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Perlick – The Perfect Pour for St. Patty’s Day and Beyond

By Lee Davis, CFSP   This week, St. Patrick’s Day will be celebrated with food, festivities, parades, and beer. If you’re in the business of selling beer, then you know the importance of serving a perfect pour. Every glass of beer, be it chestnut brown, golden yellow, or (cringe) shamrock green, should have just the right amount of head. Head is that layer of creamy foam at the...
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Walco Collapsible Chafer Storage Containers

By Lee Davis, CFSP   I recently found myself standing in a hotel’s banquet storage area, gazing upon several leaning towers of chafing dish bases, covers, roll tops, leg assemblies, and fuel holders. They’d all been stacked there, rather haphazardly, during the wee hours of the morning on January 1st, by an exhausted banquet staff, after they had finished up a very busy holiday season working the big...
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Hatco’s New Mini Vertical Warmer for Sweet Treats

By Carla Landi   Warm cookie anyone? It’s hard to resist. Easy, on-the-go, warm treats are gaining in popularity and increasing add-on sales, all day long. Which is why Hatco came up with an easy way to keep sweet treats warm and at the reach of customers. Their new Mini Vertical Warmer is a perfect point-of-sale impulse initiator and revenue generator. It’s small enough to set anywhere, and...
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The NU-VU X5 Combination Proofer and Baker

By Carla Landi   The new NU-VU X5 provides a way for foodservice professionals to proof and bake the bread that their customers love so much, but with increased efficiency and lower energy costs. The X5 offers all of the Doyon and Nu-Vu patented technology that bakes bread to perfection, and adds additional benefits that bring operational productivity to new levels.   Foodservice professionals are able to proof...
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2016 Kitchen Innovations Awards Winners

By Carla Landi   The National Restaurant Association released the Industry forecast for 2016 and they announced the 2016 Kitchen Innovation winners. New menu trends and technology are promising an exciting year in the restaurant industry. The kitchen equipment innovative award winners are providing foodservice professionals with exciting new opportunities and solutions for their operations.   Here are some highlights from our favorite innovation award winners: The Blodgett...
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Delfield Refrigerated Equipment Stands

By Lee Davis, CFSP   I had the chance to talk with Jeffrey Michael, Product Sales Manger for Delfield, just the other day. He went over the features and benefits of Delfield’s Refrigerated Equipment Stands (F26/F27/F28 & F29) with me. Refrigerated Equipment Stands may not be new, but Delfield is always making improvements and upgrades to their line.     I can’t even remember what supported the griddles,...
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Kolpak: the Quick and the Kold

By Lee Davis, CFSP   Yesterday, I attended a training webinar co-hosted by Scott Rogers, Product Sales Manager for Walk-ins and Refrigeration at Kolpak. During his presentation, Scott told us that Kolpak now offers 5-day shipping on PC120 Remote Refrigeration with KoldFront Rapid Ship.   The KoldFront walk-ins are available in sizes between 6’x8’ and 14’x12’ for their 8.5’ tall coolers, and between 6’x8’ and 12’x8’ for their...
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Commercial vs. Residential Blenders

By Carla Landi   It is tempting to price shop equipment solutions for your operation. The debate has been raised in commercial vs. residential microwaves, toasters, and now blenders. So, why is it necessary to purchase a commercial grade blender when the residential blender sold at the local big-box store looks exactly like its more expensive cousin? Blenders are blenders, right? Wrong.   Hamilton Beach Commercial provided us...
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Vollrath Induction Wok Range

By Lee Davis, CFSP   One of the hottest (pardon the pun) trends in cooking today is induction. Vollrath has been a leader in this technology, introducing an extensive line of countertop and drop-in induction ranges, soup warmers, rethermalizers, fajita heaters, chafers, buffet tables, and more. They also offer an extensive line of induction pots, pans, and other cookware. So, it was with little surprise when I learned...
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Frymaster’s Exclusive Built-In Oil Quality Sensor

By Lee Davis, CFSP   If your foodservice operation offers fried foods, then you know all about balancing cost and quality at your fry station. Change the oil too frequently and you’re throwing away good money. Wait too long to change the oil and you’re sacrificing food quality. Testing oil using traditional methods can require time, additional equipment, and employee training.   The Frymaster FilterQuick with OQS is...