Storage & Handling Equipment
Spec Check: Roll-in Refrigerators
- Published on Friday, February 01, 2013
Part of the reach-in category, roll-in refrigerators provide enhanced versatility in the kitchen. In most cases, these units are designed to accommodate carts containing food pans.
Spec Check: Blast Chillers
- Published on Tuesday, September 04, 2012
Using a blast chiller represents one of the safest ways to quickly reduce the temperature of hot food. That's because blast chillers pull down the temperature of hot food from 160 degrees F to 38 degrees F in 90 minutes or less.
Spec Check: Shelving
- Published on Wednesday, August 01, 2012
Most foodservice operators struggle with correlating menu size with storage areas. The fact that kitchen layouts vary and extra space typically comes at a premium only makes this more challenging.
Tips for Specifying Foodservice Equipment for Healthcare Operations
- Published on Friday, June 01, 2012
Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.
Spec Check: Ice Machine Applications
- Published on Monday, April 02, 2012
It's a cold, hard fact: specifying the right ice machine requires careful consideration of a number of critical factors ranging from service style to menu to peak demand periods to space available for the unit.
Spec Check: Heated Merchandisers
- Published on Monday, April 02, 2012
Whereas hot wells were popular for holding food for front of house self-service in the past, more operators continue to look for heat and display alternatives. Heated merchandisers are a fixture in retail settings, including supermarkets and convenience stores, holding hot food that is either in pans for portioning or pre-packaged for grab-and-go applications.
Spec Check: Walk-ins
- Published on Thursday, March 01, 2012
Walk-ins are extremely versatile pieces of foodservice equipment that are typically configured to meet operators' specific needs for refrigerated storage.
Energy Efficiency and Ice Cream Machines
- Published on Monday, February 20, 2012
Most ice cream machines are used on a range from 208 to 230 volts, either in single or three-phase power.
Spec Check: Ice Cream Machines
- Published on Monday, February 20, 2012
One common mistake operators make is purchasing a soft-serve machine that is an inappropriate size. Here are two other common mistakes foodservice operators should avoid when purchasing this type of foodservice equipment.
Maintaining an Ice Cream Machine
- Published on Monday, February 20, 2012
Regular cleaning and sanitization of ice cream machines helps ensure food safety. Foodservice operators can also take a number of other steps to ensure they properly maintain these units.
Ice Cream Machine Applications
- Published on Monday, February 20, 2012
Unlike most other equipment, ice cream machines are reserved for one use, which is dispensing frozen product.
