Ovens are a focal point for any kitchen, and choosing the right one for your restaurant can improve efficiency and help boost profits! You'll inevitably come to the crossroad between convection and standard ovens, so what's the big difference?
During your shopping endeavour, you’ll inevitably reach a crossroad between the standard oven versus convection ovens. Since the 1950s, convection ovens have made their way into restaurant kitchens around the world, and for good reason.
The benefits of making a combi unit a part of your cooking arsenal will open up many doors for your menu planning thereby enhancing your repertoire of cooking feats.
Steamed menu items are becoming popular as the health craze becomes more of a traditional player rather than a trendy fad. A steamer will do just that…steam foods. Frozen or raw products can be prepared and will result with the expected steam finish. Of course, foods once cooked in a steamer and stored in the “food bank” refrigerator can be reconstituted by the same unit to a perfect serving temperature . However, it will still have the same steam finish result. If that fits the bill, then a steamer would work just fine for you.
Finding the right oven for your restaurant can boil down to details, especially for specialty shops. While convection ovens may seem like the all-around good choice (and typically they are), deck ovens are designed to support a business focused on baking pizza-shop items.