Two Midwest Cities Ponder FOG Regulation

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Municipalities around the country continue to deal with a very dirty issue that is bigger than just foodservice: how to reduce the amount of fats, oils and grease (FOG) entering city sewer systems. City officials in Elkhart, Ind., are fine-tuning a proposal that is less rigorous than an ordinance considered last fall requiring operators to…

Market Fresh

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Foodservice designers create a Whole Foods-inspired Marketplace, ready with display-cooking stations and versatile equipment, around a challenging corridor at St. Elizabeth Hospital.

Equipping Pods

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Three operators set up pods differently, but they all agree tearing out traylines and implementing the forward-thinking meal-assembly system was well worth the change.

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.