A- You can cook different products in the YieldKing as long as their cooking profiles are similar. Because the oven has a second internal temperature probe, two completely different protein products can be cooked to different precise levels of doneness. We also have tested applications for products which can be cooked together with excellent results.
A- As with any commercial cooking oven, all YieldKing's must be installed under an authorized vent hood system. Consult your local code officials and a qualified commercial kitchen ventilation contractor before installing your YIELDKING.
A- The YIELDKING is the only commercial Combi-Oven produced for the food service industry that has the capability for roasting, smoking, steaming and holding. It also has a unique pan to capture natural juices for sauces and gravies. In addition to the convection fan that insures even heating and beautiful carmelization and color on your proteins, the YIELDKING has an exclusive smoker box for wood chips, fruits or herbs to add unique flavors to your products. The steaming element and steam pan element are separate wich allows you to impart flavors and moisture from steaming liquids. Two different meat probes can alert you when two different meat products reach their optimal internal temperature and automatically put the YIELDKING into a holding cycle. Another, very unique feature of the YieldKing 200 is the cabinet cool down system that rapidly cools the oven from high heat searing temperatures to lower slow roasting temperatures to slow the cooking process, producing a moist, juicy and tender product every time.
A- The steam feature in your YieldKing begins the cleaning process while your product is still cooking and holding and the drippings catch pan keeps the bottom of the oven clean by capturing most of the drippings from your product. The racks, rack supports, smoker box, steam pan, and drip pan are all designed to be easily run through a commercial dishwasher. The inside of the YIELDKING has smooth stainless steel surfaces for ease of cleaning.
A- Fifteen 12-14 pound prime ribs can be convection/smoked/steamed to perfection in eight to ten hours or you can count on the overnight cook capability to utilize your YieldKing 24/7. For additional capacities see the product catalog in the Sales Download section.
A- OmniVection is the cooking process that allows the YIELDKING 200 Omni-Chef to prepare proteins to perfection. Preprogrammed menus of the optimum cooking procedures guide the YIELDKING from the ideal convection heating and searing cycle, through slow roasting/smoking cycles all the way to automatic holding cycles with moisture assist. In any one of our cooking stages proteins can be imparted with flavors including natural wood smoke, herbs and citrus with our smoke box. Additionally, ideal steam assist in all cycles layers unique flavor profiles and retains protein moisture to improve protect yield. Finally, the YieldKing 200 Omni-Chef will go into a precise holding cycle to maintain the proper temperature and moisture of the final product.
A- Do not fear, with OmniVection on your side you can move forward with confidence. Our whole and half chicken cycles were designed to meet your needs. We apply the right amount of dry heat to seal and crust the outside of the bird at the start of the roast and then gently steam to finish. We use apple wood chips in the smoke box to give the chicken a great signature taste.
A- Spray muffin tins with non-stick food spray. Crack 1 egg in each hole. Set the YieldKing for one cycle, Pre-heat the unit to 225˚F, Full Steam and cook for 18 minutes (small egg) 21 minutes ( medium eggs) and 23 minutes for large eggs. With 5 full racks to work with you have the capacity to poach over 130 eggs at one time.
A- The YieldKing 200 Omni-Chef has a reduces footprint smaller than 26" by 33", which uses less valuable hood space than many commercial ovens that have fewer features and less capabilities.
A- All YIELDKING's are designed for simple preprogrammed menu operation. All your staff has to do is season the product, select the proper menu for the protein to be cooked, place wood chips in the smoker box and put water in the steam pan. Once START is pressed, the YieldKing will do the rest.
A- As simple as pressing "Menu Select" and entering the Menu Number and the YIELDKING guides your proteins through the optimum cooking stages for perfect preparation. In the first stage, the YIELDKING 200 Omni-Chef will use a combination of convecting and smoking to caramelize and brown the proteins and for imparting other unique flavors. An exclusive cool down feature will then reduce the oven temperature allowing your protein to get to the slow roast temperature more quickly. In the slow roast stage, the steamer and smoker elements can provide the perfect yield producing moisture and the natural enhanced flavor of woods, fruits or herbs. In the final stage, the internal meat probe will automatically put the oven in a holding cycle with moisture assist after the optimum internal temperature is reached.
A- This is a question we get quite frequently and one of the reasons so much time and development went into the YieldKing. Most ovens dry out product. The YieldKing's steamer feature creates a humidity rich environment that keeps moisture in the product during cooking. Additionally, with our internal probe feature, we can deliver a moist and flavorful product because we can cook pork to the perfect internal temperature. Use our YieldKing Basic 40 Recipe Book's Pork Loin Menu #15. We suggest that you cook the product to an internal temperature of 140 degrees F. Meats will generally gain an additional 5-10 degrees during carryover cooking after the 140˚F mark is reached. Always remember to let the meat rest 10-20 minutes before cutting to help retain the most moisture. We suggest rubbing the meat with salt, pepper, and brown sugar, and smoke with maple, then slice thin and serve with baked apples.
A- The power of OmniVection allows the protein you are cooking to receive the exact cooking dynamic it needs when it needs it. We are capable of applying dry heat or a rich steam environment to enhance yields. That's why your yields are so much better with the YieldKing. Added to better yields is the unique essence, and layers of flavors of wood, herbs, citrus with our smoke box and steam pan.
A - All you need for one time cooks is the YieldKing 200 Omni-Chef and the "Easy Cook" button. We made it very easy to use the YK200 like a conventional oven but with all the functionality of a YieldKing convection-smoker-steamer-with holding. When you press "Easy Cook" you can select "Heat" to enter a temperature. If you press "Start" next, you have an oven that will cook at the selected temperature. But if you want to add "Time" to your Easy Cook, just press "Time" before you hit "Start". In fact, you can keep adding functions to your "Easy Cook" menu until you press "start". For example: Press "Easy Cook" and "Heat" to enter a temperature. Press "Time" to enter a Cook time. Press "Smoke" to turn on the smoker function. Press "Steam" to turn on steamer function then enter "Steam" %. You can at this point even add a "Cool Down" and "Hold" to your "Easy Cook". Once your YieldKing "Easy Cook" menu is complete, all you do is press "Start" to begin.