Posted on 20th Dec 2010 @ 3:54 PM

In the restaurant design trade there is what is known as the 50/50 rule. Half of the space used for the restaurant is for seating and the other half is used for the kitchen. Still, that kitchen space is ineffective if the equipment installed is worn out or of date. Why use the same exact space to install standard convection ovens when combi ovens will fit perfectly. Combi ovens will perform all of the duties required of convection ovens such as baking, but will also allow staff to prepare fabulous moist steam infused roasted foods in half the time of conventional baking.

Use Combi Ovens for Slow Roast Flavor

Everyone knows why grandmother would set the oven at a mere 300 degrees and let a Christmas turkey slowly roast for hours. It was so that the bird would not dry out with its juices evaporating. She would also pull the roast from the oven every half-hour, basting meats or brushing on broth. Catering kitchens have minutes available, not hours, and kitchen staffs are far too busy to attend to a roast once it is in the oven. Modern combi ovens can be set to release steam into the oven while convection heat is circulating. Instead of dry air forcing moisture out of foods, super heated live steam forces moisture to remain in, all the while cooking the foods at high temp super fast speeds.

Ready to Build Your Restaurant Kitchen? Caterquip Is Ready to Help You

Whether you are building a new restaurant or refurbishing the kitchen of an established eatery, Caterquip is ready to help you save huge amounts of money in setting up the most important part of your cafe. With a full range of reconditioned equipment available, the knowledgeable courteous staff of Caterquip look forward to an opportunity to show you how their warranteed reconditioned kitchen equipment can create a first class kitchen at bargain prices. For free design ideas and equipment price quotes, please contact Caterquip at 01733 777 778 or please send an email that will be promptly replied to at info@caterquip.co.uk.