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Article: Stack up orders with deck ovens: deck ovens offer high-quality results that operators find hard to turn down when DSRs know how to sell their best features.(product sales tips)
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- February 1, 2004
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Copyright informationCOPYRIGHT 2004 Reed Business Information. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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As the name implies, deck ovens, also called stack ovens, are units with multiple decks placed one on top of the other, each activated by separate controls. Though they've been somewhat pushed out of the spotlight by combis, convection and conveyor ovens, deck ovens provide a high level of quality and respond to an artisan's touch, making them hard for many operators to resist.
* The decks on deck ovens are generally between 8" and 12" high. DSRs should ascertain exactly which foods customers plan to cook in their ovens in order to specify deck heights that will allow clearance for cookware.
* DSRs should also communicate that many deck ovens allow for ...
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Article: Overhauling the DECKS
The Milwaukee Journal Sentinel;
August 22, 2004 ;
700+ words
...Overhauling the DECKS A little cleaning, a little care will keep...August 22, 2004 As more people turn their decks into outdoor living rooms, complete with...emphasis on keeping them looking their best. Decks have become a staple of backyard life...
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