Foodservice Equipment & Supplies articles from September 2008

Foodservice Equipment & Supplies archives from September 2008

Microwave Ovens.
September 1, 2008... Staff - Types : Commercial microwave ovens can be one of the most indispensable tools in a kitchen. These units differ significantly from their residential counterparts in terms of durability, technology, controls and capacity. Newer...

Charbroilers & Broilers.
September 1, 2008... Staff - Types : Charbroilers come in both floor and countertop models. Specialty broilers include salamanders, wood-burning units and cheesemelters. - Capacities/Footprints : Unit sizes are available in 120 increments, with the most...

Cook-and-Hold Ovens.
September 1, 2008... Staff - Types Cook-and-hold ovens have become an essential part of the kitchen. One model of cook-and-hold oven utilizes "natural convection" -- that is, without forced movement of air -- to cookhotter and keep humidity at close to 95...

Fryers.
September 1, 2008... Staff - Types Traditional fryers include countertop and floorstanding models, and are gas- or electric-powered and cook with hot oil. Other models can use infrared or induction heating. A pressure fryer cooks food with a combination of hot...

Induction Cooktops.
September 1, 2008... Staff - Types Induction cooktops typically come in countertop and drop-in models. Specialty units, such as wok cooktops, have a concave surface that heats larger portions of the pan. Induction technology is also used for specialty chafing...

Ranges.
September 1, 2008... Staff - Types Restaurant or cafe ranges handle light-duty applications. Heavy-duty ranges have similar features but are constructed of sturdier materials that allow them to stand up to higher volumes and heavier pots and pans. Operators...

Steamers & Combi Ovens.
September 1, 2008... Staff - Types The three major models of steamers are pressure, pressureless (convection) and connectionless. The first utilizes from 5 to 15 lbs. of pressure per square inch (PSI) and cooks at 228[degrees]F. to 250[degrees]F. Generally...

Wood-Fired Ovens.
September 1, 2008... Staff - Types Gas-fueled and gas-assisted stone-hearth ovens come in many different configurations to meet a variety of production requirements. Modular units are designed for pre-existing operations where it would be difficult to bring in...

Mary Koutelas.
September 1, 2008... By Lisa White, Contributing Editor Global KES, Lee's Summit, Mo. Mary Koutelas began her foodservice career as many do working in the fast-food industry while in high school and then as a server during college. Her first job out of...

Tools of the Foodservice Trade.
September 1, 2008... Joseph M. Carbonara, Editor in Chief With the uncertainty around the economic climate continuing to swell, the pressure to deliver sales results, drive efficiencies and maintain high levels of customer satisfaction only intensifies. As a...

Capitol Food Court Charleston, W.Va.
September 1, 2008... By Donna Boss, Contributing Editor A potential customer population that swells from 4,000, to 7,000 when the legislature is in session required a foodservice facility with maximum flexibility. Combi ovens and a blast chiller support several...

Bennigan's --A Sign of the Times or Call to Duty?
September 1, 2008... Staff In the wake of the Bennigan's bankruptcy filing, research firms, the press and others cried out that this was the start of more economic woes for restaurants and foodservice to come. Chicago-based research firm Technomic, in...

People on the Move.(Brief article)
September 1, 2008... Staff - APW Wyott appointed David Sebastianelli to the position of vice president of sales and marketing. - Commercial Appliance Parts & Service promoted Tina Reese to regional manager. - Cleveland Range appointed Michael Aguirre...

Middleby to Buy TurboChef.(Company overview)
September 1, 2008... Staff The Middleby Corp. announced it signed an agreement to acquire TurboChef Technologies Inc. in a cash and stock transaction valued at approximately $200 million, including TurboChef net cash of approximately $5 million. TurboChef...

InBrief.
September 1, 2008... Staff Metro C5[R] 3 Series holding cabinet was recognized by Appliance Design magazine's Excellence in Design Competition -- Structural Concepts added the Collins Group Inc. to its sales rep roster to provide representation for the company...

Scales.
September 1, 2008... Staff - Types : Foodservice operations use three scale varieties -- electronic, portion control and receiving. Electronic scales feature digital readouts. Portion control and receiving scales offer electronic or mechanical operation....

Food Blenders & Processors.
September 1, 2008... Staff - Types : From the early 1900s until about a decade ago, blenders were generally simple in style. Then manufacturers began to experiment with jar and blade designs. Blades and containers are paired for specific purposes depending on...

Hot Prep & Display.
September 1, 2008... Staff - Types : This equipment is used for preparation and display of heated foods. Equipment in this category includes induction and gas-fired hot plates, countertop ovens, cooker/warmers and hot wells, warming drawers and holding...

Refrigerated Prep Tables.
September 1, 2008... Staff - Types : Refrigerated prep tables feature a prep area on top that provides a solid surface; cooled compartments for sandwich, salad and pizza ingredients; and refrigeration below that holds ingredients that need to be prepped. ...

Slicers.
September 1, 2008... Staff - Types : Commercial slicers are typically classified as manual, semi-automatic or automatic. These units feature a rotating blade on a movable carriage in either a gravity-fed angled or spring-loaded upright configuration. The...

Air Curtains & Air Doors.
September 1, 2008... Staff - Types : Air curtains, also called air doors, are used in foodservice applications for environmental separation, temperature control or for combating insects. These units consist of a powerful fan that creates an invisible air...

Custom Stainless-Steel Fabrication.
September 1, 2008... Staff - Definition : One of the major advantages of stainless steel is its fabrication potential. When a standard catalog item does not meet an operation's needs or expectations based on form and function, custom fabrication of the...

Touchless Dispensers.
September 1, 2008... Staff - Types : Touchless dispensers utilize sensors to offer hands-free operation, which helps prevent cross-contamination during handwashing. A variety of units for soap, sanitizer and paper towel dispensing are available. While paper...

Food Shields.
September 1, 2008... Staff - Types : Food shields, also known as sneeze guards, protect food from food safety hazards caused by customers coughing, sneezing, breathing on or otherwise interacting with food more than necessary. They achieve this through a pane...

Sinks & Faucets.
September 1, 2008... Staff - Types: Foodservice sinks are classified by function. There are sinks designed specifically for handwashing; use at bars; filling and draining mop buckets; food preparation; use in conjunction with cooking equipment (such as...

Warewashers.
September 1, 2008... Staff - Types: Warewasher models include undercounter, door-type, flight-type or rackless-conveyor, rack conveyor-type dishmachines, upright conveyors and circular conveyor-type units. Some warewashers are designed to clean specific types...

Water Treatment Systems.
September 1, 2008... Staff - Types: Water treatment systems for commercial foodservice operations filter and/or soften water and are available in configurations specifically designed for beverage dispensers, ice machines, coffee brewers, warewashing machines,...

Disposers/Pulpers & Compactors.
September 1, 2008... Staff - Types: Disposers with rotor-fixed cutting teeth represent the most common type of unit, although some may feature swivel cutting teeth or a hammer-mill-type grinder. In all instances, a cutter rotates at a high speed inside a...

Ice Machines & Dispensers.
September 1, 2008... Staff - Types: Available in a number of sizes for countertops or as stand-alone equipment, ice-making machines produce different ice products including cubes of different sizes and configurations as well as flaked, crushed or nugget ice....

Refrigeration Controls.
September 1, 2008... Staff - Types: Refrigeration controls range from small electro-mechanical defrost time clocks to the more sophisticated multiple compressor rack controllers. These include electronic thermometers, thermostats, defrost controls, anti-sweat...

Reach-In Refrigerators & Freezers.
September 1, 2008... Staff - Types: Reach-in chilling equipment comes in one-, two- and three-door/compartment configurations, as well as wide-body and narrow-body models. Smaller, undercounter reach-ins can provide added storage space for products needed at a...

Walk-In Refrigerators & Freezers.
September 1, 2008... Staff - Types: Walk-in refrigerators and freezers may be pre-engineered (or prefabricated) in standard or customized sizes, or they are built into kitchens. They may be located inside or outside a facility, built with or without floors and...

Hot-Holding Cabinets.
September 1, 2008... Staff - Types: Hot-holding cabinets can safely maintain all types of heated foods and are available in a multitude of sizes and configurations, from small countertop models to higher-capacity units that accommodate large rolling racks....

Cutlery.
September 1, 2008... Staff - Types: The roster of kitchen knives and other specialized cutlery includes chef's, paring, boning, slicing, bread, seafood, butcher's knives and cleavers. Chef's knives, also called cook's knives, are the most commonly used to...

Permanent Tableware.
September 1, 2008... Staff - Types: Tabletop place settings, including dinnerware, glassware and flatware. - Capacities/Footprints: Place-setting sizes vary, depending on the type of plate. The smallest bread and butter plates typically measure 6" in...

Melamine Tableware.
September 1, 2008... Staff - Types/Shapes/Sizes: Melamine takes the shape of all types of dishware including plates and bowls as well as display items such as pans, trays, platters and ramekins. Plate sizes feature traditional round, modern square or triangle...