Multi-cook ovens can be used as supplemental cooking equipment to expand throughput for high-volume operations or serve as the sole cooking unit for smaller, independent operations.
Prior to selecting a multi-cook oven, operators should identify their cooking needs. Considerations include menu items that will be prepared, expectations pertaining to throughput or volume. It is recommended that operators research or talk to a qualified manufacturers’ representative to ensure needs are met.
There are countertop units for smaller footprints, but even floor models take up minimal space. It’s important not to undersize a unit as it’s better to have more capacity for busy periods or future expansion. Multi-cook ovens don’t require special clearances, but the rule of thumb is to allow 3 to 6 inches of space around them for air circulation if possible.
Operators should also verify with food purveyors that items can be easily cooked in these units. For example, freshly cut potatoes cannot be immediately fried and need blanching and other prep prior to frying. It is ideal to test the oven with menu products to ensure cooking needs are being met. Seeing this equipment in action at an operation or test kitchen is a good way to build confidence in the unit.
Operations should determine if a single- or three-phase unit is needed, which will dictate the electricity required. It may be necessary to upgrade the electrical panel. Verify if there is water access to tap into for filtering.
