Welbilt Chefs deliver daypart mastery
Welbilt Chefs deliver daypart mastery
Join our Menu Masters demonstrations to experience and discuss:
How the Merrychef® eikon series, can delivery consistency and quality across the most profitable dayparts including breakfast and snacking. According to a recent Foodservice Equipment Reports (FER) magazine article Life In The Fast Lane, Speed ovens can “cook a 12 in. fresh dough pizza that typically takes a six to nine minutes in a 550°F deck oven (or even convection oven) will take from 90 seconds to two and a half minutes in a speed oven.”
The operational flexibility that comes with a Convotherm® 4 combi oven. FER magazine mentions, “Combi ovens do so much in a compact footprint, letting you steam, roast, grill, poach, proof, braise, bake and “fry” all along the spectrum of dry to moist heat. They’re available in every size you could need, from miniature versions to countertop workhorses to full-size and really big roll-in-rack models for high-volume production.” Convotherm combi ovens allow operators to prepare even the most delicate dishes ahead of time, hold until service, with the knowledge each meal will meet even the most discerning palate.
The benefits of Garland® counter top induction cooking technology to enhance the guest experience and provide operations, especially those with space constraints or local code concerns, the ability to expand their menus. According to FER magazine, “The advantage of induction is that the cooking surface doesn’t get hot. Instead, the metal in the pan becomes warm and cooks the product inside.”, thus allowing for cooking even in small spaces and without a hood.
Don’t miss a special appearance Monday, May 22 by Chef Giuseppe Tentori of GT Prime Chicago, IL. Seating requires pre-registration, click here to register.
