Back-shelf or proximity hoods catch the smoke and grease where the action is—near the cooking surface. Ask the right questions when researching models.
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Check out the current trends in Type I ventilation hoods.
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Here are some of the best tips to ensure your Type I commercial kitchen ventilation systems work at peak performance.
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Whether you want to save the planet or simply save a few bucks, becoming more energy efficient is a good place to start. Operators who’ve been there tell you how.
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At Churchill Downs, Louisville, Ky., revamped kitchens use all the right equipment and step-saving layouts to deliver blue ribbon results for America’s premier horse racing venue.
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Good equipment choices and layout tips can help you to design a dishroom that’s efficient and comfortable for employees.
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There’s only one job your walk-ins are designed to do: keep cold foods cold. Can you refurbish, or do you need to replace when they start to fail?
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Everpure Claris Ultra filter system from Pentair performs water filtration as well as ion exchange, or softening, in the same cartridge. Display cook with the Evo EVent 48E electric cooktop with downdraft ventilation; 18 Convotherm combis now come UL-listed ventless; Midea’s light-duty microwaves fit small applications.
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Paul Toukatly of Duffy’s shares a cautionary tale to illustrate how important it is to understand proper equipment applications.
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