Given the durability and longevity of many types of foodservice equipment and supplies items it's easy to take them for granted. But, as the operator community continues to evolve, so too do the foodservice equipment and supplies items that serve as the tools of their trade.
Obviously, the basic purpose of many of these items remains the same — ice makers still make ice, fryers still fry and warewashers still wash — but many of these items perform their functions more effectively and efficiently than ever before and include new features that, when properly leveraged, will help operators maximize the return on their investment by getting the most of out their labor and limiting wasted product.
If it's been a while since you have taken the time to brush up your foodservice equipment and supplies knowledge, there's no time like the present to get back up to speed. On the following pages we at FE&S present our biennial Product Knowledge Guide, which covers common applications, specifying considerations, maintenance requirements, environmental advances and more.
Many readers choose to keep this issue on their reference shelf. Collectively, this information will help replenish your knowledge base — or help industry novices build a strong foundation — so you are poised to make informed purchasing decisions, write the perfect spec or deliver an on-the-spot recommendation when the situation arises.