Kitchen Biz Search

Category: "Product Updates"

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Southbend’s Award Winning TruVAPOR - March 2017

By Carla Landi   The National Restaurant Association announced Southbend’s TruVapor as a Kitchen Innovation winner for 2017. This is the first combination oven that can be built right into a cooking line. There is no need to allocate extra space in your kitchen for combi cooking applications. Chefs can now have the versatility of steaming, roasting, broiling, and combi cooking without walking away from their high-volume cooking...
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Pre-Chillers for Ice Machines – from Elkay - December 2016

By Lee Davis, CFSP   Does your current ice machine have a really slow harvest cycle? Or perhaps you feel it should be producing more ice per day, especially during warmer months? The problem may not be your ice machine. It may be the temperature of the water coming into your facility. The temperature of tap water can vary dramatically from one location to next, and from one...
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Garland High Efficiency Broiler - December 2016

By Carla Landi   Garland built a broiler that makes a lot of sense for chefs and busy foodservice operations. Broilers have never been known for efficiency or ease of use, until now. Garland’s High Efficiency Broilers are designed to carry their weight in restaurant kitchens.   They easily fire up with a Quick-Switch start-up. The electronic ignition eliminates the need for pilot lights and with less BTU’s...
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Cambro and Food Safety - November 2016

By Carla Landi   Cambro spends a lot of time researching the challenges that foodservice operators face on a daily basis. One of the very important challenges that Cambro focuses on is food safety. Their StoreSafe® brand offers a wide variety of products that make it easier for busy operations to keep up on their food safety practices.   Watch the video below for 5 Steps to Food...
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Comfort – The Mundial Edge - October 2016

By Lee Davis, CFSP   The other day, I attended a training webinar hosted by Lou Rountree (Vice President) and Steve Jordan (National Sales Manager) of Mundial, manufacturers of fine cutlery and chef’s tools. They reviewed Mundial's many lines of NSF approved commercial quality kitchen knives, spreaders, turners and more. I asked Lou why customers choose Mundial.   I’ve known many chefs who choose a knife because of...
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A Glimpse of the Dexter PROTOUR™ - August 2016

By Carla Landi   Dexter-Russell brings education on the road with their Dexter PROTOUR™. They visit foodservice professionals and culinary schools across the country. The PROTOUR™ is an extreme experience of foodservice knowledge, knife application questions and practices, a virtual factory tour of product manufacturing, and more.   We had an opportunity to experience a training session from the very knowledgeable Chef Ryan Trinkofsky on the Dexter PROTOUR™....
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John Boos Round Edge Grain Reversible Cutting Boards - August 2016

By Carla Landi   Diners are very loyal to their favorite pizza restaurant. They learn to crave the ambiance and the taste. Create a concept that will encourage your customers to think of your restaurant as their feel-good place to frequent. John Boos helps pizza restaurants step up their brand with their round edge grain reversible cutting boards. Not only are these boards easier on knives than plastic,...
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ACP’s AXP22T – Now it’s Swipe Savvy - July 2016

By Lee Davis, CFSP   What do you get when you combine 2200 watts of microwaves, 2000 watts of forced convection, and 3000 watts of infrared radiant heat, for 2 minutes and 50 seconds? Answer: a 12” inch pizza, perfectly cooked with hot toppings and a crispy crust. The Amana® Commercial AXP22T is the oven that can deliver those results. It cooks 15 times faster than a conventional...
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Update International: a Crown Brands Company - July 2016

By Carla Landi   Restaurant buffets are a great way to build large audience excitement for your menu. Whether you have an all-you-can-eat buffet concept, offer buffets for special occasions or on certain days, or set up a breakfast buffet as a hotel or resort perk, you are showcasing your culinary talent and building your brand.   Remember, a restaurant buffet must make a good impression without the...
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Co-Rect Bar Products - July 2016

By Carla Landi   It’s no secret that expenses can get out of hand pretty quickly in a busy bar operation. It’s very easy to lose profits on over-pours without realizing it. That's why having the right equipment and supplies behind the bar can make all the difference in your profits. Luckily, Co-Rect Bar Products offers several money saving solutions for bar owners, including their Measured Pourers, which...