February
10
February
08
Traulsen TS Full-Size Prep Tables – Get TempAssured
By Lee Davis, CFSP It seems like the number one complaint when it comes to pizza and sandwich prep tables is that the product isn’t held cold enough, making food unsafe. Turn down the temperature on the unit and food can freeze, especially along the rails where...
February
03
Captive-Aire’s CORE Fire Protection
By Carla Landi Restaurant kitchens have all the ingredients necessary to start a potentially dangerous fire. Normally, open flames, equipment running at high temperatures, cooking oils, and electrical components all help the operator serve hot and well prepared meals. However, sometimes these ingredients can come together and...
February
01
Vulcan’s LWE Series Steamer – A First
By Lee Davis, CFSP Steaming is an ancient way to cook food. In Arizona, archaeologists have found steam pits used for cooking as long as 10,000 years ago. In China, steam cooking vessels of various sorts, dating from between 5000 to 3500 BC, have been unearthed from...
January
27
The Blodgett Hoodini – Watch Exhaust Disappear
By Lee Davis, CFSP Recently, I met with Stephanie Martin, Vice President of Regional Sales, and Executive Chef Joe Arvin from Blodgett. They introduced me to the new Hoodini: not a famous escape artist, but a new Ventless Hood System from Blodgett. The Hoodini is a...
January
25
MetroMax 4™ Shelving – Unrivaled
By Lee Davis, CFSP It isn’t news that Metro offers a huge selection shelving to meet almost every need, but the product creating the most excitement as of late, is the MetroMax 4™ line of all-polymer shelving. It is the ultimate storage and handling system with a...
January
20
Making the Blast Chiller/Freezer Investment
By Carla Landi The benefits of having a blast chiller for food safety, food quality, labor savings, and decreased food waste makes the investment a no-brainer. But, what do you really need to know to make a smart investment and reap the benefits that come with this...
January
18
Cambro Food Pan Seal Covers
By Carla Landi Cambro has you covered when it comes to protecting your food investment and your bottom line. Cambro, an expert in food storage, has been very diligent about conducting studies and researching ways for foodservice operators to control food costs. We know that purchasing...
January
13
Carlisle CoolCheck™ Batter Pro System
By Carla Landi Carlisle’s CoolCheck™ Batter Pro System provides a new way to set up your breading stations. Ingredients are kept at the proper temperature during the entire battering process. Utilizing Carlisle’s CoolCheck™ technology, pans hold food safely for 6 to 8 hours and change color when...
December
28
