The Convotherm by Cleveland Mini-Combi Oven Steamer is the compact version of the company’s 2005 Kitchen-Innovation winning Convotherm by Cleveland. The Mini- Combi offers the same features operators worldwide have come to appreciate in the larger unit.These include the Advanced Closed System that automatically maintains humidity levels based on the type of food being prepared and a Crisp & Tasty feature that preserves moisture inside foods while producing crispier, uniformly browned exteriors.The compact footprint offered by the Mini makes it perfect for operators who need to balance the power and reliability of a combi with space conservation. More than 28 tabletop or floor models are offered, plus a host of customizable accessories and options.

The High H Conveyor 3240 (HhC3240) is the latest innovation from TurboChef Technologies, Inc., a recognized leader in rapid cook technology. With high heat transfer rates for accelerated cooking, the HhC 3240 cooks up to 40 percent faster than conventional conveyor ovens. Developed by TurboChef’s team of leading impingement air and speed cooking engineers, the HhC3240 has been designed with a small footprint to fit virtually any application and avoid the energy losses and higher HVAC needs of larger ovens.

Designed with EcoSmart technology for reduced energy and water usage, Alto-Shaam’s Combitherm features include an automatic steam venting system, a function designed to add additional color to products as needed, an ergonomic spray hose with back-flow preventer, and a self-adjusting, flush-mounted rotary door handle.

The Electrolux Dito Libero line is a series of compact tabletop appliances, ranging from woks to griddles and from electric to induction heat, that fit within the Libero Point mobile self-ventilated counter, available for two or three Libero plugins. The mobile unit enables fast and versatile cooking of a wide variety of menus nearly anywhere inside the hotel for special events, receptions, or breaks; poolside foodservice; lobby breakfast; or evening cocktail receptions.

The Montague Steakhouse Broiler’s combination of a heavy-duty, high-production over-fired broiler with a polished steel searing plate makes it ideal for everything from New York strip to filet mignon. The high-temperature plate allows for convenient searing of items to seal in juices prior to broiling.The broiler utilizes an exclusive Montague Radiglo burner/ceramic radiant, which provides the perfect combination of heat and infrared waves. The intense infrared waves penetrate the meat, cooking the inside and outside in perfect harmony. Meats remain juicy and tender with optimum flavor and minimum shrinkage.

Hobart Combi Ovens provide convection, steam, and combination mode cooking in one oven, offering greater yield and superior quality. With easy-to-use controls, programmable to your recipes, each unit stores 100 programs with up to 10 cooking phases each. The Hobart combi also features automatic cleaning programs with auto-dosing detergent pump; boilerless design offering the advantages of steam cooking without the worries of water-related issues found in boiler/steam generator units; and an auto reversing fan to ensure even baking so there is no need to rotate pans. Additionally, the units are equipped with flashing door lights and an audible alarm system to alert when the program/cycle is complete, along with built-in system diagnostics, including a faults history that is maintained in memory.