Speed is the name of the game in foodservice today. Operators are under constant pressure to provide quality food in a hurry, à la minute, instead of keeping prepared food sitting on a buffet or steam table. Most operators also cannot afford a lot of space or an army of kitchen workers to pull off the feat of quick meal service. The equipment must cook fast and be space- and labor-efficient as well. Many of the latest equipment innovations speed up the cooking process. Combi and high-speed ...
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