Bringing Innovation to the Table
CONVOTHERM TRAINING
900 MILLION ROTISSERIE CHICKENS SOLD ANNUALLY IN THE U.S.
• Grocery: 700 million
• Walmart: Est. 250 million
• Costco: 87 million (@$4.99, a loss leader)
• Whole Foods: Rotisserie chicken is a top 20 item
• Foodservice: 200 million
LOST PROFIT OPPORTUNITY
• Unable to support demand during peak periods (demand will grow due to COV-19)
• Labor required to clean (one hour per day)
• Potential employee liability
CREATES UNCOMFORTABLE WORKING ENVIRONMENT
• Hot equipment creates unfavorable work environment
• Difficult and time consuming to clean
• Cleaning the (competitor’s) fat drain hose – ick
NOT SANITARY / FOOD SAFETY
• Removing, storing and disposing of grease is difficult, spilled grease can collect under equipment, disposal method
can be unsanitary (disposal vessels are often discarded packaging)
CHALLENGES WITH ROTISSERIE EQUIPMENT
GROCER KITCHENS OFTEN UNDERUTILIZE THEIR EQUIPMENT. A GROCERY STORE MAY HAVE ALL OR SOME:
• PROOFER
• HOLDING CABINET
• CONVECTION OVEN
• STEAMER
• PIZZA OVEN
• DECK OVEN
• ROTISSERIE OVEN
• RICE COOKER
• COMPETITIVE COMBI OVEN
BENEFITS OF REPLACING ABOVE EQUIPMENT WITH CONVOTHERM:
• Lower equipment investment
• Higher equipment productivity / less downtime
• Lower labor: no cleaning labor needed, fewer employees needed (less equipment), less training
• Consistent output, regardless of operator’s skill
• Increased throughput (twice that of rotisserie)
• Reduced utility and water expense
UNDERUTILIZED EQUIPMENT
2020 U.S. PATENTED, FULLY AUTOMATED PROCESS DELIVERS THE HIGHEST DISPOSAL ROI
Convotherm’s system improves disposal ROI
• Grease is pumped from TOP of collector box which
means virtually no water is present in the contained
grease, resulting in the highest disposal ROI
• Industrial grade pump forces out even high viscosity
remnants
• Fully automated system with float activated pump
• System activates only after protein begins to render
• All of the above is unique to Convotherm
THE INDUSTRIAL GRADE PUMP FORCES EVEN THE HIGHEST VISCOSITY REMNANTS FROM THE
COMBI-OVEN THROUGH THE CONVOGRILL HOSE TO THE COLLECTION CONTAINER
COMPETITIVE PROCESS RESULTS IN HIGH WATER CONTENT, LOWERING ROI
Competitive System increases disposal costs
• Grease pumped from BOTTOM of collector box results in a
high proportion of water with the grease
• System activates immediately, before proteins begin to render,
further increasing proportion of water
• Pumps intermittently based on time
• Weaker pump and no grinder results in clogged hose and
more cleaning time
Competitor R does not have a pump system.
Instead, an internally placed grease pan with a gravity fed tube
Competitor AS
CUSTOMER CASE STUDY
Customer Problem:
• Rotisserie ovens couldn’t meet roasted chicken demand
• Competitive combis emitted grease causing $750k in annual service costs
• Had to jet grease trap 2Xs / year at $1600 each visit
• Inconsistent results across 175 locations
Convotherm Unique Solution:
Advanced Closed System – minimized grease migration into control panel
Convogrill – improves safety, minimizes grease migration and need to jet grease trap
and drains, reduces grease disposal ROI
Press & Go – Consistent results
Outcome:
• Doubled roasted chicken capacity per oven vs rotisserie
• Increase capacity 33% vs competitive combi
• Consistent results in every location
• Reduced service costs and cost to clean traps and lines
• Reduced labor costs (30% less time for prep time and combi cleaning)
• Less waste: faster cook times allow for loading quantity flexibility
PRESS N GO
• Auto compensation; Press & Go
• Background temperatures and loading scenarios
• Allows unskilled labor to load based on shift or daily needs
• Maintains quality regardless of loading quantities
ACCESSORY REVIEW AND LOADING TO MAXIMIZE QUALITY AND QUANTITY
• Option of 6ea or 8ea chicken grill rack vs cooking directly on the wire shelf
• Which accessory works best per oven sizing; .10 vs .20
• Loading quantities per oven size; 6.10/6.20, 10.10/10.20, 20.10/20.20
• Performance against a rotisserie oven; how Convotherm can double your throughput
RECOMMENDED CLEANING PROCEDURES
• Best practices being used today by our largest convogrill customer
• Chemical and grease containment solutions
CONVOTHERM’S CONVOGRILL GREASE MANAGEMENT SYSTEM
Convotherm’s Convogrill grease extraction management system coupled with our ACS+ can replicate
Rotisserie cooking, increase throughput, replace large, cumbersome, hard to clean and possibly
labor-intensive Spit Rotisserie systems
COOKING DETAILS
• Convotherm chicken grill rack comes in 6ea or 8ea, or you
can lay the chickens flat on the wire shelves.
• Size of chicken may alter capacities shown here, these are
based off of using 3.25# to 4# whole chickens.
• You can get slightly more capacity when laying the chickens
flat on the wire shelves.
• Using the wire shelves a .10 rack fits 6ea chickens, a .20 rack
fits 12ea chickens.
• By using the wire shelf you’re able to add one additional
shelf per load vs using either size chicken grill rack
• Convotherm can cook 24 to 40 (3.5lb) chickens on wire
shelves in an hour in a stacked convotherm 6.10/10.10,
depending on the load scenario.
CUSTOMER CASE STUDY
Approach
• Between loads: rinsing the oven and reloading wire
shelves takes 30 minutes. In an 8-hour period, 5 cook
cycles yield the following throughput:
• 120/200 chickens per day
• 840/1400 chickens per week
• Currently rolling out to 175 locations
• Largest US Convogrill customer
Results
Grill Rack: 8ea
Grill Rack: 6ea
➢ 6:10 GRILL RACK 2EA 6=12C/8=16C, 3EA WIRE SHELF =18C
➢ 10:10 GRILL RACK 3EA 6-=18C/8=24C, 5EA WIRE SHELF =30C
➢ 6:20 GRILL RACK 4EA 6=24C, 3EA WIRE SHELF =36C
➢ 10:20 GRILL RACK 6EA 6=36C, 5EA WIRE SHELF =60C
➢ 20:10 GRILL RACK 6EA 6=36C/8=48C, 10EA WIRE SHELF =60C
➢ 20.20 GRILL RACK 12EA 6=72C, 10EA WIRE SHELF =120C
Different size ovens/combinations will yield the same great results. Minor adjustments may/would be
necessary to adjust for chicken sizing, loading capacity, oven cavity sizing (6:20/10:20/20:10/20:20)
and what the gold standard is with the customers’ expectations.
LOAD CAPACITY & DATA SCENARIOS
• Cleaning is paramount to keeping the ovens performing at a high level with no service issues.
Best practices are to do a water rinse after EVERY cook cycle and a level 4 ECO setting once a day.
This combination will keep the ovens very clean.
• Maintenance calls/spend is lower due to the lack of grease migration into the oven controls and
the drains causing problems and costly repairs.
• The Convotherm’s unique Advanced Closed System + (ACS+) adds to this by limiting the grease
emissions vented during the cooking process;
• Our ACS+ also prevents the exhaust hoods and surrounding equipment/walls from getting yellow
from the grease laden vapor.
• The Convotherm standard 2.5g grease jug fills up slightly over halfway with a load of 30 chickens,
I would suggest sourcing a larger vessel for larger ovens.
Cleaning, Chemical and Grease Storage
CLEANING - BEFORE
CLEANING - AFTER
STORING
COOKING
HOLDING & DISPLAYING
DISPENSING
& SERVING
CROSS PORTFOLIO
SERVICE BRANDS
THANK YOU
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