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.
FE&S: Are some slicers better for certain products than others?
DB: Most can be used for a variety of foods, including meat and vegetables. When it comes to hard items, like cheese or frozen items, it’s best to use a heavy-duty unit with at least a ½ hp motor.
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.
In addition to the popular bowl-style units, the food processor category also consists of vertical cutter mixers and units that shred, dice, julienne, etc.
S licing food fresh and on demand has become more prevalent in today's foodservice operations. In a number of restaurants, staff most commonly use slicers to prepare deli meats and cheeses for sandwiches, but this equipment can also provide uniform slices of vegetables for grilling or garnishing.
Due to the high use of these units, proper maintenance is critical to prolonging the life of a refrigerated prep table. Here are five tasks that foodservice operators should regularly perform to keep these units operating at peak performance.