TITLE

Faster Cooking, Less Labor

AUTHOR(S)
Reill, Howard
PUB. DATE
July 2007
SOURCE
FoodService Director;7/15/2007, Vol. 20 Issue 7, p56
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
25813931

 

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