In our webinar showcasing the Xpress high speed ovens we were asked a number of questions. While most were answered during the presentation, we thought it would be useful to share them all here. If you have any further queries on these ovens please don't hesitate to contact your local area sales manager or call our office on 01786 455200.

 

Operation

Q. What is supplied with the unit?
Each unit is supplied with a cooking table, peel (or paddle) and Teflon lining sheets to protect the oven chamber and make it easier to clean and keep clean.

Q. Can you use metal trays in the ovens?
Yes, you can use your existing metal utensils, just make sure they don’t touch the sides of the oven chamber.

Q. What are the heat up times for the different units?
It varies depending on the power of each unit but the rough times are: JET 8-9 mins, MRX / MXP 10.5 – 12.5 mins.

Q. Are the units stackable?
The JET and MXP models can be stacked one on top of the other, without the requirement for a stacking kit. MRX units are much narrower so are ideal for locating ovens side by side.

Q. How many programmes can be stored?
JET holds 99, the MRX and MXP up to 1200, which can be organised in folders for ease of access.

Q. How easy are these to clean?
The units are very easy to clean. They come supplied with ptfe oven lining sheets as standard and specially formulated detergent and oven cleanser are available to keep the oven chamber in optimum condition. MRX units also have a rapid cool down function which reduces the temperature of the oven to less than 90°C in under 5 minutes, enabling cleaning to take place soon after service is finished.  All units have removable filters that are quick to remove and easy to clean.

Q. Can the ovens be programmed via USB?
Yes, all units can be programmed either directly onto or via the menu management programme, and transferred via usb or ethernet (MRX / MXP). You can also copy recipes from one unit to another via usb.

Q. Can they be connected to the internet?
MRX and MXP can be connected via ethernet cable.

 

Cooking Technologies

Explain impingement. 
Forced hot air jets penetrate the food item(s) ensuring the food is browned, crisped and evenly cooked.

Explain the benefits of the radiation in the MXP
It’s an additional heat source in the base of the oven that provides even greater crispness to the base of the food being cooked.

 

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Customisation

Q. Can you get the ovens in different colours to look good front of house?
The ovens can be vinyl-wrapped in any custom design.

Q. Is there a screen saver and if so can the customers logo be programmed for front of house usage?
Yes, you can add a custom logo which displays when the oven is switched off to all 3 models.

 

Cooking Queries

Q. Does impingement produce the same maillard effect / flavour as a traditional cooking method?
Impingement produces a similar maillard effect as traditional cooking, particularly with baking products. The effect won’t be the same with something like a steak though, as the ovens are not designed to cook products in this way.

Q. Are any of the models able to cook raw frozen pastries?
All of them can, you just need to adapt the temperature and time settings. Chef Shaune is here to help with this.

Q. Can the units be used to cook larger items such as joints of meat?
We wouldn’t recommend cooking joints of meat in any of the ovens. You can do smaller portions such as chicken breasts or burgers, but not whole joints.

Q. What size pizzas can the units accommodate?
JET – 12“, MRX – 10” and MXP – 16”

Q. Can you cook eggs in the MRX?
Yes you can, but the oven temperature has to be lowered. You can’t cook for example a full breakfast including eggs at the lower temperature.

Q. What type of chips can be cooked in the ovens?
You can cook frozen or chilled chips, as long as they’ve been pre-blanched.

 

Support

Q. Do you offer after-sales training? 
Absolutely, it’s a key part of Shaune’s role, supporting customers and helping them get the very most from their Falcon equipment. There are lots of different ways we can offer help, including training via video call and menu timing / development.


 

 

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