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.
Cooking Equipment Guides
Operators should keep in mind a number of factors when purchasing a steamer to ensure it can meet the operation’s cooking and heating needs.
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.
The range top can be used for cooking, stir-frying, grilling, sauteing, searing, boiling and broiling. Oven bases can bake, roast, warm and broil, while cabinet bases can be used for additional storage. Ranges can also include refrigerated or freezer drawers for storing cold items prior to cooking.
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.
Assess the menu, anticipated production needs and volume when purchasing a range.
Featured Products
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XAVL-2021-DPRS Combi Steamer
Unox
This 20-tray electric combi steamer includes a right-hand door and a 91/2-inch touch control panel. Suitable applications for this piece of equipment include dehydrating, steaming, sous vide cooking, roasting, pan frying and more.
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Ventech Condensation Hoods
Alto-Shaam
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.
