The Next Generation of Gas-Fired Foodservice Burners

The main goal of any commercial foodservice equipment project is to improve some aspect of the unit while ensuring that the food is cooked to the desired taste. A new cooking appliance could be twice as fast and use half the energy, but if the final food product is not as the chef desires, the appliance will not be used.

Evaluating Gas Equipment Performance

“Gas Industry Test Kitchens…Your Key to Better Cooking” Imagine for a moment that you were in need of replacing a piece of cooking equipment or designing a whole new cooking line for a new restaurant or foodservice facility. And then imagine that...