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Wine “Glassification”

By Lee Davis   The prospect of selecting the right glass for the right wine can be a challenge if you’re uninitiated in the world of wine. In general, wine glasses are categorized as Red Wine Glasses, White Wine Glasses or Champagne Glasses, but among enthusiasts, these broader...

American Panel Walk-in Features

By Lee Davis and Matt Kurnick What makes American Panel walk-in units so great is the company’s attention to detail. Our friend, Kevin Graham of American Panel recently showed us around one of their units while highlighting a couple of its especially valuable features. The first is the…

Running Hot or Cold – Warewashing with Champion Industries

By Lee Davis Today I attended a webinar featuring Joe Deckelman, V.P. of Sales and Marketing at Champion Industries. Joe began his presentation by discussing an issue that every operator should understand before investing in a warewashing system for his or her commercial kitchen: sanitizing vs. cleaning. At the…

The X-Stream Wash System from Duke

By Matt Kurnick The X-Stream Wash System from Duke Manufacturing features some of the latest technology in warewashing. It’s the only warewasher on the market that features a dual pump system. Both pumps are stainless steel and feature 2-horsepower motors that are capable of pumping 300 gallons/minute. This…

A Summary of Foodservice Plastics

By Matt Kurnick It is what it is. Plastic is plastic. Right? Wrong! So, so wrong, especially when it comes to the different types of plastics used to make foodservice products from tongs, to food pans, to sugar caddies. We recently had the pleasure of visiting the Carlisle…

Tuxton’s New Linx Collection

Tuxton has recently launched its brand new Linx Collection of dinnerware. The collection features an assortment of uniquely designed trays, cups and bowls. The assortment and their thoughtful design allows operators to perfectly marry a customized look with practical service. Both tray designs feature a well into which…

The Unique Case of Kitchen No. 324

By Matt Kurnick Chef Robert Black, of the Good Egg Dining Group based in Oklahoma City, comes across some unique challenges in his role as the group’s Culinary Director. In addition to sourcing food products and purchasing foodservice equipment and supplies for the group’s different locations, Black is…

Vulcan PowerFry – Bending the Rules

By Lee Davis Until late 2011, the basic rule was that commercial gas fryers fell into one of two categories: the bottom fry design or the tube type design. With the introduction of the PowerFry VK Series fryer that year, Vulcan bent that rule. They bent a few…

Chili Rethermalizers for National Chili Month

October is National Chili Month, and what a perfect time of year for a pot of chili. The weather is starting to turn, it’s football season, and chili is the perfect way to stay warm and enjoy the game. In commercial operations, chili is often prepared ahead of…

Necessity is the Mother of Invention – So where are the Grape Slicers?

By Lee Davis I recently paged through several foodservice supply catalogs and found a large assortment of what I call “food prep gadgets.” Typically, these tools are inexpensive, hand held, and creatively designed to perform a single specialized task both safely and efficiently: apple slicers, avocado slicers, mango…