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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...
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Scotsman Meridian™ Ice and Water Dispenser Series

By Carla Landi   Scotsman Ice has received the 2015 GOOD DESIGN™ award for their new Meridian™ ice and water dispensers. This award comes from the world’s most prestigious, most recognized, and oldest Design Awards program organized by the Chicago Athenaeum Museum of Architecture and Design.   The Meridian™ Series delivers the latest in ice and water dispensing technology, producing the H2 nugget, the softest and most satisfying...
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Traulsen TS Full-Size Prep Tables – Get TempAssured

By Lee Davis, CFSP   It seems like the number one complaint when it comes to pizza and sandwich prep tables is that the product isn’t held cold enough, making food unsafe. Turn down the temperature on the unit and food can freeze, especially along the rails where food pans come into contact with refrigeration cold-walls.   Traulsen has a solution. In lieu of a cold wall system,...
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Captive-Aire’s CORE Fire Protection

By Carla Landi   Restaurant kitchens have all the ingredients necessary to start a potentially dangerous fire. Normally, open flames, equipment running at high temperatures, cooking oils, and electrical components all help the operator serve hot and well prepared meals. However, sometimes these ingredients can come together and create a recipe for disaster.   The best strategy is to put a plan in place that minimizes the risk...
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Vulcan’s LWE Series Steamer – A First

By Lee Davis, CFSP   Steaming is an ancient way to cook food. In Arizona, archaeologists have found steam pits used for cooking as long as 10,000 years ago. In China, steam cooking vessels of various sorts, dating from between 5000 to 3500 BC, have been unearthed from archaeological digs. More recently, the Viennese invented the original deck steam ovens in the 1800s for baking baguettes.   With...
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The Blodgett Hoodini – Watch Exhaust Disappear

By Lee Davis, CFSP   Recently, I met with Stephanie Martin, Vice President of Regional Sales, and Executive Chef Joe Arvin from Blodgett. They introduced me to the new Hoodini: not a famous escape artist, but a new Ventless Hood System from Blodgett.   The Hoodini is a completely self-contained ventilation system. It combines a catalytic converter to remove smoke and odors, and a condenser to remove steam...