Although many food items now come precut, and the use of processing machines that quickly cut and slice vegetables, cheese and other ingredients is more commonplace, one would be hard-pressed to find a commercial kitchen that does not contain some form of cutlery.
The number of frozen beverage dispensers an operation requires depends on the number of drinks it will need to produce per hour. This typically ranges from 30 to 200, although most units can produce between 80 and 120 frozen beverages per hour.
Although defined as a chain of hot food prep equipment, cooklines come in a variety of formats and are supported by equipment of all types. The type and size of the operation as well as its menu will ...
Today’s meal delivery carts, which are commonly used for hospital room service programs, are more complicated and advanced than traditional tray carts used in the past. This is because there have been advanced technologies, including carts with refrigeration and heating components inside.
Anything from a simple 24-inch wall shelf to a 25-foot chef counter that contains several components, such as hot food tables, sinks, steam tables, dish tables, refrigerators and utility storage, can be custom fabricated.
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