Keeping it Clean at West Penn Hospital

July 6th, 2007

Chef Paul Passafume, Foodservice Manager for West Penn Hospital in Pittsburg, PA. Comments on his Convotherm by Cleveland combi oven-steamer.

“With our old convection oven, we’d do a load baked potatoes in and 90 minutes 350^oF, now with the Convotherm combi oven, we can do baked potatoes in 45 minutes at 400^oF, and it won’t get dried out. We cut our cooking time in half!”

“It’s simple to use and easy to operate.”

“We really like the Automatic Cleaning System, we have it set in our “Press and Go” button and simply turn it on and the end of the day. It keeps the inside of the oven very clean.”

“It has a very even baking pattern; we don’t have to rotate pans anymore during cooking to elimate uneven cooking patterns.”

The Convotherm by Cleveland Combi is at the end of the cooking line, along with its narrow isle space; Convotherm’s Disappearing Door saves space and reduces the risk of accidents in West Penn’s kitchen.