for cooking, one for holding—and 11 7 1 BLODGETT 5, 6 w/opt. 132 9 BL Both 44 /64 x 37 /16 x 31 /3 Touchscreen 500/15 Y Y Y/N that there’s a backup oven functioning if one goes down. BLCT-62-E rack Another option is the ventless hood, which some manu- BLCT-62-G facturers offer factory-installed for tabletop combis only and others offer as an option for small, large and stacked CONVOTHERM 6 132 5 B & BL Both 44 x 39 x 33 Touchscreen T-399/20 Y Y Y/Y C4ET & C4ED & Dial D-99/9 models. Forgoing a standard hood is a major cost savings, 6.20 since the cost per linear foot to install a permanent hood is 9 13 substantial. A combi with a ventless hood still needs elec- 6 106 3 BL E 47 /16 x 42 x 31 /16 Touchscreen 1,000/16 Y N Y/Y Opt. trical access (the ventless option Air-O-Convect & Dial Touchline 62 Makers offer touch- is not available for gas models) as

3 3 7 screens, touchpads, well as a water hookup and floor ELOMA 6 66 5 BL Both 36 /8 x 31 /4 x 34 /8 Touchscreen 400/20 Y Y Y/Y dials or combinations. drain, so there are limitations on Genius MT 6-11 Will skilled chefs or where it can be placed. On the 1 1 HENNY PENNY 6 103 5 BL Both 39 /4 x 31 /2 x 31 Touchscreen 350/20 N/A N Y/Y entry-level employees other hand, the hood mounts di- FlexFusion Platinum (Elec.) SpaceSaver operate the combi? rectly to the combi and there’s no FTE & Only This will help determine overhead air clearance required FTG 621 See Gallery what controls to specify. above the combi-and-hood duo, 1 7 HOUNO 6 N/A 9 B E 35 /3 x 32 /10 x 32 Touchscreen 500/15 Y Y Y/Y Courtesy of Alto-Shaam. which means it can squeeze VISUAL COOKING 1.06

3 MVP AXIS 6 132 2 BL E 38 /5 x 35 x 34 Touchpad 99/4 N N Y/Hose AXCL-06** on manual only Digital

1 3 RATIONAL 62 6 132 5 B Both 42 x 38 /4 x 30 /4 Touchscreen 1,200/12 Y Y Y/Y SelfCooking- Center 62

7 11 1 UNOX 6 119 4 BL Both 33 /8 x 37 /16 x 33 /4 Touchscreen 999/10 Y Y Y/Y XAVC-06FS0-EPR XAVC-06FS- GPR

1 1 VULCAN 7 N/A Only On BL Both 42 /5 x 43 /2 x 35 Dial 0/Manual N N N/Y ABC 7E P (Probe) ABC 7G ModeIs

* Jan. 2018, according to company; **Manual version w/dial also avail.

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Mini combis (some sealers required for the bags, so ASAP. The stages would be pre-heat, high-humidity This combi does not at 20-in.W) work well “you’ll have to have a HACCP combi stage, then convection with the vent open.” require a cleaning after in c-stores, cafés or plan.” Here’s another example of a program recipe: for smoked running a smoking restaurants with smaller Specifiers considering a combi chicken wings, 80 minutes in the combi’s smoker mode, cycle. While it has footprints that want to with a ventless hood should be followed by 10 minutes at 300°F in convection mode with a ventless option, it produce high-quality aware that these systems differ. a high fan speed, followed by 15 minutes at 410°F in con- requires a regular hood foods, such as fresh- Some, which combine a cata- vection dehumidifying or “crisping” mode at top setting. when smoking. Cour- baked pastries. lytic system with a condenser to Result: smoked wings that are crispy on the outside, moist tesy of Convotherm. Courtesy of Blodgett. catch steam, may mean the combi on the inside. (Note that convection ovens don’t have the should not be used to cook raw same humidity-removing mode.) programmable recipes or skin-on meats. (One maker says its catalytic ventless The sophistication of these combi ovens is remark- with up to six cooking system, but not others, is appropriate for raw proteins.) able. One manufacturer offers a twin control system that stages each. Others, which combine a dispos- includes a dial and a touchscreen, touting simplicity and A third combi mak- able charcoal filter for odors with a ease of use. Entry- er differentiates itself into smaller spots than units under washable steel filter for grease, are level users can with new “multi- conventional hoods. (One manufac- appropriate for heavier-duty appli- set the time and touch” technology that allows users to control a large, 7-in. turer even has combi units that are cations such as meats. One temperature, with display screen by sliding, swiping or scrolling. A stroke UL-listed ventless for use without manufacturer offers two combis the oven determin- of the finger can set the temperature and the percentage of any separate hood; local codes pre- that have an integral system for ing the appropriate humidity. There’s a quick mode for standard handling of vail.) The pairing is ideal for small limiting emissions of grease-laden predetermined operating sequences, but there’s also the op- operations without the usual kitchen vapors and are UL-listed for cook- Newer models portunity to program up to 400 hookups, kitchens in old or historic ing without any separate hood or sport energy and recipes and upload photographs Use a mobile oven buildings that forbid installation of venting. Local code requirements water efficiencies. denoting each one. The system rack accessory to roll new ventilation hoods, and bigger may vary. This model preheats remembers the last 20 cooking pans of food out of operations that need to find a Many combis water up to 176°F programs used. your combi and into a place for an extra combi to ramp offer a smoker feature. All About Controls using exhaust Yet another manufacturer holding cabinet or blast up production. Smoking is a great way Some operations still prefer a combi with simple, easy- heat. Courtesy of offers controls with onboard chiller. Courtesy of “These new combis are so to boost flavor without to-understand dial controls—on and off, hotter or cooler, Eloma. diagnostics of potential prob- Henny Penny. exciting for companies that sell adding sodium. Opt for more or less humidity. But manufacturers heavily promote food but don’t necessarily have a traditional ventilation models with new or improved touchscreens (touch-sensi- kitchen or chef,” says one source. if you plan to smoke. tive screen like that of a smartphone) or touchpads (similar optimal humidity. Alternatively, management can “They open up menu possibili- Courtesy of Angelo Po. to a touchscreen, but also sensitive to pressure and swiping download up to 12 cooking programs for auto- ties, like fresh-baked bread or re- motions). display, allowing staff to simply touch a picture of ally nicely done salmon for a salad.” Automated recipe programs can execute complex cook- the item to be cooked. Finally, advanced users can The option for sous-vide cooking, in which items are ing jobs without manual intervention at various steps. take control of all settings including humidity lev- cooked in a vacuum-sealed bag for a longer time at low Download these programs from a USB port, or even re- els, fan speed and a food probe, and can program temperature with a special needle-probe thermometer, motely via Wi-Fi (although that’s less common because of their own recipes. means that combi cooking need not involve handling raw security concerns). Another company also has retained dial-control food as part of the cooking process, she notes. (Employees Bread baking is one example. “A combi oven using mul- options while upgrading its capacitive touchpads do, of course, handle the raw food before it goes into the tiple stages can turn a frozen dough loaf into finished bread that allow users to swipe to close a screen or to bags.) In sous-vide systems, the food retains flavor, nutri- by thawing, proofing and baking,” says one chef. “You drag an unwanted program to the “trashcan.” ents, juices and size, and can’t overcook. A caution from want a lot of moisture at the start of baking to let the dough The manual control offers options like steam on one source: many health inspectors remain wary about the expand and prevent it from crusting too fast, but once demand and a low-temperature roast-and-hold safety of sous-vide cooking and particularly the vacuum you’re done with the moisture, you want it out of the oven mode, while the digital-control mode features 99

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lems, multi-shelf cooking timers and what a company One company gives you the option to use either bri- Combi Abuse—And How To Avoid It chef calls “more cooking programs than any operator will quettes or wood chips for smoking, while another maker’s ever need”—backed by recipe and culinary assistance on units require wood chips. In some cases, you can choose a Manufacturers and service agents report a few end-user- the company website and from the manufacturer’s chefs. lighter or heavier smoking cycle, with cold smoking among abuse stories about combis. “When a combi goes into a kitchen where it’s never been the options. These models perform a cleaning cycle that, One high-level executive visiting a kitchen happened used before, it can be a little overwhelming for employees,” once selected, removes smoke residue so the combi’s ready to observe a fellow slamming the combi’s door shut with the spokesman says. The chefs come in and train the staff, for the next cooking cycle with no lingering odor or flavor a powerful kick. Then there was another individual who then come back and train again as needed. transfer. Other combi brands do not require cleaning after pierced the touchscreen control with his knife—he’d been Finally, one combi maker now styles its advanced mod- the smoking cycle, a substantial time savings. poking it with the tool at hand, instead of his finger. els as “self-cooking.” Users enter on the controls informa- Some employees forget to wipe down the silicone door tion for the product and the desired cooking results, and Don’t Get Your Hands Dirty gaskets with soap and water daily, resulting in shredded the combi detects load quantity and size of the products Self-cleaning systems have become another major differ- gaskets and poor seals. Others neglect to clean debris out loaded, and monitors status throughout the cooking pro- entiator for combi manufacturers. There are a number of While researching mod- use of cleaning fluid, energy and of the floor drain—or even pour waste grease right down cess, adjusting energy levels as needed. The system allows reasons you might want to avoid els, note the combi’s water) and an express mode (for the drain—leading to costly water backups. Some don’t for mixed loads on different shelves. This manufacturer Some makers offer assigning staff members to clean required clearances ultra-fast cleaning during busi- bother to change water filters on schedule, causing scale offers networked cooking, which allows managers to check both digital and combis manually, including the fact at the back and sides. ness hours). Final steam-disinfec- buildup and shortening the combi’s life. and control combis remotely, transfer and manage cooking manual control that misuse of cleaning chemicals Most recommend tion and drying cycles guarantee And then there are the overzealous cleaners who attack programs, and download software updates. models. Courtesy of can cause damage to the combi, the 12-18-in. on the control hygiene. Employees never touch the combi with corrosive chlorine or floor cleaner rather MVP Group. staff member doing the cleaning, or side, but require only hazardous chemicals. than the liquid or tablet specified for the job. Others fail to Smoking Capabilities both. 2-3 in. Some require Another manufacturer differen- dilute cleaning solution, and the concentrated liquid eats With smoked meats, fish and even Manufacturers take different none. Courtesy of tiates its system with an ex- through neoprene tubing components. cheeses a current trend, one develop- routes to simplify combi cleaning. Vulcan. tremely quick 15-minute cleaning Manufacturers note in users’ guides the daily, weekly, ment that may be of interest if you’re Many models can start the clean- cycle (compared with an industry monthly and yearly steps to keep a combi purring. Follow wishing to expand your menu is the ing cycle as soon as the combi average of 30 minutes). Program alerts prompt cleaning them. Consider a maintenance contract; having servicers smoker option available with many stops cooking, with no need to of the unit after a set time, ranging from five to 24 hours. check out your oven on a regular basis can catch problems combi models. Makers integrate the cool down the cavity first. Every This maker uses a proprietary liquid cleaning system with before they become major. Daily care includes washing smoking mode into the cooking- manufacturer’s system uses a pre- a color-coded indicator on the combi control showing how down the gaskets and door with soap and warm water, then program options on the unit’s control measured product; some recom- much of the cleaning liquid is remaining. leaving the door open. To avoid grease buildup and carbon- screen. (One limitation: smoking can- mend a proprietary cleaner, while A third company offers a self-cleaning system and a ization, clean regularly with recommended chemicals at the not be done under a ventless hood— some give you the convenience and separate one-touch deliming system as a standard feature right dilutions. traditional ventilation is required.) cost saving of choosing any recom- with its higher-end combis. The liquid cleaner is always It all comes down to training. Staff members need to un- mended sanitation product. Some hooked up. Combis can be connected to remote data access derstand that a combi represents a substantial investment, manufacturers specify a tablet and controlled via Wi-Fi or LAN access—so a manager in a that it’s important to slow down and treat it with TLC, that cleaner, arguing that it’s easier for staff to use and there’s no remote location can see if cleaning has been done regu- daily cleaning is essential—and how to properly complete chance of running out of cleaner without noticing it. (One larly or even order a cleaning cycle, and technicians can the task. (And every new employee needs the same lec- tablet system incorporates chemicals for descaling as well remotely diagnose problems, including any issues with the ture.) One corporate chef shares what he did while running as cleaning.) Other manufacturers auto-clean feature. a restaurant to get buy-in: impress on the crew what was Check out how many use a liquid dispensed in pre- Manufacturers have their own motivations for emphasiz- expected from them to keep the combi running, then give recipes combis hold measured quantities. ing ease of cleaning. Today’s combis can take hard use and everyone a financial reward if nothing had gone wrong by because some hold One company offers four clean- run 10 to 12 years, much longer than their predecessors the end of the year. none while others hold ing levels, selectable at one touch, of a decade ago, but only if they’re maintained. “The life an unlimited amount. with automatic dispensing of of your combi depends on one thing: cleaning,” says one This holds 200 menu cleaning fluids, including an eco manufacturer. “The more often you clean it, the longer it items. Courtesy of BKI. mode (designed to economize on will last.” fer

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COMBI GALLERY .... Makers introduced the following products at or after The NAFEM Show 2015.

ALTO-SHAAM CT PROFORMANCE COMBITHERM BLODGETT BLCT-62E-H CT PROformance Combitherm ovens now sport an upgraded touchscreen that Blodgett’s BLCT-62E-H full-size electric, boilerless combi sports an integrated has improved visibility and accuracy as a result of optical bonding. The series Hoodini ventless hood; there’s no filter or fire suppression system required. A also features notable software updates. The Rest step allows you to pause the condenser removes steam exhaust and a catalyst removes smoke and fumes. oven during a program for even greater control over menu results. For example, A reversible 9-speed fan gives optimum baking and results. Features when smoking, use this step to allow smoke flavor to infuse after the actual include steam injection system, automatic humidity pulsing, manual or automatic smoking process. Use Rapid Cool to swiftly move from a high-cooking tempera- cooling, individual rack timing, external core temperature probe with multiple ture to a lower holding temperature without overcooking food; the Door Open measuring points, bright halogen lights, USB connectivity and automatic service After Step lets you program a reminder—in the form of an animated door opening diagnosis. Unit has a built-in hand shower and automated CombiWash, a closed- and closing—that it is time to open the door. The rinse cycle water requirement circuit cleaning system that features very low water and detergent consumption update means treated water is no longer required during the rinse cycle; the unit and no contact with chemicals. now uses untreated water. Many models are Energy Star-rated, and they require blodgett.com 0-in. clearance on the sides during installation. alto-shaam.com CONVOTHERM 4 C4ET6.20 Convotherm 4 Series combi ovens (including gas and electric C4ET6.20 models) ANGELO PO BE-1 feature faster preheat times and less energy and water consumption than previ- Angelo Po’s BE-1 combines a combi oven and a blast chiller; it’s a fully integrated ous models. Advanced Closed System reduces operating costs with improved cook-and-chill system with a temperature range of -40°F-572°F. The 2 appliances insulation and airflow, resulting in less heat loss. Improved airflow results in even operate from 1 control board positioned on the combi. Within 1 footprint, you can cooking; Crisp & Tasty function ensures even browning; Bake Pro gives perfect re- freeze, chill, thaw, proof, hold, steam, braise, bake, roast, grill, smoke and more. sults for pre-proofed baked goods; Humidity Pro makes for ideal steam saturation. Choose the FX61 combi (6 12 x 20 pans) with the B151HU blast chiller/freezer A hands-free, fully automated cleaning system is standard. Electric tabletop mod- (6 12 x 20 pans) or the FX82 combi (8 18 x 26 trays) with the B152MU blast els are UL-listed ventless for use without any hood. Units come with U.S.-based chiller/freezer (8 18 x 26 trays). Opt for the COMBICARE All-In-One package and recipes; proprietary K-12 recipes use 120 common items developed by U.S. chefs receive certified installation, water quality analysis test kit, reverse osmosis wa- and schools. Model C4eT 6.20 GB is Energy Star-rated. ter treatment system, a preventative maintenance program, cleaning chemicals, convotherm.com chef training and free freight within contiguous U.S. states. angelopoamerica.com ELOMA MULTIMAX COMBI-STEAMER Eloma’s MULTIMAX combi is simply uncomplicated; it makes work in the kitchen BKI COMBI-KING ETE102R easy as a result of its 5-in. display screen and multi-cooking capabilities that The BKI Combi-King ETE102R provides maximum flexibility—use moist heat, dry replace several pieces of equipment. This combi stores up to 99 recipes, allowing heat or any combination without the use of an integrated boiler. Patented Meteo menu items to be exactly replicated with the touch of a button. The Live Steam System constantly monitors the climate inside the cooking chamber to ensure System monitors and controls precision and features dynamic pause the optimal balance between heat and humidity, and the SteamTuner system times that produce baked goods with a golden crust and delicious smoked meats allows you to choose from very wet to very dry steam. These 2 systems work and sous-vide dishes. Temperature ranges 86°F-572°F. The Multi-Eco System uses together to ensure the ideal volume of steam without the deliming and main- up to 42% less water and the Live Steam System reduces energy consumption tenance issues associated with traditional boiler-equipped units. This electric up to 46%. Steam Protection System saves energy and provides safer operation model has a large, 10-in. touchscreen control and USB port; easily program 200 by automatically extracting steam from the cooking chamber once the cooking menu items with up to 9 steps each. Unit boasts an automatic washing system. process is complete. The MULTIMAX is available in several sizes that allow for use It holds 10 18 x 26 sheet pans or 20 12 x 20 pans, and overall measures of 6 to 20 18 x 26 pans. 1 7 5 44 /4-in.W x 36 /16-in.D x 45 /8-in.H. Opt for a hot/cold smoker and core probe. elomausa.com bkideas.com

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COMBI GALLERY .... Makers introduced the following products at or after The NAFEM Show 2015. RATIONAL SELFCOOKINGCENTER XS HENNY PENNY FSH-605/FSH-610 This compact-size combi-steamer allows operations to serve high-quality food 3 7 WITH INTEGRATED HOOD when kitchen space is limited. This unit measures 25 /4-in.W x 21 /8-in.D x 3 Henny Penny’s FSH-605 and FSH-610 FlexFusion SpaceSaver Plus combi ovens 22 /8-in.H, and has the same powerful performance, intelligence, and efficiency now have the option of an integrated hood—low-cost venting that gives you the as the other SelfCookingCenter models. Place this unit on the countertop, build flexibility to position combi cooking anywhere. The lightweight hood, mounted di- it into the cabinetry, or use a wall-mounting bracket to hang it on the wall. This rectly to the combi, recirculates air through 4 filter levels; a 2-speed blower draws versatile piece of equipment can fry, roast, grill, steam, poach, bake, and much in smoke, odors and condensation and returns fresh air. FlexFusion SpaceSaver more within a small footprint. Unit comes with a powerful fresh steam generator, Plus incorporates energy-efficient boilerless steam generation into a compact unit and automatically cleans itself, even overnight. The SelfCookingCenter XS holds 4 with racking for full-size steam table pans. Improved heat exchange design saves 13 x 18 half-sheet pans or 3 12 x 14 steam pans and accommodates 20-80 energy and water. Chef’sTouch control system with 7-in. touch/swipe screen meals per day. Manage the unit through ConnectedCooking, a cloud-based net- makes programming intuitive. WaveClean self-cleaning system is standard. working solution for professional kitchens. hennypenny.com rationalusa.com MOFFAT TURBOFAN 40 COMBI SERIES UNOX CHEFTOP MIND.MAPS PLUS Benefit from 3 cooking modes—combi-steam, convection or steam—all in a Unox’s CHEFTOP Mind.Maps Plus combi ovens collect data and analyze your compact 32-in.W footprint using Turbofan 40 Series combi ovens. Combi-steam modes of use. Then, through a cloud connection, it sends you daily reports along mode ensures meats and fish cook evenly without risk of drying out. In this mode, with suggested recipes and personalized hints—all to ensure you and your em- the Combi Automatic Moisture Control system monitors and adjusts temperature ployees make the most use of the investment. Models come equipped with ADAP- ensuring consistent results when grilling, frying or regenerating pre-cooked foods. TIVE.Cooking, enabling the unit to interpret your settings and understand your Convection mode uses variable fan speeds with automatic power reduction to desired results, and CLIMALUX for total humidity control. AUTO.Soft serves as a reduce energy consumption. Steam mode enhances flavor, color and consistency gentle cooking function and SMART.Preheating correctly preheats the oven accord- for precision and control with an automatic steam saturation regulator located ing to the parameters of the chosen cooking process and to what’s occurred in inside the cooking chamber. Choose digital or manual controls with the 40 Series previous hours. SENSE.Klean suggests the best automatic cleaning mode accord- in 5, 7 or 10-tray (half sheets only) versions. Ecospeed system, on digital models, ing to actual use. Capacities range from a 16-pan (18 x 26) model to 5-hotel pan calibrates power levels based on the amount of food being cooked to optimize (12 x 20) unit and many are Energy Star-rated. heat delivery while minimizing waste and ensuring temperatures remain constant. unox.com moffatusa.com VULCAN ABC7-P MVP GROUP AXIS SERIES Vulcan’s ABC7-P combi, part of the ABC Series, pairs simple controls reminiscent Choose between digital or manual controls with MVP Group’s Axis combi oven se- of a convection oven with external food probe and fan control features that boost ries, available in 6- and 10-pan (18 x 26) configurations. Use these units to cook the precise results and faster ticket-to-table times of a combi. Knob controls allow with steam, convection heat or both; they’re an all-in-1 solution for any kitchen. cooks to dial in temperature and time. The ABC algorithm auto-sets the optimal Key features are reversing fans (to ensure food cooks to perfection), easy-to-use humidity based on temperature, so there’s no need to program every menu item controls, adjustable steam percentage (0-100%) and double-panel glass, which and recipe. Use the probe for precise cooking of beef, chicken, fish and pork, and allows the outer door to remain cooler. The oven’s cavity comes equipped with lower the multi-speed air circulation fan for baking of delicate items. This model ultra-high temperature fiberglass insulation. Temperature ranges 86°F-500°F. The offers multiple cooking capabilities: baking, steaming, roasting, air-fry, rethermal- digital model adds a core food probe, Delta-T cooking and much more. Cleaning ization, proofing, finishing, , stewing, low temp and defrosting. Tempera- is easy; the digital combi ovens feature a self-cleaning system while the manual ture ranges 80°F-450°F. Other features include large LED displays for tempera- combi ovens come with a hand spray. The 10-pan model measures 38½-in.W x ture, time and humidity controls; grab-and-go cutaway racks for safer access to 35-in.D x 47½-in.H. pans; and machine diagnostics, accessible through controls or USB port. mvpgroupcorp.com vulcanequipment.com

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