Floor mixers are essential pieces of equipment for operations that specialize in baked goods. Many restaurants that offer a traditional breakfast/lunch/dinner style menu use these pieces to help with baking bread, making desserts or even whipping eggs.
Aside from institutional settings, operators typically use food processors for small batches. When choosing a food processor for prep areas, start by determining production needs. Consider prep type, volume and capacity.
Deli slicers are popular in sandwich shops, grocery stores and more. Taking proper care of these units will keep sandwich-loving customers happy for years to come.
For added speed and efficiency, operators use food processors for numerous prep tasks in the back of the house.
Failure to clean and maintain food processors will lead to food buildup under the blade and bowl. This causes an overworked and overheated motor — and a shorter service life.
Prep tables offer storage and prep space for ingredients that need to be cut, sliced or otherwise prepped before use.
The XL produces up to 24 8-ounce servings in a single blend. The unit features a 4.2 peak output HP motor, 1.5-gallon container, variable speed control and the ability to pulse.
A Vegetable Preparation Machine accommodates bulky vegetables with a large hopper. A range of 42 discs can slice, ripple cut, and grate into sticks, strips or dices. Parts are removable for cleaning. The 425 rpm, single-speed machine processes delicate food with a direct drive motor.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
