Cooking From The Hearth

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Fast and flexible, theatrical hearth ovens aren’t just for show.

Quality On Demand

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Cini-Little Int’l. foodservice professionals redesign UC San Diego Health’s Thornton Hospital production kitchen to accommodate a newly added 245-bed medical center. It now offers a room-service meal delivery program for patients.

Conveyor To Cleanliness

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From newer technologies—ventless!—to throughput and tank options, here are top questions to ask before specifying a rack-conveyor warewasher.

Arby’s Moves The Dial

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Arby’s systemwide energy efficiency program, spanning six years and 1,000+ company-owned locations, has netted the Atlanta-based, fast-crafted sandwich brand annual energy savings in the millions of dollars. It’s also resulted in an edgy new prototype, a U.S. Department of Energy award—and a new lease on life.

Anatomy Of Arby’s New Kitchen

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In Arby’s new cooking/sandwich assembly platform, key equipment changes have reduced operating costs, saved energy and improved product quality.

PRODUCTS: September 2016

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Persona Wood Fired Pizzeria relies on Marra Forni wood/gas-fired hearth ovens to prepare menu items from Neapolitan pizzas to toppings, such as roasted vegetables and meats.

Double Duty

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At the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.

Maintenance Tips: Warewashers

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Put your best plate forward with customers by properly caring for your rack-conveyor or flight-type warewasher. Share the following tips with your dishroom crew to better maintain your investment.

Fab-Tastic Journey

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Off-the-shelf? Or custom fabrication? Whether it’s stainless or wood, how do you sort through the myriad options?

BACK STORY: Conveyor Conundrum

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Steve Weigel, Branch Manager at Commercial Parts and Service in Dayton, Ohio, takes a call from a good customer with a bad conveyor oven that won't move product through.