Prep Equipment

Browse vendor-neutral content on a wide variety of prep equipment.

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Consultant AJ Barker, group chef of Belltown Hospitality Group in Seattle, shares a few thoughts on what to consider when purchasing a chopper.

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.

By preparing breaded items from scratch operators may save money and have greater control of ingredients and flavor options.

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.

Service Agent Q&A: Scott Marshall, training manager and senior technician, AR Repairs Baker’s Kneads Inc., Center Line, Mich.

Service Agent Q&A: Doug Thompson, office manager at Jones-McLeod Inc., Birmingham, Ala.