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Ovens: Snorkel Convection or Regular
Ovens: Snorkel Convection or Regular? Convection cooks faster (33% faster), has more racks and rack positions. However, if you have to roast or bake larger quantities on a regular basis you should choose a stand-alone convection oven or Combi. FAQ: How much faster does the snorkel convection oven cook compared to a conventional oven? Answer: 33% faster. FAQ: VC Series versus SG Series - What is the difference? Answer: The VC Series convection ovens are a general purpose utility oven with versatility. The VC Series comes with a basic easy to operate control package. The SG Series convection ovens are a high performance, enhanced baking/roasting oven with upgraded controls. Choices in Convection Ovens: Solid State vs. Computer Controls. FAQ: What's the difference between solid state and computer controlled? Answer: Computer controls allow preprogramming for time, quantity, type of food. FAQ: What's the advantage of a Combi (convection/steam) oven over conventional convection? Answer: Why and for what kinds of food should I use a steamer? Answer: Steaming is the most economical way to cook. Ideal for certain food types: Shellfish, seafood, vegetables, hard-boiled eggs, ribs, pasta FAQ: Which steamer should I select? Answer: Chart (see page 38) FAQ: Why should I choose Scaleblocker on my steam equipment? ANSWER: Food will take on the flavor of local water source. Scaleblocker filters flavors and impurities out of the source water so you only taste the food. FAQ: Can I use a steamer if I don't have an available water hook up? Answer: Yes. Choose the Vulcan VPX3 or VPX5. These don't require water hook-up but aren't practical for large amounts of steaming. FAQ: Can I steam many types of food together in the steamer at the same time without polluting the flavors? Answer: Yes. You can steam multiple varieties of food at the same time. Just place stronger flavors (like lobster) on the bottom, as juices from the food will drip down on other foods below) FAQ: How do I decide what size steamer I need? Page 35 FAQ: Why would I choose a pressure steamer over a pressure-less? ANSWER: A pressure steamer is for fast steaming of large volumes of food-institutional, hospital, military-- where the whole quantity of food will be immediately served. Vulcan's Power Forward Initiative Ranges: How to Choose Medium Duty or Heavy Duty Broilers and Cheesemelters Ovens: Snorkel Convection or Regular Fryers Griddles, Hotplates, & Misc. |
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