Welbilt has emphasised the virus-fighting capabilities of its Convotherm combi ovens in the run-up to the big hospitality industry reopening across the UK.
The patented Advanced Closed System+ on Convotherm combination ovens should ensure that no germs, spores, bacteria or viruses can enter the cooking chamber, as well as that no fumes or vapours can escape from the cooking chamber.
Acting as a sealed cooking chamber, the system features automatic moisture adjustment, steam saturation and fast, even heat transfer. By working like a lid on a saucepan, the system keeps heat and moisture in, allowing the temperature to rise more rapidly with less energy being required. In doing so, it should also prevents viruses entering the chamber, which is especially important when cooking at low temperatures.
Steve Hemsil, sales director Welbilt UK, explained: “The Convotherm Advanced Closed System+ has been the envy of the industry for many years, largely because of the way it eliminates vapours escaping and thus the reduced energy required for cooking a variety of dishes.
“However, up until now, few have really appreciated the associated benefit of outside factors, such as airborne viruses, being able to sneak into the cooking chamber. This is extremely important for overnight, low temperature cooking as well as providing added reassurance to both the operator and customer.”
Furthermore, all handles on Convotherm ovens are made from an antibacterial and antimicrobial plastic featuring silver ions to give users additional security against the transmission of germs, whilst a patented steam sterilisation feature can be activated at the touch of a button at the end of the standard oven cleaning cycle. Steam is reportedly proven to inactivate and kill bacteria and viruses within 20-30 minutes at 121°C, whilst it can take up to 2 hours with just dry heat alone.