Kitchen Biz Search

Category: "Applications"

Selecting a Commercial Portion Control Scale

By Lee Davis I have a portion control scale in my kitchen. I never use it … unless I want to weigh a package I’m mailing out. But in a commercial kitchen, a portion control scale is a necessity. Selling a 12 oz. steak when your menu price…

Blast Chilling with American Panel

By Carla Landi and Chuck Day Luxury or necessity? More and more foodservice operators are equipping their operations with blast chillers to meet their production needs. Maurice Skidmore talks about the solutions and advantages that can be achieved by blast chilling with American Panel. The Food Safety Advantage…

Selecting a Commercial Freezer

By Lee Davis There are four steps to selecting a commercial freezer for your foodservice establishment. 1. Determine what you are freezing and how it will be accessed. 2. Determine how much you plan to freeze. 3. Decide where the freezer is going to be located. 4. Decide…

The Madness of Chef Joe Arvin, Celebrity Chef

By Lee Davis Steely eyes and a slightly maniacal smile are the first things you notice about Chef Joe Arvin. The next are his speech patterns. Resounding and emphatic in one breath, whispering for emphasis in the next, he returns to a warm and conversational tone for just…

The Hatco Multi Contact Grill

By Matt Kurnick For simply adding grill marks to chops or vegetables, or warming a sandwich to melted-cheesy perfection, the Hatco Multi Contact Grill is a piece of light equipment that can add flexibility to any kitchen. The Multi Contact Grill features Hatco’s patented Heating Element Pack which…

Kitchen Closing Ceremony

By Matt Kurnick Over the last couple of weeks, Olympians from around the world competed for their countries. Last night, it all came to an end with the closing ceremonies. The Olympics closing ceremony, as expected, was a colorful, creative, cultured show full of all the pomp and…

Walk-In Floor Options

By Matt Kurnick Walk-in refrigerators and freezers are generally simple. There are four walls, one of which has a door, a ceiling, a condenser unit and a floor. Inside it’s filled with shelves, and on the shelves can be any variety of food products. The floor is an…

Residential Toasters vs. Commercial Toasters

By Carla Landi A busy breakfast rush can make or break an operation.  Picture a commercial kitchen with the finest foodservice professionals preparing fabulous meals. The line is flowing just right until it comes to the toaster station.  The discount residential toaster is trying to keep up, but…

Steamer Applications

By Matt Kurnick Steamers are a versatile part of most professional kitchens. They’re versatile in a couple of different ways. The first is that operators can cook a variety of product in a variety of ways in one steamer. The second is that there are a variety of…

Old Recipe, New Technology, Unexpected Results

By Carla Landi What if our grandmothers could have baked their favorite recipes utilizing the commercial equipment available today? What would happen if we applied modern cooking and prep technology to a classic family recipe? Award winning Chef Jim Bologna from Great Lakes Culinary Center did just that with…