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Savory Chef created dishes at the Sporthotel Pontresina in the Swiss Alps - Using Convotherm 4 combi steamers with ConvoSmoke functionJune 4, 2018

Eglfing, Germany. Convotherm a Welbilt, Inc. brand, is proud to be a part of the Sporthotel Pontresina’s kitchen in the Swiss Alps with its Convotherm 4 combi steamer and its ConvoSmoke function. The Sporthotel Pontresina offers its guests delectable dishes from salmon to tofu or butter all with a smoky flavor and aroma. “I was very excited to find out that the Convotherm combi steamer has a smoking function. We now indulge our guests with such en vogue dishes as beef brisket or pulled pork with a wonderful smoky aroma”, says Uwe Michael Reule, Sporthotel Pontresina’s head chef of 12 years.

“ConvoSmoke” – smoking made easy
The optional easy to use smoking function on the Convotherm 4 easyTouch combi steamer offers savory dishes a special smoky aroma. By simply inserting a small metal box with smoking bisquettes on the heating elements inside the Convotherm 4, a classic smoky aroma is created in the combi steamer. With its unique Advanced Closed System+ smoke remains inside the chamber, minimizing any odor or flavor transfer.

Highly resilient and with fully automatic cleaning
The two Convotherm 4 combi steamers in the Sporthotel Pontresina kitchen are in use morning, noon and night: beginning at 6:00 am, the first bread rolls and croissants are baked in the combi steamers before the main production of hot food begins at 9:00am. Whether it’s roast shoulder of veal with rosemary potatoes, grilled vegetables, crème caramel or beef brisket, the Convotherm 4 combi steamers run at full capacity throughout the day. The fully automatic flexible and reliable ConvoClean+ cleaning system, makes cleaning a cinch. Different cleaning levels depending on the level of dirt, is an enormous help, as Reule explains: “The Convotherm 4 allow us to work very quickly and efficiently, shortening up our work times. We can carry out different cooking processes such as regenerating, roasting and steaming all at the same time.”

Quick and easy operation with the banquet system
The Convotherm 4 also delivers outstanding performance on special occasions such as large parties, thanks to its banquet system, which allows up to 40 dishes to be produced at once. “The banquet system simplifies our workflow enabling us to serve large numbers of meals to our guests simultaneously,” says Reule. “This saves us time while serving, because we are able to prepare the dishes early in the afternoon and then simply regenerate them in the evening, making preparation considerably easier for the 14-person kitchen team at the Sporthotel Pontresina.” The team prepares food for the four restaurants serving hotel guests every day. On a daily basis, up to 250 á la carte and half-board meals are served. One of the main selling points is that fresh, local and seasonal products, which Reule refines with a delicate international touch, are used in the majority of dishes. The Sporthotel Pontresina also offers an insider’s view with the opportunity to get a glimpse behind the scenes. Its “Chefs’ Table” in the hotel kitchen has space for two guests, who can experience first-hand both the kitchen team and the Convotherm 4 in action.

The Sporthotel Pontresina
The Sporthotel Pontresina lies in the mountain village of Pontresina at an altitude of 1,805 metres in the beautiful Oberengadin valley high up in the Alps. Built in 1881 in the Art Nouveau style, it has been run as a family business since 1982 and is particularly popular with sports aficionados. The hotel kitchen prepares a range of local specialities with international touches, producing something for every taste bud. Guests can choose between four restaurants: the Sportstübli, the Sporthütte log cabin and garden, the Alp Languard and the Arkaden and Roseg half-board restaurants.
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