Combi ovens are growing in popularity among foodservice operators for a variety of reasons including growing space constraints, rising consumer expectations regarding food quality and the need to produce food faster. Combi ovens allow operators to prepare a variety of foods, from the most delicate seafood dishes to crispy French fries, from low temperature cooking and re-therming for banquets to fast casual all day food cooking.

FES magazine reports, combi ovens can be underutilized in the kitchen. This underutilization can be attributed to a disconnect between those who purchase the combi oven and staff who operate the equipment on a daily basis. Staff may not be full trained on usage or unaware of the potential cooking capabilities of the oven. Therefore, staff only use the settings they are most familiar with or that are specified for menu items.

Enhance the possibilities of your foodservice operation with technology that allows you to cook, bake, steam, retherm and even smoke. If you are considering adding a combi oven to your kitchen or wondering how you can enhance your menu with your Convotherm combi oven, our team is ready to assist you by showing you all the possibilities the Convotherm 4 can provide for your foodservice operation.

Be our VIP - Manitowoc Foodservice Chefs will be doing hourly live demonstrations of the Convotherm 4 daily during the 2016 NRA Show in Chicago. See for yourself, the versatility Convotherm 4 can bring to your cooking style. Seating for each event is limited, so be sure to sign up today.
 

Our chefs will be discussing the following during the show as well as answering all your questions:
 

• Breakfast All Day - Prepare your kitchen to serve fresh, quality breakfast items from sun up to sun down.
• All Day Menu - from lunch to dinner, make everything from French fries to a delicate seafood entrees.
• Low Temperature cooking - the versatility of low temperature cooking, allows operators cook in advance and retherm when ready without sacrificing quality