What To Consider When Specifying a Steamer
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- Published: May 2, 2016
Consultant Orlando Espinosa, principal at Orlando Espinosa & Associates LLC, Glen Mills, Pa., offers a few factors to weigh when purchasing a steamer.
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Consultant Orlando Espinosa, principal at Orlando Espinosa & Associates LLC, Glen Mills, Pa., offers a few factors to weigh when purchasing a steamer.
Foodservice operators typically use steamers to cook menu items like vegetables, seafood, potatoes and rice because this equipment usually provides fast production and helps the food retain moisture, nutrients and color.
Although griddles are a basic piece of equipment, failure to regularly clean and maintain these units will compromise their performance and service life. For both electrical and gas types, proper installation plays a key role in mitigating grease buildup, which is a fire hazard and will compromise a griddle’s service life.
Consultant Steve Waltz, senior associate/project manager at Cini-Little International, Inc., Washington, D.C., offers some insight to help operators and their supply chain partners specify the right griddle.
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A deck oven is a crucial piece of baking equipment for pizza operations as well as restaurants needing quick baking. While these ovens tend to take up more real estate in a kitchen or bakery and require skilled bakers to operate, a deck oven’s ability to produce many baked products around the clock makes it an invaluable addition to many commercial kitchens.
Deck ovens are ubiquitous to pizza operations, but foodservice operators can use this versatile piece of cooking equipment to prepare a variety of other menu items, including chicken, fish and casseroles.
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Their ease of use and versatility make microwave ovens popular pieces of equipment among foodservice operators of all sizes. Here are five tips to keep these kitchen workhorses galloping ahead.
Service Q&A: George Loredo, service manager, PROTEX Restaurant Services, Inc., Corpus Christi, Texas