ChefTop™
ChefTop™
English
ChefTop™
The result of the cooking is always perfect!
ChefTop™
Choose the cooking process most suitable for your demands!
1 Preparing, cooking and serving
Cooking and serving immediately is undoubtedly the easiest working process that a Chef has to face.
For this kind of operation, UNOX offers you the new ChefTop™ line, characterised by a wide range of modular ovens of different sizes and powers, to satisfy any type of demand.
For kitchens with small working areas the option of a stand with a pull-out shelf is invaluable.
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2 Preparing, cooking, holding and serving
More and more frequently, the modern catering establishment requires the possibility to cook in advance large quantities of food and to serve them in the space of a few hours, depending on the demands.
From here starts the need to combine with the various ovens in the ChefTop™ range, a Holding Cabinet that preserves the cooked foods at a temperature higher than 70°C.
In this way, the growth of bacteria will be avoided, as required by the HACCP regulation.
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ChefTop™
3 Preparing, cooking, chilling, regenerating and serving
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This is the most complex process that a Chef can face during his work.
This system allows the chef to cook foods in advance then, thanks to the blast chiller it is possible to preserve the cooked foods, even for long periods and then regenerate in the oven and serve when required.
The complete process is composed of 4 working steps:
• Cooking in advance even large quantities of food with one or more ChefTop™ ovens.
•Blast chilling cooked food in the UNOX blast chiller controlled by the digital control panel of the oven.
•Regenerating, the chilled food in the oven, as required. Avoiding wastage of food and drastically
reducing operating costs.
•Serving! Your dish is now ready to be served, maintaining the same quality of fresh and just-cooked
food.
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ChefTop™
ChefTouch
A single control for all the equipment
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Easy and intuitive |
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Glazed controls |
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Manual and pre-programmed |
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Hygienic and easy to clean |
The digital control panel ChefTouch allows the operator to control all the UNOX appliances of the ChefTop™ line which are linked to the oven. In addition, the introduction of the system MASTER & SLAVE permits the operator to manage, with a single digital control, one or more ovens. The oven that is used to control all the other equipment, becomes the MASTER oven. The ovens controlled by the MASTER oven become SLAVE ovens, and their digital control is inactive. The MASTER and SLAVE digital controls are, interchangeable.
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MASTER OVEN |
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BLAST CHILLER |
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HOLDING CABINET |
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SLAVE OVEN |
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HOOD |
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REVERSE OSMOSIS KIT |
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OVEN/OVENS CONTROL
•Manual mode by setting all the parameters of the functions (time, temperatures, climate);
•Programmed mode by using up to 70 cooking programs, pre-set and saved by the user;
•Programmed mode by using ChefUnox automatic cooking settings, pre-set and saved by
UNOX inside the digital panel. Thanks to ChefUnox, the operator chooses the type and intensity of the desired cooking for various types of food.
BLAST CHILLER CONTROL
•Manual mode by setting all the parameters of functions (time, temperatures);
•Programmed mode by using up to 10 chilling programs, pre-set and saved by the user;
•Programmed mode by using chilling settings, pre-set and saved by UNOX inside the digital panel;
CONDENSER HOOD CONTROL
•Automatic suction of the fumes, with two speeds;
•Condensation of cooking fumes;
HOLDING CABINET CONTROL
• Manual mode, by setting all the parameters of functions (time, temperature, humidity).
“REVERSE OSMOSIS” SYSTEM CONTROL
•Automatic production of demineralised water;
•Message displayed when replacement cartridge is necessary;
•Alert message displayed in case of lack of inlet water.
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ChefTop™
ChefTouch
Digital control panel
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Oven |
Blast chiller |
Holding cabinet |
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Select cooking step |
Select phase blast chilling / frosting |
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Display Time / Core temperature |
Display time / core temperature |
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Display Time |
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Select Cooking Parameters |
Select blast chilling cycle / |
Select holding parameters |
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frosting parameter |
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Display Cavity Temperature / Delta T |
Display chamber temperature / Delta T |
Display chamber Temperature |
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Set cooking parameters / Select programs |
Set blast chilling / frosting parameters cycle |
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Set parameters |
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Display CLIMA LUX |
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Display humidity |
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Start / stop cooking |
Start/stop blast chilling / frosting |
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Start/ Stops cycles |
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Infrared interface |
Infrared interface |
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Infrared interface |
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Saved programs / cooling down program / |
Saved programs |
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washing programs |
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Cooking programs saving |
Saving blast chilling |
/ frosting programs |
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Pre-set cooking curves selections |
Pre-set blast chilling / |
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frosting cycles selection |
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Display programs / Autodiagnosis |
Blast chilling / display frosting programs |
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Display controlled equipment |
Display controlled equipment |
Display controlled equipment |
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Selection of equipment to control |
Selection of equipment to control |
Selection of equipment to control |
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Oven digital panel: main functions
•Convection Cooking with variable temperature from 30°C to 260°C
•Mixed Convection+Steam Cooking with variable temperature from 30°C to 260°C steam variable from 30% to 90%
•Convection + Humidity Cooking with variable temperature from 30°C to 260°C steam variable from 10% to 20%
•Steaming with variable temperature from 48°C to 130°C steam 100%
•Convection + Dry Air Cooking with variable temperature from 30°C to 260°C dry air variable from 10% to 100%
•Cooking with Core Probe with variable temperature from 0°C to 100°C
•Cooking with Core Probe + Delta T with variable temperature from 0°C to 260°C
• ChefUnox Automatic Cooking settings
• ChefUnox Automatic Cooking settings 
for specific products
• 4 programmable cooking steps
• 70 programs memory • Hold function “HLD”
• Continuous operation “INF”
• Oven pause program “PAU”
• Oven chamber cool down program with door open. “COOL”
• 3 washing programs L1 / L2 / L3
• Rinsing programme L H2O
• Autodiagnosis / alarm
Blast chiller digital control: main functions
• 4 blast chilling / freezing programmable steps |
• Possibility to save up to 10 blast chilling |
• Chamber temperature programmable to -35°C |
/ freezing programs |
• Possibility to set the duration of the blast |
• 4 pre-set programs: |
chilling / freezing process or the desired core |
- soft blast chilling |
temperature |
- hard blast chilling |
• Possibility to work with core probe + Delta T |
- soft freezing |
• Continuous operation “INF” |
- hard freezing |
Holding cabinet digital control: main functions
• Chamber temperature programmable from |
• Variable humidity control |
20°C to 100°C |
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• Continuous operation “INF” |
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ChefTop™
ChefUnox
Automatic Cooking settings...
For an endless range of foods
ChefUnox
The digital control ChefTouch contains inside its memory a set of automatic cooking settings proposed by ChefUnox.
It is sufficient to simply select the required kind of cooking to prepare, automatically, an endless range of foods.
But the most important Chef is you!
Inside every kind of Automatic Cooking setting, you have the possibility to personalise some parameters in order to obtain, according to your own demands, the best level of cooking.
SLOW COOKING
This type of cooking is related to the most ancient type of cooking, simple roasting. Slow cooking increases the tenderness of the meat and reduces the weight loss. The external crust formed by the heat prevents the leakage of the natural juices, thus allowing the internal part of the food to cook in a gradual, even and delicate way.
Ideal for the cooking of large joints of meat.
The automatic SLOW cooking cycle, proposed by ChefUnox, can be personalised by changing the temperature at the core of the food.
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STEAMING
This kind of cooking, who’s origins go back to ancient China, is the simplest and most nutritional form of cooking. Minimizing weight loss and locking in colour, flavour, vitamins and minerals. Therefore offering tasty and delicate food.
Ideal for the cooking of vegetables, potatoes, fish.
The automatic STEAM cooking cycle, proposed by ChefUnox, can be personalised by changing its time on the basis of the type of food or on its size.
ROASTING
This kind of cooking uses two elements as heat conductors: the fats that are naturally found in the food, and hot air.
Ideal for the cooking of meat, fish, poultry and game (with Pollo grid), skewers (with Spido tray).
It is possible to improve the cooking level by changing the temperature at the core of the product.
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ChefTop™
ChefUnox
Automatic Cooking settings...
For an endless range of foods
ChefUnox
GRILLING
Very ancient and quick size of cooking, for the perfect grilling of meat fish and vegetables:
• The surface of the grill plate must be very hot before placing the food on it;
T-bone steaks and fillets… absolutely perfect thanks to the inimitable griddle-plate FAKIRO™ Grill.
The level of cooking can be personalised, according to your requirements, by changing the temperature at the core of the food.
REGENERATING
The combined use of an UNOX oven and blast chiller allows the operators to optimize their time by preparing food in advance, then regenerating as and when required.
The level of cooking can be personalised, according to Your demands, by changing the time of the regeneration process.
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AUTOMATIC COOKING
SETTINGS FOR GROUPS OF FOODS
CROIS, PANE, POLLO:
ChefUnox Automatic Cooking settings for specific products with the use of the core probe. It is possible
to personalise the cooking settings of the specific product by setting different core temperatures.
PIZZA ITALY, PIZZA,
FRIES: ChefUnox
Automatic Cooking settings for specific products.
The use of COOKING
TECHNOLOGIES
FAKIRO™ for pizza and NoFry, for fried products, will greatly improve their cooking and flavour.
It is possible to personalise the cooking settings of the specific product by setting different cooking times.
External core probe...
For supplementary automatic cooking settings
VACUUM-COOKING SETTINGS
This innovative technology presents numerous advantages in the cooking of the foods: unaltered nutritional value, better organoleptic quality, easier and more durable conservation of the foods, in their regeneration process.
This kind of cooking is performed through a probe, external to the oven, equipped with an extra-fine needle (in order not to damage the vacuum pack).
Ideal for the cooking of dishes based on fish, white and red meat and vegetables.
STEAMING WITH PROBE
Thanks to the external probe, equipped with an extra-fine needle, it is possible to obtain optimum steaming of particularly delicate foods, such as sausages, fish and vegetables.
OPTIONAL
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