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Category: "Applications"

Rollin’ In Dough – Doyon Mixers

By Carla Landi Did you know Americans on average eat 100 acres of pizza a day, or 350 slices of pizza per second? 93 percent of Americans eat at least one pizza per month. 3 billion pizzas are sold in the U.S. each year and the annual pizza…

Wine “Glassification”

By Lee Davis   The prospect of selecting the right glass for the right wine can be a challenge if you’re uninitiated in the world of wine. In general, wine glasses are categorized as Red Wine Glasses, White Wine Glasses or Champagne Glasses, but among enthusiasts, these broader...

Running Hot or Cold – Warewashing with Champion Industries

By Lee Davis Today I attended a webinar featuring Joe Deckelman, V.P. of Sales and Marketing at Champion Industries. Joe began his presentation by discussing an issue that every operator should understand before investing in a warewashing system for his or her commercial kitchen: sanitizing vs. cleaning. At the…

A Summary of Foodservice Plastics

By Matt Kurnick It is what it is. Plastic is plastic. Right? Wrong! So, so wrong, especially when it comes to the different types of plastics used to make foodservice products from tongs, to food pans, to sugar caddies. We recently had the pleasure of visiting the Carlisle…

Chili Rethermalizers for National Chili Month

October is National Chili Month, and what a perfect time of year for a pot of chili. The weather is starting to turn, it’s football season, and chili is the perfect way to stay warm and enjoy the game. In commercial operations, chili is often prepared ahead of…

Necessity is the Mother of Invention – So where are the Grape Slicers?

By Lee Davis I recently paged through several foodservice supply catalogs and found a large assortment of what I call “food prep gadgets.” Typically, these tools are inexpensive, hand held, and creatively designed to perform a single specialized task both safely and efficiently: apple slicers, avocado slicers, mango…

Dexter-Russell Does Seafood

October is National Seafood Month. At Kitchen Biz when we think of seafood, we first think of seared scallops, oysters Rockefeller, baked salmon and several other delicacies from the deep. Once our mouth is through watering, our train of thought turns to the utensils required to prepare each…

Lakeside’s Mobile Hand Washing Station

Falafel wagons, hotdog carts, taco trucks … I love street food. The most popular street foods are cheap, fast and filling, but they’ve got to be safe too. This being National Food Safety Month, we discussed the importance of hand washing in our blog article a week ago,…

The Hand-Washing Station

Up to this point during National Food Safety Month, we’ve spent a lot of time focusing on the food. In this post we’d like to turn the attention away from food, and onto the people handing it.   In any foodservice operation, staff hygiene is extremely important. And...

Safe Hot and Cold Holding

As part of our series dedicated to National Food Safety Month, we’d like to discuss correct food handling as it relates to food time/temperature management. Time/temperature management is a critical part of any foodservice operation. If food is allowed to reach unsafe temperatures for too much time, pathogens…