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.
Refrigerated prep tables are used to prepare and store ingredients for menu items and are a key piece of equipment for production.
When taken care of properly, refrigerated prep tables can provide many years of service. Yet, there are signs that may indicate the unit has reached the end of its service life.
Although refrigerated prep table ratings are for 1/3-size pans, these units can hold different configurations of various pan sizes.
Refrigerated prep tables offer foodservice operators convenient cold storage along with space where they can prep a variety of raw ingredients for such menu items as salads, sandwiches and pizza. Culinary staff can slice, dice and chop ingredients before combining them with other items in this space.
Food processors expedite preparation of fruit, vegetables and other ingredients, saving time and labor, while enhancing productivity and consistency.
When properly maintained, food processors can last seven to 10 years. However, there are issues that indicate replacement may be necessary.
Unlike other types of foodservice equipment, food processors have sealed motors and require minimal maintenance. Yet, there are steps operators should take to maximize the unit's service life.
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.
Because of their versatile nature, food processors are often considered a cornerstone of any commercial kitchen's preparation activities. Not only does this equipment allow operators to efficiently and consistently prepare vegetables, fruit and a wide range of menu items, but food processors are key to saving prep time and labor.