Euro Catering updates rotisserie offering

The updated Ubert Convex RT616 Rotisserie can cook 32 2kg chickens at a time.

Euro Catering is now supplying an updated model of cooking equipment manufacturer Ubert’s convex chicken rotisserie to the UK market.

Ubert’s development, testing and refining of the unit over the last 12 months is said to have resulted in a new, advanced model which Euro Catering has already supplied to a leading UK supermarket chain.

The double-stacked unit, suitable for use in fast-moving retail units, now cooks 32 2kg chickens at a time, in 1 hour 45 minutes, to a core temperature of over 85°C, with Ubert having increased its capacity and reduced the cooking time required by the original model.

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The eight-spit pass-through, self-washing unit uses a combination of convected heat and quartz grilling lamp to cook the chickens.

Rotisserie operators can decide how dark they wish their chicken to be, by increasing suggested cooking time at the touch of a button. The electric controls are programmable and an automatic motorised steam release vent controls the humidity within the cooking chamber. Other foods, such as roasts and pies, can be cooked within the oven using optional baskets.

The new model is claimed to be more attractive than its predecessor, with a smarter black laminated glass finish to the doors and an enamelled black finish to the metal surfaces. Plus the former manual cleaning system has been superseded by a five-wash, self-clean system.

Two of Euro Catering’s technical team got up to speed with the Ubert Convex RT616 Rotisserie during a visit to Ubert’s head office in Germany and have since been sharing their knowledge of the appliance.

Sales director, Justin Towns, said: “This Ubert rotisserie ticks all the boxes of retailers wishing to sell roast chicken as easily and hygienically as possible. We anticipate a lot of dealer enquiries and wanted to ensure we could offer our dealer network excellent after-sales service. That made it important for our technical team to be fully manufacturer-trained on the rotisserie.”

Euro Catering’s development chef and food technologist, Darren Massey, added: “Every aspect of this rotisserie has been improved and that makes it a real star. Having delivered training on this unit, I can vouch for the fact that the chickens cooked are succulent and pleasing to the eye, however brown the customer wishes to make them.

“The wash system makes operation pain-free and the reduced cooking time and increased capacity means more opportunity to make sales and keep up with demand.”

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