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Supplier press release: Set To Be A Smoking Hot Hit

06 March 2012
Supplier press release: Set To Be A Smoking Hot Hit

Catering establishments across the UK can now take advantage of a new slow temperature cook and hold oven with smoking capability - the latest addition to the range of ovens available from Imperial Catering Equipment.

Imperial Catering Equipment's managing director, Mark Poultney, said: "Imperial's FWE Cook and Hold Oven with Smoker capability is an excellent piece of equipment for busy kitchens. Its ease of use and intuitive controls enable chefs to widen their menu offer with minimum effort or the need for special skills."

Simply soak the wood chips for two hours in warm water - so that the water soaks into the pores of the wood for depth of flavour - then load them into the smoker box. This has two compartments, each of which is measured for approximately a one-hour smoke. Once filled, cover the smoker box and slide into the oven. Then all you need to do is place the ingredients you want to smoke onto the rack above. It's as simple as that."

As an example, for a 4lb piece of brisket, cover the meat with a dry rub and smoke for two hours, then in a continuous cycle cook at a low temperature for seven hours and hold for a further seven for a perfectly cooked, tender piece of meat.

In a long cook and hold cycle the smoke particles are absorbed into the meat, leaving very little to escape. As a result, there is no plume of smoke when the oven door is opened.

Operation is also easy, with a step-by-step controller which walks you through settings to achieve the exact results you want, first time and every time.

Clean-up and maintenance couldn't be easier either. Once the smoking process is complete, you simply open the smoker box, remove the smoker tray, empty out the wood chips and replace with new chips as and when you're ready to smoke again. The door gasket also removes easily for cleaning, and no special tools are required.

"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. This is a great boost to efficiency, requiring minimum attention from busy catering teams," added Mark. "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."

The FWE Cook and Hold Ovens are designed to hold cooked food at optimum temperatures to minimise shrinkage and enhance both appearance and taste for serving. Separate, adjustable temperature displays allow the units to switch automatically from cook to hold mode.

Additional features include 12 preset menu selections, a wire rack tray, removable stainless steel drip tray, fully adjustable universal tray slides and a product probe.

To see a demonstration on how to use the oven, visit www.youtube.com/watch?v=N2bryDqkMnE. For further information on the full range of equipment available from Imperial, visit www.imperialrange.co.uk or call 01509 260150.

This case study was provided by Imperial and Hatco

Catererandhotelkeeper.com supplier profile: Imperial and Hatc

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