- Joined Jun 14, 2016
I am a new executive chef in a hospital and we are having trouble with patient's food loosing temperature too quickly. A lot of the food is cooked on the steam setting in the combi oven. I feel like it would hold temperature longer if the cooks used the combi mode or convection mode. We plan to test this theory this week but does anyone know if this is scientifically correct? -thanks!