The Shrinking Kitchen

The new VersaOven from Baxter headlines a key trend toward equipment versatility.
 
Multi-function bakery and cooking equipment proved the highlight of the 2018 National Restaurant Association Show, where foodservice operators discovered numerous innovative and labor-saving features.

Baxter, recognized for superior, durable baking and cooking equipment, featured a completely new kind of oven, the VersaOven. Providing a unique level of versatility, speed and simplification for busy kitchens, the VersaOven combines the best features of convection, rotisserie and combi ovens into an easy-to-use, all-in-one, self-cleaning oven that can save kitchens time, money, space and headaches.

“As kitchen equipment does get smaller, it can make the back of the house smaller. This favors multi-function players,” says Bill Davis, sales manager at Edward Don & Company, a leading distributor of foodservice equipment, who spoke at the 2018 National Restaurant Association Show.

Built to offer the cooking advantages of rotisseries, rack ovens and combi ovens in one convenient and consolidated package, Baxter’s VersaOven features a rotating interior oven rack for even cooking results, and a 95,000 BTU/hour in-shot burner system. The VersaOven is also built with a patented, self-contained steam system that generates more steam than a standard mini-rack oven. Designed to handle the daily cooking demands of the busiest delis, grocery stores and retail kitchens, the VersaOven has the capacity to fit 10 18-inch by 26-inch sheet pans.