The technology has been proven and the equipment is available, but is choosing ventless equipment the way to go? In the right application, absolutely.
With nearly 40% of its 151,000 attendees from outside of Italy, HOST shows again its international character.
A malfunctioning circuit board on a hotel's 10-year-old combi oven proves challenging when Christopher Moy of Interstate Food Equipment Service tries to get a replacement.
Server Products' ConserveWell heated utensil holders lead to huge cost savings for Frisch's Big Boy restaurants.
Bob Raymond Costantini's influence on the E&S business continues to this very day.
BIOGREEN360 DIGESTERThe fully-automated BioGreen360 organic food waste digester operates using a continuous-feed loading system and processes 1,500 lb. of food waste in 24 hr. The machine accelerates the decomposition process using long-lasting, proprietary microorganisms. A microbial process liquefies food waste then fast-acting patented microwave technology rapidly heats and evaporates the liquid. The end product is…
A high-tech alternative to standard flat-top griddles, with 4 thermostatically controlled and individually adjustable zones, Wood Stone’s Electric Countertop Plancha can support a range of cooking temperatures simultaneously. Engineered as a direct-contact surface griddle for searing and sautéing—or heated up to 700°F to function like an open burner—this unit has power in spades. Supported by…