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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