Convotherm combi oven steamers by Cleveland Range, designed by with input from global foodservice operators, combine the power of convection and steam to meet all types of hotel high-speed cooking equipment needs.
Conny Andersson, executive chef at Beverly Hills’ Beverly Wilshire Four Seasons Hotel, uses Cleveland's combi ovens and says they are “powerful and very versatile with their cooking programs.
“The Crisp & Tasty program is great for searing and browning foods in the combi oven. It even brings out moisture when reheating food that has been plated,” he adds.
One of Andersson's favorite features of the combi oven is the self-cleaning system. “I have had the ovens for about a year, and they still look like they just came from the factory,” he says.
Another oven feature that Andersson appreciates is the Press-and-Go control, which allows him to program cooking times and procedures and then move onto other tasks without worry. “I don't have to watch the ovens all time, as they somewhat take care of themselves.”
Andersson believes that the ovens are safe and easy to use with their unique sliding door feature. “[The door] is very easy to open and close, and it's heat-proof, which ensures a lower temperature and safer oven door that eliminates the chance of anyone burning themselves. I have full trust in these units.” he adds.—AV
Cleveland Range, an Enodis company, is a leading manufacturer and designer of steam cooking equipment and has a long history of serving the hotel foodservice industry with high-speed banquet combi ovens and mini-combi ovens for breakfast buffets and small-footprint outlets. Their current product offerings include steamers, full-size and mini combi steamer-ovens, kettles, braising pans, and specialty application ovens.
Convotherm combi oven steamers by Cleveland Range, designed by with input from global foodservice operators, combine the power of convection and steam to meet all types of hotel high-speed cooking equipment needs.
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