Higher labor and product costs are often associated with �ne dining; which is why e�ciency is crucial, especially when it comes to acquiring fresh ingredients. From searching for the best vegetables at the local farmer’s market to utilizing green practices, the Menumaster® Steamer Oven (MSO) can help e�ciently bridge the gap between the kitchen and the healthier demands of the customer.

• 11 power levels for consistent, delicious results for frozen, refrigerated and fresh foods.

• USB port compatible with �ash drives to update programming in seconds.• Four stage cooking options with one-touch programming to reduce prep time, labor and food waste.

• Water waste equipment and hoods are not required due to the con�nement of steam within an amber pan.

• Green habits are no longer considered a niche. More operations seek fresh ingredients with hopes to appeal to gluten free, vegan and other eco-friendly diets as they become mainstream. www.�nedininglovers.com, 2013

Menumaster® Steamer Oven Features and Bene�ts:

Fine Dining Industry Trends

Sample Menu Items & Conventional Cook Time Comparisons

Fine Dining

Crab LegsFresh Vegetables QuinoaPortion SizeMSO35 Cook TimeTypical Cook Time

Remarkable Time Savings and Hourly Throughput with the MSO!

225 49th Ave. Dr. SW Cedar Rapids, IA 52404 U.S.A.800-233-2366 319-368-8120 Fax: 319-368-8198www.acpsolutions.com © 2014 ACP, Inc. All rights reserved

3 lb. (1.4 kg) 3:0020:00

5 lb. (2.3 kg)5:0020:00

Baby Red Potatoes10 lb. (4.5 kg)11:5035:00

6 cups (1 kg)11:4550:00

Fresh Vegetables85% 18

Crab Legs75% 11

Potatoes66% 4

Quinoa77% 4

Food ItemTime Savings Hourly Throughput

7