Browse our articles on preparation equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
When it comes to scales, basic rules of calibration are often overlooked. But the fact remains that extended usage, bad handling, electricity interruptions and other factors can impact the accuracy of this equipment.
Scales, available in either mechanical or electrical styles, are a standard and necessary piece of equipment in many commercial kitchens. They facilitate portion control, which is essential for maintaining consistent recipes and managing food costs.
Although not always a staple in commercial kitchens, foodservice operators can use scales in a variety of foodservice applications.
Properly cleaning and maintaining slicers is important to reduce the risk of bacteria growth and cross contamination. Although these units don’t require much maintenance, a number of procedures can help extend a slicer’s service life.
An increasing number of operators now slice fresh product on demand, including deli meats and cheeses for sandwiches and vegetables as ingredients, side dishes and garnishes.
Blast Chillers represent major investments for foodservice operations. To get the most out of your unit, be sure to follow some basic maintenance guidelines.
With the increasing popularity of from-scratch menus in today’s foodservice operations, mixers have become more of a mainstay in the back of house.
From sandwiches to burritos to pizzas to salads, refrigerated prep tables play an important role in professional kitchens of every sort.
Refrigerated prep tables feature an area on top that provides a solid work surface and cooled compartments for sandwich, salad or pizza ingredients and a cooler below that holds pans of food at safe temperatures.