Hi, welcome to food trends live, I’m Casey McCullough with Turbochef Technologies, today we’re here to talk about the TurboChef I Series, TurboChef Rapid Cook ovens. When I say rapid cook ovens what I mean is we’re combining two very powerful energy sources, high speed impingement air in this oven, the air is going to be moving from the bottom as well as the top, independently controlled, if you aren’t familiar with what impingement is, impingement is just forced air convection. So instead of just stirring the air around the box we’re actually blowing it through these jets in here which pressurizes it and makes it more efficient. In the TurboChef Sota here, it’s moving micro energy from the top of the oven down to the surface of the food. What that means is I can cook on metallic trays. The TurboChef Sota is the smallest unit of the I series oven, that’s what the independent control top bottom air and launch microwave, sides are just 16 inches wide and can hold about a 10 inch pizza. The next size up is our TurboChef I 3 which will hold up to a half size sheet pan, standard half size sheet pan or up to about a 14 inch pizza, and then our I 5 which is the largest of the I series ovens will hold up to a 12 x 20 steam table pan. All the I series ovens will hold over 200 settings and what that means is the special settings for each individual food product. So we use a different setting when we use say steamed asparagus versus when we sear off some salmon fillets. So here I have some fresh salmon, got a nice 7 or 8 oz. piece, and it is placed presentation side down against this metal tray, this metal tray is going to turn into a saute pan for them. So salmon goes in the oven on a cold tray, close the door, I simply press the seafood group and underneath the seafood you see different products come up like lobster and shrimp, I want the fish fillet 3 piece. Make my selection and the oven starts cooking. We start to hear the oven make a little more noise, got those fans wrapping up to high velocity so we can get a good sear and a good color on those fish, and as I said we’re going to do just a little bit of microwave to increase the cooking time, so this is going to be a total of 2 and a half minutes. So our salmon here was two and a half minutes traditionally you’re going to be you know about 7 or 8 times longer than that depending on the cooking method of course. As you see during the last 30 seconds of the cook cycle here this lighting ring isn’t just for show, it’s actually providing a purpose its counting down the remaining 30 seconds of our cook time. So if I was at the other end of my restaurant or kitchen I can look over and see visually I’ve got about 20 seconds left before I’ve got to come and retrieve this food from the oven. So here’s our salmon, now this is the bottom side of the fish so I’m going to flip this so we can actually see the presentation side. You see we have a beautiful sear on here, and I did nothing more but put this in an oven and press 2 buttons. So anyone in your operation can cook consistently your menu to a very high level of quality. So I have some center cut raw pork chops with some panko bread crumbs just on a cold tray, it’s been lightly oiled, place these into the Sota, I press meats, I press pork chops 2x because I know there’s two pieces, and the oven starts cooking. Just about 3 minutes and 20 seconds, you’ll see the breading against that oiled tray will be nicely seared, just like a pan fried pork chop, only I just set it in the oven and pressed 2 buttons. So after 3 minutes is up our pork chops are ready to come out, some nice brown breading on here, I flip them over, they’re golden brown all the way around, and all I do is hit 2 buttons. So not only is the Sota good for cooking raw such as the salmon we seared and the pork chops we baked off, we can also finish. So here we have some baby back ribs that we slow roasted and then blast chilled along with some red skin potatoes, so this will be a finishing aspect. So 2 minute and 15 seconds has elapsed, my ribs and potatoes are completely rethermed and hot again, so there is a nice crust on the ribs, they are juicy, potatoes are nice and crispy, golden brown all the way around, and again all I did was place it in the oven and press a button. Thanks again for tuning in to food trends live, I hope you are walking away with a little bit more knowledge about TurboChef than when you first showed up and have a good day!
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