» Reader Picks Index Page
Hotel Banquet Cooking Systems » Oven Enough
Bryan Groover, director of F&B at the Winfrey Hotel in Birmingham, Alabama, has an issue in his kitchen. And it centers on his Cleveland Convotherm Combi Steam Oven.
The Winfrey is capable of serving large groups and, as Groover says, "I've got a battery of ovens." However, the chefs on staff seem to have a preference for the Cleveland Convotherm Oven. "It takes the place of so many units that the other ones don't get enough use."
Like his staff, Bryan, too, has found a new darling in the high-volume oven. "When it comes to functions with large head counts, it's all about prep and retherm. You don't want the food drying out. With the Cleveland rethermalizing oven, I can retherm and not lose any moisture in the final, beautiful product."
He also compliments the unit's responsive capabilities with its Advanced Closed System oven technology. "It comes on-line fast, a regular Johnny-on-the-spot," he says, adding, "and facing the constant battle here against lime build-up, the unit knows when to clean itself. It's fantastic." --BM
 Email this article to a colleague
|
