Self-Cleaning High Volume Ovens » It Bakes, It Steams, It Cleans
Envision a high volume hotel oven that could do more…Would it cook food using hot air, steam, or a combination of the two? Would it render a crisp, golden finish to select foods? Would it clean up after itself?
Chef Gavin Kaysen, the Chef de Cuisine at Rancho Bernardo Inn, San Diego, thinks so and owns a multi-use Cleveland Convotherm oven for its many unique features.
“I like that you can change from having a hot air to steam oven. You can do a whole lot of different things with just the one versatile oven for the entire hotel,” said Kaysen. “The self-cleaning oven device is great too. When you use it, it’s like having a new oven every time,” he continued.
“We use [the Convotherm oven] as our fine dining restaurant oven and in training for the Bocuse d'Or competition,” described Kaysen.
When it comes to ease of use, the Convotherm scores highly with Kaysen. “The oven looks intimidating at first, because most chefs are used to using a traditional oven, but when you learn how to use it, it is actually easier in several ways.”
With its numerous features and Press-and-Go oven settings, the Cleveland Convotherm oven simplifies even banquet cooking. “You can’t take any short cuts, but you can have faster oven operation in various hotel outlets at the same time,” related Kaysen.
Among its many features, Cleveland commercial convection ovens/steamers offer programmable oven controls for easy banquet cooking, ovens with multiple cooking stage programs for all hotel outlets, computerized oven stored recipe library capabilities for menu consistency, and the labor-saving oven "Press & Go" one-step recipe cooking process. —AV
Envision a high volume hotel oven that could do more…Would it cook food using hot air, steam, or a combination of the two? Would it render a crisp, golden finish to select foods? Would it clean up after itself?
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