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Happy March!
For this month’s Master Series I wanted to focus on our new Platinum PRO Convection Oven. At Southbend we wanted to take convection ovens to the next level. How do we do that? Add a new digital interface with stage cooking and wireless or wired probes that can be set to the exact temperature you want your food products. Whether its baked goods or batch cooking, the Platinum Pro provides the control chefs want and the consistency they need no matter who is operating the oven.
Imagine being able to probe a prime rib press the program and the oven climbs to a high temp automatically to sear, then flips to a second stage at low heat to slowly cook till an internal temp of 120, then its goes automatically into hold mode until service. Built for performance and precision, this is the first convection oven of its kind. Not enough room under the hood? No problem we can offer it ventless as well, with our patented technology we can even convert these to ventless in the field if the space or layout of the kitchen changes.
Until next time, enjoy this month’s recipe and keep cooking!
Jason D. Hall, CMC
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