Bakers Pride New XPM Speed Oven

By Carla Landi   The Baker’s Pride NEW Countertop XPM Speed Oven packs a lot of power into a small footprint. It combines impingement, convection, and microwave for a cooking speed that is 10 times faster than single cooking methods. The cooking speed combined with the consistent results and the small footprint, make this the perfect oven for high-profit, made-to-order menu items.

Bar Blenders vs. Food Blenders

By Lee Davis, C.F.S.P.   I was recently asked how a commercial bar blender differs from a food blender. It’s a good question. The easy answer is: “a bar blender is designed to make frozen drinks and a food blender is designed for processing food.” While there is truth in that answer, it’s not terribly helpful in differentiating features and design details. I reached out to my friends...

Edlund’s New Titan Series Max-Cut

By Carla Landi   The Titan Series Max-Cut is the first and only all-in-one stainless steel dicer, wedger, corer, and French fry cutter. The quick change pusher and blade assemblies allow for a wide variety of applications. Much to the delight of operators everywhere, the Titan Series Max-Cut is also dishwasher safe and NSF certified. Add in the safety features on this heavy duty piece of equipment and...

Convotherm 4 – Your Meal, Your Mission

By Lee Davis, CFSP   Cleveland Range, a Manitowoc Company, continues to improve its Convotherm line of combi ovens with the Convotherm 4. Available in two designs, “easyDial” sets a new standard in manual controls, while “easyTouch” gives you a large touch screen with customization standards for your every need. Additionally, the Cleveland “ACS+” system provides the extra functions of HumidityPro, Crisp&Tasty, BakePro, and multiple fan speed controls...
Sterno CandleLamp

SternoCandleLamp Mirage Flickering Flame Candles – It’s in the Flicker

By Lee Davis, CFSP   All the beauty and elegance of real wax candles, SternoCandleLamp’s Mirage Flickering Flame Candles are a great option for operators who want all the warmth and ambiance of real candles, without the open flame. Made from real wax, they can be programmed to turn on and off at certain times of day, or operated with an optional remote control. The warm, white LED...

Judging a Menu by its Cover

By Lee Davis, CFSP The old saying is “never judge a book by its cover,” but the very reason that has become an “old saying” is because people do it all the time. People also judge a menu by its cover. The holidays are coming and one of the easiest ways to make a great first impression on your guests is to replace those outdated, faded, worn, stained,...

Garland’s Induction Island Cooking Suites

By Lee Davis CFSP I talked with Gerry Kinsella, Senior Business Development Manager for Garland the other day and asked him about the latest trends in Island Cooking Suites. There was no hesitation. “Induction” he said. “Garland’s Island Induction Suites look great and are extremely functional. They offer energy savings, safety, and speed. They can be individualized according to the needs of the operator…Induction is ideal for integration...

Tips For Replacing a Walk-in

By Lee Davis, CFSP Let’s face it. Replacing a walk-in is a little more expensive and complicated that replacing a toaster. So when your food isn’t staying frozen anymore, and the ice buildup jams your walk-in door open, then it’s time to make some serious decisions. I asked Lynn Burge, Advertising Manager at Master-Bilt, to give me a few tips on how to go about selecting the right...

Energy Saving, Smart Refrigeration From Cold Zone

By Lee Davis, CFSP How would you like to purchase an energy saving device for your walk-in refrigeration system that pays for itself in two years, and then continues to deliver dividends throughout the life of your system? Cold Zone, a premium brand of Heat Transfer Products Group, LLC, offers just such a device. It’s called the Surveillant Evaporator Controller. Reading the “Theory of Operation” literature from Cold...

Distinguish a Salamander from a Cheesemelter

By Lee Davis, CFSP The word “salamander” comes from Latin, Greek and Old French. It refers to a “legendary lizard-like creature that could live in fire.” It seems that over time, the zoologists adopted the lizard reference in that etymology to describe those slithery little amphibians that live under rotten logs. The chefs, on the other hand, focused more on the fire reference, and adopted the word to...