COOKING UP A CULINARY REVOLUTION
The kitchen has always been the heart of the home and serves as an inspirational hub for innovation.
Since the introduction of mid-century microwaves and the advent of induction cooktops in the 1970s, the world of gastronomy has evolved significantly. In our fast-paced society, there is increasing demand for quick and efficient methods to perform essential tasks like cooking, and technology is advancing accordingly.
One such pioneering company revolutionized the food service industry in 1991 and has since become a global leader in rapid cook ovens. TurboChef Technologies (TurboChef) is headquartered in Carrollton, Texas, where it operates a state-of-the-art manufacturing facility and employs over 200 dedicated staff members.
“As a company with over 30 years as a leader in food service manufacturing, we have navigated many economic changes as well as the COVID-19 pandemic. Despite that, people still want to experience a great meal, whether from their local grocer, a drive-through café, a more formal restaurant setting, or a take-out,” introduces Leslie Banados, Senior Vice President of Global Sales and Marketing at TurboChef and its induction brand, CookTek.
TurboChef has consistently combatted challenges and has been able to provide equipment that is compact, efficient, and easy to operate to ensure that quality food is produced daily without the need for a certified chef.
By developing state-of-the-art ovens that combine hot forced air with microwave energy and high-quality rapid cooking, TurboChef remains at the forefront of cutting-edge cooking solutions that serve a wide range of sectors, from restaurants to convenience stores while consistently delivering speed and excellence.
Furthermore, TurboChef has both domestic and international sales teams, with a Regional Vice President (RVP) for Europe located in the UK.
“Our culinary, marketing, and international teams support all our global initiatives. As a manufacturer, we operate four production lines and have the capacity to produce over 400 ovens each week. Additionally, we have a production line that is dedicated solely to CookTek, which operates as a separate entity under one umbrella,” elaborates Banados.
A CONTINUALLY CHANGING CULINARY SCENE
As the food and beverage industry evolves, TurboChef continues to adapt. Key to this journey is Middleby – the parent company that acquired TurboChef in 2009, consolidating all TurboChef offices to Carrollton, thereby merging manufacturing and corporate teams.
“To meet the demographics and needs of our operators, we have focused on design, aesthetics, and technology while providing a frictionless customer experience. Middleby has supported us in this endeavor, providing the resources necessary for us to continue innovating and growing,” Banados informs.
TurboChef now offers cloud-based menu management and troubleshooting through their sister company, Powerhouse Dynamics, ensuring customers have easy access to limited time offers and the same options, regardless of their location in the world, alongside oven servicing information.
“We have transitioned to One-Touch controls, similar to several of our sister brands, to make our ovens easier to operate because much of our innovation is driven by customer feedback. We listen to what they need to improve the efficiency of their operations, which we keep in mind when developing new products,” she emphasizes.
To enhance the back-of-house experience, the company is dedicated to providing equipment that both line cooks and master chefs can use easily. This will lead to happier staff, the production of great meals, satisfied guests, and generate new and repeat business.
“Dining out has evolved, and customers now expect a seamless guest experience along with a quality meal every time. As we advance our technology, we must ensure that we can create a product capable of consistently cooking simple dishes, such as flatbread pizza, to a Michelin star standard, as well as more complex offerings like oysters with prosciutto di Parma and Nixta Licor de Elote cream sauce.”
Like any acquisition, TurboChef has had to embrace change. With Middleby as an asset, the company can continue to develop its products, taking ventless and accelerated cooking platforms to the next level.
“Being part of Middleby has enabled us to offer ventless, turnkey solutions to customers worldwide,” observes Banados.
CREATIVITY AND COLLABORATION AT THE CORE
TurboChef encourages and empowers its employees to voice their opinions and feel that their contributions have a direct impact on the company.
Creativity is a core value of the company that drives innovation. As it engages in new product development and process implementation, it is essential to incorporate feedback from internal customers who regularly interact with external ones.
“We form tiger teams when challenges arise in the field – for product development, we engage multiple cross-functional teams, such as culinary, sales, service, engineering, marketing, and manufacturing, to go through stage gates prior to launch.
“Once we prove the business case internally, we gather feedback from some of our key external partners, so we are confident that every aspect of R&D is covered,” Banados outlines.
TurboChef also utilizes resources from its sister companies and outside partners who are eager to innovate, which is equally important.
“When we want to improve, we team up with partners that operate with the same mindset of creativity and innovation as we do to produce the best product on the market – for example, our cleaner partner, Magnus,” she enlightens.
A game-changing partnership occurred in 2004 when TurboChef supplied 25,000 ovens to Subway for its toasted sandwich initiative. This milestone drove rapid growth and cemented the company as a market leader.
“Our unparalleled ability to deliver high-performance ovens at scale differentiated us from our competitors. Subway’s competition was already toasting sandwiches, therefore, our ovens had to produce noticeably superior results – perfectly crisp with no sogginess,” Banados prides.
CUTTING-EDGE COOKING FOR CHEFS
TurboChef ovens are designed for versatility, efficiently producing entire menus by flawlessly combining speed and quality. For instance, rapid cook ovens utilize microwave assistance to significantly reduce cooking times without compromising on the taste or integrity of the food.
Features such as precisely engineered jet plates deliver controlled bursts of air for evenly distributed cooking, while rack oscillation technology ensures uniform results.
“Whether it’s a gourmet dish like oven-roasted octopus with romesco sauce or a ready-in-20-seconds toasted sub, our ovens provide a precision and adaptability that make them indispensable in any commercial kitchen.
“Additionally, due to their small footprint and ventless capability, our ovens require minimal space and can replace multiple pieces of equipment in a kitchen, from a microwave to a convection oven or salamander, depending on the models and applications needed. It can even take the pressure off the grill, allowing operators to reduce their hood footprint and save money on maintenance and operation,” impassions Banados.
Notable for their versatile cooking capacity, ventless operation is also a standout feature of TurboChef models, regardless of the technology employed. Moreover, an integral catalytic converter is a significant advantage for kitchens lacking extensive ventilation systems.
The oven enhances kitchen design and functionality while reducing costs by eliminating the need for expensive hoods or ductwork.
Furthermore, the ovens can be shipped fully programmable for restaurant chains worldwide, providing quick and consistent training. In addition, the easy-to-use and program element takes the guesswork out of cooking.
“From baking trays full of pastries, roasting fresh vegetables, or finishing a shepherd’s pie, TurboChef can do it all,” she smiles.
A FUTURE FOCUS ON FLAVOR
2025 presents exciting opportunities for the CookTek brand, which aims to expand its product line. Its range of induction units, both holding and cooking, enables speed and consistency, and from an operational perspective, it eliminates hoods, maintenance, and, by extension, expense, as well as the need for water and the associated plumbing and drains for holding wells.
“When we incorporated CookTek into the Middleby family, it was about providing a turnkey solution for the kitchen. Its induction range creates numerous synergies and efficiencies for tasks like food preparation, boiling pasta, making stock, and finishing in the TurboChef oven,” explains Banados.
This year, the team’s goal is to make CookTek a more robust solution through product development.
“Based on feedback from the consultant community, we will focus on enhancing CookTek offerings for businesses, healthcare, universities, and non-traditional industries.”
TurboChef is constantly innovating with customers and employees. At the North American Association of Food Equipment Manufacturers (NAFEM) in February, the company will introduce a new and improved CookTek Induction unit, primarily based on feedback from its consultant partners.
As it advances, a global presence is crucial to TurboChef. Indeed, the company participated in its first Flavours of Innovation Tour in Europe last year at its Innovation Kitchens in Madrid, Spain, and Wigham, UK, demonstrating what can be achieved when innovative equipment elevates a menu.
“Events will be big news for our brand in 2025 – there has already been a request to host Flavours of Innovation in Germany and Italy.
TURBOCHEF TECHNOLOGIES AND COOKTEK PARTNER
