By now, we've all heard a lot about locally grown food, sustainable agriculture, and noticed that increasing numbers of chefs and restaurants have committed to working with farmers to bring the "farm to the table." We've also heard, and perhaps read, a good amount about energy efficiency, and are learning more and more how to apply that to the foodservice industry. But the next growing "movement," if you will, deals less with what goes into the kitchen and more with what comes out of it.
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The three major models of steamers are pressure, pressureless (convection) and connectionless. Pressure steamers utilize from 5 to 15 lbs. of pressure per square inch (PSI) and cook at 228°F. to 250°F. Pressureless steamers cook at 0 PSI and 212°F. when heat transfers via the convection of steam. Unlike pressure cookers, pressureless steamers put steam in direct contact with food products.
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Citing a larger-than-expected slowdown in discretionary consumer spending, Chicago-based research firm Technomic revised its 2008 U.S. foodservice industry nominal growth forecast downward from 5.1 percent to 3.6 percent. Among the two largest segments of the industry, restaurants and bars are still expected to perform slightly better than foodservice operators from other segments, at 3.8 percent and 3.1 percent, respectively, according to the study.
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Bunn Titan dual coffee brewer brews two, three-gal. servers in six minutes or less, and 34.3 gals. of coffee per hour. Pre-infusion, pulse brew variable by-pass and digital temperature control combine for coffee extraction. LCD screen and touchpad provide step-by-step programming and diagnostics with brew volumes, tank temperature, cold brew lockout and other adjustments. Funnels hold up to 28 oz. of ground coffee and includes the SplashGard for safety.
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Foodservice Equipment & Supplies (FE&S) transports readers to the frontlines of foodservice operations to see how equipment and supplies are applied in a wide variety of professional kitchens. It is written for dealers and distributors of foodservice equipment and supplies and for those who design foodservice facilities and specify equipment and supplies for multi-unit chain operations as well as individually owned/operated chains.
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