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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.
Commercial-grade panini presses are a fixture in cafes that offer hot sandwiches and quesadillas. Despite the name, panini presses, also referred to as sandwich presses or panini machines, can be used for heating up more than just the popular hot sandwiches.
Operators can choose from many different types of commercial ranges that can vary in widths, features, configurations and available options. Typically, these involve a range top and base.
The menu will determine the type of fryer that best suits a foodservice operation. Typically, operators use fryers to prepare chicken and fries, but flat-bottom models can accommodate floating products, like fish and seafood.
Sixty Vines appointed Jeff Carcara CEO for the Texas-based wine-themed restaurant chain.
There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.
Neglect represents the biggest issue with ranges. When units do not receive regular and proper cleaning their service lives become severely compromised. They also become a fire hazard. When properly cared for, ranges can last 10 years or more.
Sizing the range to the anticipated production needs and volume is important to meet the operator’s needs. Consider all the ways the culinary team will utilize the range.
Fortunately, fryersdon’t require extensive maintenance. Operators should use hot, soapy water or a grease cutter solution to wipe down units daily.
Operators should keep several factors in mind when purchasing a commercial fryer.
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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.