Fast food used to mean an operation that could serve guests quickly because it prepared food ahead of time and held it in warmers or steam tables until ordered. But today, customers are more demanding. They want their food fast — but also prepared to order and freshly cooked, toasted, or heated, and often, right in front of them. In high volume environments, that means really fast cooking if the operator is going to keep up with demand, and it's been a real challenge for cooking equipment ...

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