5 Reasons to Use Rapid Cooking in Foodservice Operations

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In today’s world, we want everything fast. Fast cars, fast Wi-Fi, and especially fast food. But with cooking food, quality is often sacrificed in favor of time. Not with the rapid cooking technology. With rapid cook equipment, foodservice operations can prepare quality food in less than half the time of traditional methods.

So why should your Virginia, Washington, D.C., or Maryland operation use rapid cooking? Here are 5 reasons to consider:

TIME

It goes without saying that rapid cooking is fast. Roasting vegetables in a full-service restaurant, toasting breakfast sandwiches in a coffee shop, or steaming oysters in a beach bar, rapid cook ovens create fully cooked meals in a matter of minutes, and often seconds. In fact, cook times can be decreased by 80% with rapid cook ovens like those from TurboChef. That’s less time for customers to wait, and more time for the kitchen to cook up the next wave of orders.

VERSATILITY

By saving time with rapid cooking, it gives operators more time to cook their entire menu. From potatoes and rice to sandwiches and chicken wings, rapid cook ovens are a complete kitchen in a small space. The versatility expands to operators as well. Simple controls and programmable settings mean everyone from the head chef to the junior kitchen staff member can operate rapid cook ovens.

KITCHEN SPACE

Rapid cooking equipment utilizes a small footprint. No matter how big or small the kitchen, every foodservice operation from delis to five-star restaurants can take advantage of this technology. And with certain models, their stackable design lets you double your throughput without losing an inch of counter space.

VENTLESS OPERATION

While cooking more food quickly is great, it must cost a fortune to operate, right? Wrong. Rapid cook ovens use ventless operation. For operators, that means no kitchen hoods, which consume extra energy, drive up costs, and limit where ovens can be installed.

COSTS

It’s a no-brainer that the quicker a meal is prepared, the more guests an operation can serve. Combine that higher profit potential with the cost savings from using less space and energy than a comparable, larger oven, and the benefits are clear. Now that’s “fast” food done right with rapid cooking.

Discover more about rapid cooking and the potential of TurboChef’s rapid cook ovens in your foodservice operation. Attend our TurboChef demo on July 11th at 11 a.m. to learn more. Sign up below.

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