Keeping cooked foods to the right temperature for food safety requirements can always be troublesome with limited space in the kitchen. Operators juggle between having quality menu, service flow management and be mindful of potential increasing food cost.

In areas such as school / work canteens, stadiums as examples, Turbofan convection oven systems provide solutions that can increase food quality while ensuring items are served hot during service times. The powerful performance of the convection ovens along with moisture injection allows for an array of menu items to be created, with succulent quality results. Compliment with a holding cabinet to keep items such as proteins warm prior to serving can all be done under the same oven footprint.

For those looking for:

  • Maintaining food quality prior to serving
  • Compact footprint
  • Easy operation

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