Toasters

Toasters are a staple item in cafes, not just for toasting bread but also for creating hot sandwiches and heating up pastries.

Some manufacturers insist that operators bring units in for service, while others will arrange work on toasters where they are installed. Depending on usage rates and models selected, this could prove a critical difference for operator customers.

Cafe operators should consider the toaster’s output capacity, footprint and the types of products that will be toasted before deciding on a model. For space savings, pop-up toasters have smaller footprints than conveyor models but typically handle smaller volumes. Compact models should be considered by operators facing space limitations.

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.