Lisa Hackworth, product and marketing specialist, The Wasserstrom Co., Columbus, Ohio, offers a few tricks of the trade that can help operators pick the right cutlery for their businesses.
Even with the technological advancements in cutting and slicing equipment, cutlery remains a staple in most commercial kitchens.
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.
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