By Tim Charlton, managing director of Euro Catering Equipment, UK distributor for Giorik.
What are the latest and greatest features chefs should look out for when it comes to this equipment?
Space is one of the biggest limitations in any pub kitchen, as operators try to strike the right balance between maximising space for paying customers whilst providing enough room back of house to serve them. Whether it’s a historic building or a new-build, ask any pub chef and they’ll tell you they’d like more space in the kitchen.
Of course, space constraints don’t just pose logistical challenges for staff, they also impact what equipment can be installed. That’s why slimline ovens are proving increasingly popular and manufacturers are working incredibly hard to deliver the same performance from a smaller footprint.
Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice of ten countertop Kore ovens (6 or 10 x 1/1gn) which are just 520mm wide and can be stacked two high to get the most capacity from the smallest footprint.
Unique to Giorik, a gas slimline model is also available in both 6 and 10 x 1/1gn format, as well as models with an internal boiler.
Or for complete flexibility, the Movair MTE523W from Giorik is a 13amp countertop 5 x 2/3gn model – universally popular in pub kitchens because it can be plugged in anywhere. And still just 637mm wide.
The most important thing with any slimline model is that they don’t compromise on performance or functionality. All of Giorik’s slimline combi ovens are fitted with touchscreen programmable controls, an automatic wash system, multi-level shelf timers and a core probe – for maximum performance from a minimum footprint in smaller kitchen spaces.