By Carla Landi Vollrath’s Downdraft Vent Module, winner of a 2014 Kitchen Innovations Award, provides full front-of-the-house cooking without a vent hood. Energy-efficient induction cooking in a sleek stand-alone station impresses chefs and guests alike. Guests love to see creative chefs in action. Cooking presentations and food prep…
It’s often easy to overlook the matting that lines the floors of foodservice operations. But having the appropriate matting in each area of a foodservice operation is vital in facilitating a safe and comfortable environment for both workers and patrons. According to Apex Matting, there are typically three…
By Matt Kurnick Walco’s induction-ready Cook N Serve line of buffetware is aesthetically unique and efficient for serving hot food and keeping it warm. The latest additions to the Cook N Serve line include the Idol casserole pans. They’re made from 18/10 stainless steel and can be used…
By Lee Davis Sometimes, combining two great products into one doesn’t work out so well. That’s what happened a couple of years ago when Joe-Bob’s Bakery, in my hometown, invented the Turkey Donut. Thankfully, the engineers at T&S Brass are a lot sharper than Joe-Bob. So when T&S…
By Lee Davis Focus Foodservice just introduced a new line of ready-made, easy-to-install slipcovers and decorative accessories for banquet tables and chairs. The line is called Sure Fit® Stretch™. The ready-made covers are durable and practical. They protect furniture from wear, while upgrading and enhancing the appearance of…
By Matt Kurnick The new Chef’s PaletteTM collection provides a modern, clean look from International Tableware on which any chef would be proud to display his or her work. The 7-piece collection is comprised of two different size platters and five different sized plates. Each piece is made…
CAL-MIL Melamine Cold Concept Risers expand banquet and catering possibilities By Carla Landi The holiday season is quickly approaching, which means new catering and banquet presentation opportunities are right around the corner. Now is the time to explore the latest food presentation pieces and supplies available to enhance…
By Lee Davis A watched pot never boils, or so the old saying goes. I wish I could recoup all the minutes of my life that I’ve wasted waiting for water to boil. Assume it’s been about five minutes a day for over 30 years of cooking. That’s…
Carlisle’s new Coldmaster® CoolCheck™ food pans add a whole new level of food safety to your operation. These pans feature patent-pending, color-changing technology. They allow foodservice operators to quickly see when food temperatures are no longer safe. Pans actually turn blue when temperatures are safe. When all of…
By Matt Kurnick Both the Southbend G and SL-Series convection ovens are efficient. The two Energy Star rated ovens now include Southbend’s new NRG System making them even more efficient. The NRG fuel saving system is designed to maintain the power of the 90,000 and 72,000 BTU convection…