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AccuTemp Cooking Equipment Ideal For Big Output In Small Spaces

Mike Teders and John Pennington, AccuTemp.

AccuTemp’s primary focus at the National Restaurant Association (NRA) show was its Vision Touch Combi Oven production suite, according to John Pennington, EVP sales and marketing for the Indiana-based equipment manufacturer.

He said the line combines all of the technology of a combi oven but also has a steamer mounted underneath it for high production in a very small footprint. That product line is “really picking up steam, so to speak,” he quipped.

The company also had its Accu-Steam Griddle on display. Pennington said it is the “highest production flat-top griddle on the market with a top side cooker that allows you to produce 250 double cheeseburgers per hour, which is unheard-of production. It’s going very well in several grocery stores.

“At Albertsons you can get a fresh cheeseburger hot off the grill. Some of the H-E-B stores are doing this as well, Whole Foods Market,” added Pennington, who has been with AccuTemp for 19 years, back when it was a small company.

Over that time, the company has added five new product lines and has “grown just leaps and bounds.”

In the retail market, “we’re working with a lot of the top-tier brands to grow our brand as well. We really focus on energy efficiency, water efficiency, high quality production and also less maintenance than any other piece of equipment out there on the market as well,” according to Pennington.

AccuTemp sells its products through a dealer network and has authorized service agents nationwide “to make sure we’re servicing our customers,” he said. “We also have a lifetime service and support guarantee on all of our equipment, so on the front of all of our equipment there is an 800 number and that goes directly to our hotline in beautiful Fort Wayne, Indiana. And seven days a week, from 7 a.m.-7 p.m. they can actually get a live person on the phone that can help walk them through any problems they might be having.”

Authorized parts stocking agents nationwide can service the equipment, “and oftentimes it’s a first call fix,” he added.

About the author


Lorrie Griffith

An observer of the grocery industry since 1988. Away from her editor job, she's a wife and mother of two grown sons and thinks cooking is (usually) relaxing.

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