What if your charbroiler could make all your customer’s favorite menu items, like your famous steaks, burgers, fajitas and more, with virtually no flare-ups and more product yield? Well now it can thanks to Vulcan’s newest line of VTEC Charbroilers which features a patented IRX® infrared burner technology that maximizes production, creates a more energy efficient cooking solution, and all… Read more »
Hoshizaki has long been known as simply an ice machine company, and the leading ice machine company at that, with its name synonomous to the the hardest, clearest ice in the industry. However in recent years, the brand has been making a big push to expand into a broader sense of refrigerated equipment, and with Hoshizaki’s careful,… Read more »
Alto-Shaam has been the undisputed industry leader in advanced Cook & Hold Oven technology for over 50 years and that title continues to reign true today. Though the initial up front cost for one of the Alto-Shaam Cook & Hold Ovens seems like a particularly high number, the advantage in purchasing is the unique ROI that you’ll experience over the years. There are several… Read more »
Induction Cooking has become a mainstream, modern technique for heating and cooking food both in the commercial industry and in residential kitchens. Its popularity continues to grow as more and more people catch on to the benefits and more companies come out with new, advanced induction cooktops. What Is Induction Cooking? Induction refers to the… Read more »
A colleague of ours is passionate about Peruvian food, and after seeing this recipe, we can understand why! The mixture of flavors and spices in this traditional Peruvian dish called Causa Rellena, will both satisfy and awaken your senses in a fresh, positive way. Causa Rellena is essentially a layered potato cake dish that allows your personal culinary creativity to… Read more »
At the very heart of cooking, there exists a unique, scientific heat transfer that takes food from a state of uncooked to a state of preparedness. This heat transfer takes place in three major ways: Convection, Radiation and Conduction. We have talked in the past about Convection and Radiation heat, and here we will discuss Conduction.… Read more »
In previous articles we’ve discussed the unique science behind cooking, the process of taking heated energy and transferring it to the food source, changing it in such a way that we can manipulate flavors, textures, and the overall outcome. This heated energy transfer can take place in three major ways: Convection, Conduction,and lastly, Radiation, which we’ll talk about here.… Read more »
With all the athletic competition and patriotism surrounding the 2012 Games, we thought it time to host another Sweepstakes, this time giving 1 lucky winner a chance to GO FOR THE GOLD with this attractive 4 quart stainless steel Chafing Dish with Gold accents. Use at a home party, for a catered event, or for your business and… Read more »
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