Hello,
Let me provide some more details. There is a central kitchen where the food is 'cooked' and then using blast freeing it its stored in Frozen State. The Type of Meals include Mexican Rice, Indian Biryani, Pastas, Noodles, Stir-Fry Sauces etc.
From this central kitchen, the frozen goods are supplied to different points where they are stores in Frozen State.
Now as and when an order is received (say for Arrabbiata Pasta), one needs to pull out 2 Frozen Packs --
a) Boiled pasta with Olive oil & sauteed Veggies
b) Arrabbiata Pasta Sauce
These will have to be 'heated up' (without thawing) using a particular kind of oven, mixed and served.
What I need to understand is the right kind of oven for this. My understanding so far is that:
- A MerryChef has no steam but it is faster as it provides Impingement + Convection
- A Retional Oven has Steam + Convection - but could be slower
The requirement is Commercial. Approx 100 Orders per Day
Thanks!