that it does, it can open a lot of possibilities for culinary innovation. Within the last 10 years I have noticed three
guide you through using your combi oven - regardless of which generation you own. Whether you are using an older model or the latest version, there are a ton of tutorials in the app. These ovens come with more technology than you will probably ever use, but if you need it, it is there. This level of commitment to innovation is
technology upgrades in their ovens, including additional periodic software updates. I like that these ovens can detect the load size, the product size, read the core temperature, and make the necessary adjustments to deliver the results the operator programs it to perform. It has the potential to be connected to the internet and be manipulated remotely, which, in our situation, is a godsend. San Diegot owns 38 of these types of ovens spread throughout our 220 school sites. The Delta-T cooking option in the combi oven manual mode, and the overnight roasting in the Intelligent Cooking Center are just two of many cool features. Not to mention the training app with all sorts of videos that
what I look forward to seeing companies invest in in the future. I hope that as more tech companies turn their attention to our industry, they will realize the value of investing in cooking technology. Innovation in the foodservice industry plays a big role in the health of our students and the preservation of the environment. The more we explore this field, the more we leap forward with equipment that will enable us to feed our future.
Member Article
Chef Juan Zamorano Food Services Program Specialist at San Diego Unified School District
Chef Juan has worked in the food services industry for over 30 years. He started running his first professional kitchen at the age of 19 and ever since he has worked leading teams of professional cooks in many different styles of service. He owned his own catering business for over 11 years and has worked at San Diego Unified for over 9 years. He is an active member of the Healthy Kids Collaborative and has participated with the Chef Ann Foundation in a project for school chefs to develop kid approved plant based recipes. At San Diego Unified he is responsible for the training of a larger culinary staff, recipe development, contributes to menu development, product vetting, special projects, programming and troubleshooting of equipment. He enjoys cooking, posting school food related content on social media, hiking, boogie boarding and spending time with his 3 kids.
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