Mixed convection and steam ovens for gastronomy

A pleasure that demands respect... Eating well is a pleasure that demands respect... Rapid or slow cooking, strong or delicate flavors, firm or soft consistencies, persistent flavor, and maintaining nutritional value define the personality of foods and describe the quality of a delicatessen. We expect an oven to be highly versatile so it can incorporate – in a single unit – the excellence of the various culinary approaches represented by its diverse types of cooking. That’s why Best For designed Gourmet – a

2

complete, independent line of ovens for delicatessens that offers specific cooking treatments for red and white meats, fish, shellfish, ovenbaked first courses and vegetables, baked goods, pastries and fried foods. These attractive ovens can also make a modern, balanced, and innovative contribution to the furnishing arrangement in a variety of work settings.

SHOPS SPECIALIZING IN ROASTED FOODS DELICATESSENS RESTAURANTS HOTELS CATERING SERVICES CAFETERIAS RESTAURANTS AT SERVICE STATIONS PIZZERIAS FAST FOOD RESTAURANTS SNACK BARS

4

The Gourmet line Gourmet for 5 trays Gourmet for 10 trays Gourmet for 20 trays and Rack for 20 trays Standard equipment and advantages

8

Types of cooking Convection cooking Steam cooking Mixed cooking cycle [convection + steam] Food regeneration Cooking with core probe and Delta T

12

Electronic control Settings/programs Control panel Programming systems

18

Hygiene and cleaning Treatment of fumes and vapors

20

Equipment and modularity Technical specifications Hot cabinet Exhaust hood Modularity Accessories

the Gourmet line

Although the product line includes a choice of models in various sizes for meeting a wide range of production requirements, the ovens in the Gourmet series are compact and take up very little space in restaurant settings. These ovens are compact in their structure, modular in their combinations with equipment, versatile in their functions, and innovative in their appearance, technology and materials. A modern design distinguishes their shape, while precise lines and stainless steel give them an austere, radiant elegance while enhancing safety and hygiene. Decorated glass provides the door with brilliance and protects the pushbuttons of the digital display.

5 trays model 511 model 523 10 trays model 1011 model 1021 20 trays model 1021 Rack model

4

Standard equipment and advantages

Halogen lamps

Door

for excellent illumination and a perfect, uniform view of the products in the oven.

designed with a tubular frame for reliable sturdiness and strength, and with self-lubricating hinges for reduced wear over time. The direction of opening can be reversed if desired.

Automatic washing system

Condensation collection basins

Rounded baking chamber

can be programmed to operate during production breaks or at night. Offers a choice of three different wash powers.

that are easy to check and can be connected to drains.

in stainless steel, for greater cleanliness and air circulation.

USB connection

Core probe

for downloading new baking programs, exporting programs and gathering production data (HACCP).

built entirely in steel for added sturdiness.

Carbon fiber handle

Touch Screen control panel to optimize and simplify the control of baking operations without soiling a control device or using a keyboard.

6

for greater mechanical strength and reduced wear over time.

Double glass panel with low heat emission limits externally radiated heat. Can be opened to make cleaning easy. Provides a constant view of the product as it bakes.

Reversible motors equipped with heat-resistant bearings covered by warranty. The fan is made of materials that resist corrosion [AISI 304].

Tray grilles made of [AISI 304] steel rod for enhanced air circulation, easier removal and better cleaning.

7

types of cooking

Convection cooking At temperatures ranging from 70 °C to 270 °C

Steam cooking At temperatures ranging from 70 °C to 130 °C The BEST STEAM system injects 80-100% steam.

Mixed cycle [convection + steam] At temperatures ranging from 70 °C to 270 °C The BEST STEAM system injects 30-60% steam.

For food regeneration At temperatures ranging from 120 °C to 140 °C, includes moisturizing with 0-30% steam by the BEST STEAM system.

With core probe and Delta T At temperatures ranging from 0 °C to 200 °C

The most important feature of a Gourmet oven is its versatility in optimizing the cooking of any type of food, from the most delicate dishes to foods that require intensive, prolonged cooking. From first courses to fish, from meat to vegetables, the Gourmet spirit can heat any food through various types of cooking methods.

8

Convection cooking Ideal for roasting, grilling and au gratin baking of meat and fish. The fan distributes uniformly generated heat, which reduces

cooking times and temperatures, and saves energy, product and condiments.

Steam cooking BEST

STEAM System

Perfect for cooking special, delicate items such as desserts, meat and fish, and vegetables. Thanks to a special injector, micronized droplets of water are introduced into the cooking chamber by the fan and distributed uniformly throughout the cooking environment. Steam cooking maintains the flavor and color of foods, and preserves their sensory and nutritional values.

The special STEAM system performs steam cooking at a stable 100 °C.

BEST

9

Mixed cooking cycle [convection + steam] BEST

STEAM System

This cooking cycle is perfect not only for foods that require lengthy cooking with continuous checking and additions of condiments (such as stews, meatballs, braised meats and very large roasts), but also for lasagna, meat pie, white meat and wild game. Cooking is accomplished with a balanced combination of hot air introduced by convection and

10

steam generated by injection. The system guarantees lightness and conserves the weight, flavor and stable fragrance of the food (by not drying it out).

Food regeneration BEST

STEAM System

Ideal for restoring taste and aroma to foods, this method uses a mixed-cycle regeneration system operating at temperatures of 120 °C to 140 °C. The program can be customized as desired.

Cooking with core probe and Delta T Perfect for large cuts of meat, roast beef, roasts and fish that require long, uniform cooking. This system uses a probe that detects the temperature at the thickest part of the meat, where the probe is positioned. When the meat has been cooked to perfection, the oven shuts off and an audible signal sounds.

electronic control The power of Gourmet ovens lies in their character. A power that is based on a variety of cooking systems optimized for each specific type of food. A power that also includes cleanliness and healthfulness, thanks to a system which removes and exhausts fumes, and a sanitizing system with an automated washing cycle. A power that speaks of independent operation, precision, automation, and the ability to program each oven function on an advanced control panel...

12

Oven settings Selection, control and activation of the oven’s three operating modes: MANUAL PROGRAMMED BEST CHEF Activation of the INF continuous keep-warm function. Activation of the COOL program that cools the oven with the door open. Activation of the three washing programs and the rinse program. Self-diagnostic/alarm system.

Settings for the exhaust hood

Settings for the washing system

Activation of automatic fume exhaust.

Selection of activation time and washing power (three settings are available).

Activation of baking steam condensation.

Data transfer Thanks to a USB port, the oven is set up for data transfer: to import and export programs; to import new recipes from the Web; to collect production data (HACCP).

1

2

Selection of cooking step (from 5 steps)

5

6

Display of BEST

Display of cooking time or core probe temperature

Main display

STEAM

Numerical increase/decrease of parameters

13

Confirmation and/or storage of parameters

14

4

Display of baking chamber temperature or Delta T

7

Display of BEST DRY percentage

8

Selection of BEST

percentage

9 14

3

Baking cycle start/stop

CHEF

programs

10

11

12

Selection of programming steps

Sequential advance/change of baking parameter

Selection of personal baking programs

1 2 3

4

5

6

11

10

12

9

8

7

Any oven function can be activated with a simple touch on a glass panel. Using the new Touch Screen display, it’s easy to control your Gourmet oven and its corresponding equipment. A few clear, easy-to-understand keys can be used in a multitude of combinations to allow you to set any parameter, start or customize previously stored programs, and monitor cooking temperature, time and type.

13

14

Control panel

15

Programming systems Using the display, you can select and automatically start the standard cooking programs that Best For has stored in the control panel. And, depending on your needs, you can change their parameters (even over the Web) and store them as a new customized program which can be called up at any time.

Operating modes

MANUAL

16

Baking ‘my way’ For bakers who wish to manage and change baking parameters (time, temperature, environment) at any time.

Operating modes

PROGRAMMED

Using your own recipes For bakers who prefer to use the display to call up and automatically start baking programs that were previously created

and entered on the control panel, or transferred from their own computers.

Operating modes

CHEF

Using recipes developed by Best For chefs For bakers who wish to use the Best Chef recipes stored in

the control panel or add to them by downloading additional recipes from the company’s website.

17

hygiene and cleaning 18

The sanitizing system includes an initial fat dissolving phase using steam, and subsequent activation of a pressurized water spray that distributes detergent throughout the oven, which is then rinsed and made shiny. The washing and drying cycle (which is programmable and can be started during breaks in production or at night) lasts 45 to 90 minutes, depending on the wash power chosen from the three available programs (light, normal, heavy-duty).

Treatment of fumes and vapors If a Best For hood is added, the oven can automatically remove steam produced in the baking chamber. And by installing a steam condenser in

the hood, air can be separated from the water, which is then discharged into a drain and no longer released into the atmosphere.

H2O

19

equipment and modularity 20

Technical specifications

Gourmet 523 Electric convection oven 5 trays GN 2/3

CAPACITY

5 T GN 2/3

TRAY SPACER

mm

75

VOLTAGE

V~

230 1N

FREQUENCY

Hz

50 60

POWER

kW

3,2

MAX. TEMPERATURE

°C

300

DIMENSIONS

mm

620 L 750 P 610 H

WEIGHT

kg

45

Gourmet 1011

Gourmet 511

Electric convection oven 10 trays GN 1/1

Electric convection oven 5 trays GN 1/1

CAPACITY

5 T GN 1/1

TRAY SPACER

mm

VOLTAGE

V~

FREQUENCY

Hz

50 60

POWER

kW

5

MAX. TEMPERATURE

°C

DIMENSIONS

mm

WEIGHT

kg

CAPACITY

10 T GN 1/1

TRAY SPACER

mm

VOLTAGE

V~

FREQUENCY

Hz

50 60

POWER

kW

10

300

MAX. TEMPERATURE

°C

300

715 L 795 P 675 H

DIMENSIONS

mm

715 L 795 P 1000 H

WEIGHT

kg

65 230 1N 400 3N

50

65 230 1N 400 3N

80

21

Technical specifications

Gourmet 1021

22

Rack

Electric convection oven 10 trays GN 2/1 · 20 trays GN 1/1

Electric convection oven 20 trays GN 1/1

CAPACITY

10 T GN 2/1 20 T GN 1/1

CAPACITY

20 T GN 1/1

TRAY SPACER

mm

80

TRAY SPACER

mm

80

VOLTAGE

V~

230 1N 400 3N

VOLTAGE

V~

400 3N

FREQUENCY

Hz

50 60

FREQUENCY

Hz

50 60

POWER

kW

22,5

POWER

kW

30,5

MAX. TEMPERATURE

°C

300

MAX. TEMPERATURE

°C

300

DIMENSIONS

mm

940 L 925 P 1150 H

DIMENSIONS

mm

850 L 925 P 1860 H

WEIGHT

kg

WEIGHT

kg

120

182

Hot cabinet

This accessory is indispensable for keeping cooked foods warm until served. It can also store different types of food for simultaneous serving. Its operating parameters can be controlled directly on the control panel, and since the temperature is kept higher than 70 °C, bacterial growth is effectively prevented. The temperature in the chamber can be set to up to 90 °C and is displayed on the outside of the unit.

TECHNICAL SPECIFICATIONS

DIMENSIONS OF TRAYS

mm

TRAYS

n.

16

TRAY SPACER

mm

65

VOLTAGE

V~

GN 1/1

230 1N

FREQUENCY

Hz

50 60

POWER

kW

1,65

MAX. TEMPERATURE

°C

90

DIMENSIONS

mm

715 L 708 P 800 H

WEIGHT

kg

32

Exhaust hood

Indispensable for abating and removing the fumes leaving the oven vent, and for drawing them from the oven when the door is opened.

TECHNICAL SPECIFICATIONS GN 1/1

TECHNICAL SPECIFICATIONS GN 2/1

VOLTAGE

V~

230

VOLTAGE

V~

230

FREQUENCY

Hz

50 60

FREQUENCY

Hz

50 60

POWER

kW

0,1

POWER

kW

0,1

DIMENSIONS

mm

715 L 835 P 200 H

DIMENSIONS

mm

940 L 965 P 200 H

WEIGHT

kg

WEIGHT

kg

7

9

Modularity Modular design and compact size are two of the distinctive features of the Gourmet series and of the entire Best For product line. Thanks to this design

Exhaust hood_Gourmet 511_Tray stand

24

concept, the resulting modularity of the ovens with their corresponding equipment can meet the user’s logistic and functional requirements

Exhaust hood_Gourmet 1011_Hot cabinet

perfectly. And, the ovens and the equipment can easily be adapted to room settings of any size and to areas with limited available space.

Possible Gourmet layouts

Exhaust hood_Gourmet 511_Gourmet 1011_Stand

Exhaust hood Gourmet 511 Gourmet 511 Tray stand

Exhaust hood Gourmet 511 Gourmet 1011 Stand

Total height mm 2110 Width mm 715 Depth mm 810

Total height mm 2110 Width mm 715 Depth mm 810

Exhaust hood Gourmet 511 Tray stand

Exhaust hood Gourmet 1011 Tray stand

Total height mm 1850 Width mm 715 Depth mm 810

Total height mm 2180 Width mm 715 Depth mm 810

25

Accessories Vulcan pizza stone

Durable, easy to clean and functional. That’s how to describe the accessories that Best For has created to aid the chef in the kitchen and perform special cooking operations on different foods. Developed and built with top-quality materials, these accessories are exceptionally resistant to temperature, wear and corrosion.

26

Perfect for baking pizza and bread. With its unique structure and thickness, this stone conducts heat instantaneously for balanced baking of both top and bottom surfaces. Dimensions GN 1/1

Non-stick tray

Skewer tray

Compact open stand

Table with tray stand

Grille for chicken 8 stations

Basin with grille, for fried foods

GN 1/1 stainless steel tray

Perforated GN 1/1 stainless steel tray

Dimensions h 20 – 40 – 65 mm

Dimensions h 20 – 40 – 65 mm

Grille plate for meat and vegetables

Oven washing kit

Wheel kit

Installation kit for stacked ovens

(2 with brake, 2 without brake)

Water spray kit

Includes mount, plumbing connection and drain/fume discharge connection.

USB connection kit

27

Janna_Pn · 11.2014

ATTREZZATURE PER COLLETTIVITÀ COMMUNITY EQUIPMENT

BEST FOR via Castelbolognesi, 6 Zona P.M.I. 44124 Ferrara · Italy telefono +39 0532.732333 fax +39 0532.730589 www.bakeoff.it [email protected]

Innovation The Best For philosophy is concretely applied through the concept of innovation. Innovation in product lines, technology and design. Innovation in control systems, in the functionality of the ovens, and in the combinations offered. But also innovation in image, promotion and communication. In every sector – from design to mechanics, from engineering to electronics – we know how to be ahead of our time. Our ongoing evolution not only depends on the independent development of new solutions, but also on the customer’s opportunity to design the

Sizes and technical specifications are approximate. The company reserves the right to make improvements without prior notice.

systems that are most suited to its needs and to personalize its own operating methods.