Roast meat hanging in the window for hungry customers is a staple sight in many Chinese restaurants. Customers unfamiliar with the roasting process will not know that the heart usually hangs above a roaring fire and coals to achieve that smoky flavour. These ovens are no more than a simple large barrel, made out of stainless steel with a large lid on top.
At ACK, we have redesigned the roaster oven that not only fits into today’s commercial kitchens but still retain all the features that give Cantonese roast meats their unique flavour.
The trademark appearance of a traditional duck oven is it’s tall and wide barrel shape. Often constructed in single-skinned layers, the ovens’ walls can conduct the burner’s heat of up to 300°C below onto its surface—a high hazard for any chefs operating them.
The new oven’s heavy-gauge exterior case is insulated with 50mm of high-density fire-rated insulation to ensure the oven’s exterior panels stay below 50°C, allowing chefs to move safely around the unit.
The traditional ovens with a diameter of 750mm have a capacity of 5 – 7 ducks. The ACK roaster oven of the same dimensions has an increased 60% capacity of 8-10 ducks.
The rotating hanging rail allows chefs to manoeuvre the goods easily within the oven and enable the food to be hung centrally above the flame. Traditional duck ovens have fixed railings around the top of the barrel, which can cause inconsistency in the heat distribution around the food.
Energy and heat control
The average traditional duck oven can use over 35kw per hour without a thermostat temperature control setting. This can result in high energy consumption and inconsistent heat to the roasting process, leading to undercooking or burning.
The ACK roaster oven is fitted with thermostat temperature control, ensuring precision and consistency every time. We have designed the oven with a rapid heat recovery system. Even with frequent opening and closing of the oven door, the oven can reach up to 310°C within 3 minutes. At 20kw per hour, the new duck oven can save businesses up to 30% of energy. At the same time, the electric model can be optimized to run on renewable energy.
Cleaning
To clean traditional duck oven barrels, you must dismantle them in a few sections to clean the oven’s inner walls from grease and debris. Without regular cleaning, grease build-up can catch fire from the burner and pose a fire hazard.
With grease traps fitted into the duck oven’s bottom right, it allows grease to drip and drains off into the drawer and convenient for pulling out to clean. We have designed the oven to be easier to clean, from the large doors to make it easier for chefs to clean the inner walls and the central hanging rail detached with a bayonet quick release coupler. Keeping the cleanliness of a duck oven to the same standards as the rest of your kitchen could not have been made easier.
Fire and Safety
As mentioned earlier, traditional ovens can present a host of hazards for kitchen staff. Whether that’s burns from contact and in close proximity to steam, they have an increased risk of becoming a fire hazard. Fire incidents within traditional duck ovens commonly happen due to a build-up of grease that can catch fire while the oven is on.
Our duck ovens are built-in with overheating protection device and a safety flame failure device. The open cabinet design with a wide opening allows staff to remove grease from the oven conveniently, to ensure the commercial kitchen is as safe as possible for staff.
ACK Manufacturing has been manufacturing quality commercial catering equipment in the UK for over three decades. To enquire more about our roaster ovens, contact sales@ack-wokcookers.com
