Ashford-based dealer Leon Jaeggi & Sons has refreshed the catering equipment offer at the five-star Berkeley Hotel in Knightsbridge, London.
The distributor worked with the hotel’s executive chef Shaun Whatling to specify a new oven which allowed him to add a number of new home-smoked food items and dishes to the menus of the site’s three dining rooms.
Therefore they chose a 767-SK III deluxe Cook & Hold Smoker Oven from Alto-Shaam, provided through supplier FEM.
The oven features Alto-Shaam’s Halo Heat technology which is said to enable even cooking without the need for extremely hot elements, added humidity or fans.
Unlike ‘traditional’ heated holding or low temperature cooking technologies, temperatures created by Halo Heat technology should not fluctuate to extremes. Precision, low-temperature heat is said to leave food full of moisture and flavour.
The smoker oven utilises real wood chips – available in a variety of flavours such as hickory and maple – for a natural, authentic flavour. The smoke timer offers a choice of mild, medium or heavy smoke flavour. Controls include cooking temperature control, cooking timer, holding temperature control and smoking timer.
Whatling commented: “Through both hot and cold smoking, it really has helped to enhance our menus. Our home-smoked salmon is one of our most popular dishes and we’ve recently added a new smoked pulled-pork dish to The Blue Bar menu, which is also proving to be a huge hit with guests.
“The smoker oven produces some special flavours, and not just for meat and fish, we’re also using it to smoke vegetables and even yoghurt.”
He concluded: “With the option to slow smoke ingredients overnight, it’s also saving us time and enabling us to be more efficient. The manual controls are simple and easy to use, and it’s compact, stackable design mean that we are able to maximise our kitchen space.”