Professional cooking technology company MKN has developed a HoodIn integrated steam condensation system for use in its hi-tech combi-ovens, HansDampf Compact and Junior. The technology is available in its 6 1/1 GN Compact or 6 2/3 GN Junior models and works by sucking steam out of the cooking chamber and condensing it at the end of the cooking cycle so that there is no rush of steam escaping from the oven when chefs open the door. The system is also fitted out with the automatic cleaning programme WaveClean. Kitchens just need to have good general ventilation for the new system to work.
MKN's technology for integrated steam condensation has been patented and claims to be unique to the industry.
The technology is available n all 6 1/1 GN Compact or 6 2/3 GN Junior models from selected kitchen equipment suppliers or email Stuart Long, the UK's director of sales and marketing at email@example.com
Why you should buy it:
If space is an issue in your existing kitchen or installing specialist extraction would be too costly to make a new project viable, buying equipment fitted with HoodIn technology could be ideal for your business. Wayne Bennett, UK projects director at MKN said: “Compared to other conventional, space-taking and expensive solutions where a canopy is required the new HoodIn technology is master stroke. With the patented MKN technology for integrated steam condensation, caterers can now do away with the traditional extraction hood as long as the room has general ventilation."