Consultant Q&A: Cook-and-Hold Ovens
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- Published: February 1, 2016
Consultant Q&A: Dan Bendall, principal, FoodStrategy, Inc., Rockville, Md.
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Consultant Q&A: Dan Bendall, principal, FoodStrategy, Inc., Rockville, Md.
Almost anything a foodservice operator can prepare in a convection oven can be made in a cook-and-hold oven. This may be why these units have become essential in commercial kitchens.
What clothes lint is to dryers, breadcrumbs are to conveyor toasters. These accumulate in nooks and crannies and can create problems if not taken care of properly.
Joshua Labrecque, assistant project manager for Colburn & Guyette, Rockland, Mass., discusses the consideration foodservice operators should weigh when purchasing a conveyor toaster.
Conveyor toasters offer a greater capacity than the pop-up style for high-volume toasting of breads, rolls, buns, English muffins, bagels, frozen waffles and other bread products. Some models also can accommodate larger-size breads, such as sub rolls, croissants and other specialty bread items. Convection conveyor toasters are more versatile, and operators can use them for sandwiches, pretzels and pizza.