Meet the Fimar Rapid-O: Big Cooking Possibilities Without the Big Installation

If you’ve been following Cater-Bake recently, there is one piece of equipment you may have noticed appearing quite a lot.

The Fimar Rapid-O.

We’ve been cooking with it, demonstrating it, training on it and getting to know exactly where this compact combi oven could fit within a commercial kitchen.

And there’s a reason we’re excited about it.

The Rapid-O combines steam with high-speed airflow in a compact commercial oven designed to deliver fast, consistent cooking without many of the installation requirements businesses traditionally associate with commercial combi equipment.

So, what exactly makes it different?

What is the Fimar Rapid-O?

The Rapid-O is a compact commercial combi oven that uses water steam injection alongside high-velocity airflow.

This combination allows the oven to manage both heat and moisture during cooking, helping operators achieve fast and repeatable results across a variety of applications.

Despite that capability, the Rapid-O has been designed to remain compact and straightforward to operate.

And that is where things get particularly interesting.

Does the Fimar Rapid-O need extraction?

One of the biggest advantages of the Rapid-O is that it does not require an external extraction hood or filter.

For many businesses, introducing new cooking equipment isn’t simply a case of choosing an oven.

Extraction requirements can make a project more complicated, particularly in smaller kitchens or sites where installing additional ventilation is difficult.

The Rapid-O offers a much simpler proposition.

Its ventless design means businesses can consider adding commercial cooking capacity without the same extraction requirements associated with many traditional ovens.

Does the Rapid-O need plumbing?

Although the Rapid-O uses steam during cooking, it does not require a direct water connection.

Instead, it features an integrated 3-litre water reservoir.

This reservoir can support up to 400 cooking cycles before needing to be refilled.

For operators, that means there is no need for a dedicated water connection to the oven.

Simply fill the reservoir and the Rapid-O manages the water required during cooking.

Plug and cook with a 13amp supply

Another important feature of the Rapid-O is its electrical requirement.

The oven operates from a 230V single-phase, 13amp supply, making it a genuinely plug-and-cook solution.

This can make it particularly attractive for sites that do not have access to three-phase power or where introducing more complex electrical infrastructure would be impractical.

Combine this with no direct plumbing requirement and no external extraction requirement, and the Rapid-O becomes an extremely flexible option for a wide variety of commercial kitchens.

What can you cook in the Rapid-O?

This is one of the questions we’ve been enjoying answering in the Cater-Bake kitchen.

Because the Rapid-O combines steam with high-speed airflow and manages temperature and humidity during cooking, it isn’t limited to one specific application.

It can support a wide range of food preparation, reheating, finishing and cooking requirements.

That makes it particularly useful for operators looking to expand their menu without introducing several separate pieces of equipment.

For cafés, bars, kiosks, hospitality venues and other businesses working with limited space, that versatility can create some very interesting possibilities.

And as we continue testing the Rapid-O in our own kitchen, we’ll be showing more of exactly what it can do.

Store up to 18 cooking programmes

Versatility is important.

But in a commercial kitchen, consistency matters just as much.

The Rapid-O features a 7-inch touchscreen control panel with six preloaded recipes and the ability to store up to 18 custom cooking programmes.

Once a cooking process has been established, it can be saved and used again.

This can make it much easier for different members of a team to reproduce the same result without having to manually adjust time, temperature and humidity settings every time.

For busy foodservice operations, that can help simplify training and improve consistency across shifts.

Need a little more cooking time?

The Rapid-O also includes dedicated 15-second and 30-second extra-time functions.

This allows operators to quickly extend a cooking cycle when needed without having to restart the entire programme.

It’s a small detail, but one that can make a real difference during a busy service.

Compact equipment for kitchens where space matters

Commercial kitchens don’t always have unlimited space.

And some of the most interesting opportunities for the Rapid-O may be outside traditional large restaurant kitchens.

Its compact 2/3 GN format, straightforward electrical requirements and reduced installation needs make it worth considering for environments such as:

  • Cafés and coffee shops

  • Bars and pubs

  • Small restaurants

  • Convenience stores

  • Food-to-go businesses

  • Kiosks and concession areas

  • Hospitality venues

  • Businesses looking to introduce additional cooking capacity

For operators wanting to expand their food offering without introducing a large piece of equipment and all the associated infrastructure, the Rapid-O provides a very different option.

 

Designed for a commercial environment

The Rapid-O is built with everyday commercial use in mind.

Its body is constructed from stainless steel, with a tempered glass door and straightforward touchscreen controls.

The oven is also supplied with a 2/3 GN baking tray and loading paddle, giving operators the key accessories required to get started.

 

Cater-Bake is more than pizza and bakery

Anyone who has known Cater-Bake for a while will probably associate us strongly with two things:

Pizza and bakery.

And we’re proud of that reputation.

But Cater-Bake today offers much more.

Our growing relationship with Fimar is helping us expand the range of equipment and solutions we can provide across the wider foodservice market.

We’ve recently welcomed the Fimar team from Italy into the Cater-Bake kitchen for hands-on product training, cooking demonstrations and an even closer look at what their growing equipment range can do.

The Rapid-O is a perfect example of where that relationship is taking us.

New equipment.

New applications.

And more ways for us to help customers find the right solution for their operation.

 

Want to see what the Rapid-O can do?

Sometimes the best way to understand a piece of equipment is simply to see it working.

We’ll be continuing to put the Rapid-O through its paces in the Cater-Bake kitchen, sharing demonstrations, cooking tests and product insights across our channels.

If you’d like to find out whether the Fimar Rapid-O could work for your business, speak to the Cater-Bake team.

Call 0151 548 5818, email info@cater-bake.co.uk, or drop by our Liverpool warehouse for a hands-on demo. 

Contact Us
All Posts

Sign up to our newsletter

Twitter Facebook-f Instagram Linkedin

Sign up to our newsletter