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Randell’s FX Series Precision Refrigeration

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…

Garland Heavy-Duty Countertop Line – Built To Keep Up

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…

Fried Chicken and Waffles

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…

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”…