- NEW PRODUCTS. // FoodService Director;3/15/2006, Vol. 19 Issue 3, p35
The article features foodservice equipment and supplies. Solo Cup Company's Traveler Plus reclosable lid is ideal for serving hot beverages to-go. Hatco Corporation's Flay-R-Savor Tall Humidified Holding Cabinet is designed to offer the flexibility to prepare larger quantities of proven...
- Delivering the Product. Bendall, Dan // Restaurant Hospitality;Feb2006, Vol. 90 Issue 2, p94
The article discusses factors to consider in the selection and purchase of food preparation and cooking equipment including dispensers, warmers and hot food and soup wells. Pump-type dispensers are both economical and sanitary if bulk condiments are used. Dispensers come in disposable plastic,...
- Equipment Products. // Restaurant Business;May2001, Vol. 100 Issue 9, p131
Features several products used in the foodservice industry. Use of Professional Dawn Cleaning Detergent from Proctor & Gamble Co. to clean pots and pans; Presentation of Glo-Ray infrared Foodwarmer from Hatco; Uses of the S-Series Dunnage Racks from Cambro.
- THE ART OF KEEPING FOOD WARM. Bendall, Dan // Restaurant Hospitality;Oct2002, Vol. 86 Issue 10, p86
Highlights several types of food warming equipment that restaurant operators should consider to keep food warm. Hot Display Cases; Moist Heat; Heat Lamps; Pizza Cabinets.
- It's out of the box: Holding foods hot, the hot box comes in many shapes, sizes. Bensky, Gary // Nation's Restaurant News;02/05/2001, Vol. 35 Issue 6, p24
Details food service equipments designed to maintain the freshness of prepared foods. Necessity of a hot holding cabinet; Measurement of a typical hot box; Advantage of warmers for a la carte preparations; Use of rethermalization carts by NYU Medical Center.
- Food warmers. Chater, Amanda // FoodService Director;09/15/98, Vol. 11 Issue 9, p156
Discusses information about food warmers of interest to food service operations in the United States. Utility of food warmers as all-purpose holders; Ease of cleaning food warmers; Regular cleaning schedules; Holding times; Ways for overcoming dry-outs.
- Consider performance, service to get the most out of equipment. Bensky, Gary // Nation's Restaurant News;03/20/2000, Vol. 34 Issue 12, p30
Discusses the factors foodservice operators in the United States need to consider when purchasing kitchen equipment such as cooking and refrigeration appliances. Quality of customer service offered by the manufacturer; Performance of the kitchen equipment.
- Investing In Quality Tools, Machines Will Help Improve Your Operation's Productivity. Frable Jr., Foster // Nation's Restaurant News;11/23/98, Vol. 32 Issue 47, p18
Focuses on the importance of investing in quality food service equipment. Evaluation of food preparation machines; Impact to food service operations' productivity and product quality; Efficiencies of food preparation machines; Notable lines of kitchen equipment.
- Uncovering pots and pans. O'BRIEN, TOM // Restaurant Business;Nov2010, Vol. 109 Issue 11, pHSB16
The article offers information on the proper selection of cookware taking into account its usability and durability.