Sweet Potato Fries

Chef's Corner

Sweet Potato Fries

Corporate chef, Chris Waltman of Forbes Hever & Wallace developed this oven-baked recipe as an alternative to fried sweet potato fries. Using the Amana® Commercial AXP Speed oven, he was able to bake these tasty fries to perfection in the same amount of time as a traditional fryer, and 15-20 times faster than a traditional convection oven.

Add some wiggle room to your New Year’s resolution with these delicious baked—not fried, sweet potato fries. Indulge in the crispy exterior and soft, creamy interior of these fries. Baked from raw in just 3 minutes using the Amana® Commercial AXP Speed oven, this energy-efficient method of cooking eliminates food waste, while ensuring timely service.

Check out the video and recipe below, and get cooking!

Sweet Potato Fries



Total Cook Time: 3 minutes


  • 8oz (224g)Sweet potato (cut into ¼” fries)
  • 1oz (30mL) avocado oil
  • 1Tbsp (15mL) tapioca starch
  • Salt


  • Non-stick basket (TB10)
  • Oven paddle (PA10)


  1. Toss the raw, cut fries in the avocado oil
  2. Add oiled fries to clean bowl. Toss with powdered tapioca starch and salt.
    The powdered starch is key for ensuring a crispy—never soggy, texture
  3. Arrange fries in a single layer in nonstick basket (TB10)
  4. Using program settings below, bake in your AXP/MXP oven.
  5. Remove from oven, and transfer fries to clean bowl. Season to taste and enjoy!

Program settings:

Oven Temperature: 520°F (270°C)
Stage Time MW% Fan% IR%
1 1:00 50% 100% 100%
2 1:00 80% 100% 100%
3 1:00 20% 100% 100%

Featured Chef Spotlight

Corporate Chef Chris Waltman

Forbes Hever & Wallace, Inc.


Forbes Hever & Wallace, Inc. has been representing food service and supply manufacturers since 1986 and is the official distributor of ACP Amana® and Menumaster® Commercial ovens in Texas and Oklahoma.

Learn more about Forbes Hever & Wallace and check-out their top-notch team, including Corporate Chef Chris Waltman at www.your-rep.com

Bang-Bang Chicken Sliders

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Bang-Bang Chicken Sliders

When it comes to the appetites of today’s consumers, less is more. NRA’s 2015 What’s Hot survey reports that 63% of respondents claimed small/half portions to be a hot trend.

While sliders, for example, have long been the result of a spontaneous quick-service craving, they now appear in many variations on full-service restaurant menus and supermarkets. The versatility of the slider allows an application to provide pre-made sandwiches on-the-go or fresh, on-demand.

Today’s mini-sliders go beyond the traditional “bun, burger, cheese, bun” compilation, though. Chefs from various genres have incorporated high end cuts of meat, fresh vegetables, unique cheeses and condiments that pack a punch.

Looking for a modern slider entrée that will catch the attention of hungry basketball connoisseurs during 2016 March Madness? ACP Corporate Chef Sandy Gibilisco’s Bang-Bang Chicken Sliders will do the trick!

Bang-Bang Chicken Sliders
Yield: Approximately 2 ½ dozen sliders

2 pounds large white meat chicken nuggets, frozen
½ head thinly sliced iceburg lettuce
3 dozen Hawaiian rolls, or small slider rolls

Bang-Bang Sauce:
1 stick melted butter
6 Tbsp. hot sauce
3 Tbsp. dry ranch seasoning
2 Tbsp. sriracha hot chili sauce
¾ cup mayonnaise


1.  Pre-heat AXP22 to 520⁰F (270⁰C)
2.  Spray ¼ size sheet pan with non-stick spray
3.  Whisk together all ingredients for bang-bang sauce
4.  Place frozen chicken nuggets on pan and place in pre-heated oven
5.  Heat at the following settings:

1:45     60% MW     70% Air     100% IR

6.  With tongs, remove from pan and toss with bang-bang sauce in a bowl
7.  Place sauced chicken nugget on slider bun and top with shredded lettuce
8.  Serve with a small wedge of bleu cheese or celerys ticks, if desired

Note: for variation, toss cooked, breaded shrimp in bang-bang sauce for Spicy Shrimp Sliders

Bang Bang Chicken Sliders

Millennials and Appetizers

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Millennials and Appetizers

“Millennials are the snack-food generation,” according to Foodservice Equipment & Supplies (Levin). In a recent articleFE&S magazine and menu designer Wendy Dimitri shared some insight on the influence and demands of millennials.

While young consumers continue to be drawn to traditionally portioned entrées, studies have shown that the group is largely known for ordering various small portion entrees at once, such as appetizers or side dishes, and classifying that as a meal.

ACP Chef Sandy Gibilisco’s avocado & tomato melt can serve as a light prelude to an entrée, OR a savory standalone dish. Its fresh ingredients attract the millennials’ interests in food origins while acknowledging their desire for ingredient customization as well.

Click here to read about another delicious and versatile appetizer cooked in the AXP!




●  2 english muffins
●  1 fresh, ripe tomato
●  1 fresh, ripe avocado
●  4 slices mozzarella cheese
●  optional: spicy sriracha mayonnaise



1.  Peel avocado and slice in half. Slice each half into 5-7 sections.
2.  Split english muffin in half. If desired, spread a small amount of sriracha mayonnaise on each half.
3.  Slice tomato into 4 slices.
4.  Place avocado slices evenly across each muffin half.
5.  Place 2 tomato slices over avocado on each muffin.
6.  Top with 2 slices mozzarella cheese.
7. Place on ¼ sheet pan and heat in the AXP22 at the following settings:

Oven temperature: 520⁰F
Time: 0:45
MW: 60%
Air: 70%
IR: 100%


Works Cited:
Levin, Amelia. “Designing Menus for Millennials.” Foodservice Equipment & Supplies. 27 August 2014. 27 January 2016.


Root Vegetables

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Root Vegetables


According to The Nation’s Restaurant News, chefs are anticipating the increased use of seasonal vegetables this fall. Root vegetables, specifically, are the most attractive in terms of preparation because of their versatility.

Whether they’re fried, roasted or raw, root vegetables are some of the most nutrient-dense out of any other type of vegetable in the world. Due to growth and development occurring underground, root vegetables absorb a great amount of nutrients from the soil. Even though each root maintains its own unique health benefits, most are high in antioxidants, vitamins and iron, along with other components that help regulate blood sugar and digestion.

The MXP roasts and chars a variety of root vegetables in just two minutes without sacrificing color OR nutrients. ACP Corporate Chef Sandy Gibilisco prepared the following recipe for roasted root vegetables:

Roasted Root Vegetables

Sweet onions – cut ¼” (0.6 cm) thick
Carrots – cut into ½” (1.3 cm) medallions
Turnips – cut into 2″ (5 cm) long pieces
Beets – cut into 2″ (5 cm) cubes
Olive oil – 2 Tbsp. (30 mL)

1.  Preheat MXP to 520°F (270°C). 
2.  Combine and slice 1 lb. (0.5 kg) of seasonal fresh vegetables as available.
3.  Place on square pan (SQ10).
4.  Drizzle enough olive oil to lightly coat vegetables.
5.  Place in preheated oven and heat at the following settings:

Stage          Time          MW %          Fan %          IR %
1                1:00           100                 0                100
2                1:00            70                 50               100

Not Your Average Toast

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Not Your Average Toast

While some may think of a simple toasted piece of bread as a literal foundation for butter or grandma’s homemade jam, there is so much more to it nowadays. Topped with vibrant and fresh ingredients, experts argue that the new “artisanal toast” could potentially become its own food group in 2015. Most likely due to its versatility and ability to support a variety of flavor profiles, from organic kale to sliced pear and everything in between.

The toast trend began on the west coast, but many small cafes and restaurants across the country have also integrated this previously small breakfast staple into their menus, offering customizable options to their guests.

As The New Yorker puts it – “Every meal is special and important, every dish should be elevated, revered, and broadcast—even something as pedestrian as toast.” ACP Corporate Chef Sandy Gibilisco’s recipes for artisanal, sweet and savory toasts are sure to do just that with the help of the MXP.


Caramelized Onion and Gruyere Cheese Toasts
Yield: 6 toasts

•  6 one inch slices of rustic bread
•  ½ cup caramelized onion jam
•  1 onion
•  1 Tbsp. olive oil
•  ¼ tsp. sea salt
•  ¾ cup shredded gruyere cheese

1.  Combine onion, olive oil and sea salt. Roast in pre-heated MXP at the following settings:
2 minutes     40% MW     90% Air     100% IR
2.  Place bread in pre-heated (520° F) oven directly on pizza stone at the following settings:
20 seconds    10% MW     100% Air     100% IR
3.  Remove with tongs
4.  Spread 2 Tbsp. onion jam on toasts
5.  Sprinkle each toast with 1 oz. gruyere cheese
6.  Place toasts on ¼ sheet pan and place in MXP at the following settings:
30 seconds     10% MW     0% Air     100% IR
7. Serve immediately


Mango Chutney and Aged Cheddar Toasts
Yield: 6 toasts

•  6 one inch slices of rustic bread OR 6 slices of whole wheat bread
•  1 9 oz. jar of Crosse and Blackwell mango chutney
•  6 oz. shredded aged cheddar
•  ½ fresh mango, cubed
•  Peppered bacon bits, optional

1.  Place bread in pre-heated oven directly on pizza stone at the following settings:
20 seconds     10% MW     100% Air     100% IR
2.  Spread 2 Tbsp. mango chutney on toasted bread
3.  Sprinkle each toast with shredded age cheddar
4.  Add fresh cubed mango over cheese
5.  Place in MXP at the following settings:
40 seconds     10% Air     80% MW     100% IR
6.  Remove from oven and sprinkle with cooked bacon bits if desired

Tomato Crostini

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Tomato Crostini

Photo by Jessica Payne

Starters, finger food and other appetizers are beginning to steal the spotlight when it comes to sitting down for a meal at a restaurant. According to a recent Technomic study, 38% of consumers say they order appetizers during most or all restaurant visits, an increase from 27% in 2009. Industry analysts believe this is due to an increasingly popular mix-and-match lifestyle that involves customizing multiple small portions to constitute an overall meal. This is especially popular during holiday celebrations that tend to revolve around the combination of munchies that can be shared and drink specials.

However, it’s also important to maintain cost efficiency in order to benefit from this busy time of year, and the JET can help with that! ACP Corporate Chef Sandy Gibilisco formulated a recipe for tomato crostini’s that are vibrant and flavorful, but also efficient in terms of preparation and budget.

Tomato Crostini

Yield: 16

  • 2 lbs. ripe tomatoes – cored, halved, seeded, diced
  • 2 garlic cloves, minced
  • ¼ cup packed, fresh basil
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. extra virgin olive oil
  • ½ tsp. sea salt
  • ½ tsp. fresh ground pepper
  • 1 loaf ciabatta or 1 loaf french baguette bread
  • ½ cup grated parmesan or romano cheese
  • 15 fresh small basil leaves, whole


  • ¼ size sheet pan

Oven: JET19

  1. Slice bread into ¾” slices. Place on sheet pan in single layer.
  2. Place in JET19 and bake at the following settings:
    35 seconds @ 60% MW
  3. Combine tomatoes, minced garlic, basil, oil, vinegar salt and pepper in a large bowl.
  4. Place 1 heaping Tbsp. of tomato mixture on top of each toasted bread slice. Spread to edges of bread.
  5. Evenly sprinkle 1 tsp. grated cheese over each crostini.
  6. Bake in JET19 at the following settings:
    40 seconds @ 40% MW
  7. Remove from oven with tongs.
  8. Remove crostini from sheet pan and place on serving dish.
  9. Garnish with fresh basil leaves.
Tomato Crostini