Cooking Equipment
April 1, 2015
FER REPORT: Combi Ready
There’s no better place to test drive different combis than the Combi Challenge, hosted every year by the Southern California Gas Company.
March 1, 2015
BACK STORY: Steamed Over Combi Failure
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.
March 1, 2015
A Better Baker
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.
February 1, 2015
FER FOCUS: The Need For Speed
Fast-cook ovens give you speed and menu flexibility in places you never thought possible.
January 6, 2014
FOCUS: Braising The Limit
Operators who use tilting braising pans swear they’re the most versatile piece of equipment in a kitchen, and you don’t have to be a pinball wizard to use them.
January 6, 2014
FOCUS: Ethnic Specialists
You’re reading more and more about the wonderful and authentic ethnic equipment designers specify today, especially in open kitchens and display cooking stations. Here’s a closer look at eight categories.
December 1, 2013
BACK STORY: Bent Shaft Causes Fryer Problems
A user issue leads to a design issue as well.
June 24, 2013
BACK STORY: Simple Solutions Do The Trick
Double-stacked combis need cleaner solutions
April 23, 2013
PRODUCT GALLERY: Tilt Skillets
Cleveland/Manitowoc The PowerPan features an ultra-efficient forced-air gas power burner that allows you to switch from energy-efficient standard mode to a high-power setting for fast heat-up and recovery times. Splash-proof electronic temperature controls ensure accurate and consistent heating and worry-free cleaning. The front wall angles outward to help contents pour more easily. Bead-blasted cooking surfaces…
February 25, 2013
FOCUS: The Great High-Efficiency Fryer Challenge
The Fryer Challenge will be a comprehensive experience, with manufacturers talking about their fryers, utility test teams talking about utility and throughput performance and attendees getting hands-on with the fryers, preparing food themselves and then eating it for lunch.
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