The oven in my restaurant can do almost everything…

The [oven] in my [St. Martha’s brasserie D’Orleans] restaurant can do almost everything, from broiling steaks and salmon to flatbreads and omelets. It’s nice, because you have three of four natural temperature zones so you can use different placements for different foods at the same time; you can cook something quickly or slowly, warm it or finish it. You can’t do that with a thermostatic-based oven. – Foodservice and Hospitality, October 2013

Doug Feltmate
Restaurateur and Director of Foodservice & Hospitality for Genivar
St. Martha’s Brasserie D’Orleans
Ottawa, ON
Fire Deck 6045
(WS-FD-6045-RFG-IR)