Rapid-cook ovens have been in use for more than two decades and represent a popular choice among operators looking to cook complicated menu items quickly as well as for reheating a variety of items in limited footprints.
Rapid-cook ovens also are versatile as these units can perform the work of a griddle, oven and cheese melter, saving space and the cost of multiple pieces of equipment.
Due to manufacturer patents, each model is different, so staff may require training. These ovens resemble a microwave but can be much more complex to operate. For example, most units can be preprogrammed with specific recipes using a USB drive or card with a chip, which creates consistency across multiple foodservice locations. This reduces the need for continuous training and provides more opportunities to easily add menu items more often.
High-volume foodservice operations with larger menus may require two rapid-cook ovens, which ensures service continues during a breakdown.
The majority of rapid-cook ovens offer ventless operation, although some require type 2 ventilation for odors.
