Most restaurant operators at least know the capabilities of convection-steamer ovens and some may even know about accelerated cooking. Both types of ovens can be quite useful. If you’re thinking about speeding things up, consider the characteristics and new features of these equipment items. Combining convection oven and steamer capabilities into a single cooking cavity—the combi oven—has been one of the great foodservice innovations of all time. No other piece of ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.