Hobart's Combi Oven Is NRA 2009 KI Award Winner

Now every kitchen operator can cook to his or her own specifications with Hobart’s new Combi® Oven that provides convection, steam and combination modes from one device. Hobart’s optional Bluetooth-enabled barcode scanner and software kit make recipe development and programming to one or more combi ovens to be easy and convenient regardless of operation location or operator, giving new meaning to “ease of use.”

Hobart’s Bluetooth-enabled Combi Oven with Barcode Scanner is a winner of the National Restaurant Association’s 2009 Kitchen Innovations™ award for its ability to automatically control the cooking program and exchange recipes wirelessly.

“The Hobart Combi Oven allows operators to just press ‘Start’ and accomplish several different tasks from one piece of cooking equipment,” said David Sager, product line manager for Hobart. “Additionally, Hobart’s barcode scanner and software further ensure Hobart’s Combi Oven is easy to use and delivers consistent results.”

Customizable Cooking

Controlling food moisture and results is simplified by Hobart’s easy-to-use controls and programmable settings for true recipe repeatability. Real humidity control ensures cooking results will be consistent, and operators can easily adjust oven settings to their individual needs. The simplified controls and auto-reversing fan also allow users to cook worry-free, knowing that the oven will deliver consistent results.

The water-cooled independent control boards result in a more reliable and consistent service life of the control boards. Additionally, heaters are activated through water-cooled SSR (solid-state relays) that have no moving parts, no arcing and no noise as with traditional contactors. The result is increased reliability and better working conditions because the relays can be switched on and off at a higher rate than electromechanical contactors. SSR and electronic boards can then achieve optimum temperature control.

The Hobart Combi Oven also enables operators to use Delta-T technology, which creates a constant, balanced difference between the oven temperature and the internal temperature of the product. This cooking technology produces less shrinkage, greater yields and juicier meats than traditional methods.

Hobart designed the combi oven to enable every type of operator to prepare a wide range of products. In convection mode, the oven has a water-injection button, which is ideal for pastries, breads and glazing. Steam mode perfectly steams fish, shellfish, rice, vegetables and meats. In combination mode, the oven controls humidity in the cooking chamber to maintain the perfect atmosphere for meats, rethermalizing meals and general cooking results. This single oven provides all the settings necessary for several styles of cooking.

Combi Barcode Scanner Increases Ease of Use

For the average operator, Hobart’s Barcode Scanner offers simple operation. Hobart’s Combi Scanner software guides users through up to 10 phases of a recipe, allowing items to be selected such as cooking mode, temperature, length of cooking time, humidity level and fan speed. Programmed recipes can be linked to an existing barcode on a food package or box, or the software can create a unique barcode for a vast number of recipes.

Recipes based on manufacturer suggestions or the operation’s custom-cooking specification can be stored in folders for easy access and identification. Operators then simply scan the barcode using the provided hand-held scanner, which automatically loads the recipe settings and starts the oven in preheat mode for that particular product.

A custom recipe sheet can be printed with menu item name, recipe program cooking phases and barcode. The generated barcode can also be copied directly to other documents to provide operators with the recipe and full preparation instructions in one document. As a result, staff no longer has to scroll through the combi’s control panel or push multiple buttons for operation, making it even easier for operators to use the oven.

This patent-pending process also enables recipes to be quickly and effortlessly exported to any paired Bluetooth-enabled Hobart Combi Oven or a Bluetooth device such as a cell phone, PDA or laptop.

Ideal for Cook-Chill

As more kitchens add or expand their cook-chill operations, the requirements for meeting Hazard Analysis Critical Control Points (HACCP) guidelines and having the proper equipment are vital, no matter what size the kitchen. That is why Hobart and Traulsen have matched the Hobart Combi Oven and the Traulsen Blast Chiller, enabling chefs and foodservice directors to orchestrate their cook-chill functions. Their matched roll-in, roll-out system enables kitchen staff to easily transfer a full load from the combi oven to the blast chiller in one quick motion.
The roll-in, roll-out trolley inserts are standard on 20-level combi ovens, complete with a transport trolley. Inserts are offered as options on the six- and 10-level model combi ovens.

Easy to Use, Easy to Clean, Easy to Service

Hobart’s Combi Oven provides several features to make using, cleaning and servicing the oven simple. Features include:

• Easy-to-use controls, programmable to your recipes; stores 100 programs with up to 10 cooking phases each.
• Automatic cleaning programs with auto-dosing detergent pump.
• Boilerless design offers the advantages of steam cooking without the worries of water-related issues found in boiler/steam generator units.
• Auto-reversing fan to ensure no downtime and even baking, as there is no need to rotate pans.
• Flashing door lights and audible alarm system to alert when program/cycle is complete. The indication is a constant reminder in lieu of having only an audible alarm.
• Rack timers allow a range of items to be loaded for different cook times in one temperature environment, ensuring cooks will be notified when each is ready to be removed.
• The hydraulic vent offers reliability, perfect drying effect, dry air immediately mixed with cavity air to equalize humidity or to remove humidity.
• The double-glass external door has heat-reflecting properties. More air movement between the two glasses for cooling effect is due to the large curved shape of the outer door, resulting in cooler external glass temperatures, energy savings and better work environment conditions. There is also less radiated heat in the kitchen. The internal glass is hinged for easy cleaning between the two pieces of glass.
• Cavity lights are located between the double-glass door, out of the heat and steam environment and provide reliable and excellent illumination of the cooking area.
• System diagnostics are built-in, including a faults history that is maintained in memory, and indicator lights on main components of the control board helping service diagnose problems and fixing only what is broken.
• Manufactured in high-grade stainless steel with coved corners and no concealed areas.

About Hobart
Hobart is the world leader in commercial food equipment and service for the foodservice and food retail industries. Hobart, an ENERGY STAR® Partner of the Year, manufactures products for warewashing and waste handling; food preparation; Baxter bakery; cooking; weighing, wrapping and labeling systems; and Traulsen refrigeration. Hobart equipment is supported by a national network of nearly 1,700 factory-trained service technicians and 200 locations across the United States. To learn more about Hobart Canada, visit www.hobart.ca.

About Traulsen
Traulsen, an ENERGY STAR Partner of the Year, has been providing premium refrigeration to the worldwide food equipment market since 1938. Traulsen’s broad refrigeration product offering includes reach-ins, roll-ins, undercounters, blast chillers, prep tables and merchandisers. To learn more about Traulsen, visit www.traulsen.com.