The ABCs of CKV

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Consultants offer a quick orientation on commercial kitchen ventilation, hood styles, the latest basic technologies and best-practice tips for engineering effective systems.

Community Kitchen

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Half culinary incubator, half empanada factory, wholly entrepreneurial: Dream Kitchen, Elgin, Ill., combines the best of both worlds for a unique shared-kitchen business.

A Better Baker

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Your menu applications may call for convection over convention when it comes to ovens. Read on for more about when and how to spec a convection oven.

PRODUCTS: March 2015

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Product Spotlight: You can save as much as $625 per refrigeration unit per year if you keep the condenser coils clean. Tools such as the CoilPod can help. 

Anatomy Of A Hood

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We show you some of the basic do's and don'ts of good commercial-kitchen-ventilation-system design in an easy-to-read photo spread.

Hospitality Smiles On Equip’Hotel 2014

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More than 111,000 hotel and foodservice professionals filled the aisles at the big Paris hospitality show in November.

BACK STORY: Steamed Over Combi Failure

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R&B Commercial Service, Albuquerque, N.M., brings quality back to a restaurant's signature ribs when it solves a combi oven's mysterious steam leak.

What A Great NAFEM Show

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The latest NAFEM Show, held Feb. 19-21 in Anaheim, Calif., ranks with the best we've attended. The excitement and optimism on the show floor was evident.

Keeping Up With Codes

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Navigating the world of standard building codes and those for energy-efficient buildings as they apply to commercial kitchen ventilation is exhausting.

A Really Great NAFEM Show

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Let me just state it plainly: The just concluded NAFEM Show in Anaheim rates with the best I’ve attended. And I’ve been going to NAFEM since 1981. The optimism on the show floor was palpable. Everyone was upbeat. The quality of the attendance was unmatched. Every single key NAFEM Show demographic—dealers, consultants, commercial and noncommercial…