Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.
Issue link: http://fesmag.epubxp.com/i/613221
77 T he Moffat E22M3 half-size sheet pan convection oven is helping Pete's convenience stores turn out breakfasts quickly without taking up much space. Pete's, with 45 stores in Kansas, Oklahoma and Missouri, uses the Moffat convection oven to bake biscuits from thawed dough and to warm up precooked breakfast sandwich components such as ham, sausage, eggs and bacon. According to Gratz Peters, president of Pete's, the chain switched over from another brand of half-size convection oven "based on the value and cost," he says. He praises the Moffat oven for "the ease of use by the staff," and notes the unit's "simple" maintenance. The Moffat convection oven, which was recommended to Pete's by B&J; Food Service rep Kevin Herndon, "is a convenient size for our limited kitchen space and use," says Peters. "The footprint is great when design- ing a kitchen layout, and the ability to change that if needed with the 120 outlet is also a plus. So we can adjust the flow of the kitchen if we run into any issues." Employees like the new oven because "it's easy to operate, with not too many selections to configure." Customers appreciate the change since, as Peters says, "we now serve a better quality and less expensive biscuit than the prebaked prod- uct we offered before." Pete's may soon be using the Moffat convection items for more than just breakfast, says Peters. "We are looking to expand our offerings, and with some ad- ditional training from Moffat's corporate chef, we should be able to expand what we are currently offering and hopefully increase productivity and margin, using the oven in different ways." Moffat Serves Up Convenience for Pete's Pete's location in Parsons, Kansas "The Moffat convection oven is a convenient size for our limited kitchen space and use." —Gratz Peters