Improve your food preparation efficiency by using Rubbermaid’s ProSave Ingredient Bin Systems. These bins are dishwasher safe, NSF approved, that dispense using the FIFO (First In, First Out) method to ensure efficient use of ingredients in order. The bins are stack-able, allowing you to save space in your kitchen. Easily access the ingredients by using only one hand, and viewing the contents through the clear windows and ingredient labels.
Check out the video to see it in action, and see how it can benefit your food preparation efforts!
Recently introduced, the new Jackson DynaTemp Dishmachine is perfectly ideal for 100 seat restaurants, quick-serve operations, schools, and up to 125 bed healthcare facilities. The DynaTemp is super-efficient, as it boasts using only 10 psi for a proper rinse, and consumes only .69 gallons of water per rack. With this type of efficiency, it’s no wonder why it is also Energy Star rated!
To protect the operator from being hit with very hot steam when opening its door, the slick one-piece hood with a slope top design channels steam to the back of the machine.
Operators can choose between a normal cycle, which runs at 1 minute per rack, a 2-minute cycle for heavier soiled wares, and a pot and pan cycle. The digital control on the front of the machine shows the temperature during the wash and identifies the cycle period.
Combine all of the features of this commercial dishmachine with 300 series stainless construction and you have the perfect solution for 100-125 seat foodservice operations.
A 2016 Kitchen Innovations Award winner, the Merrychef eikon e2s combines performance with cutting-edge technology inside the smallest high-speed oven!
What makes the eikon e2s so technologically advanced is its icon-driven interface, allowing operators the flexibility to change up menu items by pre-programming up to 1024 multi-stage recipes for consistent, high quality results. Menu items can be easily uploaded with Merrychef’s unique MenuConnect and a USB memory stick.
It also helps that the eikon e2s looks great, featuring a 12” cavity in a 14” footprint. The small footprint, sleek design, and quiet operation, make it perfect for cafes, bistros, kiosks, and snack bars. It couldn’t be easier to add this high-speed oven to your operation, by using a standard 20-amp outlet. It saves energy too, by keeping the current below 20 amps to keep operational costs low.
The eikon e2s is the ideal way to cook, toast, grill, bake, and regenerate a wide range of fresh or frozen foods, such as sandwiches, pastries, pizzas, fish, vegetables, and meat. This oven can cook just about anything to perfection, and is up to 20 times faster than conventional cooking.
The eikon e2s combines microwave and PlanarPlume technology for fast, even heating and browning. PlanarPlume is a technology that surrounds the product with a rapid flow of hot air, accelerating the cooking process and providing uniform cooking with consistent results. It has a built-in catalytic converter, which eliminates the need for a ventilation hood. Innovative placement of the magnetrons, and use of air-curtain techniques, allow for a narrow footprint and cool touch surfaces. It offers best-in-class speed, heat up and cool down times, energy efficiency, noise level, cleanability, and cavity-to-footprint ratio.
The eikon e2s is available as either Classic or Trend, as the Trend has a color-coded exterior, soft edges, and storage on top!
For this weekend, St. Patrick’s Day will likely be celebrated with plenty of beer to go around. And with any beer, you have to have the right amount of head. Head is the creamy foam layer on top of your beer. If you have too small amount of head, your customer believes the beer to be flat. If you have too much head on top of the beer, your customer thinks they are being cheated on the portion. The amount of head depends on the type of beer, but the desired amount is usually around ½”- 1 ½”.
Perlick has made it possible with their beer faucet to get the perfect pour every time with the “Push Back Creamer.” How it works is when the tap handle is in the “off” position, the tap handle is vertical. Pulling the handle towards you, gives you a normal flow of beer. When the beer approaches the top of the glass, push the handle backwards, beyond vertical, until it is tilting away from you. In that position, the faucet finishes off the pour with a perfect creamy head. When released, a compression spring returns the handle to vertical.
Pushing the handle backwards activates a stainless steel piston that exposes small holes in the faucet. The turbulence created by beer passing through the holes produces the “cream,” and a satisfied customer. It also eliminates the spillage that occurs as bartenders pour off either excess foam or beer from a full glass, before topping it off again with whichever is lacking. The Push Back Creamer is available on all standard and flow control forward sealing Perlick Faucets.
We all know that there is really nothing that compares to the taste of having fresh cookies or brownies straight out of the oven. Hatco had the brilliant idea to incorporate this idea into a product that can keep sweet treats warm, and ready to go for your customers.
A perfect point-of-sale impulse initiator that generates revenue, their new Mini Vertical Warmer is small enough to set anywhere! They can also easily be daisy chained, allowing for multiple units in one location. The simple, but genius 150 watt vertical warmer is thermostatically controlled up to 180°F.
Take a look at what the Hatco Mini Vertical Warmer can do for your business!
As The Bakery Equipment Division of Middleby Corporation, along with Doyon Baking Equipment Specialists, NU-VU Foodservice Systems has introduced the NU-VU X5 Combination Proofer and Baker.
The X5 saves money by lowering energy costs 25%, without sacrificing the quality that is expected from customers. The X5 offers all of the Doyon and Nu-Vu patented technology that bakes bread to perfection, and adds additional benefits that bring operational productivity to new levels.
The X5 also allows foodservice professionals to proof and bake fresh, great tasting bread in less steps, saving an average of 20% of time spent operating the equipment.
Delfield is constantly making improvements to everyday kitchen equipment, and it doesn’t stop at refrigerated equipment stands either.
Think about how efficient it would be if the same place where you prepared and cooked food, could also store all the ingredients? How much time would that save you from going back and forth to the walk-in and prep coolers? Delfield has made it possible with their Refrigerated Equipment Stands.
Possibly one of the best features from their equipment stands is the full-perimeter Marine Edge. It keeps cooking equipment where it should be, and keeps spills and grease from finding its way into the storage unit or onto the floor.
All Delfield Equipment Stands are NSF Certified. Freezers and refrigerators come standard on casters with self-contained 404A refrigeration systems, or on legs with remote 404A refrigeration systems. All come standard with stainless steel ends and can support up to 1200 pounds.
Air circulation is increased by using a dual fan system with an energy efficient mullion coil evaporator mounted between each drawer opening. The units feature a hot gas loop for condensate evaporation (with a hot gas defrost, in lieu of electric defrost, for the freezer units). Drawers can be ordered in a number of useful dimensions and configurations, and the self-lubricating drawer slides come with a 10 year track warranty. Alternatively, you can order your refrigerated stand with doors.
There are plenty of open flames and electrical components that are in and around your kitchen, and thus, can be a recipe for disaster. Should a disaster arise, protecting your investment becomes critical should an electric mishap or one of these flames find a place that it shouldn’t be.
That is why Captive-Aire has created the CORE to help prevent the worst from
happening. The CORE is an automatic water based fire-suppression system that is specifically designed for commercial kitchens. The CORE system has integrated self-cleaning, real-time monitoring, and electric fire detection. It is designed to provide primary coverage for hood plenum, grease ductwork, and cooking appliances. It is ETL listed to UL Standard 300 and ULC/ORD-C1254.6.
So make sure you are protected from high risk situations in your kitchen. If a fire does happen to ignite, make sure you have an action plan in place, and the CORE Fire Protection System.
Go ventless with the Blodgett Hoodini!The Hoodini is a completely self-contained ventilation system, that combines a catalytic converter to remove smoke and odors, and a condenser to remove steam and exhaust. And the best part is: it has no filters to clean or replace, saving you money!
Designed to mount on top of the Blodgett Mini Combi oven, to improve speed and power to locations where installing a hood is difficult. These would include kiosks, high-rise buildings, historical buildings, front of house, and those tight kitchen areas with no space for a hood!
Check out the video below to find out the Hoodini’s capabilities!
Ideal for foodservice operations, healthcare establishments, and grocery stores, the MetroMax 4 from Metro is unparalleled in value and performance!
Built with the intent to last, the MetroMax 4 is impact resistant and corrosion-proof, constructed using all-polymer to fight against rust and corrosion. Having the weight capacity to hold 400 lbs. per shelf, and 2000 lbs. per stationary unit, you can fit a ton of your product on its shelves!
Cleaning the shelves are a breeze too! With easy-to-clean smooth surfaces, the MetroMax 4 also has removable shelving, allowing for quick and convenient washing.
Improve your food preparation efficiency by using Rubbermaid’s ProSave Ingredient Bin Systems. These bins are dishwasher safe, NSF approved, that dispense using the FIFO (First In, First Out) method to ensure efficient use of ingredients in order. The bins are stack-able, allowing you to save space in your kitchen. Easily access the ingredients by using only one hand, and viewing the contents through the clear windows and ingredient labels.
Recently introduced, the new Jackson DynaTemp Dishmachine is perfectly ideal for 100 seat restaurants, quick-serve operations, schools, and up to 125 bed healthcare facilities. The DynaTemp is super-efficient, as it boasts using only 10 psi for a proper rinse, and consumes only .69 gallons of water per rack. With this type of efficiency, it’s no wonder why it is also Energy Star rated!
A 2016 Kitchen Innovations Award winner, the Merrychef eikon e2s combines performance with cutting-edge technology inside the smallest high-speed oven!
For this weekend, St. Patrick’s Day will likely be celebrated with plenty of beer to go around. And with any beer, you have to have the right amount of head. Head is the creamy foam layer on top of your beer. If you have too small amount of head, your customer believes the beer to be flat. If you have too much head on top of the beer, your customer thinks they are being cheated on the portion. The amount of head depends on the type of beer, but the desired amount is usually around ½”- 1 ½”.
Perlick has made it possible with their beer faucet to get the perfect pour every time with the “Push Back Creamer.” How it works is when the tap handle is in the “off” position, the tap handle is vertical. Pulling the handle towards you, gives you a normal flow of beer. When the beer approaches the top of the glass, push the handle backwards, beyond vertical, until it is tilting away from you. In that position, the faucet finishes off the pour with a perfect creamy head. When released, a compression spring returns the handle to vertical.
We all know that there is really nothing that compares to the taste of having fresh cookies or brownies straight out of the oven. Hatco had the brilliant idea to incorporate this idea into a product that can keep sweet treats warm, and ready to go for your customers.
As The Bakery Equipment Division of Middleby Corporation, along with Doyon Baking Equipment Specialists, NU-VU Foodservice Systems has introduced the NU-VU X5 Combination Proofer and Baker.
All Delfield Equipment Stands are NSF Certified. Freezers and refrigerators come standard on casters with self-contained 404A refrigeration systems, or on legs with remote 404A refrigeration systems. All come standard with stainless steel ends and can support up to 1200 pounds.
There are plenty of open flames and electrical components that are in and around your kitchen, and thus, can be a recipe for disaster. Should a disaster arise, protecting your investment becomes critical should an electric mishap or one of these flames find a place that it shouldn’t be.
Go ventless with the Blodgett Hoodini!The Hoodini is a completely self-contained ventilation system, that combines a catalytic converter to remove smoke and odors, and a condenser to remove steam and exhaust. And the best part is: it has no filters to clean or replace, saving you money!
Ideal for foodservice operations, healthcare establishments, and grocery stores, the MetroMax 4 from Metro is unparalleled in value and performance!