After being in the restaurant business for more than 25 years, Muench knows a thing or two about quality food and equipment. Between the three restaurants, Muench and his staff use four space-saving ovens.
“Given our space issues, we needed to be able to cook in compact units that have the full power of larger equipment,” said Muench.
The small combi oven used at Story Hill BKC is the all-in-one solution for efficient and consistent volume food production. It combines multiple cooking functions into a single appliance, providing endless versatility, reliability and unmatched performance. These units are an ideal alternative for the convection oven, kettle, steamer, fryer and smoker. Equipped with the smoker feature, the combi oven is the backbone for many of the dishes served at Story Hill BKC. By smoking and curing meats in-house, Muench uses the powerful oven to its full potential for a variety of items, including smoking pork loins.
“We only have a 10-foot hood, so we needed to be able to diversify the equipment as much as possible,” said Muench. “With the (combi oven) stacked on top of the Cook & Hold oven, we can do everything from baking to smoking to steaming and beyond.”
Maxie’s started using a Cook & Hold oven a few years ago in its kitchen. Muench was looking at the time for an oven that offered more features and control for the user.