The first ever Bonnet combi ovens have made their way onto the market — and owner Hobart insists they have been put through an extreme testing programme to ensure the brand’s reputation for durability is not compromised.

The ovens fall into one of two ranges — Precijet and Equator — and have undergone “rigorous” levels of testing to ensure they can withstand the day-to-day demands of a busy commercial kitchen.

Paul Godfrey, UK food equipment manager at Hobart UK, explains: “Some idea of the amount of testing Bonnet has put the machines through is evident from the fact that some 30 years of screen pressing has been replicated along with 13 years of door openings and some 15 years of cleaning – equivalent to 6,000 cycles!”

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This, says Godfrey, was followed up by more than 12 months of live field testing in major commercial kitchens.

“We have put a great deal of focus on addressing the issue of machine reliability because we realise how costly and disruptive kitchen breakdowns can be for our customers,” he adds. “That is why these new ranges have been designed to set new standards in terms of day-to-day reliability and that is something that all caterers will appreciate.”

Renowned chef Marco Pierre White has become one of the first big names to install a Bonnet combi oven at his latest venture, according to Hobart.

Each of the two ranges spans nine different models and includes a twin cavity option that does away with ‘stacking kits’ by combining two separate machines with one top-mounted control panel to make it easier for caterers to operate.

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Andrew Seymour

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