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 | Speed of service–from delivery, to take-out, to counter, to table top settings–with food that tastes great and keeps customers coming back for more |
| Need for new or updated menu offerings including fresh dough pizzas, pasta entrees and appetizers–and one piece of equipment with the versatility to prepare them all |
| Limited labor pool with low skill set and high turnover that requires ongoing training |
| Retrofitting kitchen for new equipment |
| Cook to order instead of cooking to hold, delivering fresh food |
| Cooking with conventional ovenware and accessories |
| Energy efficiency |
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| The ability to offer hot, high quality food products |
| 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 |
| Speed of service without any loss of quality–resulting in high level of repeat business |
| 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 |
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Fresh dough, parbaked and frozen pizzas, chicken
wings and fingers, baked pastas, calzones, breadsticks and pretzels
all cook extremely well and remarkably quick in the High h Batch
oven |
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| Wide and varied–within the range of what the High h Batch does best. Pizzas, sandwiches, lasagna and stromboli, mozzerella sticks, rolls and breads, pastries, cookies, and many other ovenable entrées and appetizers all are cooked to perfection in the High h Batch. |
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