Combining convection oven and steamer capabilities into a single cooking cavity has been one of the great foodservice innovations of the past quarter century. Other great cooking equipment innovations like the microwave oven and induction burner have also changed restaurant kitchens, but no other piece of equipment can match the combi oven's productivity and ability to do so many types of products so well. When you ask many chefs to name the most versatile pieces of equipment in their ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.