Kitchen Biz Search

Category: "Applications"

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…

A Quest for Crepes

By Lee Davis This week we celebrated National Crepe Day. On vacation in southern France years ago, I started out in the Pyrenees Mountains, a quaint and scenic region that time seems to have forgotten. It’s dotted with medieval castles, abbeys, farms and small villages. My first night…

Food Safety Best Practices with Cambro

By Lee Davis I’d like to share a story with you about a friend we’ll call “Tom” who was recently hired as a prep cook-trainee at the local family restaurant in town. Early on during his time there, Tom was told to thaw six chickens. Tom went to…

Commercial Fry Pans: Stainless Steel or Aluminum?

By Lee Davis The first question most people ask when purchasing commercial frying pans is: stainless steel or aluminum? There are a few other materials commonly used to manufacture frying pans, such as carbon steel, cast iron, copper and even enamel, but the vast majority of what you…

Suggested Walk-In Maintenance

By Matt Kurnick It’s important to take good care of your equipment. My dad was the first to teach me this lesson, and it was in the context of my most prized piece of baseball equipment. After getting my first all-leather baseball mitt he taught me to properly…

Chef Feature – Brad Johnson of Hefner Grill

By Carla Landi Chef Brad Johnson of Hefner Grill, a member of the Hal Smith Restaurant Group, combines concept, passion and the right equipment. Chef Brad Johnson is the man who creates the culinary masterpieces that customers of the Hefner Grill, a member of the Hal Smith Restaurant…