preparation equipment

  • How to Optimize a Professional Kitchen

    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.

  • Back-to-Front Accelerations

    From rethinking kitchen design components to equipping for off-premises dining, designers look to accommodate demands.

  • The Cold Heart of the Kitchen

    Cold prep stations play a vital role in commercial kitchens. Staff use these spaces to lay out ingredients from the walk-in cooler and assemble them into menu items served cold. Cold prep areas also serve as the initial assembly points for dishes that will move on to the hot line for cooking.

  • Cleaning and Maintaining Blenders

    Blenders typically have a service life ranging from 10 to 15 years for heavy-duty models. When these units stop working, it is generally time for a new one. Proper maintenance not only helps to provide a more consistent blend, but it also prolongs the blender’s service life.

  • Purchasing Considerations for Blenders

    Start by assessing how the operation will use the blender. This will help determine the necessary speed and how the blender will fit within the workstation.

  • A Guide to Blenders

    Commercial blenders are versatile, performing the functions of food processors, mixers and even nut grinders while occupying little space. This powerful equipment handles food prep or concocts blended beverages. Multipurpose models can create soups, purees, salad dressings, sauces and foams, among other items.

  • Building the Flexible Cookline of the Future

    With all the changes buffeting foodservice today, an adaptable cookline is more important than ever.

  • Taco Bell Announces New Hiring Plan, Starbucks Shares its Recovery Plan and More

  • A Guide to Scales

    Foodservice operators can use scales in a variety of applications.

  • A Guide to Purchasing and Maintaining Prep Sinks

    Local health codes mandate the size of commercial kitchen prep sinks a foodservice operation require. This includes the number and size of bowls, water levels, backsplash heights and drain board sizes.

  • 6801-IP Meat Saw

    Hobart Corp.

    Hobart Meat SawThe 6801-IP meat saw includes a double tin dip pulley and an integrated meat pusher attachment, which connects to the meat saw. The user can flip it out of the way when not in use and disassemble it without tools for cleaning. Removable, double-flanged pulleys don’t require tools to remove, permitting easy cleaning.

  • Pizza Prep Tables: The Basics

    Typically, pizza prep tables feature a raised condiment rail that keeps the topping pans higher than the surface on which staff make the pizza. Some units use a flat surface and wider openings for topping storage. Made-to-order pizza concepts, including those in the fast-casual space where customers can view pie ingredients, tend to favor these pizza prep tables.