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12 Q3 2016 THE QUARTERLY High-speed or rapid-cook ovens refer to any oven that uses two or more heat transfer methods to reduce cook- ing time by more than 50 percent. This equipment may combine microwave technology with convection, impinge- ment or radiant heating. Although units in this category don't always include a microwave component, the majority utilize this technology for rapid heating along with another source for browning. The biggest benefits of this equipment are speed and versatility. These benefits make high-speed ovens popular in quick-service operations, schools, health- care facilities and retail spaces, where operators pre- pare anytime meals, serve multiple dayparts or offer convenience-style foods. These ovens support a variety of applications, but most often they heat and serve menu items at the front counter. Food that is already produced, such as pizza or or appetizers that cook in the oven, can be finished or appetizers or appetizers that cook in the oven, can be finished or that or appetizers that cook in the oven, can be finished or cook or appetizers that cook in the oven, can be finished or in or appetizers that cook in the oven, can be finished or the or appetizers that cook in the oven, can be finished or oven or appetizers that cook in the oven, can be finished or can or appetizers that cook in the oven, can be finished or be or appetizers that cook in the oven, can be finished or finished or appetizers that cook in the oven, can be finished or or or appetizers that cook in the oven, can be finished or reheated in dual-technology ovens. Items that take more time to cook, such as soufflés, can be prepared quicker with the help of these ovens. Although the units also can be used for raw proteins, this is not common in commercial applications. Larger operations commonly use high-speed ovens in conjunction with other cooking equipment, such as fryers, to increase speed of service. Units that combine microwave, forced convection and infrared radiant heat offer cook times that can be as much as 15 times faster than a conventional oven, which can help increase menu flexibility. Some compact microwave/convection oven models cook four times faster than conventional ovens. These countertop units provide powerful, versatile operation in a small area, maximizing space for opera- tions with limited footprints. With the increasing issue of limited back-of-house space, along with expanding menus, these ovens have become more popular. The majority of high-speed ovens have stainless steel construction both inside and out and ceramic plates inside. This equipment may include adjustable, chrome- plated plated legs and ergonomically styled handles. legs plated legs and ergonomically styled handles. and plated legs and ergonomically styled handles. ergonomically plated legs and ergonomically styled handles. styled plated legs and ergonomically styled handles. handles plated legs and ergonomically styled handles. High-Speed Ovens COOKING EQUIPMENT