The YieldKing 200:
Hardest Working Combi-Oven

Why YieldKing 200 Overview | What is Omni-Vection
The Power of Taste | The Power of Profit | A Day-in-the-Life
Combi-Oven Photos | Culinary Support | Specifications | Request Info

Unlike other standardized foodservice equipment, the YieldKing 200 is designed to deliver full-time, 24/7 production, empowering your staff to accomplish a full day's supply of quality proteins with little effort. OmniVection Technology meets the challenges of preparing fresh, flavorful food products consistently and efficiently. Day in, day out.

A Day In The Life Of The YieldKing

Want to know what a typical day looks like for this state-of-the-art commercial oven? Here's a sneak-peek at how the YieldKing 200 Omni-Chef might work for you:

6:00 AM - Arrive to find 80 lbs of freshly smoked, maple-and-brown sugar pit ham and fork-tender beef roast, fragrant and ready to serve for breakfast and lunch. Load in seasoned chickens for the lunch crowd.

8:00 AM - Succulent apple-wood roasted half chickens, slow-roasted and ready-to-eat. Load ribs to Hickory smoke and slow roast for lunch and dinner.

10:30 AM - St. Louis-style BBQ ribs, slow-cooked, tender and juicy, ready for the lunch or dinner shift. Prepare natural smoky BBQ sauce with drippings saved from the slow roast. Load Prime Rib to slow roast for dinner crowd.

5:15PM - Rosemary pecan prime rib, cooked to perfection at an internal temperature of exactly 128 degrees, with natural au jus, just in time for dinner.

5:30 PM - Steam program preheated and ready for perfectly steamed shrimp, crab, mussels and vegetables circulating throughout dinner service.

9 PM - Time for simple oven clean up.

9:30 PM - Ready to load overnight cooks for the next day? Hmmm, what sounds good for tomorrow? Juicy smoky Beef Brisket maybe with some Pork Butts to pull for lunch?