TekTherm is offering food service dealers a new solution in low temperature ovens with the introduction of its High Precision Oven.
The 6 GN 1/1 TekTherm oven, which is the brainchild of chef Joan Roca of El Celler de Can Roca in Girona, Spain, delivers precise low temperature cooking, which is considered by many chefs as the successor of the immersion thermostat used for sous vide cooking.
It uses patented Thermal Stability Control (TSC) technology to provide high temperature stability with minimal temperature swings and excellent homogeneity throughout the chamber, the company states.
The oven is being introduced to the UK supply chain and operator community at Hotelympia alongside existing solutions including the Slider induction hob, which features one large, permanently activated induction zone ready to heat pans at different powers in different areas.
The Slider is approximately 90% efficient in converting electrical power into useable heat in the pan, the company claims.
Tektherm is being introduced by Control Induction at Hotelympia stand N1030.