Previous magazine articles 
TurboChef: Cutting edge technology for the kitchen
Consistency of product and speed of preparation are two of the principal considerations for chefs in all types, size and style of hotel, restaurant and catering operation. In everyday cooking situations these priorities are often at odds with each other and a delicate balance of the two can be hard to achieve.
Since its introduction in 1994, the TurboChef speed-cook oven has revolutionised the working environment in establishments across the country through a combination of unmatched versatility and efficiency, simple operation and faster cooking times for all types of food.
Catering in Scotland introduces the i5, the newest model in the TurboChef range.
Using a variable blend of forced air (impingement) and other precisely coordinated rapid-cook technologies, the TurboChef oven can cook food in a fraction of the time it takes conventional ovens without compromising quality. Your oven can be programmed with up to two hundred individual one-touch product-specific programmes, customised to suit your individual menu.
Heather Hutchison, Sales Director for FSG International, the approved distributor for TurboChef in Scotland, conducts live demonstrations for prospective customers and is a personal fan of the machine: 'It's an outstanding product, truly the cutting edge of speed-cooking,' she says. 'The TurboChef i5 reaches its operating temperature in twelve minutes and can cook a broad range of products in record time, from a rack of lamb in eight minutes to whole roast chicken in eleven minutes and paninis in under 50 seconds. Salmon en Croute takes fewer than four minutes and a full English breakfast is ready in only 150 seconds!'
One of the most attractive aspects of the machine is perhaps less obvious. 'If you're planning to refurbish your existing kitchen or kit-out new premises you don't have to look at the costs of insuring and servicing extraction facilities,' explains Heather. 'The TurboChef is completely ventless, can be sited anywhere in a kitchen environment and is equally at home in fine dining restaurants or quick-service establishments.
Through site visits and demonstrations, Heather enjoys tailoring the TurboChef's programme to suit your individual menus: 'I'll visit an establishment, look at what it's offering and demonstrate how their current menu can be expanded and enhanced through the use of a TurboChef.'
Affordability is another key benefit. The versatility of the oven enables the kitchen operator to cook, fry, roast, steam, bake or reheat food from one oven, thus eliminating the need for numerous machines to be powered in the kitchen at one time.
To find out more about TurboChef, or to request a demonstration of food from your own menu, contact Heather on 01577 840 926 or 07713 159683.
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine November/December 2008.
To join our database, go to
Media Pack on this website and click on
Subscribe.
