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Fish Prep and Precise Temperature Management

By Lee Davis A couple of weeks ago I had the pleasure of hosting a training webinar for Chef Michael Williams, the Executive Chef for Unified Brands. One topic covered in the webinar was fish prep and precise temperature management. Chef Michael shared a quotation from one of his colleagues to illustrate the importance of keeping fresh fish cold: “Maintaining the chain of temperature from the time seafood…

Oneida Launches New Lines

By Matt Kurnick The dining experience starts with ambiance, service and food and ends with the all-important dinnerware and flatware. Oneida kicked off 2012 with its launch of new lines of both dinnerware and flatware to enhance experiences in luxury, fine and casual dining environments. Their new designs focus specifically on aesthetics and more importantly, utility. “We’re especially excited about the visual and tactile elements of these designs…

Star-Max Vertical Broilers: Spinning Up An Appetite

By Lee Davis I remember stomping around Manhattan in the late 1970s. One of the greatest things about the city was the street food. From hotdogs and knish, to pizza by the slice, Manhattan was a fast food paradise. My favorite was a flatbread sandwich filled with tomatoes, onion, Tzatziki sauce, and broiled lamb, sometimes called a Gyro. I often placed my order through the street side take-out…

Nor-Lake Goes Behind the Bar

By Lee Davis Nor-Lake, the company long known for refrigeration solutions such as walk-in coolers and freezers, rack refrigeration systems, reach-ins and merchandisers, has moved beyond the kitchen and behind the bar. In February of 2012, Nor-Lake rolled out its latest additions to the AdvantEDGE line of products: Bottle Coolers, Back Bar Refrigerators (with glass or solid doors) and Direct Draw Beer Coolers. The units come in a…

Globe Bistro Series Panini Grills

By Matt Kurnick Mmmmmm. Think of the most succulent slow-roasted pork, topped with slices of pickle and swiss cheese stacked between the top and bottom of a hoagie roll, grilled to warm perfection until the cheese drips off the grill-marked roll. It’s sandwich bliss. The new Bistro Series Panini Grills from Globe are great tools for producing warm sandwiches and come in two different sizes with two different…

The 2012 Kitchen Innovation Awards

By Carla Landi The National Restaurant Association announced the winners of the 2012 Kitchen Innovation Awards last week. The NRA show in Chicago is the place to see new emerging trends in foodservice, along with innovative equipment to enhance operations. Manufacturers continue to design equipment that will save end users money, labor, time and in some cases, take their operation to the next level. Manufacturers have done all…

The New Vollrath Super Pan V – It pours well!

By Lee Davis The Vollrath Super Pan V is the latest product upgrade from Vollrath. It is designed to replace the Super Pan II and is compatible with all your Super Pan II pans, covers and accessories. The new pan is made from the same 22 gauge, 300 series stainless steel making it tough and resistant to dings.  It has smooth curves and a bright finish. It comes...

It Looks and Feels Like a Candle: The TruFlame LED

By: Lee Davis Leave it to Hollowick. Their recently introduced TruFlame LED Wax Pillars are just that: real wax pillars. Only instead of a wick running down the center, their pillars are lit up using a very special battery operated LED.  TruFlame “Evolution” technology features a flickering LED, that also matches the color of natural flame. These are the most realistic-looking LED candles we’ve seen. TruFlame Pillars are…

Permission to Smoke!

By: Lee Davis Blame it on my “inner caveman” if you like, but I love smoked meats: ribs, brisket, chicken, salmon and even smoked oysters. Everything just tastes better smoked. The process of smoking meat has traditionally required special equipment, fuel and ventilation. So until recently, if you wanted smoked food, you needed to find a restaurant that specialized in just that. I always looked for a place…

Master-Bilt Master Controller 2.0 Upgrade

By: Matt Kurnick Ever wish you could remotely monitor and program your Master-Bilt walk-in refrigeration unit? Now there’s an app for that. To start 2012, Master-Bilt announced the release of an upgrade to its Master Controller Reverse Cycle Defrost (MCRCD). The new “2.0” version is expected to be an upgrade to the already award-winning design. The Web2Walk-in is an internet-based program that provides complete access to the MCRCD…