Equipment
November 1, 2016
Smart Smallwares
Five innovative, effective products earned top honors in FER’s 2016 Smallwares Competition: a double-action citrus juicer, an ice cream spade with heft, a multiuse kitchen timer, a pair of product-centric chiller containers and a universal griddle rail.
November 1, 2016
Smallwares & Tabletop: The Future Is Now!
Gorgeous servingware collections; a pair of wildly different buffet display systems; a heavy-duty griddle rail; and a super-effective handheld citrus juicer are just a few of the 12 new products that achieved the winners’ circle in FER’s 2016 Smallwares & Tabletop Competition.
September 1, 2016
Anatomy Of Arby’s New Kitchen
In Arby’s new cooking/sandwich assembly platform, key equipment changes have reduced operating costs, saved energy and improved product quality.
September 1, 2016
Fab-Tastic Journey
Off-the-shelf? Or custom fabrication? Whether it’s stainless or wood, how do you sort through the myriad options?
September 1, 2016
Maintenance Tips: Warewashers
Put your best plate forward with customers by properly caring for your rack-conveyor or flight-type warewasher. Share the following tips with your dishroom crew to better maintain your investment.
September 1, 2016
Conveyor To Cleanliness
From newer technologies—ventless!—to throughput and tank options, here are top questions to ask before specifying a rack-conveyor warewasher.
August 1, 2016
Best Practices: Caring For Airpots
Airpots are remarkably convenient for serving beverages far from the kitchen or to large groups, but they last longer when cared for properly.
August 1, 2016
Not Just A Well
From configuration and construction to installation, there’s plenty to study when planning food-holding wells for your serving counters.
August 1, 2016
Frying Game
Electric fryers are so energy efficient that Energy Star is raising the stakes by which models qualify on October 1. Here’s what to look for when specifying a model—now and going forward.
July 1, 2016
Ice Machines Maintenance
Ice is food. You’ve heard it before, but really think about it. Like everything else on your menu, your ice will be ingested by your customers.
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