Therma History M2M (Made to Measure) Swissfinish Modular
Therma History
1871
GrĂźndung der Fabrik durch Xaver Weltert Produktion von KachelĂśfen in Rahmengestellen (Kacheltragofen)
Therma History
Therma History
Therma History
Therma History
Therma History
Therma History
1978
Therma becomes part of the Electrolux Group
Therma History
January 2012
New Production Facility in Sursee
Therma History
Therma History
New Innovation Center
Therma History
Therma History
Therma Competence Center (TCC)
Therma History
New GeoThermic heating and cooling system: 1. Reduction of energy use annually by 70% 2. Reduction of emissions of CO2 by 92% (approx. 500t CO2/year) 3. Reduction in maintenance reduced by 80% 4. Reduction of costs of approx. 100’000 Euro/year
40 km of piping in 400 poles
RANGE OVER 1600 PRODUCT MODELS
thermaline Functions To meet all your needs: Modular / Swissfinish/ M2M Aquacooker (U) Automatic Mixing Tap Unit with Automatic Water Refilling (U) Bain Marie (T) Basket Lifting System (U) Burner (T) Burner Top on Convection Oven (U) Chargrill (T) Chip Scuttle (T) Convection Oven (B) Deep Fat Fryer (U) Ecotop (T) Free-cooking Top (T) Fry Top (T) Full Surface Induction (U) Full Surface Induction on Electric Convection Oven (U) Gas Wok (U) Holding Cabinet (B) Induction (T) Induction Top on Electric Convection Oven (U) Induction Wok and Plate (T) Induction Wok (U)
Infrared (T) Infrared Top on Electric Convection Oven (U) Installation Base (B) Mixing tap (T) Multi Braiser (U) Open Base (B) Passthrough Open Base (B) Pasta Cooker (U) Plancha (T) Refrigerated Base (B) Sink (U) Solid Top (T) Solid Top on Convection Oven (U) Warming Cabinet (B) Warming Plate (T) Work Top (T) (U) = Freestanding Unit (T) = Top (B) = Base
thermaline Finishes for Every Need
Made to Measure Swissfinish (unique top)
3 Levels of Performance
Modular
thermaline Products and Finishes PRODUCTS Range Appliances
Boiling and Braising Pans
Modular Modular 80 80
Modular Modular 85 85
Modular Modular 90 90
Depth Depth 800 800 mm mm
Depth Depth 850 850 mm mm
Depth Depth 900 900 mm mm
FINISHES Swissfinish Swissfinish 80 80
Swissfinish Swissfinish 85 85
Swissfinish Swissfinish 90 90
Made Made to to Measure Measure
ProThermetic ProThermetic Depth Depth 800, 800, 850, 850, 900, 900, 1000 1000 mm mm
CONFIGURATIONS
thermaline Operating Side Configurations
One Side against the Wall
Two Side Back to Back
One / Two Side Island
Control panel only on one side
Control panel only on one side
Control panels on both sides
thermaline Installation Options and benefits Cantilever
Concrete or Stainless Steel Plinth *
On Feet
*
**
* only in back to back configuration
** only for Modular 80-90
MADE TO MEASURE (M2M)
Made to Measure
Why should you adapt to the machine, if the machine can be adapted to you?
A NEW era in Professional Cooking
thermaline “Design” Features CONTROL PANEL • No plastic; • Completely smooth surfaces for easy cleaning; • No joints where dirt can accumulate; • High visible LED digits so user has control of all operations; • Control panel in tempered glass (as induction glass); • Writing behind glass surface so it cannot be attacked by cleaning chemicals; • Heavy duty knobs with silicone grip.
thermaline “Design” Features DESIGN
20mm drop nose
70mm
• New design for maximum hygiene and ease of cleaning; • New design respects and follows DIN 18860-2 norm.
thermaline “Design” Features DOOR AND OVEN HANDLES • Designed so that dirt does not accumulate on handles; • Dirt smoothly flows to the floor and not on machine; • Grips of handles in silicone (no plastic).
Made to Measure
DEPTH
FEATURES
From 900mm
• Unique top 3mm • Front consoles are made in one piece (up to 2 mt)
• Wells/tanks are drop in and not welded • Custom internal frame & top
Made to Measure
Example: Cooking Suite (3600mm x 1100mm) Chargrill
Gas Wok
Aquacooker
Deep Fat Fryer
Full Surface Induction 1 zone
Free-cooking Top
Full Surface Induction 2 zones
Made to measure 4 Independent Cooking Zones
1
3
Back Back Side Side
The cooking suite can have 4 operating sides increasing dramatically the usability even in narrow spaces.
Right Right Side Side
Left Left Side Side
Front Front Side Side
Each appliance can be used horizontally and vertically. Controls and orientation are adapted accordingly.
4 independent cooking zones allow 4 types of different cooking technique at the same time
2
4
The appliances can be positioned where the chef really need them.
Made to measure Panels, Wells and Internal Customization
Front Panels Drop in wells Cover Panels
Front panels are made in one piece (up to 2m) and cover panels are joined together. The reduced number of panels makes cleaning easier Long panels would be difficult to handle in case of service. Therefore the length is limited at 2 mt.
Wells/tanks are drop in and not welded for easy service. In case of failure they can be removed or even replaced
Custom internal double frame & top. Also internally a M2M cooking suite is completely customized
Made to measure Installation Point and Induction Generators
Installation Base
One point installation base provides an easy installation and maintenance The electricity, gas and water connections are grouped in dedicated cabinets. The appliances are connected in the factory to the installation base terminals.
One point base for induction generators, conveniently positioned to save space to enhance functionality and maintenance
Made to measure Made To Measure Cooking Suite in 5 Steps
1
Choose cooking appliances and place them on the working top according to the requirements of the Chef.
2
If needed integrate third party units.
3
Complete with bases.
4
Verify the technical feasibility of the cooking suite.
Modular (Modular 80-90, Modular 85)
Modular Hygiene and Double Flexibility
The cooking suite is composed of individual units that belong to the same product range (Modular 80, 85, 90) and are joined together with the Thermodul seamless connection system, including ProThermetic appliances of the same depth.
Picture: Modular 85
Modular 80-85-90 Unit modularity
Top Units
Freestanding Unit
Base Units
 The individual units belong to the same product line (Modular 80 or Modular 85 or Modular 90)
Modular 80-85-90 Thermodul Joint System and Side Panels, Plinth/Feet
Thermodul Joints
Side Panels Feet / Plinth  The units are joined together with the Thermodul seamless connection system (water and grease proof).
Modular 80-85-90 Double Internal Structure AISI 304 Stainless Steel
Two independent structures: one for the top units, one for the base units
Made to Measure cooking suites have a customized structure
Advantage: Flexibility and Sturdiness
Modular 80-85-90 Connection System • Connections via Thermodul seamless connection system; • Permits easy installation of units thus saving time; • Thermodul avoids liquid infiltrations; • Thermodul makes substitution of units for replacement or servicing easy without dismantling the entire line up.
Modular 80-85-90 Modular cooking suite in 3 steps
2400 mm
850 mm
Fryer
Work Top
Fry Top
Work Top
Induction
1
Choose the Modular 80, Modular 85 or Modular 90
2
Choose cooking appliances and working tops
3
Complete with bases + side/back panels (+ feet)
Modular 80-85-90 The Advantage of Double Modularity
2400 mm
Fryer
Oven
Base with doors
Modular 80-90
Digital front displays Temperred glass front display Island configurations (one side and two side operation) Against the wall configuration with raised back splash Available in 700mm and 800mm body height configurations Unique top available Cabinets standard in H2 (H3 available as option)
Modular 85
No digital front displays Stainless steel front panel No island configurations Against the wall configuration with raised back splash Available only in 700mm body height configuration Unique top available Cabinets in HS standard (H2, H3 available as option)
Modular 80-85-90
Modular lines completely compatible with ProThermetic from aesthetic and connection point of view
SWISSFINISH Modular 80-90, Modular 85
Modular 80-85-90 Swissfinish / Unique Top Example: Swissfinish cooking suite (2600mm x 900mm) Full Surface Induction with passthrough oven Aquacooker Sous Vide cooking, Pasta Cooker and Bain Marie all in one Ecotop, a “Therma” classic
Features
Features Induction Generators INDUCTION GENERATORS all in technical compartment This means: • Installations of “hot” units below ALL induction units; • Extended life of generators as they are placed in “cold” zone; • Easy to access for maintenance and service.
Features Full surface induction FULL SURFACE INDUCTION • 7kW per zone • Passthrough oven • Induction generators in technical compartment • Passthrough electric oven
Features Refrigerated Bases
Refrigerated Base Possibility to install two refrigerated/freezer bases operating on only one compressor.
Features Free-cooking Top FREE-COOKING TOP • For direct (food) or indirect (pots & pans) cooking; • Temperature 350°C electronically controlled; • Half module 2 zones, full module 4 zones; • Top in AISI 316 (so can be worked on directly with knives); • Top slightly raised to avoid infiltration of liquids in vital electric components below; • Drainage channel all round unit with grease collecting drawer.
Features Free-cooking Top
FREE-COOKING TOP • For direct (food) or indirect (pots & pans) cooking; • temperature 350°C electronically controlled; • top in AISI 316 (so can be worked on directly with knives)
Features Free-cooking Top
FREE-COOKING TOP IR TEMPERATURE READING
Features Free-cooking Top
FREE-COOKING TOP IR TEMPERATURE READING
Features Free-cooking Top
FREE-COOKING TOP IR TEMPERATURE READING
Features Free-cooking Top
FREE-COOKING TOP IR TEMPERATURE READING
Features Ecotop ECOTOP, a “Therma” classic • Large surface for maximum flexibility; • Temperature electronically controlled up to 450°C; • Drainage channel for collection of liquids; • Drawer for collection of grease.
Features Fry Top FRY TOP • Chrome surface; • Non stick surface; • Electric versions with “powerblock” heating technology.
Features Comparison
Comparison Pan / Fry Top / Free-cooking Top / Ecotop
Features Aquacooker AQUACOOKER • Sous Vide cooking - precise temperature control up to 1°C thanks to new electronics; • Bain Marie; • Pasta Cooker.
Features Aquacooker AQUACOOKER – Lamb 58°C
Features Aquacooker AQUACOOKER - CONTROL POWER SETTINGS
TEMPERATURE SETTING UP TO 90°C Sous Vide / Bain Marie
POWER SETTING LEVELS L1 – L4 Pasta Cooker
Features Aquacooker AQUACOOKER - WATER CONTROL PCHi - Pasta Cooker high water flow
PCLo - Pasta Cooker low water flow
Sous Vide / Pasta Cooker
StoP - No water flow (Sous Vide cooking)
bain – for Bain Marie
Bain Marie
Features Comparison
Comparison Pot / Aquacooker / Pasta Cooker
Features Gas Wok
GAS WOK • Possibility to install high power woks 21kW with constant water flow for cooling of unit and removal of grease; • Possibility to have a high powered “torch” wok 25kW on request.
Features Chargrill CHARGRILL • Coming from technology of US style charbroilers; • High Power; • 400mm up to 1200mm surface.
Features Chargrill Details Chargrill Heating System 1. The incoming air is heated to guarantee an efficient combustion of the burner flame 2. The burner flame heats the radiant shield, bringing the temperature above 1290째F (700째C) 3. The heat is radiated towards the heat deflectors and onto the cooking grate 4. The cooking grate reaches an even temperature throughout, providing perfect grilling results on the entire cooking surface
Features Chargrill 4.
1.
1. The incoming air is heated to guarantee an efficient combustion of the burner flame 2. The burner flame heats the radiant shield, bringing the temperature above 700째C
3.
1.
3.
2.
3. The heat is radiated towards the heat deflectors and onto the cooking grate 4. The cooking grate reaches an even temperature throughout, providing perfect grilling results on the entire cooking surface
Features Chargrill
Gas Chargrill – Competitor Comparison
 Even cooking throughout entire cooking surface (front and back are identical)
Features Burner BURNER • Flush mounted to surface of unit; • New triple ring ‘flower flame’ 10kW burners; • Possibility to have 12kW burners with raised grid; • New deep pressed basin for easy cleaning.
Features Burner
Features Burner
Unique Selling Point What does high efficiency mean? EFFICIENCY = All the heat (power) where needed: in the centre, where the pot/pan will be placed, and not on sides
Termographic image: blue = colder zones, red = warmer zones
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Features Flower Flame Burner
Unique Selling Point Flower Flame Burner - ADAPTABILITY The flame self-adapts to the pot’s bottom dimensions: • only heats the cooking surface,
and not the pot’s sides • achieves top efficiency with max power in the centre, not on sides!
73
Features Made to Measure ONE POINT CONNECTION • Technical compartment for one point connection of electricity, gas, water etc.
Features Made to Measure SAFETY “Drip Edge” • New raised drip edge around fryers, pasta cookers and bain maries; • Avoids that any “contaminated” liquids enter wells containing water or oil; • On fryers, this improves safety in that liquids do not enter the fryer while the oil is at frying temperature; • Raised edge on ”drop in” functions for M2M, pressed raised edge on modular units.
Features Made to Measure SAFETY “Gas Chimneys” • Chimneys on gas units are double lined; • This improves the safety as the temperatures are lower; • Chimney external panelling easy to remove for cleaning.
USPs Quick Summary • Highly visible user control panel for complete control of cooking process; • Smooth surfaces for easy cleaning; • No plastic components on panels and handles; • Electric and gas oven even in passthrough configurations; • Patented high efficiency gas burner and chargrill; • Ecotop, a Therma “Classic”; • Aquacooker multifunction unit (sous vide, bain marie and pasta cooker all in one); • Free-cooking Top for maximum flexibility between direct and indirect cooking; • Technical compartment for induction generators; • “Stop & start” devices (standby mode on electric appliances, Ecoflam on gas burners); • Modular ranges matching with kettles & pans ranges; • Historical Therma sturdiness thanks to internal structure in AISI 304; • Higher productivity capacity in small footprint; • Refrigerated undercounter bases; • Broader range of functions for holding; • Extreme flexibility in functions composition both for Modular and Made to Measure.
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