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InductionSquare

Induction Cooking: The Magic

By Lee Davis The first time I saw a demonstration of induction cooking, it reminded me of a magic trick. The demonstrator placed a newspaper on an induction cooktop, placed a pot of water on top of the newspaper, and then brought the water to a boil. Once boiling, he removed the pot to show that the newspaper was neither burned, charred nor even singed. Then he did...
HatcoRiceWarmer

Hatco’s New Rice Warming System

By Carla Landi Hatco’s new Rice Warming System takes the pressure off of busy operations tasked with the chore of serving a lot of rice. This system is ideal for Asian and Mexican restaurants that commonly have several rice cookers in motion at the same time. The challenge arises when it’s time to keep the cooked rice warm for serving while more rice is cooking. That’s where the...
DukeMerchYT

New Food Merchandiser Options from Duke

By Matt Kurnick The new, highly customizable hot/cold food merchandiser options from Duke come with a load of benefits for operators that their customers will surely appreciate. From the diners' perspective, Duke offers a clean look with its new heat and scratch-resistant counter tops. Duke also makes it possible for operators to take advantage of vertical space, offering hot or cold tiers that can be stacked on top...
MasterBiltYT

MasterBilt’s Enhanced Blast Chiller

By Matt Kurnick and Lee Davis MasterBilt's enhanced Blast Chiller has been modified with many new features that make it extremely user-friendly. First off, they feature a new LCD controller that makes operating the unit very simple. The controller comes with pre-loaded settings that are easily accessible. MasterBilt's enhanced blast chillers also have a USB port to download product holding data. This helps operators with HACCP practices. Another...
VollrathYT

Vollrath Introduces its New Contoured Carving Station

By Lee Davis Back in the 80s, I worked in a steakhouse that served a traditional Sunday all-you-can-eat brunch. A main feature of the buffet was the Steamship Round, a huge haunch of beef hanging by a chain from a crossbeam, and sliced in hearty slabs for each guest by a prep cook wearing a chef’s coat and a red bandana; brandishing a sabre-sized carving knife. The whole...
DelfieldYT

Delfield World Class Value Refrigeration Line

By Carla Landi Delfield took the same deluxe refrigeration system found in its high end specification product and put it into its new World Class Value Refrigeration Line giving foodservice professionals the best of both worlds. Delfield set out to provide a lower-cost reach-in refrigerator and freezer line to operators without comprising features and benefits. Delfield's goal is to help operators lower operational costs and raise revenue opportunities....
ChampWRS

Champion Food Waste Reduction System

By Matt Kurnick The new Champion Food Waste Reduction System is an effective, efficient, quiet, and low maintenance way to reduce food waste in high-volume operations. This system, which won a Kitchen Innovation Award at the 2015 National Restaurant Association Show, utilizes Champion's SSG, or slow speed grinder, technology. The SSG allows the machine to operate up to 70% quieter and with 60% less energy than traditional pulper...
ChefRevivalCoatsFI

Chef Revival Performance Series Chef Coats

By Carla Landi Performance Series Chef Coats by Chef Revival bring a whole new level of style and comfort to chefs in today’s demanding kitchens. Chef Revival’s new Performance Wear combines the look of the classic chef coat with the comfort, weight, and material found in golf apparel. Just like golfers can’t afford to be restricted with their movements, chefs cannot be constrained when they are in high-performance...
CornerShelvingFocus

Corner Shelving Solutions by Focus

By Matt Kurnick and Lee Davis Corner shelving solutions by Focus are an efficient way for any operation to make the most of storage space. The shelves, which come in both Focus' signature green epoxy and chrome, fit perfectly into corners to increase the usability of space in walk-in units, kitchens, and dry food storage spaces alike. The shelving unit is available in 18", 21", and 24" sizes....

CL60 Workstation By Robot Coupe

By Carla Landi The new CL60 Workstation by Robot Coupe is a must-have for foodservice professionals slicing and dicing their way through demanding kitchens. This smart workstation combines all of the fast and easy slicing, dicing, and grading benefits of the CL60 with a smart workstation cart that promotes continuous motion and output of product. Keep whole potatoes on the top shelf and swivel the lower shelf to...