Browse our articles on cooking equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
Combi ovens consolidate the conventional cooking technology of steamers and convection ovens to cook food up to 30 percent faster than convection ovens do. Generally speaking, low-pressure steaming units offer lower operating costs and higher productivity than pressure-less units do in the preparation of single items. This versatility allows foodservice operators to control the moisture level of foods being cooked and substitute for multiple pieces of equipment.
Adding panini grill equipment allows an operator to create a signature identity for a sandwich concept and add value for the customer, without the need to retrofit kitchens with extra exhaust hoods and other expensive items.