Articles by FER Edit

Tony Sacco’s Coal Oven Pizza relies on a single, massive oven fueled by the intense heat of burning anthracite. The coal-fired stone-hearth oven is used for practically every dish on the Sacco’s menu, from pizza to cake, and soon, pasta. Here’s how one artisanal restaurant ekes maximum quality and flexibility from a minimalist cooking battery.

Warren Graber has been appointed president of Chicago-based COOKTEK INDUCTION SYSTEMS LLC. He succeeds company founder Bob Wolters. Graber, who had been v.p.-operations since ’09,…

The brand new, 6-ft. gas-fired griddle was leaking grease below the griddle surface—not a lot, but enough to cause smoking, carbon build-up and owner angst.…

KEEP WINE FRESHER LONGER This keg wine dispenser has two dedicated temperature zones: one for white wines (45°F) and one for red wines (55°F). Keg…

ACCUREX Vari-Flow integrated kitchen ventilation systems modulate exhaust and supply airflows to match cooking demands. Temperature sensors located in the hoods’ capture area respond quickly…

WOODEN PLINTHS Dudson extended its ‘Modus’ range with the introduction of 3 food-safe wooden plinths made from sustainable acacia. Featuring specific well sizes to fit…