title
metallfeatured

Panasonic Brings Induction Cooking to a New Level

By Carla Landi   Panasonic’s new commercial induction cooktop is one-of-a-kind. They designed an induction cooktop that can be used with any pan, even aluminum. They have taken away the famous drawback to induction cooking, but kept the great advantages associated with this popular cooking method.   Panasonic’s induction cooktop delivers efficient heat directly to the cooking vessel, providing the known advantages of less wasted energy, a cooler...
carvingstationfeat

Vollrath Contoured Carving Station

By Carla Landi   The timing couldn’t be more perfect to take a look at Vollrath’s Contoured Carving Station. The holiday season is right around the corner and the Contoured Carving Station is a great way to take your buffet line to the next level. This beautiful Contoured Carving Station comes from a line of quality buffet products from Vollrath. The look and feel is warm and inviting...
cambrofeatured

Cambro and Food Safety

By Carla Landi   Cambro spends a lot of time researching the challenges that foodservice operators face on a daily basis. One of the very important challenges that Cambro focuses on is food safety. Their StoreSafe® brand offers a wide variety of products that make it easier for busy operations to keep up on their food safety practices.   Watch the video below for 5 Steps to Food...
wincokattexfeat

Slicing & Dicing with Winco’s New Kattex Line

By Lee Davis, CFSP   Like many, I’ve always had a fascination with specialty kitchen tools. Perhaps it comes from growing up during the 60’s and 70’s watching Ron Popeil hawk his Veg-O-Matic Slicer on TV every night. They made him wealthy and famous. Comedians from Dan Aykroyd to Gallagher spoofed his product, but in the end, the pitch was effective because the concept was solid:   Inexpensive...
endurancefeat

The Endurance™ Range by Vulcan

By Carla Landi   Vulcan’s Endurance Range is designed to provide consistent results in a commercial kitchen environment. When you see the Vulcan name on a piece of equipment, you know it’s going to perform in a busy foodservice operation. The Endurance Range is no exception, it’s built tough and it delivers!   What about adaptability? Foodservice operations may change up menu items and incorporate new concepts along...
mundialfeatured

Comfort – The Mundial Edge

By Lee Davis, CFSP   The other day, I attended a training webinar hosted by Lou Rountree (Vice President) and Steve Jordan (National Sales Manager) of Mundial, manufacturers of fine cutlery and chef’s tools. They reviewed Mundial's many lines of NSF approved commercial quality kitchen knives, spreaders, turners and more. I asked Lou why customers choose Mundial.   I’ve known many chefs who choose a knife because of...
pizzaslicefeatured

Pizza Slice Ovens from Bakers Pride

By Carla Landi   Bakers Pride has the solution for foodservice professionals that would like to add authentic pizza to their menu, without a huge investment of space and money. This is particularly relevant in October, which is National Pizza Month and the beginning of some of the hottest pizza ordering occasions.   Pizza by the slice is very popular with diners and is known to be a...
hwg800featured

Get the Green Solution – Hamilton Beach’s HWG800

By Lee Davis, CFSP   Last week, I attended a training webinar with Erin Eddy, Division Manager – East, for Hamilton Beach. Among the products she discussed was Hamilton Beach’s new HWG800 Wheat Grass Juicer. It is a high quality machine that extracts 5 oz. of wheat grass juice per minute. That’s great when you consider the typical serving is only an ounce. The machine is commercially rated...
cubicfeatured

Vollrath’s New Cubic Display System

By Carla Landi   Getting ready for holiday banquets, buffets and catering opportunities? Well, you should probably take a look at this! The all new Cubic Display System from Vollrath allows culinary artists to easily customize their buffet presentations according to menu offerings, the occasion, and space available. Just select the elements you need for each event and start building. If you need to make a last minute...
coldzonefeatured

Cold Zone Refrigeration Rack Systems – One Neat Package

By Lee Davis, CFSP   Rapidly growing in popularity, Rack Systems allow customers to consolidate all refrigeration needs into one neat package. Think of all the large equipment items in the typical foodservice operation that require a refrigeration system: walk-in cooler, walk-in freezer, ice machine, reach-ins, merchandisers and display cases. Now imagine if all those items were tied into a single remote refrigeration system, with refrigeration lines running...