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Commercial disposers provide a convenient way to deal with food waste while improving sanitation in the kitchen and around outside trash containers. These units help reduce dumpster garbage odors, which can attract insects and vermin and compromise sanitation efforts. Disposers also help lower garbage hauling costs by decreasing the amount of overall waste a foodservice operator dumps.
Although operators most commonly use pizza ovens to prepare pies, they can also use this versatile piece of equipment to cook other foods, including seafood, meat and poultry. Pizza ovens are designed to withstand higher temperatures than standard ovens.
Tilt skillets are great for cooking large quantities of liquid-based foods, from soups to sauces to pasta to scrambled eggs. For this reason, they're particularly popular with institutional foodservice operations such as schools and hospitals. Here are few tips to keep tilt skillets operating at their peak.
With operators rightly set on devoting as much of their space as possible to areas that actually generate revenue, food preparation stations can feel the squeeze. Prep, though, can't be shrunk too much without actually hurting a foodservice operation. Here a pair of respected design consultants share their experiences with building tight, efficient prep areas that work — without wasting space.
Air curtains, also called air doors, tend to be part of a building's HVAC package. Building operators integrate these systems with the facility's existing HVAC equipment in addition to the structural, architectural and electrical designs.