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November 2, 2015
The Story Of A Brick Oven Built By A Carpenter
In 1989, challenged with the task of finding a wood-fired stone hearth oven or “brick oven” that could withstand the intense rigors of the restaurant world, Keith Carpenter set out for perfection. Inspired to create a better wood-fired oven, Carpenter pitched some ideas to Harry Hegarty, an experienced builder of large-scale, high-temperature ceramic incinerators. This…
November 2, 2015
Prodigy Plus Ice Machines Take Energy And Water Consumption To Lowest Levels Ever
Developed specifically to meet the demanding ice production needs of foodservice, hospitality and convenience store markets, Scotsman’s Prodigy Plus compact ice machines combine efficiency, reliability and ease of maintenance—making a notable difference in the environment and your bottom line.They feature a QR code for instant access to unit-specific service information, AutoAlert LED lights for maintenance…
November 2, 2015
Server’s ConserveWell No Drop In The Bucket
The Drop-In ConserveWell heated utensil holder helps save more than 250,000 gallons of water per year compared to traditional dipper well perpetual-flow sinks, which use up to 60 gallons of water per hour. ConserveWell is the environmentally friendly way to hold utensils above 140°F, keeping them safe from bacteria growth while saving water, energy and…
November 2, 2015
Salvajor: Food Waste Collector Systems Experts For 70 Years
In 1944, Salvajor began producing the first pre-flushing, scrapping, and food waste collecting system. Called the “Salvajor Senior”, their Collector was quickly accepted and soon found its way into restaurant, hotel, hospital, factory and university kitchens all over the country. Salvajor Collector Systems are the perfect solution for scrapping and pre-rinsing trays and dishware while…
November 2, 2015
Small High-Speed Oven Provides Big Cooking Performance
Ideal for any operation who wants to prepare fresh, hot food on demand where space is at a premium, the eikon e2s performs up to 20 times faster than a conventional oven and produces consistent, high-quality cooking results. Cook, reheat, toast and bake a wide variety of food items such as toasted sandwiches, pizzas and…
November 2, 2015
3240 Oven Offers Easy Expandability, Operability, Durability
Lincoln introduces the 3240, a large conveyor oven available in both gas and electric versions. With its 32-in.-wide conveyor belt and 40-in.-long bake chamber, this oven now provides a higher capacity for your high-demand pizza-making operation. With the ability to triple-stack your ovens, as your business grows, so does your ability for more output. It’s…
November 2, 2015
It’s Easy Being Green With Chef LED Light Bulbs From Hatco
Commit to going green in your foodservice operation with Hatco’s patented Chef LED Light Bulbs. Available as an accessory, the CLED Light Bulbs are designed to operate in high-temperature areas for use in any Strip Heater. Protected by shatterproof polycarbonate, the Chef LED Light Bulbs have substantial benefits and energy savings over other bulbs—saving you…
November 1, 2015
The Challenges Of Supplies And Tabletop Sourcing
Economy vs. speed-to-market are among the challenges of sourcing product globally.
November 1, 2015
This Is A Wonderful, Old Business
A letter from a reader, sent in response to our respect for an icon's passing, gives us a glimpse into the equipment and supplies industry history.
November 1, 2015
PRODUCTS: November 2015
Eastern Tabletop's new circular Moving Buffet is a 2-piece, 70-in.-tall mobilt unit that quickly turns into a stationary display.
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