He approached equipment supplier Unitherm for a solution. It recommended the use of compact equipment, such as mini flame grills and continuous mini spiral ovens.
"When I do things on a large scale, such as aubergine for my hummus, it goes through the fire-roaster in about 45 seconds," says Aronson. "If it is a thick product, like carrots, it also has to be cooked on the inside. So, we put the carrots through our fire roaster to get the caramelisation to enhance appearance, and then we bake them in the spiral oven."
He also uses a new fire roaster. "We used to roast peppers on a gas grill, which was very painstaking," Aronson says. "But when we got a large account, it was obvious we needed a new approach. Now, using a spiral oven, I can now do 1,000lbs of vegetables on the spiral oven in the time it took me to do 20lbs on a gas oven."
Contact: Unitherm Food Systems