Leading in technology, the Merrychef range combines convection, impingement and microwave heating to cook up to 80% faster than a conventional oven. A versatile, all-in-one unit able to cook, toast, grill, reheat and bake reducing the need for many other cooking appliances.
Keeping this in consideration, can you bake in a merrychef oven?
Bake, cook, toast and grill with only a Merrychef
The most flexible of all our ovens, the Merrychef eikon® e3 is the only high speed oven with a turntable for even browning and a three-tier cavity for flexible baking and cooking.
Also, does a merrychef need extraction?
Merrychef eikon® e1s
Easy to install with ventless operation as standard, so no extraction hood…
How hot is a merrychef?
What can you cook in a merrychef oven?
It is the ideal way to cook, toast, grill, bake and regenerate a wide range of fresh or frozen food, such as sandwiches, pastries, pizzas, fish, vegetables and meat.
What is a high speed oven?
A high speed oven (often called an accelerated cooking machine or a rapid cook oven) is a powerful, professional, compact catering appliance which combines multiple cooking methods to cook much faster than traditional convection ovens or grills.
What is a TurboChef oven?
The TurboChef Plexor is a modular, multi-chamber, multi-cook technology appliance that gives operators the ability to choose up to three different oven types – impingement, convection, or rapid cook – that all operate with a single plug and single user interface.
What is convection used for in oven?
A convection oven has a fan and exhaust system that circulate hot air around the cavity of the oven, reducing hot and cool spots and helping dishes on every rack cook more evenly. Convection ovens can also have a third heating element, called true convection, to help foods cook faster.
What is impingement cooking?
In an impingement oven, an impingement nozzle blasts hot air on food, cooking it four times faster* than a conventional oven. This concentrated air jet blasts through the cold air “halo” that typically lingers above food after it enters the oven. Without the cool “halo” of air, food cooks more quickly.
Who owns merrychef?
| 1950 | Founded by Christopher E. Tibbs, an ingenious, forward thinking entrepreneur |
|---|---|
| 2007 | World’s first and only Planar Plume Technology |
| 2008 | DIN ISO 9001 certification: Merrychef’s facilities are amongst the most advanced in the industry |