FEATURES, BENEFITS AND SAVINGS OFFERED BY
MAVERICK CUISINE LOW TEMPERATURE COOKING SYSTEMS

Food
- Food variety and product quality enhanced with yields increased by 15% - - Minimal loss of moisture, nutrients, and color with waste limited to 5%
- Precise cooking times and temperatures equals consistent results every time
- Menu items are cooked to order vs. cooking and holding in production

Labor
- Smaller kitchen staffs can produce a large quantity of meals with longer shelf life
- Work planning, preparation, and production is reduced by 15%
- A Foodservice Director, Chef, and or Production Manager realizes more time for the essential daily tasks of marketing, catering design and planning and being more visible in the cafeteria and other support venues.

Energy
- Reduce your energy, hood and HVAC system costs by 30%

Ware Washing
- Maverick Low-Temperature Cooking utilizes disposable food grade plastic bags or pans at low temperatures (no burning)
- Ware washing and chemical usage is reduced by 15%. Water savings is also realized

Production Footprint
- MLTCS can replace your energy consuming heavy equipment line and hoods creating a more efficient layout
-Maverick Low Temperature Cooking Systems can reduce your kitchen footprint by 25% creating additional value added space

Equipment
- A reduction in current and future kitchen equipment purchases of 25% is realized by the implementation of our durable low maintenance equipment
- Maverick Low Temperature Cooking equipment provides longevity and greater return on investment

Additional Benefit
- Fire risk is substantially reduced in a Maverick Low Temperature ambient kitchen.