February 24
February 22
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... February 17
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... February 15
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.... February 10
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... 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
