Globe Food Equipment Company, Dayton, Ohio, announced the addition of a 60" thermostatic unit to their gas countertop griddles.Designed to meet the needs of high-use kitchens, this unit offers five feet of griddle space with 5 zones of temperature control for cooking a variety of foods at the same time.
Restaurants operate on thin profit margins. But compromising on quality or taste is never an option. Frontline International’s approach to Smart Oil Management includes custom oil filtration systems that allow owners and operators to get as much as 20 to 50 percent longer fry life than with unfiltered oil.
Broaster Company announced their entrance at the International Pizza Expo on March 28—30, 2017 in Las Vegas. Genuine Broaster Chicken and Broaster Pressure Fryers will be showcased, engaging the industry demand for high-quality, fresh branded foodservice programs.
Featuring cost- and energy-saving innovations combined with advanced cleaning, the new Hobart CLeN conveyor line has earned a prestigious Kitchen Innovation (KI) Award from the National Restaurant Association (NRA).
Electrolux announced it has acquired Grindmaster-Cecilware, a leading U.S. based manufacturer of hot, cold and frozen beverage dispensing equipment, including coffee machines. The acquisition broadens Electrolux offering in its food service business and will accelerate the growth of the Professional Products business area.
Caremometer officially launched and offers a plethora of benefits to the food industry as well as to consumers around the world. The new food safety device offers a never-before-seen way to reduce illnesses due to cross-contamination.
Unified Brands, a leading manufacturer of foodservice equipment, has released new electronic controls for its Groen braising pans and steam jacketed kettles to help operators reduce food and labor costs and produce better quality food.
Panasonic Commercial Food Service Group introduced a groundbreaking induction cooktop, the Met-ALL KY-MK3500, featuring state-of-the-art technology for commercial chefs. Specifically designed for use in the commercial food service industry, this portable induction cooktop is the culmination of Panasonic’s 40-year history with induction technology and represents the latest advances in high-efficiency cooking equipment.
The National Restaurant Association announced the recipients of the 2017 Kitchen Innovations (KI) Awards, honoring forward-thinking equipment and technologies that increase efficiencies and productivity for back-of-the-house operations and benefit restaurant operators.
Frontline International, a leader in cooking oil management solutions, knows safer grease-handling practices are integral to lowering risk and protecting employees from injury. The hot grill area is one of the most challenging when it comes to the safe collection and disposal of fats and oils, because grill grease tends to coagulate quickly when cooled.
Waitressing my way through college, I spent some time in a restaurant kitchen, but when FSR launched in 2012, I had my first official kitchen tour. The Angus Barn in Raleigh, North Carolina, offered an impressive introduction into the inner workings of a multi-million-dollar operation.
Last year, the Institute of Culinary Education (ICE) moved to its new Brookfield Place facilities. After 41 years of operation, we relocated to our downtown location in order to design every detail of our school.
Alto-Shaam announced an oven innovation in a category by itself—the Vector Series Multi-Cook Oven offers up to four ovens in one. Control temperature, fan speed and time in each individual oven chamber, featuring exclusive Structured Air Technology for unmatched evenness in cooking.
Alto-Shaam will soon release its newest line of rotisserie ovens designed to make life easier for deli and other foodservice operators while decreasing cooking times. The new rotisserie ovens cook up to 21 3-1/2 pound chickens and will have several time-saving options, including: Automatic cleaningAutomatic grease collectionTouchscreen controls The automatic self-cleaning rotisserie features a patent-pending water jet design to handle the toughest grease collection while minimizing water use.
Today’s back-of-house restaurant kitchen has taken on its own identity. It’s a far cry from the operations Julia Child would have recognized, but it’s been honed since her days to be more efficient and more technologically advanced.