At one time, the humble crock pot was a welcome friend in home kitchens but a virtual stranger in commercial ones. Restaurants tended to shy away from them in an attempt to cook fast and turn over tables at lightning speed. Nowadays, the focus has changed and slow cooking is being embraced by restaurant chefs too.
There is a common misconception as to how the heating and cooling processes actually work. Many people believe that temperature control is essentially pumping either hot air or cold air into an area. However, in regards to refrigeration, cold is actually the removal or transfer of heat. This process is accomplished by a number of […]
Did you know that collectively, the commercial food service industry spends an estimated $10 billion dollars each year on energy consumption? A whopping 80% of those expenditures may be directly attributed to commercial kitchen equipment use. So why not show your restaurant’s bottom line some love by investing in new, energy efficient, hot food holding […]
