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The Redesigned K6ETT – What You May Not Notice

By Lee Davis Last month, I sat down with Larry Lyons, General Manager of ITW Steam Cooking, and we talked about the redesigned K6ETT electric Counter Steam Jacketed Kettle from Vulcan. I had the chance to examine one that he set up for a training event. At first…

Lang Gas Countertop Range: Pot on, Flame on … Pot off, Flame off

By Lee Davis There’s a certain feeling you get when you sit down on a John Deere tractor. It’s the same feeling you get when you pick up a Stihl chainsaw or put on a pair of Johnston & Murphy shoes. It’s a feeling that you’re experiencing quality:…

One Tough, Smart Player – Metro C5 T-Series

By Lee Davis What stays hotter on the road than Joe Flacco, has the intelligence of Tom Brady, and takes a hit like Eli Manning? No, not Tim Tebow. It’s Metro’s C5 T-Series heated cabinet. Erin Eddy, Regional Sales Manager, and Janet Zimmerman, National Strategic Accounts Manager, both…

Champion Industries: Solving Food Waste Disposal Problems

By Lee Davis Picture a one ton pile of rotting, stinking food waste: fish carcasses, meat, bones, poultry, moldy cheese, vegetables, fruits, shells, pits and dairy products. Now think about what you’d do if it were your job to dispose of that mess. With current food waste disposal…

A New Spin on Fried Foods

By Lee Davis It’s been called “game changing” by the former President and CEO of McDonald’s, USA. It’s said to be “a big step toward better health” by the President of the American Council on Science and Health. It’s been touted as “signature technology” by the former President…

Frymaster’s Ingeniously Simple Sediment Tray for Open Frypots

By Lee Davis I recently met with John Stallsmith, Business Development Manager at Frymaster. During our conversation, he shared with me the key to minimizing the breakdown of cooking oil in a commercial fryer: W.A.S.H. No, he didn’t mean simply cleaning. W.A.S.H. is an acronym that stands for:…

Induction Activator: Class Up Your Meal Delivery Program

By Lee Davis “Hospital food” has traditionally been synonymous with lukewarm unappealing meals, served on a variety of plastic plates, bowls and trays. A recent trend in healthcare and assisted living facilities is to create a more upscale “room service-like” experience for residents and patients at mealtime. Food…

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…

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…

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,…