Challenges Disappear with Blodgett Hoodini
How are we going to make it through the coronavirus crisis and emerge on the other side as better foodservice operators than we were before?
First, we need to make operations as safe as possible for customers and staff. That can mean moving service areas to the front window of a restaurant, for example, or even mandating the use of personal protection equipment.
Next, we need to consider whether these models will be sustainable in the future. Will more restaurants consider carryout programs to supplement what is likely to be future challenges to dine-in operations? Are grocery stores going to increase their prepared foods options in the same capacities they were before the crisis? Will convenience stores continue to become more like quick serve restaurants and offer wider food selections?
Finally, will we have the equipment, the supplies, and the properly-trained staff members who can execute on new models and processes? If you’re going to move part of your operations to the front of the house, for example, you need to consider how that aspect of the business can be the most successful. In many cases, that will be akin to moving the back-of-house to the front — literally — as equipment may be better used closer to entrances where pickup and carryout stations will exist.
One way to help mitigate some of these challenges is to consider commercial cooking equipment that does not require ductwork or ventilation. While ventless cooking was definitely a growing trend before the coronavirus outbreak, it’s certainly something that will continue post-crisis. Ventless cooking requires less infrastructure to operate. It’s versatile in where it can be placed. And it can make operations easier and more profitable.
Middleby Product of the Month: Blodgett Hoodini
Hoodini is Blodgett’s answer. What if we said there are ventless oven options on the market that don’t require operators to constantly change filters? What if we said there are ventless ovens that don’t require any top clearance? What if there were ventless ovens that were so easy to use they could provide consistent results without a lot of staff oversight?
That’s exactly what we’re offering with Hoodini.
After a main fan that pulls vapors out of the oven cavity, heavy particles drop toward the bottom of the drain while lighter particles are pulled up toward the condenser. As those top vapors cool, water molecules form and drip back towards the drain. The remaining vapor is superheated and passes through a catalytic convertor where gases are further reduces to carbon dioxide and water. Those harmless gases are returned to the oven cavity, where the cycle starts all over again.
The result is an oven that can be moved around and can help otherwise unused spaces become useable in the changing foodservice landscape. With Blodgett’s Hoodini, there are a variety of oven options. From full-size combi capabilities to the stackable mini options to the new Hoodini Ventless Convection Oven that is the winner of this year’s Kitchen Innovation Award from the National Restaurant Association, there’s a Hoodini for just about every situation.
So how can Blodgett Hoodini ventless ovens make operations safer and more sustainable? Through execution. With equipment that’s versatile, easy-to-use, and capable of turning previously unused space into real estate that can help generate revenue, it’s possible to develop new cooking models that will continue as money-makers in the future.
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