Issue link: http://www.e-digitaleditions.com/i/375553
26 FEDA News & Views Foster Frable continued (866) 327-4159 www.micromatic.com (866) 327-4159 www.micromatic.com Simplifying Draft Beer Dispensing NORTHEAST PENNSYLVANIA SOUTHEAST FLORIDA WEST CALIFORNIA CENTRAL ILLINOIS menu options, versatility, food quality, and shelf life out of the oven. One of the benefits of the original speed ovens was a cata- lytic converter that burned off any grease produced in the cooking. The latest models of combi ovens use the same tech- nology without the need for a grease exhaust hood and fire protection. If used continuously, the ventless combi will add heat and vapor to the space like any other cooking equipment, so having a Type II (vapor) hood or other positive ventila- tion reduces the likelihood of making the work space physi- cally uncomfortable for employees. In addition, some combi ovens with ventless options are only approved for steam vapor, which limits the remaining cooking mode applications. Carefully evaluate NSF/UL approval for all operating modes before suggesting these to customers. If creating excitement about a new piece of equipment that can do wonders isn't enough incentive to promote combi sales, consider that combi ovens are not Internet or online- sales friendly. For customers to get the benefits of a combi, they need guidance and training during startup, which local factory people can provide. This equipment is not low-balled in ads for equipment like low-end fryers, refrigerators, icemakers, and basic six-burner ranges. The ventless combi can be presented to existing operators as a tool for expanding into new satellite or kiosk locations. Combi ovens are ideal food finishers for operations where one restaurant is used for full production and then chilled product is shipped to smaller sites with no need to install expensive grease hoods and ductwork. There is a lot to talk about today with the latest generation of combi ovens, and be assured that your customers will appreciate information and guidance. Below are a few guidelines to help with sales and installation. ➤ Sales of extra racks and cooking accessories can make a big difference in the customers' experience and add to your profitability. Carefully review them with customers so they will buy them from you, not order them on the Internet at a later date. On most combi ovens, optional features like the smoker and grease collection systems (for use with rotisserie chicken) must be ordered with the oven and can't be retrofitted. ➤ To make good use of a combi, a blast chiller is the ultimate companion piece. Alto-Shaam, Electrolux, and Cleveland offer matching blast chillers and holding cabinets. Some combi ovens have a matching blast chiller that serves as the base for a countertop model. ➤ If you are selling a ventless combi without a built-in cata- lytic converter, verify there is proper overall ventilation in the space, and that local code officials (usually fire mar- shals) will approve the installation. An ideal installation would have a ventless combi placed nearby an existing Type I (grease) exhaust hood or a ventless hood that is classified as a Type I ventilation system. ➤ Many combi ovens offer control panel choices, from basic dial controls to a fully programmable touch screen. Guide customers to consider the fully programmable models even if they prefer a more manual "hands-on" approach. A common fallacy is that the combi with knobs and dials are more like regular ovens and steamers. In actuality, they are more complex since the mechanical controls connect to the same computer controller as the touch screen. A touch screen model can always be operated in a manual mode, but mechanical controls can't be programmed, so it's a decision worthy of careful evaluation. Many opera- tors wish they had purchased digital and fully featured controls (but after the fact, when it's too late). Today's digital control technology is safer, more reliable and not much more expensive than the older manual thermostatic control technology. It only makes sense when investing in technology to optimize what that technology is capable of! ➤ Always assume you will need more space than the mini- mum shown on a cutsheet for the gas, drain, and electrical connections, particularly in sizing the hood overhang. Use flex connections for water, gas, electric, and drain if pos- sible to allow the unit to be moved in and out for both installation and service.