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…
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…
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…
By Lee Davis Imagine it’s an early evening in June and you’re sitting on the beach watching the sun go down while nursing an umbrella-topped goblet of rum, juice, and tropical fruit. You’re a restaurant owner, but your eatery has been doing well, so now you’re spending more…
By Matt Kurnick Tis the season to eat and drink outside. Patios, poolside, rooftops and decks all make great alfresco venues. One thing that could ruin any alfresco experience however is broken glass. For operators that demand a certain level of elegance in their presentation, glass is no…
SEFA President, Tedde Reid recently caught up with Panasonic’s Ken Megarr to discuss Panasonic Microwave Steamers. These exciting ovens use microwave technology to steam. Using Panasonic Microwave Steamers is extremely convenient, it produces high quality product, and can ultimately be more healthy for consumers. The Panasonic steamer doesn’t…
By Carla Landi FoodHandler recently introduced the oneGlove™ Dispensing System, a revolutionary new glove dispensing system that will dramatically change efficiency and food safety in commercial kitchens. The new oneGlove Dispensing System allows foodservice professionals to easily access gloves by the cuff, one at a time. The ease…
By Carla Landi and Chuck Day Luxury or necessity? More and more foodservice operators are equipping their operations with blast chillers to meet their production needs. Maurice Skidmore talks about the solutions and advantages that can be achieved by blast chilling with American Panel. The Food Safety Advantage…
By Lee Davis A couple of weeks ago, I met with Linda Brugler, Senior Product Manager for Frymaster. We were conducting a training webinar on Oil Station Management Best Practices. She gave us an exclusive preview of new technology being introduced by Frymaster at the 2014 National Restaurant…
The 2014 National Restaurant Association show is only days away. If there’s one stop every attendee has to make, it’s to the Kitchen Innovations pavilion. We’re proud to say we work with several of this year’s winners. Below are some of the 2014 Kitchen Innovations highlights. Read last…