In a world
for time, food
It seems like everyone has started buying high speed cooking equipment. Speed is the name of the game in foodservice today. The challenge for operators is to provide quality food in a hurry — not having prepared food sitting on a buffet, steamtable, or otherwise ready to serve for a long time while quality deteriorates. Operators also cannot afford a lot of space or an army of kitchen workers to pull off the feat of quick meal service. The equipment must cook fast, be space efficient and ...
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