Summary:
Aldevra partners with manufacturers to provide on-site chef-led training for both new and existing commercial kitchen equipment. Manufacturer-trained chefs teach your team how to safely operate, maintain, and maximize your equipment—so you get the best results, no matter how long you’ve had it.
Your kitchen is only as effective as your team’s confidence in using its equipment. Whether you’ve just installed new equipment or inherited existing models that no one quite knows how to use, Aldevra can help.
We coordinate on-site training with manufacturer-trained chefs who are certified experts in the brands we supply—and many others. These chefs can teach your staff how to properly operate, maintain, and get the most out of your equipment so you can serve better, faster, and more efficiently.
What On-Site Equipment Training Includes
1. Operation and Safety
Manufacturer-trained chefs walk your team through every function, setting, and safety feature—helping staff operate confidently and safely.
2. Menu Development and Cooking Techniques
Chefs demonstrate real recipes and cooking methods tailored to your kitchen’s goals. From combi ovens to steamers, they’ll show how to use the full range of capabilities your equipment offers.
3. Maximizing Efficiency
Learn manufacturer-recommended techniques to improve consistency, reduce waste, and optimize prep and cook times—especially valuable for teams that have been using the same equipment for years.
4. Cleaning and Maintenance
Chefs train your staff on proper cleaning, calibration, and preventive maintenance to keep equipment performing at its best and extend its service life.
Why This Matters
• Authorized Expertise: All training is conducted by manufacturer-certified chefs.
• Applies to New or Existing Equipment: Whether brand-new, underused, or inherited, your kitchen can benefit.
• Customized for Your Operation: Each session is designed around your menu, workload, and workflow.
• Better ROI: Proper use and maintenance help reduce downtime, repair costs, and food waste.
• Convenient and On-Site: Training takes place right in your facility with your staff and equipment.
Types of Equipment Commonly Covered
• Combi ovens (Rational, Cleveland, Blodgett, etc.)
• Steamers and kettles
• Ice machines and refrigeration
• Dish machines and warewashing systems
• Hot holding and serving lines
• Griddles, fryers, and cooking ranges
Whether it’s new equipment, older models, or units your team hasn’t been trained on, Aldevra connects you with the right experts to help your kitchen run at full potential.
FAQs
Q: Who conducts the training?
Manufacturer-trained chefs who specialize in the specific brand and model of your equipment. Aldevra coordinates and schedules the training for you.
Q: Do I need to have purchased the equipment from Aldevra?
Not necessarily. We can often arrange training for equipment purchased elsewhere or already in use at your facility.
Q: How long does the training take?
Most sessions last 2–4 hours, depending on the number and type of equipment pieces being covered.
Q: Is there an additional cost?
Training may be included with some new equipment purchases or installations. For other requests, Aldevra can coordinate a session for an additional fee.
Ready to help your team master their equipment?
Contact us at sales@aldevra.com to schedule your chef-led training and make sure your kitchen is operating at its best—no matter the age of your equipment.
