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September 29, 2010
Convection Oven Gallery
If you’re in the market for gas full-size convection ovens, there’s no shortage of options: In this month’s gallery we offer looks at 15 different models. In April 2009 we invited gas convection oven makers to submit a model for this story, and the companies below took up our offer. They provided comparable specs for…
September 28, 2010
Boosting The Rinse Factor
Need new booster heaters? Comparison shop and consult lifecycle costing guides to spec the right one for your operations.
September 28, 2010
Food On The Move
Heated transport carts and mobile hot holding cabinets help you deliver hot product from your kitchen to almost anywhere.
September 28, 2010
Hot Mobile Cabinet Gallery
This month we take a look at hot mobile cabinets, heated transport carts and banquet carts used to transport or bulk or plated food. In gallery below we do not include units designed for healthcare meal transport; we’ll cover those models another time. We invited major suppliers of heated carts and similar mobile units to…
September 28, 2010
High-Efficiency Water Heaters Make The Grade
If you’re a full-service restaurant, you could save big on energy costs each year by replacing standard waters heaters with high-efficiency ones. The ROI is real, says the Food Service Technology Center.
September 28, 2010
Deli Select
In the market for slicers? Check out these tips and see how the latest slicer options stack up to what you need.
September 28, 2010
Blast Chilling, Your Way
Newer midsize blast chillers cool food quickly and easily to save time, enhance product quality and improve food safety. Here’s how to spec reach-in or roll-in models with capacities of 100 lbs. to 200 lbs.
September 28, 2010
Blast Chiller Gallery
Welcome to thisproduct gallery, focused on blast chillers with capacities of 100 lbs. to 200 lbs., both reach-in and roll-in models. In June 2009 we invited suppliers to submit their newest or most significant units, and these nine companies took up our offer. If you need something different—say an undercounter model or something with greater…
September 28, 2010
Culver’s, Condensed
A condensed new prototype—with an upgraded kitchen package and totally revamped exterior and interior—helps Culver’s operators cut costs while delivering a wow factor for guests.
September 27, 2010
Ice Machines: Save Energy, Save Water
Picture different jurisdictions and entities staking out their territories and trying to raise the bar, and you’ll picture what’s been happening in the commercial ice-machine business. Effective Jan. 1, 2010, you’ll have a base-line federal minimum standard for energy efficiency. Then apart from that, there’s been the California Energy Commission standard in that state. And…
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