Running a kitchen today feels like juggling knives in a wind tunnel. When labor is short, orders pile up, and equipment can’t keep up, it doesn’t take long for chaos to boil over. Many Midwest restaurants must choose between speed and quality, or worse, sacrifice both because outdated or single-purpose equipment limits their ability to keep pace. But what if one piece of tech could streamline your entire operation?
Meet the Middleby Marshall CTX Long Wave oven: a stackable belt conveyor oven that simplifies cooking, slashes labor demands, and brings consistency to every dish, whether you’re firing up flatbreads, salmon, or melts.
Midwest Kitchens Are Under Pressure
Whether it’s a bar in Des Moines or a fast-casual spot in Kansas City, back-of-house teams across the Midwest are facing the same uphill battle. Rising labor costs, high staff turnover, inconsistent food quality, and cramped kitchen spaces have created a perfect storm. When the lunch rush hits, and you’re short two cooks, the strain shows fast.
Operators are expected to keep service running smoothly with fewer people, less square footage, and shrinking margins. The result is slower output, uneven results, and more stress on already overworked teams. What used to be a well-oiled machine now feels like barely controlled chaos. The right equipment can help restore balance and improve operations across the board.
CTX Long Wave Technology Changes the Game
The Middleby Marshall CTX Long Wave Oven isn’t just another piece of kitchen gear. It’s the right solution for modern foodservice. Built with long wave infrared technology, this oven produces consistent results without the need for constant supervision. There’s no flipping or rotating required, and cooking times stay steady no matter what’s on the belt.
Its speed and dependability make it ideal for handling rushes, opening up time for staff to stay on prep, plating, or customer service. Whether you run a ghost kitchen or a full-service concept, the CTX oven keeps the line moving with less manual work.
Streamline Your Line with One Oven
Many kitchens rely on multiple pieces of equipment to accomplish what one CTX oven can. Grills, salamanders, toasters, and other single-use appliances take up valuable space and require constant attention. The CTX oven consolidates these tasks, cutting down on clutter and simplifying workflow.
Fewer appliances mean fewer breakdowns and a smoother training process for staff. With just one oven handling the workload, operators can produce better results with less stress and fewer steps.
What the CTX Oven Handles Across Your Menu
Don't be fooled, though; this isn’t just a sandwich oven. The CTX Long Wave Oven handles an impressive range of menu items. It cooks proteins like salmon, steak, and chicken with even heat that won’t dry them out. It turns out golden-brown flatbreads, roasted vegetables, and gooey melts with the same consistency every time.
Conveyor belt ovens with independent controls let you run two different menu items at once. One belt can cook proteins at a slower speed while the other toasts bread or heats sides at a faster pace. That kind of flexibility is ideal for operators managing all-daypart menus without extra labor.
Other standout features include:
- Digital microprocessor with time and date programming
- Standby mode and a built-in self-cleaning cycle
- Capacity for up to 15 preset cook cycles
- Stackable design up to three ovens high
- Designed for use under a ventilation hood
By consolidating equipment, cutting labor needs, and improving throughput, the CTX Long Wave Oven helps operators reduce chaos and run commercial kitchens from open to close.
Try your foodservice business's menu items out on the CTX Long Wave in one of our test kitchens:
