Footprint Blog


Convotherm wins Gulfood Award for best Ecological Initiative

Posted in Equipment,News,Sustainability by foodservicefootprint on March 10, 2010

The new Convotherm EcoCooking mode, which was launched in the UK at Hotelympia, has won the Gulfood Award for the best ecological initiative. Manitowoc launched their new eco friendly Convotherm ovens at this years Hotelympia with great success, and this award is a testament to the significant energy savings that can now be achieved.

The new EcoCooking Mode has been designed to reduce energy usage by up to 25% and will be added as a standard to all models from 2010. With increased energy prices continuing to burden commercial kitchens, the idea of saving 25% on energy consumption is a highly attractive prospect and an something that should not be ignored.

The operation system is quite simple as it is both easy and brilliant; the integrated Advanced Closed Systems keeps almost all the heat inside the chamber and does not allow it to escape while cooking. This new feature uses pre-programmed pulses of energy to maintain the required temperature, rather than keeping the power going throughout cooking. The food itself continues to cook by using the residual heat to prolong cooking and achieve the perfect result, even in the shortest amount of time.

This new feature not only saves energy, but actually improves the quality of many cooked food products such as roast meats, making them much more tender and reducing waste loss.

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