How To Speed Throughput in a Commercial Kitchen

Getting in and out of a restaurant quickly without waiting continues to rank high on the priority list of many consumers. Foodservice operators who speed throughput in their commercial kitchen can decrease wait times and increase revenue. Multiple products exist to help operators meet their goals.

Unox Inc., based in Denver, N.C., offers speed-focused solutions such as the combi speed oven SPEED-X and the combi oven CHEFTOP MIND.Maps COMPACT. Pairing either product with Unox’s hot fridge EVEREO enables operators to quickly deliver quality menu items, including burgers, fried chicken, sandwiches or pizza.

Here, Sherief Shawky, Unox’s corporate chef team leader for North America, offers a look at how to speed throughput in a commercial kitchen.

Sherief Shawky

Q: Could you describe Unox’s speed technology and how it boosts service speeds?

A: One product especially focused on speeding throughput is Unox’s SPEED-X, which combines combi and microwave cooking inside the same cavity. It also self-cleans. It’s versatile because it’s part combi oven, part convection oven and you can use it to roast, steam, grill, sous vide, etc. Then, with a click of a button, you can add what I call hyper-speed, which is the introduction of microwaves. You can do raw proteins. It can do bone-in chicken, weighing about a pound and a half, in eight minutes. For a lot of people, that’s a big wow factor. You can even do mussels in under 90 seconds. SPEED-X also produces quality menu items and is simple to use. Humidity inside the cavity keeps items from heavily drying out as they might in a traditional microwave.

Q: What is one example of how an operator added Unox’s speed technology to their traditional cookline?

A: One of our bigger customers believed in us, invested in us and now uses our equipment worldwide. They added the SPEED.Pro and combi oven CHEFTOP MIND.Maps PLUS to elevate their food program yet make it super-easy for employees. Previously, the customer offered simple options, such as hot dogs on rollers, but by adding the Unox equipment, they also now offer pizza, sandwiches and fried chicken. They took advantage of our ventless options and added the equipment right behind the cashier. Simplifying operations is a focus of Unox technology. We know that change can be hard and it’s our job to make it as easy as possible. My first time using the SPEED-X was hard because it’s an oven that you can’t see inside. But Unox’s ADAPTIVE.Cooking technology ensures a golden standard menu item no matter how many times employees open and close the door.

Q: What advice do you have for an operator looking to add Unox’s speed technology?

A: It depends on what the operator is looking for. If it’s a brand-new establishment, it’s easy to design the menu around the piece of equipment. But if it’s a retrofit to an existing commercial kitchen, we can work with the operator to figure out the best solution. Unox has many solutions but more than that, we like to create relationships with operators. We offer what I call white glove service, which includes after-sales support. With our new Digital.ID app, we offer even more support options.

A good first step to adding the equipment is research. Know what you want out of the equipment. Do you need it to bulk produce menu items or finish them? Do you need vented or ventless? And don’t just think about what your commercial kitchen needs in the next year but the next five, six or seven years. Because at the end of the day, you want the equipment to benefit your operation for a long time, not just accommodate one or two menu items.

To learn more about Unox, visit unox.com.