There are many applications for fast cooking equipment that doesn't compromise quality. From many fast casual operations to a sandwich stand just off the ninth hole of a country club, creative operators can turn rapid cooking stations into profit.
"The glorious thing about barbecue is that it can be the great equalizer."
This is the way the founder of The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi looks at her operation, and over the years, it's popularity has resulted in more than a dozen expansions. To accommodate all these new diners, though, additional equipment was needed to maintain a level of quality and efficiency.
Just about every buffet or serving line needs a heat source of some kind. In order to provide a quality menu that appeals to a range of guests, both hot and cold items should be included. But depending on where the event is located and the rules of the facility, different types of heat sources may need to be considered.
Imagine the flexibility of four ovens in one. Imagine if you could control temperature, fan speed, and time within four different chambers of your oven. Now, imagine placing that oven anywhere you want because it can operate ventless.
Back in May, Groen announced improvements to their braising pan controls that provide an advanced option in addition to the classic braising pan control controls of the past. Let's take a closer look at what these differences mean.
There are many ups and downs in life, and the same goes for business. But those windy, hilly roads are what make things so enjoyable.