Sixteenth century rotisserie oven by Beech Ovens incorporating stone hearth technology, an open fire pit, and vertical skewers which can be raised or lowered using a chain pulley.
How much of a chef’s time do your products free up?
James Garton: The largest Beech stone hearth ovens can cook up to 120 pizzas (12 inches) in one hour. Being able to cook so quickly means that chefs can focus on the preparation of other dishes as well as cope better with high demand.
When it comes to gas versus electric ovens, what do you think are the pros and cons of each?
James Garton: Gas ovens provide a great visual for diners and also allow chefs to burn wood for extra flavour. The only downside is that they are not able to be legally installed in all locations due to building regulations.
Fortunately, the Beech electric stone hearth oven complies with these regulations making them suitable for chefs who want stone hearth oven quality but are in locations where gas ovens are prohibited or ventilation is an issue.
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Wilhelm Tittes: The ovens supplied by Miwe will have the same baking results regardless of the means of heating, whether that’s gas, diesel or electric. Such preferences are usually made by the customer depending on factors such as availability and cost.
How can chefs source spare parts and what do you offer in service, support, maintenance and cleaning?
Wilhelm Tittes: We keep a stock of critical spare parts in Dubai. If the parts are not available in Dubai, we dispatch the parts from Miwe Germany and within two to four working days, the parts are delivered to the customer.
Our standard offer for service, support and maintenance includes the product or products, one year spare parts warranty, delivery and installation, and training and commissioning. We are also now offering preventive maintenance.
James Garton: The Beech Ovens Australia office is able to supply spare parts required for all oven models anywhere in the world. No matter where you are located, you will receive your spare parts in a matter of days.
In addition, we have an extensive ‘After-Sales Service Programme’. Our technicians are available to install and commission ovens as well as assist with troubleshooting issues.
When it comes to cleaning, grease build-up in the spigot is very important as failing to do so can create a fire risk. Beech Ovens has ensured that the spigot can be easily accessed and cleaned on all ovens to avoid unnecessary incidents. Otherwise, the only cleaning required is a periodical sweep-up of ash and debris from the floor.
How price competitive are you?
James Garton: Beech Ovens is positioned to provide a high-quality product at the standard industry prices. If a client approaches us with a quote from a competitor we will always do our very best to match that price so that they can enjoy a stone hearth oven without compromising on the quality.
Chefs are focusing on authentic cuisine. What type of speciality ovens are they demanding for this and what is the most popular?
James Garton: Many Middle Eastern and Indian chefs request tandoors from Beech Ovens. The most popular model is the gas-fired barrel tandoor. Beech tandoors are also available in round and square shapes.
Wilhelm Tittes: In 2010, the most popular oven offered by Heidi Chef Solutions LLC was the Miwe Condo deck oven due to its excellent baking results. The oven is appreciated in bakeries, branch outlets, pastry shops, catering companies and nowadays even in Arabic bakeries. The product has a modular construction, a wide variety of sizes and it can be adapted to the respective capacity specification.
How much emphasis do you place on ‘green’ energy saving products when it comes to your requirements?
David Contreras: This is as important as the aesthetics for two reasons; through energy saving, we can reduce emissions and have a better place for our little ones. In addition, there are profit-related reasons as less energy consumption means reduced electricity or gas bills.
Stephane Buchholzer: It’s very important in terms of cost saving and it has to be productive for the business. There are products out there that are energy saving but also produce the same quality results.
Lloyd Carter: Kitchen equipment manufacturers seem to be concentrating a lot of their time and efforts on environmentally-friendly designs. Efficiency and heat holding are key to any chef when cooking so for equipment to be made more efficient is of benefit to both the chef and the planet.
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