Press Releases Archives

[ Eglfing, May 27th 2008 ]

The words „save energy“ resound throughout the land. Either in your own home, concerning your car or in a canteen kitchen. Due to the constantly rising costs of energy and water the consumer keeps on looking for new savings possibilities. The manufacturer of combi steamers CONVOTHERM therefore appeals for the “green wave” in the kitchens of the world.

CONVOTHERM with the Advanced Closed System (ACS) in its combi steamers offers an efficient standard energy saving system. Due to a system that is self-contained almost no heat energy escapes from the cooking chamber. Only the amount of energy that the food really needs for optimal cooking is consumed. With ACS you achieve up to 30 % savings on energy and water consumption.

The combi steamer specialist CONVOTHERM gives you even more advice on how to save energy with your appliance:

Try to cook different kinds of food at the same time in order to take advantage of the capacities of your combi steamer. With the CONVOTHERM ACS mixed loads are possible complete without transfer of taste.

Regularly clean your combi steamer. This guarantees you always maximum efficiency of the appliance.

Regularly check the door seals. If they are porous, heat and energy get lost.

Keep the door of the combi steamer shut.

Have your combi steamer checked regularly by your service partner. Only faultless material provides optimal energy exploitation

Educate your staff! Professional handling reduces the risks of wrong application (e. g. boiling at temperatures that are too high).

By different sizes and different equipment of ita appliances and the choice between electric or gas-fueled versions CONVOTHERM offers 29 different models. Hence each chef can choose his „tailor-made“ combi steamer.

[ Eglfing, 24.10.2007 ]

See it!  Touch it!  Get it!

EasyTOUCH is the new keyword for user friendliness with the CONVOTHERM Hot Air Steamer Series +3.

The simple and unique operating guidance of the new easyTOUCH reveals completely new possibilities for today’s Chef - . presented on a large colour display with touch screen. Self explanatory, direct navigation with a finger tip, that is the way.

The new easyTOUCH combines innovative and simple operating guidance with all known features of the present +3 Hot Air Steamer Series. CONVOTHERM does not make any changes to the successful unit series +3 with easyTOUCH, but it rather takes off into the future with a multifunctional touch panel.

Behind the word easyTOUCH much more than an easy operating guidance is hidden. With the countless active and interactive possibilities easyTOUCH turns into a service provider for the user. Starting with automatic diagnosis programs which send error messages with article and telephone number of the service partner as pop up, to networking of multiple PC’s with central control, down to upload of own pictures for the use of Press&Go control – no problem for the new easyTOUCH !

Be it the patented disappearing door, Advanced Closed System (ACS) with Crisp&Tasty function or the Press&Go control, all highlights of the new +3 unit generation are integrated and standard in the easyTOUCH.

[ Eglfing, 10.10.2007 ]

Mobile, flexible, ready to serve and HACCP secure!

The new CONVOHold thermo holding cabinet by CONVOTHERM offers security about keeping your food warm. Exact maintaining of the serving temperature and again quick reheating of the thermal chamber is guaranteed via optimized climatic channels.Low temperature tolerance and constant even heat distribution makes long waiting times possible, while the product quality is like “Prepared Fresh”.

Furthermore CONVOTHERM customers enjoy a coordinated technique of

• CONVOTHERM Hot Air Steamer for cooking
• CONVOChill to quick chill
• CONVOHold to hold until serving,
• All dishes are guaranteed to be fresh and hot when served.

[ Eglfing, 17.09.2007 ]

Steaks and vegetables with a freshly barbecued appearance - due to CONVOGrill rost

Regardless of the loading volume the food always emerges with a delightful barbecue pattern just like food prepared on a real charcoal barbecue.

With this special new accessory you achieve perfect barbecued appearance from your combi steamer from Convotherm.

The unique 'Crisp&Tasty' function ensures that your steaks get an appealing browning on the surface but retain a juicy core. The same amazing results can also be achieved with fish and vegetables and all other grillade.

„Crisp&Tasty“ is only available at Convotherm!

[ Eglfing, 08.01.2007 ]

A S$10,000 End To The SCA’s Annual Dinner And Dance

It was all about big money at this year’s Singapore Chefs Association (SCA) annual dinner and dance, held at the Meritus Mandarin hotel on 28 December. Poker chips were handed out to guests and members as they arrived at the reception area, to be used in the mini-casino set up in the adjacent room. In the spirit of Singapore’s upcoming Integrated Resorts, everyone was kept entertained by the card and dice games and the competition was hot to double (and triple!) up chips.

As everyone headed to feast on the wine and buffet spread courtesy of sponsors like Phoon Huat Pte Ltd, Indoguna Pte Ltd, Culina, Classic Fine Foods and Meritus Mandarin, the evening took an even hotter turn— four head-turning dancers in red-hot lingerie took to the stage for some booty-shaking and jacket-stripping entertainment. A special presentation was also made to Singapore’s Bocuse d’Or representative, William Tan of Fullerton Hotel Singapore and his assistant, Lua Chang Yung. Each received a knife set worth S$800.

But the evening’s main highlights were the 100 lucky draw prizes up for grabs, including the grand prize of a Convotherm mini combi-oven worth S$10,000 sponsored by Convotherm Singapore. A brand-new product on the market, it is truly a chef’s dream to own. To pick the lucky winner, Akber Ali, Convotherm’s Regional Application Consultant in culinary management and Marketing Manager for Asia Pacific, was invited on stage to draw the winning ticket.

As luck would have it, owners of first two tickets drawn had left the dinner already. But as the saying goes— third time lucky— and on that pick, The Oriental Singapore’s executive sous chef Jason Ong of Oriental Hotel hit the jackpot. Ong, who was on the evening’s organising committee, certainly received a wonderful reward for his hard work! Ali, who said Convotherm sponsored the prize as a platform to introduce top chefs to the brand new product, was also delighted a chef won the mini combi-oven. A chef himself, Ali hoped the winner would put his product to good use. And spoken like a true chef, Ong exclaimed, “I’m going to bring it home and start cooking with it!”

[ Eglfing, 06.09.2006 ]

The new CONVOTHERM mini –

Mini Space – maxi Performance!

One has to look at the CONVOTHERM mini only once to recognize its uniqueness. With its youthful characteristic, the most likely smallest hot air steamer impresses all those who are looking for ways to make a certain frequently asked for specialty, a snack steamer or just a small but high quality hot air steamer!

Behind that small face of the CONVOTHERM mini hides a real jack of all trades. All cooking processes are integrated from the hot air to hot steam, steaming and generating all the way down to Delta T cooking.

Fitted of course with ACS (Advanced Closed System) The only system capable of regulating the moisture in a natural way!  

Standard also the simple Press&Go function, where you prepare the selected standard products directly and simply by the push of a button.

The small CONVOTHERM mini delivers practical functions endlessly, i.e. a reducer of expelled moisture for a clean kitchen climate.

A big selection of standard equipment as well as attachments makes him one of the really great ones in his class. Look for your self – we are presenting our new family member at the Hogatec.

Booth F 51

Hall 10

[ Egling, 26.10.2005 ]

Hot & Cold   CONVOTHERM and ConvoChill – Perfect Duet!   With the new combination of CONVOTHERM Hot Air Steamers and the quick chillers and shock frosting of ConvoChill, the current topic  Cook&Chill is taking on a new and unique dimension.   Quick cooling and shock frosting is a process which is something today’s production of food stuff can not do without. This technique is also the best and most natural system to make food stuff less perishable and, in a state of the art facility, insures a focussed use of goods and personnel at the same time.   Healthy, nutritious food is playing an important role in today’s commercial food industry, limited as well is the frame of price and cost in which the gastronomy is moving and as such assumes an important part.   These requirements represented the conceptual basis out of which CONVOTHERMS development of the perfect duet was born.   With the presentation of the new +3 series in the fall of last year, CONVOTHERM introduced also the integrated Advanced Closed System (ACS) technique.   Today we can offer a matching quick chiller, the emergence of yet another new dimension. This economical, but gentle technique of cooking (ACS) is the solution. Significant energy savings can be reached and maintained on a daily basis.

[ Eglfing, 08.12.2004 ]

CONVOTHERM presented a completely new and unique unit series the + 3 series, featuring 28 different unit models. The target range encompasses everything from luxurious banqueting for thousands of guests, small gastronomy to canteen catering.

The following three key features made the +3 type CONVOTHERM Combi steamers a world first are:

+ Disappearing door, standard feature

+ Advanced Closed System Crisp&Tasty, quality  guaranteed

+ Press&Go, Desired result by push of a button!

The disappearing door, more space and elbow room even in small kitchens

The handle insures smooth uncomplicated opening and closing

The design of the operating panel is simple and easily comprehensible

All units are made of stainless steel for a stainless steel surface throughout.

All of the above, combined with working ease, have been the deciding design factor favouring CONVOTHERM for the award.

We are very proud to receive this honour, 740 participants, about 1900 products originating from 31 countries where in the race this year when

  the international jury decided:

[ Eglfing, 26.09.2004 ]

+3 – Three times worldewide unique

Here it is - the sensation for professional kitchens. And it is called: “Advanced Closed System”. From Convotherm. The system combines steaming and convection like no other process and does this so perfectly that it produces a combi steamer technology found no where else in the world. An essential part of any kitchen because all the associated parts are patented by the Convotherm label. The world player from Bavaria’s Eglfing, a member of the ENODIS Group, is now launching this system onto the market as the sensational “Advanced Closed System”. Professionals working in large kitchens who were involved in the research and field testing have referred to the ACS technology (Advanced Closed System) as revolutionary.

Through the launch of this new technology, everything that has come before can be thrown onto the scrap heap. The three key features which make the “+3” type Convotherm combi steamer a world first are:

1: “Disappearing door”. The disappearing door is now fitted as standard on the new generation of Convotherm combi steamers. In the past, this was only available as an option. Real-life experiences have however shown how important it is in everyday work. The disappearing door on the combi steamer is now also available with a door closing function and for floor models, has just one door handle. This goes a long way to ensuring safety and ergonomics at the workplace. Given this aspect, a further advantage of the disappearing door is virtually pushed out of the limelight: You can save a huge amount of space by fitting this door.

2: “Advanced Closed System”. This is the world’s first closed system which automatically controls moisture and heat levels depending on the physical properties of each foodstuff being cooked and is used exclusively for the preparation of meals. This means: You never have to set the moisture level again. The Advanced Closed System with its wide variety of “Crisp&Tasty” demoisturising levels is certainly the most advanced form of technology of our time. Your dishes wil be crispier and more succulent with less meat loss. Crispy, light baking also introduces new quality to the kitchen.

3: “Press&Go”. Convotherm specialists working in simulated real-life tests have found that it is virtually impossible for all the key parameters required for the preparation of food to be combined so that a good-tasting meal is produced in the steamer at the touch of a button. This information made us concentrate on the key features. The new “+3” range from Convotherm is therefore equipped with the patented and convenient “Press&Go” technology. On the basis of the particular experiences made by the head chef in any kitchen, the new combi steamers can therefore be simply programmed to the eight most frequently used recipes. This selection process guarantees quality.

Only the chef remains the best in the world

Heard and understood. That is to say the customers.  It would seem that for the first time every technicians have taken the structures currently at play in the world of catering into account and therefore included modern hospitality management in their work - as is the present case at Convotherm where they have developed a new generation of combi steamers. Catering can no longer simply be found in particular places at particular times, but everywhere a potential guest wants to eat and drink: It doesn’t matter whether this is in a hotel or onboard a ship, in the local pub or a bistro, in the community in hospitals and homes, in system catering or individual catering, in the butcher’s, the baker’s or the candlestickmaker’s. Catering is everywhere and that demands a highly flexible technology which always provides the very best level of quality for the best possible cost-effectiveness. We can claim with certainty that Convotherm has this.

The new patented gas technology with high power blowers and an efficiency of more than 80% satisfies all statutory gas requirements. Special mention should also be made of the interchangeable burner and heat exchanger which keep the costs of spare parts down thanks to the modular structure.

The fact that it has now become possible for every shelf to be specially programmed using an additional timer (Tray Timer) also proves in detail the high standards attained by Convotherm technology. Quality has become reproducible thanks to the “Press&Go” function. Offering the additional option of saving the right recipes for up to 250 meals, it is the most effective and most secure form of preparing food in the professional kitchen currently available. Thanks to a new, larger fan wheel design and the option of regulating its speed, energy is provided sparingly, precisely and if necessary faster. This reduces cooking times. 160 kg of salted potatoes can for example now be produced with one litre of water in 40 min.

The dimensions of the new “+3” generation have also been adapted to current requirements. The appliances have become narrower and have made lengthwise shelving possible. This is in line with efforts to save space in the professional kitchen. It is an undisputed fact that the patented disappearing door, now fitted as standard on all appliances, best helps achieve this. Production of all other models has ceased with the market launch of the new appliances. Spare parts will however still be supplied. This all forms part of the brand awareness of Convotherm. Many of the appliances currently being launched from Eglfing sound like they are brand new. This is correct. But one thing hasn’t changed: The philosophy that nothing will come of the best technology if you don’t have a good cook. Only cooks can correctly judge the quality of a foodstuff which needs cooking and a tasty meal will only be produced from the cook’s creativity in handling the foodstuffs. The best (combi steamer) technology in the world can’t change that.