Is anyone familiar with Turbochef in a professional environment? I had the chance to play with one the other day, and the speed is astounding!
My girlfriend worked with one for about a year. It is insanely fast and cooks fairly evenly. The only downfalls are that you begin to overly rely on it to fix mistakes, and that it is serious technology (it has a USB port, really?) and when it craps out everything goes Titanic immediately. Other than that its pretty cool from what I understand.
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Cheapest one I saw was about $9000.00 at a food show. It cooks useing a combonation forced circulating ( what they call impalled) hot air and microwave.
I have never used one but have been told by people I know that have, that they are pretty good, but had to require service twice in first 6 monthes they had it. This could be said for a regular oven also as far as breakdowns.
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...