By Matt Kurnick and Mike Tucker As dining rooms get bigger, kitchens tend to get smaller. Operators can now maximize kitchen space with TruVection from Southbend. This low-profile convection oven series provides end users the flexibility of applying a true convection oven into a variety of configurations. The…
By Carla Landi and Jim Bologna How important is it to maintain food quality throughout the baking process? Doyon thinks it’s very important. In fact, the main point of differentiation for Doyon Spiral Mixers is how well they treat dough. These spiral mixers were developed with chefs and…
It’s a common story. Excess pieces of poultry get thrown into a food box and then the box gets thrown into a walk-in. It’s forgotten until it’s not. Then, when it’s retrieved, the operator finds a brick of frozen solid garbage. One way to help prevent common food…
By Matt Kurnick Randell’s FX Series Precision Refrigeration is the latest in versatile, efficient refrigeration. The FX Series features a unique drawer delivery system, that when combined with its responsive evaporator coil and fan, make it extremely energy efficient. The drawer system promotes easy organization and access for…
By Carla Landi Designed for high volume cooking, the Garland Heavy-Duty Countertop line is ready to go to work for you. Recently, we caught up with Garland to talk about their Heavy-Duty Countertop line. This cooking equipment brings a new meaning to the term heavy-duty. Each charbroiler, hot…
By Matt Kurnick In New York City there are over 110 places that serve some variation of fried chicken and waffles. In Los Angeles there are over 70, in Chicago there are over 40. And several of these restaurants are not quite considered fine dining, but they’re nicer…
By Lee Davis It seems like thin is in this year. A few weeks ago, KitchenBiz brought you information about the new Ice-O-Matic HIS Series of ice machines, featuring an under counter model only 15 inches wide. This week, Southbend has introduced a new charbroiler that is a…
By Carla Landi You’ve heard of “capture and release”? Releasing air captured by cooking equipment has always been an important consideration for restaurant owners. It’s one that in the past has steered food professionals away from their desired location and concept plan. Ventless hoods have addressed these challenges…
By Lee Davis Steely eyes and a slightly maniacal smile are the first things you notice about Chef Joe Arvin. The next are his speech patterns. Resounding and emphatic in one breath, whispering for emphasis in the next, he returns to a warm and conversational tone for just…