Imperial Catering Equipment has released a new slow temperature cook and hold oven with smoker that it claims already leads the market on certain functions.
Imperial’s managing director, Mark Poultney, says the device’s burn time tops anything else on the market.
“The FWE cook and hold oven with smoker capability has been shown to have the longest burn time in the industry without the need for a wood chip refill,” he said. “This is a great boost to efficiency, requiring minimum attention from busy catering teams.”
The oven enables caterers to bake, brown and roast, but in addition to its slow cooking and holding capacity, the smoking facility enables a whole host of products to be smoked, including meat, fish, vegetables and even cheese.
Poultney insists the unit is ideally suited for busy kitchens. “It’s an ideal time-saver, enabling great tasting food to be prepared well in advance of service, as well as being a great way for chefs to add a new selection of delicious smoked foods to their menus, easily and simply,” he said.
To get the smoker function working, users simply soak the wood chips for two hours in warm water – so that it soaks into the pores of the wood for depth of flavour – then load them into the smoker box.
The box has two compartments, each of which is measured for approximately a one-hour smoke. Once filled, the smoker box can be put into the oven and the ingredients that require smoking can be placed on the rack above.