The right commercial blenders in your restaurant can provide consistent, cost-effective and safe product preparation. Once you experience the ease, speed, and diversity of these commercial blenders, you will wonder how you ever accomplished anything without them.
A walk-in cooler or freezer is one of the largest investments made in a school foodservice operation. Proper refrigeration is critical to ensuring the food safety for the students you serve, along with keeping your operating costs low through better energy efficiency.
A high-quality appearance can lead to more students choosing to eat at school. Many schools today are upgrading their serving stations in a way that removes the traditional “institutional feel” and creates a food-court-like environment that puts students at ease.
Combi ovens have been called the “Swiss army knife” of a modern commercial kitchen. Combination ovens, often shortened to “combi,” are both a convection oven and a steamer, allowing a kitchen to save space, time and money by using only one piece of equipment.
Upgrading to a new dishwasher may not be the first thought that comes to mind for improving your school kitchen but it offers a way to improve the safety of the food you serve, along with saving energy, water, and money.
Combination ovens bring together a conventional convection oven and steamer so that chefs can use one piece of equipment, saving space, money and time in the kitchen. A combi oven can use hot air and steam at the same time creating flexibility for nearly all cooking styles.
