Cooking Equipment

For operators looking for speed and versatility, rapid-cook ovens not only save space but they also are convenient, affordable and easy to use.

Operations from sandwich chains to c-stores to coffee shops use convection microwaves. These units can toast a sandwich, heat a pastry and cook a pizza, usually in 90 seconds or less.

For operators looking for speed and versatility, rapid-cook ovens not only save space but they also are convenient, affordable and easy to use.

Combi ovens can take the place of other pieces of equipment, including convection ovens, steamers, cook-and-hold cabinets, proofers and slow cookers, saving money and kitchen space. 

Combi ovens are high-dollar pieces that offer operators great control over a cooking environment. A single unit can serve as a standard oven, a steamer, or a mix with varying heat and humidity levels. Because they do so much, a combi going down can cause serious disruptions in a kitchen. Here are some tips to keeping your combi running smoothly.

Steamers are geared for items like vegetables, seafood, potatoes and rice since not only is production fast, but the equipment also helps these foods retain moisture, nutrients and color.