Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
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Low-consumption CSD combis from Hobart

31 January 2008 by
Low-consumption CSD combis from Hobart

The low-consumption CSD (convection steamer de luxe) combis from Hobart are fully programmable so that staff at different skill levels can consistently produce food to the same standard.

Three cooking modes - convection, steam and combination - allow kitchen staff to steam, poach, boil, bake, grill, braise, sauté, toast, roast or regenerate foods. A heat-reflective door with a double-glazed floating glass panel remains cool to the touch and reduces heat loss, cutting energy consumption by as much as 40%.

In a further energy-saving feature, the ovens, having reached the set temperature, automatically reduce to half-power without affecting cooking time and temperature.

The built-in auto-clean system has low water consumption and fully automatic detergent dosing, and does not require the presence of an operator - the machine will automatically drain the boiler, shut down and open the door to air the oven.

To buy it, call 0844 888 7777
Hobart UK

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