retailers looking to optimize their operational
uptime and total cost of ownership while easily keeping pace in the highest volume meat
backrooms,” says Dille.
As for the future, Dille says advancements
in technology will allow for more features
to be added to kitchen, prep and back room
equipment, further improving efficiency and
productivity. “With the continual expansion
of technology in both the consumer and the
retailer’s hands we are constantly developing
and testing new ideas to allow consumers to
be better served and retailers to become more
efficient,” he says.
Woellert says the demand for more energy
efficient equipment is pushing the need for
better lighting in equipment. “We are beginning to see more efficient lighting technology introduced in equipment today as well as
great improvements in water and utility usage
in combi ovens,” he says. Details are under
wraps, but Woellert says the company will
be introducing new combi innovations at the
NRA show this month.
According to Robinson, Ovention’s M360
is a high-speed, compact oven that cooks
food using only hot air. It was designed to
meet the demands of retailers looking for an
oven that can cook almost anything fast—in a
small footprint and without using microwave
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