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The Skinny on the New Southbend Counterline Charbroiler

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…

Remove Limitations and Release New Possibilities With Ventless Hoods

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…

The Madness of Chef Joe Arvin, Celebrity Chef

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…

Pour the Perfect Pint

By Matt Kurnick St. Patrick’s Day is coming up. And according to the Chicago Tribune, St. Patrick’s Day is the biggest drinking holiday in the United States. So odds are, operators who serve draught beer are going to pour a pint or two as part of the celebration….

Blodgett 62 Series – A New Full-Size Combi that Cleans Itself

By Lee Davis I just attended a great webinar featuring Chef Joe Arvin, Corporate Chef, and Stephanie Martin, VP of Regional Sales, at Blodgett Oven. Chef Joe explained that there is a niche in the market between traditional convection ovens and combi ovens. Blodgett’s HydroVection oven fills that…

The Hatco Multi Contact Grill

By Matt Kurnick For simply adding grill marks to chops or vegetables, or warming a sandwich to melted-cheesy perfection, the Hatco Multi Contact Grill is a piece of light equipment that can add flexibility to any kitchen. The Multi Contact Grill features Hatco’s patented Heating Element Pack which…

The Next Big Thing in Small Ice Machines

By Lee Davis Yesterday, I had the pleasure of sitting in on a training webinar conducted by Mike Kraus, Director of Sales for Ice-O-Matic. Mike introduced the latest from Ice-O-Matic: the HIS Series of compact, space saving ice machines. “HIS” is an acronym for Horizontal Ice System. “Horizontal”…

Kitchen Closing Ceremony

By Matt Kurnick Over the last couple of weeks, Olympians from around the world competed for their countries. Last night, it all came to an end with the closing ceremonies. The Olympics closing ceremony, as expected, was a colorful, creative, cultured show full of all the pomp and…

Walk-In Floor Options

By Matt Kurnick Walk-in refrigerators and freezers are generally simple. There are four walls, one of which has a door, a ceiling, a condenser unit and a floor. Inside it’s filled with shelves, and on the shelves can be any variety of food products. The floor is an…

Residential Toasters vs. Commercial Toasters

By Carla Landi A busy breakfast rush can make or break an operation.  Picture a commercial kitchen with the finest foodservice professionals preparing fabulous meals. The line is flowing just right until it comes to the toaster station.  The discount residential toaster is trying to keep up, but…