ISNA OPERATIONS RESEARCH COMMITTEE
Technology Equipmen
The Combi-Oven
BY PAUL SENEFF SALES REPRESENTATIVE GABRIEL GROUP
One of the equipment pieces that has turned more towards the technology age is the combi-oven category. Combi- ovens combine a convection oven with a steamer to help save your space and have higher efficiency with cooking times while producing a higher quality of food. Many combi-oven manufacturers can boast about a plethora of different features to help your foodservice teams navigate how they would like to produce their food. Another nice advantage to having a combi-oven over a convection oven or steamer is the ease of cleaning. Most combi-oven models today have a self- cleaning mode that will clean, rinse, and turn itself off. Keep in mind, each model generally has its own set of cleaning products to go with the oven.
Have you ever had a team member or co-worker that never seemed satisfied with how the equipment in your operation cooked or how long it took for food to be made? I know many of us have been in this situation before, but there is hope for the future on how to execute faster production techniques while striving for high food quality. Another piece of the puzzle is how do we introduce ourselves to flexible pieces of equipment that will help save labor and space?
30 FAST PRODUCTION + HIGH QUALITY + LABOR SAVI
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