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Ice Cold, Infused Beverage Dispensers

By Matt Kurnick This week is Independence Day, a symbol of patriotism and the middle of summer. In planning a menu for this time of year, one thing is needed no matter the meal – an ice cold beverage. Iced teas and Lemonades are the obvious classic summertime…

Microwaves: Commercial vs. Residential

By Carla Landi   It seems harmless enough. Why can’t a professional foodservice operation use a residential microwave?   What I found out is that using a microwave built for residential use in a foodservice environment can be very costly and can also create some very serious safety...

The True Spec Series

By Matt Kurnick and Lee Davis Recently Kitchen Biz caught up with Bill Smith, Regional Sales Manager at True Manufacturing, to learn all about the newly updated Specification Series refrigerators from True. Bill showed us around the Pass-Thru models, pointing out several modifications True’s made to make this…

CMA’s Tsunami – A Clean, Green Dishmachine

By Lee Davis The last time I was in a commercial kitchen during peak service hours, the area around the dishwashing pre-rinse station did indeed look like a tsunami had hit: water splashed on the floor, dirty dishes stacked everywhere, a waste can overflowing with food soil and…

Pure, Precise, Sous Vide with Vollrath

By Matt Kurnick Pure flavors and precise temperatures, the ultimate goals of every chef. Recently Kitchen Biz caught up with Chef Richard Rupp, Corporate Product Training Manager at The Vollrath Company, to learn about a new product from Vollrath and the exciting culinary trend that can help reach…

Pitt Plastics – Watch out for Cheaters

By Lee Davis When was the last time you purchased a case of commercial garbage can liners and actually received fewer bags than were specified on the outside of the case? I bet you have no idea, right? Neither do I. Who counts? And that, according to Jeff…

The Pan Rack Graveyard – Channel’s Solution

By Lee Davis You may have seen this place in the deserted back hallway of a commercial kitchen, the basement storage area of a cafeteria, or the vacant corner of a loading dock. It’s filled with sad memories of employee abuse and overstressed joints. Broken welds, bent uprights…

Bamix from Victorinox

By Matt Kurnick Watches, chocolate, cutlery and immersion blenders. That’s what Switzerland does. Bamix, a new immersion blender from Victorinox Swiss Army, is their latest offering of versatility and reliability. The Bamix is sort of a Swiss Army knife for the kitchen. Because of it’s interchangeable blades, the…

Master-Bilt Rack Systems

By Matt Kurnick Rack refrigeration units are an excellent way to make any operation more efficient. This remote refrigeration equipment is a great option for consolidating and minimizing energy usage in any establishment that uses multiple refrigeration units and/or ice machines including hotels, corporate cafeterias, commercial kitchens and…