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 | Limited menu selections |
| Major rushes before and during events |
| Time compressed events (food at the turn on a golf course) |
| Low consistency of food prep and final cooked product |
| High employee turnover, low skilled labor pool requires substantial training time |
| Space is at a premium in a concessions outlet |
| Ventilation and fire suppression costs for conventional ovens and fryers in an 80,000 seat stadium add up |
| Cooking with conventional ovenware and accessories |
| Energy effieciency |
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Speeds up to 5X of conventional equipment with full 1⁄2 sheet pan capacity for high throughput |
| The ability to offer expanded menu selection of hot, high quality food products |
| Increased turns and profit margins by providing quality food in seconds |
| Consistency and ease of operations, low training and supervision needs |
| Small footprint, ventless installation, low start up costs, low energy consumption |
| Limited hot-hold for peak times, cook to order for slow times |
| Speed of service–reduced number of lost sales due to long lines |
| Compatibility with standard metal baking pans and ovenware |
| Our most energy efficient speed cook solution to date |
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| Chicken fingers, sandwiches, fries, pizza, pretzels, poppers |
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| Wide and varied–within the range of what the High h Batch does best. Fresh dough Pizzas, calzones, sandwiches, chicken wings and fingers, muffins, biscuits, breads, pastries and many other ovenable entrées and appetizers all are cooked to perfection in the High h Batch. |
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