Browse our articles on storage and handling 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.
Cleaning and Maintenance Q&A: Dan Varnes, service agent, CCSE, Knoxville, Tenn.
Consultant Q&A: Marcin Zmiejko, senior associate, William Caruso & Associates, Denver
Consultant Q&A: Len Bundy, owner, Bundy FS Associates, Everett, Wash.
The frozen beverage dispensers category continues to grow — and with good reason. Restaurant and bar operators keep expanding their menu of frozen beverages due to the large profit margins these products can produce.
Long a staple piece of equipment for operators of all shapes and sizes, food wells keep menu items hot or cold, depending on the unit and application. Foodservice operators can use these units in either the back or front of house.
Foodservice operators most commonly use blast chillers to chill food prior to storing it as part of a cook-chill process. By halting the cooking cycle, blast chilling helps retain food quality, appearance, nutritional value and flavor.
While draft beer has been a constant fixture at most bars and restaurants, the craft beer renaissance is placing a greater emphasis on this equipment.
The popularity of grab-and-go items has more foodservice operators looking to refrigerated display cases to help meet customer demand. This equipment includes enclosed and open displays designed for bakery, deli and packaged food applications. A variety of operators, including restaurants, schools, businesses and airports, use refrigerated display cases.