Oven Enough

June 15th, 2007

Bryan Groover, Director of Food and Beverage at the Winfrey Hotel in Birmingham Alabama, has an issue in his kitchen. And it centers on the Convotherm by Cleveland Combi Oven-Steamer. The Winfrey is capable of serving large groups and, as Mr. Groover said, "I've got a battery of ovens." However, the chefs on staff seem to have a preference of the Convotherm by Cleveland Oven. "It takes the place of so many units, that the others ones don't get enough use.

Like his staff, Bryan, too, has found a new darling in the high volume oven. "When it comes to functions with large head counts, it's all about prep and retherm. You don't want the food drying out. With the Convotherm rethermalizing oven mode, I can retherm aand not loose any moisture in the final, beautiful product."

He also compliments the unit's responsive capabilities with it's Advanced Closed System oven technology. "It comes on fast, a regular Johnny-on-the-spot," he said, adding, "and facing the constant battle here against lime build-up, the unit knows when to clean it's self. It's fantastic."

Chef Bill Stellwagon loves how the Convotherm oven does fried chicken with the Crisp and Tasty feature. The Winfrey Hotel serves up to 1,500 meals per day, 7 days a week.