What is a Speed Oven?
Imagine cooking a 16″ pizza in 3 minutes. A breakfast sandwich in 45 seconds. Or maybe a portion of frozen chicken wings in 3 minutes 30 seconds. Your customers don’t have much time to wait, they need something fast. The quality of the food doesn’t need to be compromised in these cases; a rapid cook oven is the solution your busy commercial kitchen needs. Prática’s commercial high-speed ovens will get things done in a shorter amount of time while requiring less space than a traditional oven. Commercial rapid cook ovens add versatility to menus at coffee shops, busy mall kiosks, restaurants, convenience stores, delis, and other kinds of small, medium, and large businesses.
High-speed ovens benefits
- Ventless: no need for hoods
- Minimal to zero side clearance
- Removable catalytic converter and air filter
- USB loading capabilities for programming and sharing settings and recipes between multiple ovens
- User-friendly interface
High-speed ovens heating methods
High-speed ovens combine multiple cooking methods into one powerful appliance. Adding a speed oven to your fast-paced food service establishment will increase service speed without sacrificing quality.
Along with our three sources of heat, one of the main advantages of Prática’s High-Speed ovens is that they are ventless. This means that now you can offer food products without the need for an expensive hood or full commercial kitchen! (Check the 6 main benefits of having a high-speed oven here.)
At Prática, we’ve designed our ovens with three heating methods: microwave, impinged hot air, and infra-red heating. Práticas’s commercial high-speed ovens allow you to adjust each source of heat according to each recipe and expected result.
- Microwave: most of our high-speed ovens include microwave heating, except for Forza STi, which is designed for pizzas. Microwaves are designed to warm up the inside of the food. Microwaves work by causing vibration in water molecules, this vibration and friction at a molecular level are what causes the food to quickly warm up from within.
- Impinged air: This method reduces cooking times by firing hot puffs of air at 60 mph directly on top of cooking products, so impingement can create a browning or even melting effect on pizza, lasagna, and other dishes.
- Infra-red element: This heating process is applied to provide high-quality browning results in the bottom of the food.
