November 22, 2011
Greening the Whole Process
When it comes to sustainable foodservice equipment, there’s been plenty of discussion about energy- and water-saving items. But what happens to foodservice equipment at the beginning and end of its service life and how the manufacturer creates, ships and, in some cases, renews or recycles is just as important in the sustainability discussion. Those points in between — and we don’t just mean cooking and operating — count.
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Facility Design Project of the Month, Nov. 2011: The Pines
A full-scale renovation brings improved efficiency and customer satisfaction to a 40-year-old facility whose transformation brought greater menu variety, display cooking and much-appreciated customer-staff interaction.
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Master-Bilt Walk-In Coolers & Freezers
• Custom and Quick Ship models with matching refrigeration systems
• A wide variety of options including our Master Controller system
• Winner of 2010 FES Best in Class Award for  Operator segment
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Why Send a Man to the Moon?
Keeping technology simple and applicable is as important as bells and whistles, according to Juan Martinez.
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Chain's Fryer Solution Introduces Operational Efficiencies
Eat'n Park originally started in 1949 as a drive-through restaurant — Pittsburgh's first drive-in restaurant with carhops. From its relatively modest beginnings the Pennsylvania-based family dining chain has grown to more than 75 restaurants.
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Pans Handled
Jim Webb tackles how to get past the industrial look of standard pans in noncommercial environments.
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