Articles by Karen M. Alley
Kurt Maschari wears many hats, including designer, sales manager and project manager. What makes him stand out is a talent that helps with each of these jobs and more—his ability to solve problems.
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Jim Sherman, director of sales at Vulcan Food Equipment, experienced first-hand the dedication to customer service and thoroughness Curtis Restaurant Equipment brings to the table when working together on a renovation of the kitchen and demonstration restaurant at Lane Community College in Eugene, Ore.
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Nineteen years ago, Patricia Bible made a choice. When her husband Tim died unexpectedly, she could have sold KaTom Restaurant Supply, the company the couple started out of their garage in 1987.
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Daniel Owens of SAM Service finds a second evaporator masks a temperature issue with a walk-in.
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Even a self-cleaning combi oven needs a good wipe down, says Tammy Blon with American Kitchen Machinery and Repair.
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Resolve in the new year to better care for your foodservice equipment. Our schedule points to the top maintenance tips for the most common types of equipment.
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Daniel Perez of Smart Care Equipment Solutions demonstrates the correct way to light the pilot of a double stack oven.
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Malachy Parts & Service shows one operator how to prepare for a combi oven installation.
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Service agents share the common mistakes employees make when caring for slicers, and how to avoid them.
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Joshua Perkins, Clark Service Group, explains how slamming pots can shut down a pizza oven.
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