title

Keep Pests Away – The Curtron E-IBD Air Curtain

By Carla Landi and Steve Tonjes Curtron’s E-IBD Air Curtain is designed to provide a powerful, uniform, and quiet air current to keep pests away. Chris Cummings of Curtron explains how. High Velocity is key. The ¾ HP motor on Curtron’s E-IBD  (Insect Back Door) Air Curtains are…

Install SmartWall for Intelligent Storage

by Lee Davis I can’t tell you how many times I’ve seen it: a jam-packed and disorganized storage area at the back of a commercial kitchen, where shelving units are overflowing with dry goods, supplies, and disposables. The irony here is that all too often, the storage room…

Bring the Farm-to-Table Theme to Life

By Matt Kurnick Considering the recent increased emphasis placed on farm-to-table food, Oneida has responded with updates to its Buffet Euro line that look and feel earthy and natural. The additions include a range of pieces featuring wood, stone, and glass. From mason jars and flip-top bottles for…

Make Your Kitchen Safer with SpillEater

By Lee Davis There is one thing I know from personal experience. When you’re carrying an overloaded bus tray into a commercial kitchen, unable to see the floor beneath you, and you accidently step into a puddle of Mornay Sauce that the pot-washer just spilled, you’re going down….

Increase Profits through Proper Beverage Sales

By Carla Landi Sitting outside with a refreshing cocktail is one of the things most everyone enjoys about summer. As such, summertime is a great time for restaurants to increase profits through proper beverage sales. If special care isn’t taken, serving beverages can turn profits into loss. Here…

Selecting a Commercial Portion Control Scale

By Lee Davis I have a portion control scale in my kitchen. I never use it … unless I want to weigh a package I’m mailing out. But in a commercial kitchen, a portion control scale is a necessity. Selling a 12 oz. steak when your menu price…

Direct Dining with MobileServ

By Matt Kurnick Direct dining is an emerging trend in long-term care facilities. It’s pretty simple too. Rather than bring the people to the food, operators are now more inclined to bring the food to the people. Direct dining provides operators several benefits. First, it provides choices. Residents…

Vulcan Jacketed Kettles

By Carla Landi, Matt Kurnick and Kevin Corral It’s true. Little has changed in kettles over the years. But, the recent small adjustments made on the Vulcan jacketed kettles make a huge difference in ease-of-use for operators. The biggest adjustment Vulcan has made is to the controls. Rather…

Champion’s New Dry Assist Technology

By Carla Landi Champion’s New Dry Assist Technology wins 2014 Kitchen Innovation Award It’s not a surprise that this Champion High Temp, Undercounter Dishwasher won a 2014 Kitchen Innovation Award. Champion’s new UH330B features Champion’s new Dry Assist technology. This high-temp machine speeds up the time it takes…

Vollrath Frozen Beverage Dispensers

By Carla Landi Nobody can turn down a refreshing slush on a hot summer day. They’re irresistible. It’s even more difficult to turn away when the refreshing red and blue slush is on display, mixing and chilling for all to see. Designed for cold or frozen slush and…