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Panasonic Microwave Steamers

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…

The oneGlove Dispensing System, A Game Changer

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…

Blast Chilling with American Panel

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…

Frymaster FilterQuick™ with Fingertip Filtration™

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…

2014 Kitchen Innovations Highlights

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…

Kitchen Innovations 2014 First Look

By Matt Kurnick It’s the middle of May and to us at Kitchen Biz that means two things: 1. The weather is finally getting warm, so it’s time to re-visit our favorite spots to dine al fresco. 2. The National Restaurant Association Show is right around the corner….

The Cleveland Mini Combi

By Matt Kurnick and Brady Brown The Cleveland Mini Combi Oven is a fully functional combi oven in a smaller footprint. The 21-inch-wide unit can hold up to three full-size steam table pans and offers full baking, steaming and frying functionality. A few of the features that set…

Direct Draw Beer Dispensers from True

By Matt Kurnick and Zena Dater The True TDD-1 direct draw beer dispenser comes with a variety of standard features, making it a leader in its category. Of the utmost importance on direct draw dispensers is maintaining the beer at a consistent cold temperature. To do so, True…

Eliminate Food Waste with EnviroPure

By Carla Landi and Don Veys There are so many things to consider today when running a busy foodservice operation. Food waste elimination is rarely on the top of that list. But, if operators don’t have a good system in place, removing waste from an establishment can prove…

Selecting a Commercial Freezer

By Lee Davis There are four steps to selecting a commercial freezer for your foodservice establishment. 1. Determine what you are freezing and how it will be accessed. 2. Determine how much you plan to freeze. 3. Decide where the freezer is going to be located. 4. Decide…