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Operations from sandwich chains to c-stores to coffee shops use convection microwaves. These units can toast a sandwich, heat a pastry and cook a pizza, usually in 90 seconds or less.
Some states and municipalities around the country have announced that they are in the process of implementing or considering implementing bans on the use of natural gas in new building projects now and into the future. This will likely have a direct impact on kitchen design and equipment selection.
With New York City now introducing electrification mandates in the name of sustainability, the electric kitchen may come up in more conversations.
Effective equipment placement can mean the difference between a kitchen that works well and one that just works. Outside factors such as available square footage, hood placement and utility connections will often define equipment placement, but placing equipment in the most logical and useful location can lead to a more effective back-of-the-house operation.
With all the changes buffeting foodservice today, an adaptable cookline is more important than ever.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.