Foodservice equipment industry veteran Larkin joins the California-based manufacturer.
German commercial warewashing manufacturer appoints new leader of its U.S. division.
Foodservice equipment industry veteran Goodwin becomes president.
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Technomic projects 1.5 percent increase over 2014 levels.
Because there are varying types of food processors, operators need to become familiar with the different capabilities and uses. There are many considerations when specifying these units.
Here are four considerations foodservice operators and their supply chain partners should weigh when specifying the correct unit.
Type of Unit: Determine how the foodservice staff will use the food processor. For example, cutter-mixers are suitable for purees, mixing, chopping, blending and dough kneading. It is also important to consider units that accommodate different bowl sizes can provide added flexibility.
Size and Horsepower: Food type will determine the horsepower, bowl size and attachments needed. Dense products, such as cheese and meat, require a higher horsepower motor. High-volume operations also should consider units with larger bowls, more horsepower and extra feed chutes, which can help reduce prep time and increase efficiency.
Blade Type: The type of product being prepared also dictates the blade used. Different blades produce different cuts. The more dense the product, the thicker the blade should be. Fine blades should not be used for dense products, as bending or further damage can occur.
Cleaning: For easier cleaning and enhanced food safety, it is best to choose food processors with minimal nooks and crannies that can trap food and harbor harmful bacteria. Easy to remove attachments facilitate quick cleaning and better sanitation.
Safety Features: Ensure that the food processor provides safety features, such as guards and switches that turn the unit off automatically at appropriate times. This is especially important in kitchens with inexperienced cooks.