TUCO Magazine
Ovens Feature
What
are the key considerations of buying a new oven?
University
caterers should consider their equipment needs in line with current and future
menu requirements, student numbers and times/peaks in service – for example, it
may be that two smaller, versatile ovens that can adapt to changing service
needs are better than investing in one large unit or that one larger bake-off
oven could cover the breakfast sitting by itself and then bake-off products,
such as baguettes, ready to be filled for the lunch service.
They
may also offer differing levels of service throughout the academic year so they
should also assess this in line with their current catering facilities and any
budgets available and look at the potential return in sales this additional
equipment could bring as with bake-off ‘on the go’ popularity and equally any
cost savings in terms of energy usage.
Space
and installation aspects are also key considerations. It may seem fundamental,
but consider the footprint of some ovens in comparison to their potential
output. The Smeg ALFA ovens can be stacked one on top of the other – so you can
save on space yet double the output. Brand new for 2015 are 2 side opening
models to further enhance the range and offer an alternative to the standard
drop down door models. The ALFA45UK is a traditional fan oven, perfect for
baking and reheating a wide range of goods, whilst the ALFA45MFPGN adds a grill
and humidification features for roasting. This model also includes a refractory
stone base which is perfect for cooking pizza’s! Both models accept 435x320mm
trays and have a temperature range of 50-250°C.
Whatever
the choice of oven, caterers must carefully consider their purchase. Sturdy,
commercial manufacture is a must, anything less won’t perform or last! Choose a
leading brand with an established reputation – they shouldn’t be tempted to go
down the cheap import route. They should also consider the availability of
spare parts and after sales service, plus what length of warranty is available.
Do
university caterers use their ovens to their full potential?
This
entirely depends upon the current set-up and type of operation and the hours of
service and the level and skills of staffing. It is vital that caterers fully
understand all the features that their ovens have in order to use them to their
full potential. Many university caterers are fully versed in the capabilities
of their equipment and have devised their menus and service offerings across
the day in response to this.
Caterers
should look at the flexibility of their equipment and how it will work at
differing service times. Having ovens that can adapt to these changing needs
will help in terms of productivity/throughput, profits and in terms of cost
savings too.
What
is the one essential piece of oven kit that universities should invest in?
An
oven is a vital piece of equipment in any kitchen, whether it is part of a
cooking range or a stand-alone model, it has to be a versatile and flexible
workhorse able to make light work of the most demanding and varied dishes and
be able to respond to the ongoing changing demands that come with any
professional commercial kitchen.
But
with university caterers facing stiff competition from the High street for the
student pound, they need to have a varied and attractive food offering and an
oven that can ‘multi task’ in response to that will be a good investment.
The
Smeg ALFA Range of bake-off ovens provides an innovative and versatile
solution. Savouries, breads and morning goods including the most delicate of
products, like croissants, can be cooked to perfection, but what a lot of
people don’t realise is that the equipment’s flexibility expands way beyond
that – in fact, there is relatively little that these ovens can’t cook! Another
big plus is that they look good enough to be sited ‘front of house’ with the
aroma of freshly baking food, helping to maximise sales.
Is
it better to stick to one brand of oven throughout a kitchen or can caterers
have a combination of brands?
The
choice is entirely up to the individual catering managers and their menu
requirements. In terms of equipment operation and familiarity it is useful to
stick with one brand, especially if you find one that works particularly well
for you. Having one brand is also advantageous when it comes to servicing and
spare part availability.
However,
there are many types of ‘ovens’ available – ranging from microwaves to combi
steamers – and one brand may simply not be able to meet all the needs of a busy
kitchen with a varied menu.
What
are the latest oven technologies?
Manufacturers
are always looking for new ways to improve cooking performance – features such
as twin reversing fans on many of the Smeg ALFA models ensure even cooking
temperatures and impressive results, time and time again. Whilst preset
controls are not a new technology, things are continually being improved to
provide ease of use and menu programmes offer a solution where consistency is
key.
Energy
efficiency is fast becoming a key factor in many purchases. Many ovens will
need hard wiring to a certain kW rating, but unique to Smeg is an adjustable kW
rating on larger units. Operators can easily adjust the machine from 3kW to
8.3kW, dependent on the power supply available and the output required. Some
units remain operational from a simple 13 amp plug, making the unit easy to
install and keeping energy costs low.
R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Bedfordshire, LU7 9GY
