The Merrychef ovens combine three heat technologies – convection heat, impingement air, which helps to accelerate cooking by using high velocity hot air, and up to 1,500 watts of microwave energy. The cooking time is up to 15 times faster. A Merrychef can be operated without a ventilation hood, which yields capital cost savings and allows it to operate in any spot in the kitchen.

Both ovens can be programmed with a new easy-touch control panel, which Garland launched last year. Recipes complete with cooking times and temperatures can be programmed in so the less experienced staff can operate the machines and achieve predictable results, translating to a labour advantage in the kitchen.

Greg Hotta, distributed product manager at Garland Canada, said response to the easy-touch control panel has been “excellent,” as has the demand for the accelerated cooking technology.

“Operators are using these new products to help improve their bottom lines and make their operations more efficient,” said Hotta, adding that the automation feature lends itself to the food’s consistency. “These technologies are not cheap, they are going to be more than a traditional product, but the payback is quick … with the labour savings and energy savings. From that standpoint, we are seeing a lot of change (in demand).”

In 1976, Rational first invented the combi steamer, which used moist heat and dry heat in one cabinet. Vinod Jotwani, director of sales and marketing for Rational U.S. and Rational Canada, called the combi steam equipment the “technology of the future.” Combi steamers, which can cook 50 percent faster, allow for chefs to roast overnight. The technology regulates the climate in the cabinet to the exact percentage point, and the machine can be set to add darkness to the skin of poached salmon, or to add additional moisture to steak to raise the juiciness factor.

In 2004 Rational invented new technology that Jotwani said took the combi steamer to the next level – a self-cooking centre, a combination of cooking technologies that can replace 50 per cent of traditional appliances. Based on the combi-steamer technology, time, temperature and humidity are adjusted automatically 3,600 times per hour.

Jotwani said 80 per cent of the European market uses a combi steamer or similar technology, compared to only 3 per cent in North America. The Canadian market has been growing rapidly, up roughly 20 per cent each year since its launch.

“Cooking is a bit advanced in Europe as compared to the North American market. A lot of our kitchens are old fashioned … change is always something that people are hesitant about.”

Jotwani gave an example of how the self cooking centre could be used: “If you were to do 100 steaks over a grill, that’s going to take your grillmaster several hours … but with our patented combi-grill accessory, (roll) in the steaks and within seven minutes the steaks are done.”

In combination with a self-cleaning function, a care-control feature, launched in 2009, automatically de-limes the equipment, and reduces cost and frees up staff time.  

“The technology benefits foodservice operators from the labour side, the (money) saving side, and most importantly the food quality side,” he said. “It allows time for the essentials. Now your executive chef can really monitor the staff better, be more efficient. It doesn’t replace labour, it just allows you to use labour more efficiently.”

He said the ability to fry with no added oil lends itself to healthier cooking, a plus for health care and school operations.

Mark Schilling, director of marketing for Hobart Canada, said the company launched in February a full fabricated customized cooking suite by Vulcan, which incorporates all the individual pieces – a range, convection oven, griddle, warmer, fryer, etc. – a chef needs for cooking all in one customized, fully functional, custom configured working space.

 “For the commercial kitchen operator to the restaurant owner … it makes for a more efficient operation,” said Schilling of the brand new suite. “Instead of having multiple pieces fit together the best they can, rather have a suite that is built customized to a restaurant’s needs, dependent on the size of the kitchen, the layout.”

The suite’s modular design allows for the smaller pieces to be assembled right on the spot, leading to increased flexibility as to how operators want to put their kitchens together.

“For people who are opening up a restaurant or a chain,” said Schilling, “it’s going to be a good idea for the long term in their food service operation. You are not just buying a one-off oven and griddle, you are buying it all together, in one piece.”

Schilling said that beyond price, there are three factors people buy on – functionality, durability and ease of use.

“I think to lead the industry (a company has) to innovate,” said Schilling. “An oven is an oven, but to be able to (offer) new flexibility, that’s where it’s changing. Also customization, instead of the one-size-fits-all approach. You can’t rest on your laurels here. A griddle hasn’t changed in 50 years but there are better ways to provide it to the customer and give them a better experience.”

Markus Bestig, corporate concept chef for five Oliver & Bonacini cafes and grills in Ontario, said all of his locations use Garland six-burner ovens, some convection, some conventional. He said he has noticed a steady improvement with the technology.

He said a big benefit with the new smart machines is how easy it is to achieve reliable results, thus allowing chefs at all levels to perform at the level expected of them.

“Give the cook proper tools to do the job, the better he is going to perform, and the happier the guest,” said Bestig.

He said the new ovens mean less time and money is spent on training a chef how to cook.

“You press a button and it comes out cooked. But there is a disconnect with that. The downside of that is you are not developing as a chef, you lose some of your passion, you lose your touch on food.

“I’m not putting technology down, there’s always a place for it. It just depends how far you go with it.”