High speed ovens are still a relatively new concept in commercial foodservice as they are beginning to find their niche in various types of operations within the industry. Our goal with this month’s immersive speed oven topic featuring Amana® Commercial is to get you as well-versed as possible in not just this brand of speed ovens, but in all things speed ovens to help you find the right match for your operation.
It’s pretty crazy to think how far along ventless cooking technology has come in the last few years. And it’s amazing the quality and fresh food that can come out of a small space — even the smallest of spaces can pack a big punch of profitability. When you are looking to add a kitchen space to an area that has no ability to install vents or maybe has limited access to water and/or drains, you no longer have to sacrifice quality or menu diversity to get your kitchen up and running! You could execute our sample menu above in about 250-300 sq. ft. of kitchen space with equipment that requires no vents or water. Here's how:
As commercial leasing costs continues to be on the rise, what is one thing a foodservice operators can turn to in order to cut costs without risking their vision? One word: ventless. Ventless kitchen solutions are gaining attention amongst manufacturers in the commercial kitchen equipment industry and here’s a list of reasons why: