TITLE

OVENS AND THE MENU

AUTHOR(S)
Schirg, Glenn Richard
PUB. DATE
February 2004
SOURCE
FoodService Director;2/15/2004, Vol. 17 Issue 2, p64
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses the importance of ovens for foodservice operations. Functions of the main types of ovens; Tips on determining the required type, style and specifications of an oven; Relationship between menu and production capacity.
ACCESSION #
12403327

 

Related Articles

  • Combi Ovens. Bendall, Dan // Food Management;Aug2011, Vol. 46 Issue 8, p46 

    The article offers tips on how to buy combi ovens. It mentions that combi ovens changes how chefs plan and cook their meals. It states that one should consider the features and capabilities of the oven before buying one. It notes that one should be careful and should take care of the device to...

  • Maintenance checklist.  // Caterer & Hotelkeeper;2/12/2010, Vol. 200 Issue 4614, p75 

    The article presents information on the ways to maintain the kitchen equipments. It states that the Catering Equipment Supplier Association (CESA) Service Provider Accreditation Scheme is formed in such a way so as to provide caterers of every sector an easy way to find reliable and cost...

  • NAFEM NEW PRODUCTS.  // Restaurant Hospitality;Oct2005, Vol. 89 Issue 10, p133 

    This section features several machinery designed for food service. Available in two-pan-wide and three-pan-wide sizes with up to five decks, with individual controls for each deck, Revent Deck Ovens offer flexibility with superior baking quality for a variety of products. The oven's sleek design...

  • Alto-Shaam Dedicates New Culinary Center.  // Food Management;Sep2005, Vol. 40 Issue 10, p96 

    The article reports that Alto-Shaam Inc., WI maker of high-tech combi-ovens, low heat holding and display equipment and Halo-Heat specialty ovens, unveiled its newly-renovated corporate training center and culinary demonstration kitchen to an audience of some 30+ media representatives in July...

  • KEEP IT SIMPLE! Hulstone, Roger // Caterer & Hotelkeeper;10/30/2003, Vol. 192 Issue 4297, p99 

    Comments on the complexities of combi-ovens and other kitchen equipment in the hospitality industry. Attributes of a kitchen equipment needed by chefs; Drawbacks of computer-driven combi-ovens; Factors attributed to the deskilled issue in the kitchen.

  • Dishing It Up. Bendall, Dan // Food Management;Nov2010, Vol. 45 Issue 11, p44 

    The article offers information on restaurant dishwashers and how to maximize its use without sacrificing proper sanitation. It discusses the four basic types of dishwashers such as undercounter models and single rack machines, which are for low to medium washing capacities, and rack conveyors...

  • High-volume cooking 101. Petrak, Lynn // National Provisioner;Mar2006 Supplement, p30 

    The article discusses the different categories of modern high-volume cooking systems. They include batch oven, continuous oven, and microwave oven. Batch ovens are used to cooked batches of products, with energy sources derived from steam, hot water, electricity or various types of fuel....

  • Well Equipped. Bendall, Dan // Restaurant Hospitality;Jun2004, Vol. 88 Issue 6, p102 

    This article discusses the developments in the manufacture of gas ranges. Ranges are an essential equipment item in almost every type of kitchen, be it a restaurant, a school, a hotel or a hospital. In the past few years, manufacturers have become much more sensitive to the flexibility and...

  • EQUIPMENT.  // Caterer & Hotelkeeper;1/29/2009, Vol. 198 Issue 4562, p62 

    The article evaluates several catering equipment including plate dispenser from E&R Moffat, gas and electric ovens from Protagonista and iWave Automated Foodservice Solution System by Maestrowave.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics