Innovative Products for your Commercial Kitchen

Are you an Owner, Operator, General Manager, or Chef at a restaurant and are looking to increase your production capacity and/or productivity in your kitchen, but don’t have the additional space to do so? Today we would like to tell you about some very innovative products that may be able to accomplish your goals. The first product is the Southbend Truvection oven base with configurable top. The second is the Blodgett full size convection oven with ventless hood application. And third is the Winston Cook and Hold unit.

Product One, the Southbend Truvection oven, is a low profile, high-performance convection oven design that can be used as a countertop application, stacked or a range base while also allowing cooktop creativity. The oven can be used in a myriad of foodservice establishments to support their demanding high volume food production necessary for profitability. Southbend offers a product configuration to aide potential customers in designing and configuring a Truvection oven to their specific needs. The Truvection oven simply allows the user to combine multiple pieces of cooking equipment in a kitchen into a single three-foot-wide space in the kitchen.

Southbend Truvection Oven Base with Six Burner Rangetop

Product Two, the Blodgett full size convection oven with ventless hood application, known as the Hoodini system, is a ventless technology coupled with the Blodgett full-size convection oven. This technology allows for the convection oven to not be located under an existing exhaust hood in a kitchen. The Hoodini convection hood collects and filters exhaust from the oven cavity(ies). The “scrubbed” air is then returned to the kitchen. It works in conjunction with a catalyst ring which reacts with grease laden vapor before it escapes the hood. The system is connected to the ovens using duct work to pull the oven exhaust up and into the hood. Allows you to think outside of the designated hood space in the kitchen. Maximize your kitchen space with this 0” required top clearance. This allows the hood exhaust hood to be smaller which in turn is a cost savings.

Blodgett Single Convection Oven with Hoodini System

Product Three, is the Winston Cook and Hold or CVAP. Winston Cook and Hold Ovens and holding cabinets rewrite the rules of food preparation. Most commercial kitchen appliances only use hot air to affect food. Some use humidity to indirectly attempt to improve the environment (that they created) and the amount of food quality control that they claim. Humidified cooking is the old way to impact food quality and eventually turns food to a soggy mess. Although CVAP equipment utilizes heated water vapor, it isn’t limited to moist foods. CVAP is excellent for virtually any foods, from soups and sauces to crispy fried chicken. Only CVAP technology uses heated water vapor to directly control food temperature. Pair that with air heat to directly control food texture, and you have an unbeatable combo. Bake, proof, stage, braise, roast, sous vide, hold, poach, stew and more using CVAP equipment. CVAP technology is available in cook and hold ovens, retherm ovens, holding cabinets, and hold and serve drawers. There’s a size and configuration to fit every need, from 28-pan stretch models to countertop single pan drawers.

Winston Cook and Hold Oven CVAP

If you would like to know about more innovative products or solutions for your Commercial Kitchen or Restaurant please feel free to contact Estudio Design Inc. We would be glad to offer design and or consulting service for you whether you are planning on opening a new space or want new ideas for your existing space.