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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...
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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...
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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...
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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...
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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...
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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...
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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...
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Groen Kettles for Your High-Profit Mexican Cuisine

By Carla Landi   Chef Steve demonstrates the benefits of using Groen Steam Jacketed Kettles for the modern Mexican restaurant menu.   Restaurants are freeing up their stove tops and replacing large stock pots with Groen kettles for a cost-effective and labor-saving method of preparation. Groen kettles offer...
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Geneva‘s New Action Station

By Carla Landi   Geneva Designs, a sister company of Lakeside Foodservice, is getting a lot of attention with their new Action Station. The contemporary design, portability, and features allow foodservice professionals to create a kitchen on the fly, spotlight their chefs, and delight their guests.   Induction...
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Ice Machine Maintenance is a breeze with Manitowoc Ice

By Carla Landi   Depending on the environment, your ice machine should be cleaned every 6 months. If you’re baking bread and/or working with a lot of yeast you may want to clean it more frequently than 6 months.   Regular cleaning of your ice machine ensures food...