British manufacturer Lincat has entered the high-speed oven market with Cibo, an innovative appliance that can produce a wide range of perfectly-cooked food in less than three minutes. Sophie Piccirilli, the face of Cibo, explains the rationale and technology behind a product development designed to meet the needs of any operator.
Tell us about the Cibo oven brand — is it wholly owned by Lincat?
Cibo is Lincat’s next generation, patent-pending product. Although it is wholly designed, manufactured and owned by Lincat, Cibo is totally different from any product that’s been developed before, which is why we’re marketing it as a completely new, standalone brand. Lincat’s R&D experts provided insight and guidance on the cutting-edge technology and contemporary design features that could be incorporated.
They worked seamlessly with development chef Paul Hickman to determine how this would translate to creative, trend-led menus to entice customers and drive profit. Once the product was developed, we wanted to create an entirely new brand identity to reflect its new concept. It had to bring together what we wanted to achieve with the oven — quick and easy cooking, flexibility, creativity and style.
And what’s with the name?
Inspiration was sought from my native Italy, with its incredible food scene and style credentials — the colourful, tasty food and quality ingredients, the vast cuisine, the laid back, effortless approach to cooking, and the flair, passion and creativity that goes into menus. Cibo, which means ‘food’ in Italian, seemed a fitting name for our new fast oven, and I’m incredibly proud to be fronting the brand.
Where does it fit into the Lincat portfolio and what kind of customers do you think would most benefit from the oven?
Due to the unique, patent-pending technology involved, Cibo sits outside the traditional Lincat portfolio. As it operates from a 13-amp plug and is ventless, it’s suitable for a wide variety of cafés, bars, restaurants and quick-serve outlets, as well as event and mobile catering. It’s able to cook, toast and reheat multiple fresh and frozen foods, therefore providing a full cooking platform, enabling outlets to expand menus, deliver food of a consistent, high quality and maximise profit.
In cafés and bars, for example, Cibo is the perfect piece of equipment to create or expand the food offering. High-quality snacks and smaller items, such as toasted sandwiches, paninis, pizzas and baked goods, can be delivered with speed throughout the day. The same can be said for restaurants. Chefs can broaden their food offering and develop creative, customised menus that deliver consistent quality with Cibo. It allows them to produce small lunch items and snacks alongside main meals — with no interruption to their main cookline.
How can the Cibo assist chain outlets that need to deliver a menu across multiple sites?
Cibo has the space for up to 24 cook programmes. Colour coding and numbers are the perfect solution for chain outlets with extensive menus. Operators can group together items that are cooked in the same way and assign them a specific cook programme and colour — creating a simple system for all staff and skill levels. Once a menu has been set up, a PIN lock can be implemented to prevent other users changing your settings and ensuring consistent, repeatable results.If you look at the accelerated cooking market, it ranges from high-speed microwaves to impingement and convection appliances. Where does Cibo fit into this picture?
Cibo’s patent-pending technology uses a combination of three different heat sources — convection, grill and a heated base — and doesn’t use impingement or microwave. With Cibo, we’re bringing something completely unique to the market as it’s a piece of equipment that is equally valuable to unskilled, non-catering operators and experienced, creative chefs who want to push boundaries and develop their own bespoke menu programmes.
What’s the significance of the patent-pending 3 element cooking system that the oven features?
Phased cooking programs enable each of the three heat sources to switch on and off during the cook cycle to deliver fast results for operators. This produces high-quality, perfectly-cooked food in two to three minutes.
What kind of food product can be put through the Cibo and how much volume can it process?
Cibo can cook, toast and reheat a wide range of both fresh and frozen foods. It means outlets can replace panini grills, toasters, convection ovens and grills with a single Cibo unit. It can produce an unlimited number of high-quality menu items in two to three minutes. With Cibo, you do not need to extend cooking times for multiple products, unlike microwaves. It will also work as a standard convection oven or standalone grill, providing great versatility from one unit.
5 facts about Cibo
• Cibo uses a patent-pending combination of three different heat sources — convection, grill and a heated base — to deliver fast results.
• The oven operates from a 13-amp plug and is ventless. This eliminates the need for ventilation and makes it suitable for a wide variety of cafes, bars, restaurants and quick-serve outlets, as well as event and mobile catering.
• Clear icons and an easy-to-use touchscreen mean Cibo can be operated by any kitchen employee, regardless of catering experience and skills.
• The unit comes with six standard pre-set programs, which can be tailored to individual menu requirements. Bespoke recipes can also be added, allowing for full menu creativity.
• Cibo is available in four colours — merlot, black metallic, champagne and teal — plus stainless steel, making it a stylish solution for back bar counters and front-of-house, or kitchens.