Convotherm encourages operators to take up smoking

Convotherm smoker

Convotherm has added a new in-built smoker option to its combi oven portfolio, giving foodservice operators the chance to broaden their menu with minimal effort.

The in-built ConvoSmoke system, which is designed for its latest range of Convotherm 4 combi steamers, features an integrated smoker box, which holds up to eight flavoured bisquettes to provide aromatic smoked flavour infusions.

Available in Convotherm 4 easyTouch table top models, the ConvoSmoke provides establishments with all of the thrills of smoke flavoured foods, without having to purchase a separate smoking oven.

Story continues below

Manitowoc demonstrated the new system to FEJ at Hotelympia last week and said it is ideal for cheese, fish, beef, pork, poultry and vegetables.

The company insists it offers greater versatility than traditional smokers as it can be programmed as a step into other cooking profiles. This not only enables faster cooking times, but its multi-step and multi-stage smoke cooking utilises a steam, hot air and combi method to give the best quality end flavour.

The ConvoSmoker can also be operated at the touch of a button with the Press & Go feature so that all members of staff – whatever their skill set – can achieve the same end-result.

Steve Hemsil, national sales manager distribution – UK & Ireland at Manitowoc Foodservice, believes the addition of an in-built smoker is incredibly valuable to establishments looking to offer a varied, on-trend menu.

“The benefit of the ConvoSmoke is that it is fully integrated within the Convotherm 4 system and gives great taste and flavour to a whole host of dishes without operators having to buy a separate unit. Not only is it simple to use, but it will also create a stand out menu at a lesser cost than an individual smoker oven,” he said.

The ConvoSmoke feature can be used for both hot and cold smoking. Cold smoking can be achieved by placing a solid pan filled with ice directly above the smoker box before the smoker begins. This keeps the internal temperature down and is ideal for salmon, cheese and vegetables.

Tags : catering equipmentcombi ovensConvothermcookingManitowocOvenssmoker
Andrew Seymour

The author Andrew Seymour

Leave a Response