The list of kitchen equipment offerings and technologies continues to grow. We are seeing more and more specialized equipment designed for a specific job. Whether we are baking, steaming, or braising there is a piece of equipment on the market specifically designed for that specific job.
Most kitchens are littered with several pieces of single-purpose equipment. They all have their place and purpose, but they take up a lot of space in our kitchens. This can cause unnecessary clutter and prevent us from utilizing them all properly.
Most kitchen equipment falls into 2 categories. Ther is versatile equipment or single-purpose equipment. Let’s dissect these two categories a bit further and analyze some of the equipment mentioned above.
Versatile Kitchen Equipment
Convection ovens are the go-to standard for any commercial kitchen. Establishments around the world use ovens because they are the most versatile pieces of equipment on the market. You can utilize a convection oven from prep to finish. It is effective at both high and low temperatures, all within a small footprint. Other equipment that fits into this same category are grills, griddles, and combi ovens.
Single-Purpose Kitchen Equipment
A steamer falls into the single-purpose category. They are less versatile and capable of only one temp and one process – steaming. It is a hassle to find a place for single-purpose kitchen equipment, especially one that isn’t very versatile. Why waste the space if you are not using it around the clock? Other examples of single-use kitchen equipment include immersion circulators and low-temp roasting ovens.
What Does This Mean for You?
You must consider quality, reliability, cost, and equipment life span when selecting kitchen equipment. You must find balance for their personal needs. However, one of the most impactful elements we are all looking for is versatility. We don’t all have the luxury of a large kitchen. Normally, the larger the kitchen footprint the smaller the customer seating footprint, which means less potential money to be made each day.
Reduce Ticket Times and Labor
What if I told you there was a piece of equipment that addresses these pain points? One that is versatile to the point of being able to poach, steam, braise,roast, bake, stage, sous vide, confit, high yield roast, hold and perform many other processes all within a small footprint? One that is affordable, reliable, requires no hood and is easy to use at all skill levels? A unit that can reduce ticket times, food costs, labor costs and maintenance costs. A piece that can be used for morning prep, the lunch rush, and staging for a busy dinner service, then continue to make you money overnight while you sleep?
If this is the type of equipment you are looking for, then the Winston CVap® Oven is a game-changer for your business. CVap equipment is hands down one of the most versatile items you can place in your kitchen. It is a piece of kitchen equipment that can save and make money at the same time, all inside a small footprint. Chances are the restaurant down the street turning 100 tables on a Tuesday night has already discovered it.