The most recent addition to the Aga Foodservice Equipment group of companies is Eloma, the Maisach, Germany-based maker of high-end combi-ovens and baking equipment. At this month's NRA Show, at booth #1279, AFE will display its new Eloma Genius line, the industry's first affordable, high-performance combi oven.

Eloma introduced, and patented, the first boilerless combi system nearly 20 years ago. Since then, the company has continued to be a leader in the technological development of combi ovens. The Genius line was introduced in Europe in 2002 and incorporates heat exchanger technology to provide more efficient use of energy and water. The real eye-catcher, however, is the Genius' control system. Genius controls are easy to use and include state-of-the-art programmability for up to 300 cooking programs. These production programs can be pre-set with optimum cooking times, temperatures and humidity, and be accessed and initiated with just the touch of a button. Genius combis' programmability extends even further than that, however. "Not just cooking instructions, but actual recipes can be entered into every program," noted Bob McLoughlin, vice president of product management for Eloma. "If a chef is supposed to cook a batch of teriyaki chicken, for example, a Genius will tell him the quantity of chicken and teriyaki sauce to be used, how long the chicken should marinate and other directions, as necessary. A whole cookbook can be input into this one control."

Chain operators, in particular, will benefit from this feature, added McLoughlin, because Genius models' programmability help make food production more consistent across all their units. In addition, school foodservicess and similar high-volume noncommercial operations that tend not to employ full-time professional cooks can also rely on Genius combis to ensure properly prepared meals.

McLoughlin acknowledged, though, that many operators have become leery of high-tech controls and, perhaps, with good reason. High functionality and user-friendliness don't always go hand-in-hand. When this is the case, operators end up losing program efficiency because equipment proves too difficult to operate correctly and/or requires a greater-than-expected investment in employee training.

These are not problems operators and specifiers of Genius combis are likely to face. The Genius controls are extremely intuitive, McLoughlin related, with simple back and forward buttons that access clear information screens and directional arrows that allow staff to select and combine the dry-heat and steam levels easily in a unit's cooking chamber. "Today, most of us are familiar with Windows-style technology, we understand point-and-click type systems. While the Genius' controls don't have a mouse, they are very much point-and-click," he explained.

In addition to simplicity of operation, the Genius line is also uncomplicated to clean and maintain. Like all Eloma combi ovens, Genius models are boilerless, generating steam by spraying a fine mist of water onto heating elements. And, with this design, deliming is easier because, if mineral buildup occurs, it is not hidden in a boiler but becomes apparent in the cooking chamber, where it is easy to see and remove. Normal day-to-day cleaning is taken care of by Autoclean, Genius combis' fully automatic self-cleaning system.

The Genius combi line includes five models -- two counter-tops and three roll-ins. The smallest, Genius 6-11, holds six 12" x 20" x 2.5" pans. The largest, Genius 20-21 roll-in, holds 40 12" x 20" x 2.5" pans or 20 18" x 26" sheet pans. The electric Genius models are being introduced at the NRA show, while gas-powered Genius units will come to market in the third quarter. There will also be additional Eloma introductions later in 2006.