Whether it’s a restaurant, school cafeteria, hospitality operation or healthcare facility, throughput is key. From cleaning and cooking to refrigeration and meal delivery, any process inefficiencies or underperforming equipment can slow down the entire operation and reduce the amount of food a commercial kitchen can produce on a given day. When demand is high but throughput is low, the bottom line suffers significantly.
Our cooking equipment and refrigeration systems are designed to automate and expedite as many processes as possible to keep things moving quickly in a busy kitchen.
The functions of a skillet and a kettle in a single cooking solution that braises, roasts, boils, simmers, poaches, bain-maries, pan-fries, grills, sautés and steams.
Groen’s innovative design utilizes atmospheric steam generators and powerful internal convection fans to increase steam velocity for faster cook times and improved uniformity.
These washing systems offer the most ergonomic, efficient method for dislodging debris and bacteria from produce and quickly thawing frozen proteins.
