A combi oven is a multifaceted piece of equipment that is an investment. For this reason, if the oven is not being used to its full capacity, money would be better spent purchasing either a traditional convection oven or steamer. Not only will this be less of an expense, but it will also cut down on required maintenance.
Combi ovens can be used in all types of foodservice operations’ cooklines, from white tablecloth restaurants to schools.
Especially when visible to the front of house, ensure high-speed ovens remain clean with a pristine exterior.
High-speed ovens can perform the work of a griddle, oven and cheese melter, saving space and the cost of multiple pieces of equipment.
When it comes to speed and versatility, high-speed ovens not only save space, but they are also convenient, affordable and easy to use.
Stone hearth units can be showpieces for pizza places, among other operations. But their price tag and the importance to their operations mean restaurants should invest in their upkeep.
Ventech line of condensation hoods that works with select Combitherm combi ovens made by Alto-Shaam. Ventech PLUS features a HEPA filter along with condensation technology to capture and filter smoke-related vapor, grease and steam generated in the cooking process. These hoods can be factory or field installed.
The SC-300 electric smokers smoke, roast and serve as holding ovens. Dual wood chip boxes are located on the left and right side of the smoker. An optional steam system replaces the right smoke element in the cabinet. Operators can turn the smoke elements, or the smoke and steam element, on or off independently.
Steam-jacketed kettles can last as long as 20 years, depending on usage and care. But here are a four signs that it may be time to replace a kettle.
There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
