At the Fine Foods show in Auckland this year we showcased the Mibrasa Charcoal Oven, with our chefs preparing and cooking a wide range of meat, seafood and vegetables in this versatile Charcoal Oven.
Some products were pre-prepared in the Fusion Chef Sous Vide machines, then finished in the Mibrasa oven.
We also dispayed the impressive Rotisol Rotisserie Oven, Swedlinghaus Flywheel Slicer, Cyberchill Retro Chiller and under bench chillers, whilst the AOM extraction hood successfully extracted all cooking smells from the large open pavillion.
The specialised AOM free-standing extraction hood was built to extract and filter the charcoal smoke and food odours. It includes double ionising filters and a deodoriser to capture the smoke and any strong cooking smells. The hood successfully provided good indoor air quality in the large exhibition halls without the need for external ventilation. In a commercial kitchen this equates to significant benefits for duct cleaning, fire safety and the environment.
Please contact us for further information on design, supply and project management for your Commercial Kitchen and Bar.
For more information or to discuss innovative design, sourcing or supply of kitchen equipment, contact:
Wildfire Commercial Kitchens & Bars
3 McDonald Street, Sandringham
PO Box 56-358 Dominion Road
Tel +64 9 815 1271
Fax +64 9 815 1274
Skype | wildfire.ckb
Sue Danielsen – Director