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 | Speed of service for sit-down table top dining |
| Expanded revenue opportunities through take-out programs |
| Need for new or updated menu offerings |
| Limited labor pool with low skill set and high turnover that requires ongoing training |
| Retrofitting kitchen for new equipment |
| Limited ability to expand the concept in non-traditional locations such as airports without high capital costs |
| Cooking with conventional ovenware and accessories |
| Energy efficiency |
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Speeds up to 5X of conventional equipment with full 1 D2 sheet pan capacity for high throughput |
| Speed of service without any loss of quality–resulting in high level of repeat business |
| 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 |
| Speed and throughput needed to cook to order hot, fresh food on demand |
| The ability to expand the concept in non-traditional locations such as airports without high capital costs |
| Compatibility with standard metal baking pans and ovenware |
| Our most energy efficient speed cook solution to date |
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| Wide and varied |
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| Wide and varied–within the range of what the High h Batch does best. Fresh dough pizzas, 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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