Equipment
Smoker Smarts: Specifying Traditional, Dedicated Smokers
With its tender texture and smoky flavor, barbecue has been an American favorite for decades. But during the pandemic, some found an added benefit: It holds up well for takeout.
5 Ways To Reduce Energy Use
Saving energy and water can help boost the bottom line and protect the environment. Investing in energy-efficient equipment marks one place to reduce energy consumption. Energy-efficient equipment also can help attract and retain employees, as certain models emit less heat than standard versions and create a cooler kitchen, says David Zabrowski, vice president of energy…
Hot/Cold Drop-In Wells Offer Two in One
Picture a university dining hall that wants to serve sushi at its Asian station on Monday and hot Chinese food on Tuesday.
1 Product, 4 Ways: Sizing Up Floor Mixers
If you’re in the market for a floor mixer, you likely already know all about the high-capacity perks, but these machines surely aren’t one-size-fits-all.
OPEN VS. PRESSURE FRYING: CHEF GREGG KEEPS IT REAL
A COMMON DEBATE: OPEN VS. PRESSURE FRYING There is almost nothing more rewarding than taking a restaurant concept from ideation to fruition. As a chef, helping operators navigate this journey is one of the highlights of my job. As an operator, investing in equipment for a new kitchen can be overwhelming with so much to…
The Connected Kitchen
The terms “Connected Kitchen” and “Smart Kitchen” are fairly well known at this point in the foodservice industry. What seems to be lacking however, is a clear understanding of exactly what elements these terms are referring to. In all fairness, these are very broad terms for which there isn’t a single definition. In reality, a…
6 Ways You May Be Neglecting Your Ice Machine Maintenance
You probably don’t often think about the machine that makes your ice. But ice machines help food service operations accomplish many essential tasks, from making beverages refreshingly cold to holding ingredients at safe temperatures. The Food and Drug Administration (FDA) considers ice to be food, so it’s subject to the same regulations as other food…
Sizing Up Visual Modular Holding Cabinets
Drive-thru ordering has surged during the pandemic as more consumers opt to dine off-premise and turn to the convenient and more contactless experience of the drive-thru to get their meals to-go. The drive-thru has helped quick-service restaurants thrive over the past two years, and a host of brands outside the category—like Smokey Bones and Shake…
Air Now: Explore the Latest Happenings With CKV Systems
There was a time when working in the kitchen meant you were stuck in a noisy, hot, sticky environment, sometimes filled with smoke. Today, that atmosphere is no longer a necessary evil. Creating a comfortable work environment depends on a commercial kitchen ventilation system where all the parts work together, balancing and regulating airflow throughout…
1 Product, 4 Ways: Direct-Draw Systems
FER compares direct-draw beer dispensers manufactured by Beverage-Air, Glastender, Perlick and Hoshizaki.
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