Some Like It Hot

How to choose the right oven for store and menu.

Abbie Westra, Director, Editorial, CSP

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Have you hugged your equipment manufacturer lately? Because it seems as if recent breakthroughs in cooking technology have all been done with you in mind. These milestones have opened the door for c-store retailers to offer a wider variety of foods using less labor and space.

But what are the differences between them? Which piece of equipment is best suited for your food program? Advancements in accelerated-cooking technology allow retailers to make high-quality hot foods in a limited-service format. Be it a TurboChef, Merrychef or some other chef, these ovens quickly zap countless kinds of food from hundreds of programmed recipes, often without the need for a ventilation system.

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