High-Volume Combi Ovens » No Sweat

When a full-size Electrolux air-o-steam combi oven was introduced in their kitchen two years ago, the staff at the Westin Hotel Tabor Center in Denver was impressed. Executive Chef Jean-Luc Voegele remarks, “Since we added this equipment, our employees are happier and have a lot of fun cooking with it.”

One of the benefits they have found with the air-o-steam is in the planning and execution of large parties. Even when an event is for 450 guests, Voegele says he doesn’t sweat it. “The meals can be prepared a day or more in advance, and then it only takes a few employees to get the plates to the guests,” he says. “We’ll have a starch, vegetables, and protein on the plate, heat it up on special plate racks in our Electrolux combi oven, add garnish and sauces, and voila! The food is hot, moist, and it looks and tastes fresh.”

Voegele further credits the oven with saving the kitchen energy and time, while helping his department reach financial goals in terms of productivity and food costs. “To help staff understand the many features of the oven, Electrolux will even send a chef to demonstrate how it can be used,” Voegele adds. “With the help of equipment like this, we have had the highest scores in guest satisfaction in F&B for Westin Hotels in North America.” –VO