School lunch never tasted this good, cooked this fast
Vulcan’s convection ovens are transforming school cafeteria lunches – Sloppy Joes, meatloaf and fish sticks to green beans, double chocolate chip cookies and cherry pie. And get this: the kids aren’t complaining.
Pint-sized pupils aren’t the only winners. School cafeteria personnel are amazed by improved culinary results. Casseroles. Meats and vegetables. Baked goods. All are evenly-cooked, delicious and prepared in time for the lunch bell.
Vulcan’s line of convection ovens – available in single and double-stack configurations - transforms dull recipes into the talk of the school yard, thanks to a fan and exhaust system that blows hot air over and around items, guaranteeing evenly-cooked food. Other benefits include:
- Faster cook times at lower temps - How much faster? About 25 percent faster... Also, convection ovens prepare food at lower temperatures than regular ovens. Combined, these benefits save time and energy costs.
- Moister - We're talking about meatloaf the way it's supposed to be prepared.
Convection Creation
What inspired Vulcan to create such a customer-friendly convection oven? Customers, of course. Elementary/secondary schools, restaurants, healthcare facilities, hotels, correctional facilities, clubs, military facilities and other businesses wanted a convection oven that addressed the following concerns:
- Reliability and durability. Capable of handling delicate baking or rigorous production schedules.
- Even baking without rotating product. No need to open the door until it’s finished.
- Easy to clean. Both sides of the glass door can be cleaned to improve visibility.
- Simple controls. Single-door opening makes loading and unloading easier. And a timer – up to five hours – allows staff to set it (in the oven) and forget it.
Vulcan VC44GD VC-Series Std. Depth Double Stack Gas Convection Oven
Regular Ovens vs. Convection Ovens
Traditional ovens cook slower than convection ovens. The longer cooking process translates to higher energy and labor costs. And because there’s no fan blowing hot air, product does not cook evenly. Should have cooked school lunch in a convection oven!
The regular oven work-around: open oven doors and rotate product. Problem is, this sudden drop in oven temperature affects the finished product, leaving cafeteria staff will uneven results, especially with baking. And the more the door opens during the cooking process, the more the already-warm kitchen continues to heat up (wasted energy turns into extra work for HVAC unit).
Vulcan convection ovens – available in gas and electric – include a 2-Year warranty for elementary and secondary schools. What is your school cafeteria waiting on?