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Article: Gush Hour.
- Article from:
- Restaurants & Institutions
- Article date:
- January 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 Reed Business Information, Inc. (US). 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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THE CONVECTION OVEN EARNS PRAISE FOR SPEED, VERSATILITY AND DEPENDABILITY. BUT, OH, THAT FAN. IT BLOWS SOME CHEFS AWAY.
In a perfect world, the convection oven would feature a noiseless fan of tornadic strength that doesn't disturb anything. So much for fantasy. Chefs' enthusiasm for convection ovens comes after a brief, but memorable, learning curve. Convection ovens, chefs chorus, are dependable, speedy and versatile.
Training new cooks to use them can produce enlightening experiences. When Restaurant Associates, a New York-based foodservice management company, catered a three-day event for an international tennis tournament, lobster nearly missed ...