In addition to their current line of Hot Well Series Food Holding Units, Thermodyne Food Service Inc. also offers the convenience and flexibility of a Dry Well option. Thermodyne’s 744HW hot well series unit combines steam table capabilities with Fluid Shelf Technology.
Thermodyne’s 300NDNL countertop holding unit is designed to increase kitchen efficiency while also improving food quality and safety. This compact, countertop unit is ideal for both long and short term food holding as well as rethermalization. Featuring Thermodyne’s patented Fluid Shelf technology, products and goods retain moisture and natural flavors, while maintaining the appropriate internal […]
Thermodyne’s 250PNDT Pizza Holding Unit is a countertop food warmer designed for both short and long term pizza holding. This unit provides convenient no door operation and can accommodate up to nine standard 16” pizza boxes. Featuring Fluid Shelf Technology, the 250PNDT is a versatile and compact commercial food warmer that provides even heat circulation […]
Based on Catersource magazine’s last industry stats, catering remains a multi-billion dollar industry. It also shows no signs of stopping anytime soon. And that’s a good thing! Of course in order to capture a share of that green, catering companies will need to keep their equipment, skills and menus up-to-date.
The art of stewing food is an easy one to master. It involves, primarily, paying attention to make sure the stew cooks moistly and does not burn. Stewing is the cooking some kind of meat with vegetables with a small amount of liquid in a pot that is sealed to prevent evaporation. The liquid can […]
All Thermodyne commercial and electric food warmers feature our patented Fluid Shelf Technology. In this form of low temperature cooking, heat is transferred throughout each shelf in the unit rather than through circulating air. By not using re-circulated air, Thermodyne ovens allow you to hold crisp or moist products in the same cabinet at the […]
Conduction cooking principles involve the heating of something that is cool by placing it in contact with something that is hot. In cooking, an example of this is when one places a pot or a pan on a stove. As the stove heats the pot or pan the heat is transferred to whatever is in […]
Before long, it will be time to dust off those German recipes and celebrate fall. So we thought, “Why not experiment with them and try making traditional Oktoberfest foods sous-vide?” In our experience, it’s a great way to reduce labor costs, improve product yields, maintain food safety and serve large crowds consistently amazing meals.
At Polar Leasing Company, Inc., estimating the rental cost for a seamless fiberglass walk-in cooler or freezer can be accomplished in three basic steps. Entering your zip code will ensure availability in your area and provide you with the sales representative contact information for your region. The Rental Calculator on the Polar Leasing […]
When health inspectors visit local eateries in order to check for compliance with health codes, one of the first aspects of the kitchens that they inspect is that of hot food holding cabinets. After all, it is not enough that food is kept hot until it is served to diners. The food must also be kept […]
