Trade shows and industry exhibitions are globally recognised as excellent platforms for equipment manufacturers to introduce their items to the local market. Yet, it is vital to connect with the target market through the right products; equipment that is relevant to the cooking and dining culture of the region. Over at the recent FHA2014, it was no different and alongside the fact that it is the most anticipated show in Asia, brands from around the world came to showcase their best. We hereby highlight the equipment that caught our eye; some new and some reinvented with slight changes for greater performance.
ROUND OVEN by REVENT
The oven received a makeover with a round chamber saving valuable space and a sliding door that improves the safety by preventing burns and accidents when doors are not tightly shut. A 3-layered glass door ensures comfort of touch while fewer heat bridges and the modern insulation cuts down on energy usage. As it is built with minimal materials, lesser parts and a lower weight, there will be less handling in the recycle process. Bakers no longer need to open doors to check the baking process with the large window providing utmost visibility – it can also be placed upfront to attract customers to view the baking process. It is simple to operate as long as the parameters have been saved in the system; anyone can load in the trays then plug and bake. The oven was a winner of the Innovation Award at Europain 2014.
www.revent.com
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PREPARATION TABLE by MERCATUS
The P1 worktable brings together the preparation and conservation of fish or vegetables in a single equipment. Below the table is a refrigerator for optimum storing of fresh fish with accurate temperature control and high relative humidity. Four side-mounted nozzles pointing toward the sink washes away impurities without splashes due to a recessed bottom that slopes down to the sink. The polythelene cutting slab fit into the table’s width, does not move around and is placed next to the lateral water jets (with a pull-out spray) for a sensible workflow of washing and cutting. A perforated stainless steel tray that fits the sink completes the P1 Preparation Table, available in 2 or 3 doors. The High-Efficiency-Gene (HEG®) lowers energy consumption of the cooling unit by at least 40%. It has two working modes; static and ventilated with automatic door closure and easily replaceable magnetic gaskets plus control panel with electronic controller device.
www.mercatus.pt
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COMBI STEAMER by MKN
If chefs are familiar with using a smartphone, the FlexiCombi MagicPilot promises that operating the combi steamer is just as easy with the Touch & Slide concept. The crosswise concept combi has the EasyLoad element where trays and GN containers are easily and safely lifted without having to keep changing the position of hands; allowing a full view of products cooking at all times. MagicPilot adapts to the individual requirements of chefs as well as make cooking uncomplicated for new staff with integrated information steps and video clips that show operating instructions. With BarCode Scan, one can select the cooking programme just by using a scan. Acknowledging that combi steamers are heavy on resource consumption, the GreenInside displays the water and energy consumed after each cooking cycle. Following up on eco-friendliness, WaveClean makes it straightforward with “1 cleaning = 1 cartridge”.
www.mkn.de
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VACUUM PACKERS by DISTFORM
Many kitchens today vacuum pack as it allows cooking and/or storing food without oxygen for greater food safety and freshness. TekVac packers with its newly patented Intelligent Vacuum (iVac) automatically selects the best vacuum level for each product and is highly suitable for packing moist and porous foodstuffs; even liquid items. Using the Vac+mode, additional vacuum time can be added to better force the air out of porous items. To allow the vacuum bag to adapt better to the product during packing, the Soft Air function allows progressive entry of air which is ideal for products that might get deformed or break during packing. For fresh and delicate products, the TekVac has a technology where packing in a modified atmosphere guarantees food safety regulations are met.
www.distform.com
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GLASS AND DISHWASHER by MEIKO
The blue-lit touch display only shows which function is performed at a specific moment in time and a progress bar to show its ongoing process. Operations are simplified, for example, easy access to the drain pump from inside the machine makes removing any foreign objects quick and simple. With the M-iClean filter, removal of dirt is better managed and results in less usage of detergent and fresh water. Choosing the integrated AirConcept system reduces energy consumption by up to 15% as it uses the hot steam inside the machine to pre-heat the incoming water, thereby reducing an operator’s cost. It is also part of the heat recovery process to improve indoor climate in the washing-up area and the GiO Reverse Osmosis water purification technology ensures that rinsing is done with the purest water and no additional polishing is required.
www.meiko-asia.com
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FLIGHT-TYPE DISHWASHER by HOBART
The PROFI-LINE and PREMAX-LINE aims to keep the efficiency in cleanliness and economy for large quantities of wares especially for in-flight dishwashing.
Features are:
• twinLINE (optional):trays are washed on a separate conveyor as other items are going through the machine, reducing washing time by up to 30%.
• FREEFLOW CONVEYOR BELT: eliminates occurrences of wares being sprayed only with wash water that rebounded from other items.
• HOT-TEMP WASHING**: higher water temperature of 67°C improves efficiency of the detergent and cleans at a faster rate, increasing the capacity of the machine by up to 40%.
• AQUA-ADAPT WATER CONSUMPTION CONTROL**: automatic adjustment of hourly fresh-water consumption to its selected transfer speed keeps water volumes per meter on an optimised level.
• AUTO-SAVE COMPARTMENT DETECTION**: automatically detect gaps when the machine is not fully loaded, dispensing only the necessary amount of fresh-water supply.
• INTENSIVE2 PAN WASHING PROGRAMME**: metal wash ware are automatically detected via special metal detectors and wash parameters adjusted accordingly.
“**” are additional features in the PREMAX-LINE EXCLUSIVE
For a complete list of features, visit www.hobart-export.com
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COMBI-STEAMER by CONVOTHERM
Convotherm 4 range comes in two control-panel designs, the easyTouch and easyDial ideal for “front-of-house cooking” with its clear aesthetics and designed according to “form follows function” principle. Available in 7 sizes each for both designs, all units are space-saving, with the option of the world recognised disappearing door that helps reduce risk of burns from the hot inside-oven door. Its HygienicCare element of antibacterial surfaces in operating areas, door handles and recoil hand shower further promotes food safety. The combi steamers can be customised with ConvoSmoker, the built-in food-smoking function (easyTouch only), Sous-vide sensor, built-in condensation hood and the Ethernet for easyDial. The ConvoClean can be installed in easyDial units for a fully automated cleaning system.
www.convotherm.com
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CHILLED GLASS SHOWCASE by FRIDGE MAKER
Doing something different from its often assumed range of products, Fridge Maker kept it classy with its lineup of customised showcases at their booth. Besides a unique wine chiller with a door that swings up instead of the conventional left or right, the company introduced a new range of showcases – “Motion by FM”. One of the glass showcase features a drawer system that allows you to slide it open from both sides; making service and replenishment easy. The other unit is designed with an automated lifting and sliding access. With the press of a button, a section of the top glass is raised and slides to the front, keeping the glass clean and free from fingerprints. Most importantly, temperature within the case is kept stable during opening and closing. Space requirement for these glass showcases can be reduced as it has no swing doors and does not need servers to bend down to access the unit compared to many conventional showcases.
www.fridgemaker.com
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STOVETOPS by SILKO
Suitable for establishments with limited spaces, Silko stovetops are characterised by the letter ‘e’ which extends to:
• essence – a complete range of equipment able to adapt to specific requirements.
(Signature Silko ergonomic easy grip knob • Moulded fryers and pasta cooker tanks • Floor, top, supporting structure, bridge and cantilever versions)
• evolution – changing trends require adaptations and Silko stovetops are ideal for bars or restaurants looking to innovate.
(2 induction cooking top zones • Multiuse drawers • Neutral sink for container – shower with waste disposal unit • Multifunction grilling plate)
• exclusive – for outdoor cooking with the availability of different colours to set it apart.
(Wheels for easy movement • Retractable supporting and work tops • Optional drawers • Power-coated aluminum)
• extreme – high productivity cooking for fast-food restaurants, large kitchen centres, hotels, hospitals and canteens.
(Wide cooking surface 1100×540 • Stainless steel 20l multi cooking • High performance fryer 58kg/hour)
www.silko.it
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SHELVES by ITALMODULAR
The IM 92 shelve system is made to adapt to the space available without the need of special fastening or anchoring – users can modify the configurations anytime due to its patented slot-together system. Made from anodised aluminium alloy and shelve options of aluminium, polyethylene or AISI 304 stainless steel, IM 92 is stamped by NF and NSF; certifying its durability against corrosion by water and moisture. Rounded surfaces, closed profiles and absence of gaps and cracks prevent dirt from lurking in the corners. There is the option to replace shelves and racks with Gastronorm containers in the 373mm and 577mm wide versions. “Shelving Optimization” software helps the user choose the best configuration by viewing the solution in 3D that takes away time-consuming calculations.
www.italmodular.com
