Versatility represents one key attribute that often makes combi ovens attractive to high-volume foodservice operators.
Cooking Equipment Guides
Though combi ovens get all the attention, steamers are still key pieces of equipment in many professional kitchens. Staff can use them to prepare, vegetables, seafood and more. Here are three tips to keep a steamer up and running.
Outdoor kitchens generally use a mobile platform and can include almost any type of foodservice equipment. Outdoor grills remain a popular equipment choice due to their versatility.
Cook-and-hold ovens become staple pieces of foodservice equipment for various operations, including caterers, because of their ability to cook, roast, reheat and hold in the same cabinet. This applies to a variety of menu items, including roasted meats, seafood, poultry, vegetables and frozen entrees.
Induction cooking began in Europe and Asia but has become popular throughout the world in various applications, including catering and buffet lines. Operators can use induction ranges for traditional gas and electric units. Induction units plug into almost any electrical outlet and are suitable for display cooking.
Featured Products
-
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.
-
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.
