Hestan Commercial continues to reinvent the restaurant kitchen with thoughtful design. Our engineers actually listen to chefs and design products around the way they actually cook. This insight led to the latest additions to the Hestan lineup.

 

The world’s first pass-through convection oven completely rethinks kitchen flow. With front and back doors, Hestan’s patent-pending pass-through oven allows cooks on both sides of the suite access to convection. So prep to finishing can flow more fluidly. Or the pâtissier and sous chef can stay out of each other’s way.

 

Chef-proof counterbalanced doors open softly and seal completely to keep heat where it belongs – inside the oven. The heavy-duty, high-efficiency convection fan/motor system delivers superior convective heat transfer, heat retention and overall cooking performance.

 

The Hestan Sauté Station maximizes functionality and efficiency in a single unit combining convenient refrigeration and precise cooking power. Hestan’s patent-pending CircuFlame™ single-flow brass burners deliver high performance on the line, while a rear-mounted cold rail and lower refrigerated drawers add critical practicality.

 

Hestan’s signature color finishes and several factory options allow chefs to customize the Sauté Station to suit their cooking style.

 

“With thoughtful engineering, our Pass-Through Convection Oven and Sauté Station were developed to solve the challenges of chefs in the kitchen and transform the commercial kitchen industry,” said Chris Moy, vice president of engineering, Hestan Commercial Corporation. “The sheer design of these products brings a new level of efficiency and beauty to commercial kitchens, and the technology is unlike anything the industry has seen before.”

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