With ever changing menus, a revolving door of employees and rising food costs, food service operators are facing more challenges than ever. Introducing new products to the menu can be limited by existing equipment, space under the hood and the employee’s capabilities. Solution? Lincoln Impinger CTI and Impinger II ventless ovens. When many people think of conveyor ovens, they think pizza, but conveyors can do much, much more while solving operational and equipment issues.
Need to melt some cheese? Want it the same every time? Tearing up your convection oven or range based oven doors? Tired of employees over cooking or undercooking product? Out of hood space? Look no further than a Lincoln Impinger Ventless conveyor oven. Flat breads, sandwiches, Mexican dishes (even preheat fajita pans), Italian dishes, appetizers and more, once the oven temperature and conveyor speeds are set, you can expect consistent results, every time.
Need to broil some seafood? The same applies, consistent results no matter who is in the kitchen. Want to add baked oysters (of any type), shrimp scampi, scallops, fish, deviled crab, crab cakes, the options are limitless. You can also run beef or chicken, prepared to your liking.
Be creative, how about breakfast items? Frittatas, biscuits, bacon, sausage, toasting and melting can all be done in the Impinger. The key is to set the belt speed and temperature that works best for your products. Need some help getting your recipes set? The Hansen Group can help with that. Want to try it before you buy it? Visit one of our test kitchens and let us show you which piece of equipment is right for you.
So, the next time you are in the market to expand or add to your menu but are limited on hood space, look to the ventless line of Lincoln Impiger ovens and The Hansen Group. Contact our Brand Champion, Russ Griffis for more information.
Written by Russ Griffis