Jul 10, 2013
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In one of our stations we have two Wood Stone tandoor ovens, which we use for lunch and dinner…
In one of our stations we have two Wood Stone tandoor ovens, which we use for lunch and dinner. We make naan daily and use the ovens for a variety of skewered curried items—salmon, marinated meats, etc. They’re extremely high-heat ovens [900 degrees F] so you get this crunchiness on the outside of the foods you cook that students love. Tandoori is very popular. – Foodservice Equipment and Supplies, July, 2013
David Davenport
Director of Dining from Aramark
Boston University
Tandoor Oven – 35”
(WS-GFT-35-RND-NG)