We had to pick between a combi oven and a regular convection oven for our new spot

The choice came down to a $12,000 combi oven versus a $4,000 high-end convection unit. We went with the combi oven about eight months ago, mainly for the steam function to keep our roasted vegetables and proteins from drying out. It took our crew a solid three weeks to get used to the different settings and cleaning routine. The big win is we can now cook a 40 pound batch of braised short ribs in half the time. The downside is the water line hookup added an extra $800 to the install cost we didn't fully plan for. Has anyone else made this switch and found a good way to train staff on the moisture settings faster?

3 comments

3 Comments

paule5322d ago

That three week training period sounds about right. Did you end up making like a cheat sheet for the moisture settings for different dishes?

kelly.daniel4d ago

Cheat sheets just make you lazy, you gotta learn it for real. Even @the_lucas would get better results by just practicing.

the_lucas22d ago

Yeah I made a sticky note cheat sheet lol