Articles by FER Edit

At one university, the rubberized band-style belt on a soiled tray conveyor system was mysteriously snapping every couple nights. Techs from American Kitchen Machinery &…

It pays to hire a qualified service technician. Take it from Dee Holt, service manager, and Bob Clipperton, certified master technician, at the Goodwin Tucker…

Two hours before opening time at a sports pub in Windham, Maine, an equipment dealer realized the two new custom conveyor ovens being installed were…

The 400-bed hospital’s chief engineer, assistant engineer and kitchen manager repeatedly tried and failed to get the facility’s rack-conveyor dishmachine to work. But even after…

Before any big equipment purchase, you should talk to the dealer to make sure you’re getting the right piece of equipment for the job. One…

The search for “the right oven” for a new bakery led entrepreneurs at the Sugarie Bake Shop, Pleasanton, Calif., to Pacific Gas and Electric’s Food Service Technology Center. There they found advice not only on ovens but just about every other piece of equipment intended for their shop.

“Half the space, double the expectations” was the challenge faced by the foodservice team at Spaulding Rehabilitation Hospital, Boston, after the hospital’s move to its new Charlestown location overlooking Boston Harbor.

Pollo Campero’s new prototype cuts nearly 40% of wasted motion, adds cutting-edge technology to its equipment package and boosts productivity and revenues by about 20%. The secret: time-motion studies and a willingness to embrace new ideas.