Range/oven combinations are found in many operations, and staff use them for everything from cooking bacon, making baked goods, producing soups and sauces, and sauteing proteins and pasta. Here are a few tips to keeping your range/oven in good working order.
While they’re best known for cooking pizzas, operators can also use conveyor ovens to produce breadsticks, baked goods and even proteins like chicken breasts and hamburger patties. Here are a few tips to keeping conveyor ovens in good working order.
To ensure a long and productive service life, operators should follow manufacturer recommendations for cleaning and maintaining their combi ovens. In general, operators should rinse their combi units daily and thoroughly clean this equipment weekly.
When deciding whether to purchase a combi oven, begin by assessing the menu to ensure the equipment can handle the operation’s cooking needs and volume. Two stacked combi ovens will provide more cooking versatility than a larger, single unit.
Versatility represents one key attribute that often makes combi ovens attractive to high-volume foodservice operators.
High-speed ovens empower applications that would otherwise not be able to cook very efficiently, economically or to high-quality standards. Without these ovens, many foodservice operators would need to install a full-size kitchen to cook food, which is not a viable solution. These units also can complement an existing kitchen to help with speed of service on items that take a prohibitively long time to cook.
Featured Products
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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.
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SC-300 Electric Smoker
Southern Pride BBQ Pits and Smokers
The SC-300 electric smokers smoke, roast and serve as holding ovens. Dual wood chip boxes are located on the left and right side of the smoker. An optional steam system replaces the right smoke element in the cabinet. Operators can turn the smoke elements, or the smoke and steam element, on or off independently.
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