Service Agent Q&A: Scott Marshall, training manager and senior technician, AR Repairs Baker’s Kneads Inc., Center Line, Mich.
Prep Equipment Guides
Service Agent Q&A: Doug Thompson, office manager at Jones-McLeod Inc., Birmingham, Ala.
Breaders are a good option for higher-volume operations that want more breading control and higher-efficiency production. There are a number of food applications for these units, including chicken, onion rings or blossoms, and vegetables that are battered, breaded and fried.
Foodservice operators use standard commercial mixers for a range of applications: producing dough, whipping icing and whipped cream, and making compound butters and salad dressings, among other prep tasks.
When choosing a juicer, anticipating volume is critical. Operators can choose from a variety of juicers, depending on the application, speed of service needed and beverage type being created. Operators also need to determine what type of foods they will use as some juicers handle leafy greens and vegetables better than others.
The type of mixer that’s best for an operation is mainly dependent on the menu, volume and application. These factors will determine whether a countertop or floor model is best as well as the necessary capacity.