Bonnet launches two new Combi Oven ranges

05-Mar-2012 - Last updated on 05-Mar-2012 at 13:16 GMT

Bonnet's Combi Oven ranges span nine different models, allowing caterers to choose a unit that closely matches their practical needs, kitchen size and price

Cooking equipment supplier Bonnet, now under the Hobart brand, has released two new Combi Oven ranges, which launched last week at Hotelympia.

The new ranges span nine different models, allowing caterers to choose a unit that closely matches their practical needs, kitchen size and price.

The Combi Ovens come under the higher-tier Precijet and the medium tier Equator models, providing an array of features and a choice of grid levels from six up to 20. TV chef Marco Pierre White has installed one of the Bonnet ovens at his latest restaurant.

“These new ranges have been designed to set new standards in terms of day-to-day reliability and that is something that all caterers will appreciate,” said Paul Godfrey, UK food equipment manager at Hobart UK.

“A huge amount of research has gone into their development to understand just what caterers are looking for in terms of Combi Ovens both now and in the future. We have discovered that many want a machine that is built to be the best in the industry; that is eco-friendly, reliable, easy to use with reduced running costs and increased productivity.

“Some idea of the amount of testing Bonnet has put the machines through is evident from the fact that some 30 years of screen pressing has been replicated along with 13 years of door openings and some 15 years of cleaning – equivalent to 6,000 cycles.”

The Bonnet Precijet Combi Oven:

JetControl advanced injection technology. The volume of water is automatically adjusted depending on the temperature and quantity of food required.
Full-cleaning mode by which the consumption of water, detergent and descaling are optimised and the automatic introduction of chemicals so caterers do not have to be there to do it manually.
The Auto Mode system enables operators to pre-set programs on six product “families” according to criteria set by the chef.
A touch-screen control panel features high-definition colour display and comes loaded with recipes and new meal ideas can be simply added by the staff.
The unique Twin Control® feature doubles up on the oven’s essential controls to ensure it can still operate if the screen fails.
The 20 grid Precijet model features three fans for ‘perfect’ heat distribution and operates at only 27kw –below the industry standard of 36kw.

The Bonnet Equator Combi Oven:

An electro-mechanical control panel incorporates the essential functions including cooking or cleaning mode, temperature control and ventilation speed.
The CoreControl and AirControl functions ‘guarantee’ expected cooking results because it provides such accuracy of temperature. AirControl provides consistent and even browning of dishes.

Godfrey added: “Both of the new Bonnet ranges will help caterers improve the quality of their offering while providing numerous benefits for them across a range of service functions.”

For more information, visit www.hobartuk.com