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TurboChef
Innovation that expands possibilities
While rapid cook technology remains central to the TurboChef identity, the company has continued to evolve its portfolio to address the changing needs of foodservice operators.
The introduction of air impingement technology, which uses focused columns of hot air to cook, heat and retherm food, expanded TurboChef’ s capabilities into conveyor ovens and batch cooking. This gave customers the speed and consistency associated with conveyor cooking while maintaining the flexibility of impingement technology.
The company has also broadened its product portfolio to accommodate different kitchen sizes, menus and applications. More recently, TurboChef has brought multiple technologies together in a single oven, giving operators with limited space or budgets the ability to prepare a diverse menu from one compact unit without compromising performance.
That breadth has allowed the company to move well beyond its original quick-service restaurant customer base.
“ After starting in quick service, we moved into the fast casual market and also built significant market share in the convenience store and petrol forecourt sectors,” says Leslie Banados, Global Senior Vice President of Sales and Marketing.“ In the UK, Greggs is one of our key customers, and we also serve
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