Faster Cooking, Less Labor

Reill, Howard
July 2007
FoodService Director;7/15/2007, Vol. 20 Issue 7, p56
Trade Publication
This article focuses on equipment that improves operations in the food service sector. According to Tom MacDermott, president of The Clarion Group, the best innovation in the sector has been the ability to cook at the line, which reduces kitchen production labor and waste. At Florida Hospital, steam wells were replaced with hot-surface technology on the serving line and reduced the amount of stainless-steel conveyors and troughs.


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