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 | Speed of service–from drive-thru, to take-out, to counter, to table top settings–with food that tastes great and keeps customers coming back for mor |
| Need for new or updated menu offering |
| 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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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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| 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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