Combat K-12 Kitchen Challenges with a Combi Oven

Multiple pieces of cooking equipment in one, combi ovens are a proven way to optimize kitchen space, productivity, and food quality. Valuable features like pre-programmed cooking profiles for consistent cooking at the press of a button, self-cleaning capability, and “disappearing” doors make models like the Convotherm maxx pro stand out in the crowd. Here’s how.

Tackling Floor and Hood Space Limitations

Working double duty as both a convection oven and a steamer, a single combi oven uses less floor and hood space, while also consuming less gas and electricity. 

The Convotherm maxx pro combi’s disappearing door feature also improves operating safety by keeping walkways clear.

Managing High Turnover and Inexperienced Staff

Simple to understand, operate, clean, and maintain, the Convotherm maxx pro is easy for anyone to operate with minimal training. Whether operated by a trained culinary professional or frequently changing team members, every single employee can achieve professional cooking and baking results.

Press&Go in automatic mode gets the operator started immediately with an icon-driven menu in many different product categories. 

High frequency cooking profiles display automatically for ease and efficiency.

An integrated cookbook with six preset product categories allows storage of up to 399 cooking profiles with up to 20 cooking steps. These can be retrieved at the press of a button for easily repeatable menus.

Built-in diagnostics enable maintenance to troubleshoot if necessary.

Maximum Hygiene with Minimal Staff

Precious labor hours are saved with maxx pro’s self-cleaning ConvoClean feature. You can choose automatic program start or pre-schedule which cleaning program will run, and at what time, each day. 

This is especially valuable in schools, where cleaning is not needed on non-operating weekend days. You can also create custom cleaning profiles with a custom name and icon and start them at the touch of a button. 

Maintaining Food Quality

Maxx pro’s smart sensor technology, exceptional air flow design, and an individually programmable combination of steam, hot air, and time for every food and baked good produces optimal and consistent quality. The ACS+ closed system retains the ideal amount of heat and moisture, ensuring there is always a perfect level of steam saturation, and that the temperature rises more quickly, with less power and water needed.

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  The Natural Smart Climate™ feature on the Convotherm maxx family ensures that every type of food absorbs the ideal amount of moisture all on its own. A barrier automatically closes off the system in the steam mode and combi-steam at a defined level of steam saturation.
• The HumidityPro feature enables you to set the moisture in combi-steam manually to the exact level desired, in addition to the automatic self-climate control.
• The Crisp & Tasty feature actively removes steam while introducing fresh air to rapidly dehumidify the cooking chamber. This school-friendly feature yields crispy results for student favorites such as tater tots and French fries. 

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Feeding High Volumes of Students in Short Periods of Time

Natural Smart Climate™ delivers the best quality across all shelves, so loads can be mixed without each tray impacting the flavor or texture of varying menu items. This helps you efficiently support an entire menu in consecutive, compressed meal periods.

With rolling mixed loads, in automatic cooking mode, the TrayView display shows the operator what product is cooking or baking on each shelf and how much time remains for each.

The oven signals when a product is finished. To compensate for heat losses, every time the appliance door is opened to remove or replace a pan, TrayView recalculates the cooking and baking time for each shelf.

Cooking profiles can include reducing oven temperature for hot holding to maintain food temperature and quality throughout busy meal periods. 

 

To learn more about the Convotherm maxx pro line, contact us for information or to schedule a demo in our Memphis or New Orleans test kitchen.