July 06
July 01
Old and New Generation Cookware from Paderno
By Carla Landi and Matt Kurnick Paderno World Cuisine has designed new products that represent old and new generations of cookware. Starting with the old, Paderno features carbon steel pans with technology that's been around for over 100 years. The carbon steel is very heavy duty and it's... June 29
Carlisle Tabletop Trends
By Matt Kurnick The Carlisle Tabletop Collection aimed to help Carlisle refresh its look while bringing a sense of fashion and trend to the tabletop. It succeeded. Carlisle recently rolled out two new lines and additions to its existing Tritan line. The Mingle collection features heavyweight melamine that... June 24
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... June 22
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... June 17
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... June 15
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... June 10
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... June 08
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... June 03
