Restaurant News - Foodservice Kitchens: Is a Combi-Oven Right for You?

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Foodservice Kitchens: Is a Combi-Oven Right for You?

Restaurants and Institutions 11/04/09

Director of Foodservice Kimberly Radzinski of Glenview Public School District 34 in Glenview, Ill., first purchased a combi-oven because she needed to replace a convection oven and a steam kettle in an elementary school with a cramped kitchen and 275 kids to feed daily. After watching a combi-oven demonstration at a manufacturing plant in a nearby suburb, she ordered a unit and tried it out on pizza. The students thought they were eating a new, better product because the pizza was hotter and tasted fresher than it had in the past, she says. The cafeteria sold 50 more orders than usual that day.

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Posted by Travis Airgood on 11/4/09 at 8:45 AM EST

Overpriced piece of equipment that a convection oven and a steamer can do for MUCH less and and more energy efficient. Plus, she won't lose 2 pieces of equipment at once when it goes down. Combis are WAY overrated in schools. It's too much taxpayer's money when the pizza, nuggets, etc. taste just fine out of a convection oven.

I'm sure the pizza didn't taste good before because the oven was old! Probably wasn't working well either.

Yes, they are nice, but they don't belong in a kitchen feeding 275 kids.

Travis

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