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2016 Kitchen Innovations Awards Winners

By Carla Landi   The National Restaurant Association released the Industry forecast for 2016 and they announced the 2016 Kitchen Innovation winners. New menu trends and technology are promising an exciting year in the restaurant industry. The kitchen equipment innovative award winners are providing foodservice professionals with exciting...

Delfield Refrigerated Equipment Stands

By Lee Davis, CFSP   I had the chance to talk with Jeffrey Michael, Product Sales Manger for Delfield, just the other day. He went over the features and benefits of Delfield’s Refrigerated Equipment Stands (F26/F27/F28 & F29) with me. Refrigerated Equipment Stands may not be new, but...

Kolpak: the Quick and the Kold

By Lee Davis, CFSP   Yesterday, I attended a training webinar co-hosted by Scott Rogers, Product Sales Manager for Walk-ins and Refrigeration at Kolpak. During his presentation, Scott told us that Kolpak now offers 5-day shipping on PC120 Remote Refrigeration with KoldFront Rapid Ship.   The KoldFront walk-ins...

Commercial vs. Residential Blenders

By Carla Landi   It is tempting to price shop equipment solutions for your operation. The debate has been raised in commercial vs. residential microwaves, toasters, and now blenders. So, why is it necessary to purchase a commercial grade blender when the residential blender sold at the local...

Vollrath Induction Wok Range

By Lee Davis, CFSP   One of the hottest (pardon the pun) trends in cooking today is induction. Vollrath has been a leader in this technology, introducing an extensive line of countertop and drop-in induction ranges, soup warmers, rethermalizers, fajita heaters, chafers, buffet tables, and more. They also...

Frymaster’s Exclusive Built-In Oil Quality Sensor

By Lee Davis, CFSP   If your foodservice operation offers fried foods, then you know all about balancing cost and quality at your fry station. Change the oil too frequently and you’re throwing away good money. Wait too long to change the oil and you’re sacrificing food quality....

Scotsman Meridian™ Ice and Water Dispenser Series

By Carla Landi   Scotsman Ice has received the 2015 GOOD DESIGN™ award for their new Meridian™ ice and water dispensers. This award comes from the world’s most prestigious, most recognized, and oldest Design Awards program organized by the Chicago Athenaeum Museum of Architecture and Design.   The...

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...

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...

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...