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 | Speed of service–from counter, to table top, to take-out and delivery settings–with food that tastes great and keeps customers coming back for more |
| Limited labor pool with low skill set and high turnover that requires ongoing training |
| Retrofitting space for new cooking equipment |
| Cooking with conventional ovenware and accessories |
| Energy efficiency |
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Speeds up to 5X of conventional equipment with full 1⁄2 sheet pan capacity for high throughput |
| Speed of service with the ability to prepare hot, high quality menu items quickly |
| Consistency and ease of operations, low training and supervision needs through push-button, pre-programmed settings |
| Limited hot-hold for peak times, cook to order for slow times |
| Small footprint, ventless–installs anywhere without retrofitting kitchen |
| Compatibility with standard metal baking pans and ovenware |
| Our most energy efficient speed cook solution to date |
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| Batter-based products like muffins, scones, cookies and cakes come out moist and delicious. Raw dough bake products like turnovers, puff pastries, pies, biscuits, breads, rolls are baked with crisp textures, moist interiors and golden brown exteriors
in a fraction of the time. |
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