In a professional kitchen the demand of quality and speed are high, but the availability of space is often low.
Bringing efficient, high-quality cooking equipment into an area where every inch of real estate is precious demands a keen eye for design, and an in-depth understanding of the needs of the chefs. Olis has both in abundance.
“With the new undercounter oven, we want to introduce a product which meets the increasing needs of space optimization and workflow”
says general manager Marco D’Ambrogio
“Thanks to the latest technologies, we can also combine ease of use with the highest cooking performance”
Control is the key word,
and Olis has developed an electronic touchscreen that can both simplify the cooking process and meet the needs of the most demanding chefs. The management of conditions in the cooking chamber is handled by a climate valve that can automatically adjust the humidity level to ensure optimum results.
“It is a revolution in the kitchen organization”
adds D’Ambrogio. “It’s not only powerful and adaptable, but also easy to use and maintain. For example, the cleaning chamber is cleaned automatically. This means any level chef can get excellent results”.
A closed chamber that optimizes energy consumption, as well as enhancing performance, is another key advantage for any food service operation, The new Olis undercounter range is particularly suited to kitchens where versatility and efficiency are both high priorities.
Better by Design
In restaurants with limited space in the kitchen, or which need to increase their productivity, an adaptable comby oven can make a huge difference. Similarly, catering companies working in different locations can benefit from the easy installation process and the compact design of the oven, which makes it easier to transport and set up.
Boutique hotels, bed&breakfast, small accommodation facilities that offer restaurant services – all can make good use of a compact oven with many different cooking options, and a simple user interface. So, too, fast-food restaurants, bars and pubs, can make good use of an oven with reduced depth that can be easily integrated in a classical back counter and touch control maximizes its value.
“The different control options represent the core of our innovation” says D’Ambrogio.
“To offer electronic and touch management isn’t just a technology issue, it allows chefs to express their culinary art. The electronic control has a unique level of precision for operators who desire constant and precise settings. In horizontal cooking, having a device that accelerated the cleaning processes represents a real revolution. The washing system grants great results, and the oven is immediately ready to continue the service. And it doesn’t involve the operator spending hours on cleaning up”.
Control, automatic cleaning and resource efficiency are “must-haves” for the largest generation of combi ovens, but the Olis system, which allows the entire chamber body and oven control panel to be extracted, is a game changer. Designed to fit seamlessly into any kitchen layout, the new range shows what’s possible when an oven is designed with the end user firmly in mind.
Aliworld – ISSUE 12 – october 2024
