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How the Right Oven Can Expand Your C-store Foodservice Operation

December 8, 2020
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The number of foodservice programs C-store operators can develop and execute are endless — and there are just as many pieces of equipment to support your preparation and cooking. 

In 2020, 89 percent of retailers expected their foodservice sales to grow and the data shows no sign of decline. C-store foodservice has gained momentum as retailers seek to develop their foodservice identity. 

There is a movement among c-stores to develop signature menu items, rather than trying to offer something for everyone. These trends span from offering healthier, clean meals, to gourmet sandwiches, breakfast, indulgent bakery items or classic fast food items like pizza, wings and hot dogs.

Well-designed foodservice programs should optimize space and costs and utilize the most correct equipment that — ideally — has uses across multiple programs. 

The initial investment in cooking equipment will produce a return through added foodservice sales. In-store purchases increase c-store retailers’ profit margins, while meeting a growing demand from customers for a one-stop-shopping experience, where they can get fuel — and dinner — on-the-go.


As you explore new ways to improve your foodservice, consider how these oven features can expand your operation:

1. Space
Convenience stores aren’t known for being large operations. Many operate in small spaces. Small but mighty kitchen ovens save c-store operators precious square footage, without forfeiting cooking power. One reason many ovens are space-saving is because they are ventless. Ventless oven technology saves retailers thousands. They are easier to clean and enable more flexible installation.
2. Clean-up
As previously mentioned, ventless ovens are easier to clean up. One reason for this is because they convert grease and VOCs into clean emissions. Ovens with vents collect grease and grime and require frequent cleaning to prevent a kitchen fire.  

The more easily your oven equipment can be cleaned, the more inclined you will be to use it. And your staff will thank you, too.  
3. Multitasking
Some of the preferred ovens in foodservice are those that multitask. This includes combination ovens, which allow you to cook with steam or hot air, as well as those that feature dual trays or auto load and unload. These features allow operators to cook efficiently and scale their production.
4. Temperature control
Another example of multitasking ovens are those that can navigate rapid changes to temperatures. This serves chefs who have diverse menus, but don’t like to wait for ovens to reach the correct cooking temperature. 
5. Recipe presets
Seek an oven that can hold numerous recipe presets or programmable cook settings. This feature allows you to cook items on your menu perfectly with the push of a button. Recipes can be added by USB, so you don’t have to remember their unique cook settings. Recipe presents help guarantee consistent meal execution, which is important to maintain quality and flavor.
6. Precision heat
Impingement technology is one way to achieve precision heat. Impingement ovens blast hot air at food, cooking it four times faster than a conventional oven. This helps cook food faster without affecting flavor, quality or texture.

Ovention Ovens Make It Easy
Double Milo
MiLO® - Double
Revolutionary infusion of Decoupled Air and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.
Matchbox 1313
Matchbox® 1718/1313
Cook a full menu of delicious offerings without a hood. The Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.
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Cooked with Conveyor 2600/2000

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