Keep it Safe with Mavrik Hoses and Swivel Connectors
As a foodservice technician, keeping up with all the new products can be overwhelming. Is it really worth making the switch if the products you’re currently using work just fine? If switching to a new product means increased safety, then making the switch should be at the top of your to-do list. Speaking of safety,…
Read MoreCheck it out: Today’s top equipment and supplies trends at The NAFEM Show
Commercial foodservice operators are focused on moving forward with renewed ideas about how today’s kitchens work best. That requires a fresh look at what equipment and supplies are needed to maximize efficiency, satisfy consumer preferences and stay nimble. The NAFEM Show 2023 is the most efficient way to see what’s new and notable in foodservice…
Read MorePressure Frying: The Secret To Great Fried Chicken
In any commercial kitchen, there are two methods of frying that could be used to prepare foods at scale: pressure frying and open frying. While open frying is a reliable method of producing crispy, crunchy fried foods, pressure frying is key to delivering juicy, flavorful fried chicken batch after batch. What is Pressure Frying? Pressure…
Read MoreAdvancements in Foodservice Technology
The past several years have brought many new innovations into foodservice operations, especially in response to the rise in demand for takeout, delivery and more flexible on-premise dining. What had been novel, such as QR codes in place of menus, ordering kiosks, and table-side credit-card processing, is now more expected. In fact, as labor supplies…
Read MoreWHY YOUR RESTAURANT NEEDS A CHICKEN FRYER
Commercial fryers, sometimes referred to as chicken fryers, are one of the most common pieces of kitchen equipment in food service. And for good reason, too. What are chicken fryers? Chicken fryers are simply the fryers used to prepare chicken in a commercial kitchen. There are two main types of chicken fryers to choose from:…
Read MoreWhy choosing the right serving line is good business
While aesthetics and functionality are always top of mind when considering a new serving line solution, it’s important that operators also consider the business angle of this decision. In this article, we’ll look at modular serving lines and custom serving lines through the lens of how each option could affect an operator’s bottom line now…
Read MoreWhy Should You Choose One Parts Supplier?
Commercial food equipment requires the right OEM parts, accessories and more to keep them running in peak condition. While searching for the best prices for each component seems like the right move, it actually can create a larger headache for you and your staff. Thankfully, Parts Town offers you a one-stop shop by making the…
Read MoreInvesting in Water Filtration is Smart for Business
Here’s a fresh take—water filtration isn’t just about the food and beverages coming out of your commercial kitchen. (Don’t get us wrong. That matters.) But water filtration also impacts equipment longevity, which pours into the customer experience, making it a big deal for a café, bar, or restaurant’s bottom line. Before we get into how,…
Read MoreWhy Your Commercial Kitchen Needs a Pressure Fryer and Heated Holding Cabinet
If you’re serving a chicken-heavy menu featuring items like bone-in wings or juicy tenders, you’ll love having a pressure fryer and a heated holding cabinet in your kitchen. (And if you’re not serving chicken, we’ve got four reasons you should be!) Combining a fryer and a full-size holding cabinet allows operators to implement batch cooking.…
Read More3 Ways Commercial Fryers Help Restaurants Maintain Food Quality
While restaurant operators often struggle with maintaining food quality and consistency, a lot of it comes down to fryer oil! In the restaurant industry, we call a 35 lb. container of bulk cooking oil a “jug-in- box” or “JIB” for short. Like everything else restaurants are paying more for these days, JIBs have increased in…
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