Choosing the best walk-in floor saves operating costs and prevents service headaches. With careful consideration of walk-in temperature, location, product weight and traffic weight, you can protect your long-term investment and keep your stored items safe.
Containing the same in-house pioneered, award-winning self-contained refrigeration technology found in their open coolers, Structural Concepts’ new refrigerated door merchandisers require 82% less energy to operate, allow for merchandising 36% more food with extended product visibility, and lead to a faster return on investment.
Matt King, President and COO of the 25-unit Legal Sea Foods chain is also a culinary school graduate and experienced chef. Before purchasing, he had a unique idea to put the Converge Oven to the ultimate test. “I want to feed [Alto-Shaam’s] whole factory and everybody in [its] offices.” Did the Converge oven pass the test?
The University of Richmond serves between 4,000 and 5,000 meals daily, so their challenge was how to execute high-volume production while maintaining the high standards of quality, creativity and flavor that their students demand. Enter the RATIONAL iVario Pro and iCombi Pro.
The Merrychef conneX® oven is truly the next generation of high-speed ovens, bringing increased efficiency to any foodservice operation. It’s the one piece of equipment that can really do it all — cook, toast, reheat and grill — and do it up to 80% faster than conventional cooking appliances.
The team at Smart Care knows that efficient equipment is well maintained. Every piece of equipment — from the simplest to the most sophisticated — needs regular maintenance to keep it running at peak performance because downtime can mean lost revenue.
The new movement in food shields has arrived — Axces™ pivot-action sneeze guards by BSI. Designed for high-volume dining, the user-inspired functionality allows a single person to adjust the guard. Simply lift the glass past vertical to replenish food quickly and safely. A slight nudge releases the guard to gently return to the self-serve position.
Energy expenditures are a significant factor in every foodservice operation’s costs, so energy-efficient equipment is a necessity.
As anyone who runs a commercial kitchen knows, only the strong survive. Just like our legendary ice makers, we’ve designed our expanding Steelheart Series to survive conditions that would send lesser equipment to the scrap yard. That is why Hoshizaki is Beyond Strong.
On a busy night in a bar, the right equipment makes all the difference between service that runs smoothly and service that borders on chaos. The Tobin Ellis Signature Series Cocktail Station is loaded with step-saving and work-saving features for a smooth night of service.
Introducing CiBO+: This ventless high-speed oven by Lincat is 12 times faster than traditional methods, delivering perfect results every time. With easy setup, customizable menu options, and energy efficiency, the CiBO+ is a game-changer for busy kitchens. Contact us now to revolutionize your culinary operations.
Food that’s made to order always tastes better. And when food can be made to order quickly and efficiently, it’s a win-win. That’s why so many smart operators are using the AutoFry deep fryer from MTI. It’s the most convenient way to produce consistently delicious fried foods.
For service companies or facility staff, summer break is a perfect time to conduct planned preventative maintenance in school kitchens. We'll walk you through the key tasks to include in your plan.
For commercial kitchens, improving efficiency means increased profit. The PizzaMaster ® team designed a high-quality electric deck oven to help commercial kitchens do just that — increase profit with its versatility, capacity, and efficiency.
Sustainability is more than just a buzzword for restaurants these days; it can also be an effective point of differentiation.
Q&A with Amy Turner, director of marketing, Intellihot
