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Category: "Applications"

Microwaves: Commercial vs. Residential

By Carla Landi   It seems harmless enough. Why can’t a professional foodservice operation use a residential microwave?   What I found out is that using a microwave built for residential use in a foodservice environment can be very costly and can also create some very serious safety...

Master-Bilt Rack Systems

By Matt Kurnick Rack refrigeration units are an excellent way to make any operation more efficient. This remote refrigeration equipment is a great option for consolidating and minimizing energy usage in any establishment that uses multiple refrigeration units and/or ice machines including hotels, corporate cafeterias, commercial kitchens and…

T&S Brass – Replacing Your Pre-rinse with a Hose Reel

By Lee Davis Let’s face it. Hose reels are not glamorous. If you’ve got one, you probably haven’t thought about it recently. If you don’t have one, you probably never thought about getting one. “That’s the reality of it” said Linda Seigler, National Sales Manager for T&S Brass,…

Table 100’s Serious Sandwiches

By Matt Kurnick Soup of the day, fresh fish of the day, these are common menu items in restaurants across the country. But Po Boy of the day? That’s an additional choice that the chefs at Table 100 in Flowood, MS feature on their menu that shows they…

The Parker House Restaurant, A Southern Original

By Matt Kurnick According to Andy Cook, Chef at The Parker House Restaurant, the Jackson, MS area is known for one dessert better than any other. “We’re a bread pudding town,” said Cook. “Everyone does it well.” In February, Eat Jackson recognized Cook and The Parker House Restaurant…

Babalu Tacos & Tapas: Fresh Ingredients for Fresh Condiments

By Matt Kurnick While reading through the menu at Babalu Tacos & Tapas, you’ll notice two things: 1. Before you get through the Aperetivos or appetizers, your mouth will be watering. 2. Nearly every dish comes with one of the freshly made in-house sauces or salsas from Chef…

Frymaster’s Ingeniously Simple Sediment Tray for Open Frypots

By Lee Davis I recently met with John Stallsmith, Business Development Manager at Frymaster. During our conversation, he shared with me the key to minimizing the breakdown of cooking oil in a commercial fryer: W.A.S.H. No, he didn’t mean simply cleaning. W.A.S.H. is an acronym that stands for:…

Soup’s On – Warmers vs. Rethermalizers

By: Lee Davis Everywhere you go these days, you see those cute little pot-bellied stand-alone self-serve kettles full of soup, stews or chili. They’re usually black, but some are copper or plain stainless. They range in size from about 6 quarts to 12 quarts capacity. You see them…

Nug Nog: A Chilly, Chewable, Holiday Favorite

By: Lee Davis I love the Nug! … Scotsman Nugget Ice that is. Nugget Ice is the original chewable ice from Scotsman Ice Systems. It’s a delightful alternative to hard, plate-frozen ice cubes, especially if you like to chew ice! Nugget Ice machines produce this chilly treat by…