From the Editor: Roundup Rundown

Welcome to our fifth annual How To Spec Roundup. In this issue, we’ve pulled together a selection of our recent Equipment Comparisons and boiled each of them down to a few pages, packed with quick hits on specifying certain equipment. I hope you’ll find it a handy reference guide throughout the year. And when you’re ready to read the full version of any story, visit our website at fermag.com. In what has become a tradition, below is a recap of some bits of wisdom from this roundup:

• Less-bulky insulation on certain reach-in refrigerators (Page 29) means a smaller footprint but the same storage capacity. “With a slim design, you can still reap the benefits of three different sections for storage, prepped product and backup, without using as much valuable kitchen space,” one manufacturer tells FER.

• Multiple equipment categories feature more robust controls. Looking at fryers (Page 33), some makers have added the ability for more customization, so you can program specific recipes and LTOs more easily. Other upgrades include larger and more durable touch screens.

• At least one combi oven (Page 37) launched in the past year offers user profiles to enable more customization. “Your executive chef could have all of the apps and features, where maybe a line cook doesn’t need all of that,” one manufacturer says.

• While writing about door-type dishmachines (Page 49), I heard makers talk about designing the dishroom almost as much as configuring the equipment. Install a hose reel, which will make it easy to clean the tables and the inside of the dishmachine. On the clean side, leave room for at least three racks. Anything less and things will get inefficient quickly.

Other equipment categories you’ll find in this How To Spec Roundup include ice machines, microwaves and high-speed ovens. Throughout 2026, FER will do deep dives on convection ovens, fountain beverage dispensers, pizza prep tables, mixers, high-speed ovens, food shields, custom fabrication, water filtration systems, warewashers and oil management systems. We’ll also be celebrating our 30-year anniversary with a special feature in the September/October 2026 issue.

ALLISON REZENDES
Editor-in-Chief
arezendes@fermag.com

3 THINGS

THREE DON’TS WHEN SPECIFYING EQUIPMENT

Our How To Spec Roundup lists how to not choose equipment, as well as how to select it. Avoid the following:

Not thinking twice

Don’t specify the same ice machine (Page 23) unless the original really did meet your needs. If it was overworked, consider a larger machine or two smaller units, one in the front-of-house and one in the back.

Skimping on wattage

With microwaves (Page 41), a higher wattage means more magnetrons, leading to more sources of energy, less stress on the unit and better dispersion of heat throughout the cavity.

Stacking product

Instead, organize product in a reach-in refrigerator with trays, shelves or drawers for ease of use. And think about hinge positioning, as not all reach-ins can be rehinged on-site.