Is your cooking equipment performing as it should? Is it the right equipment for your menu items? Are your customers being served food that is safe and appealing? These questions have a big impact on your bottom line and long term success in the business. Here we’ll learn firsthand what you need to know when selecting commercial cooking equipment.
During my recent visit to this year’s NAFEM Show in New Orleans, there was a lot of buzz about equipment economics. Not long ago, many people thought that while improved equipment efficiencies offered many benefits, they were still too costly and justifying their purchase was a hard-sell to those controlling the purse strings.
In prior issues, we’ve reviewed equipment test protocols and how operators can evaluate and incorporate those results to enhance their operation and improve their bottom line. This month we’ll focus on the merits of proper fryer oil filtration and how it affects product hedonics, production and bottom-line profits!
The statement, cooking with gas, has long been a coined phrase with an intended meaning that all is right, you’ve done well, that’s the way it should be, etc. In today’s foodservice industry, that statement could not be more true! In a study conducted by an independent agency, 97% of chefs said that they preferred to cook with gas as an energy source. They preferred the precise control and speed that only gas can typically provide. With that in mind, is it any wonder that Gas is America’s Favorite Cook?
In some of my previous articles we’ve discussed cooking equipment performance and how to select the best equipment for your foodservice operation. Now we’ll go to the very back-of-the-house and investigate the ins and outs of an often taken for granted but most critical step when it comes to serving your product to your customers – your warewashing process.
The most recent client to conduct an equipment cook test at the Piedmont Natural Gas Cooking Technology Center in Charlotte was a prominent national quick service chain headquartered in the Southeast. Since their primary product is produced by frying, they elected to evaluate their current brand fryer against some of the other popular and well-respected brands available on the market today.
The Energy Solutions Center (ESC) is pleased to announce that its Gas Foodservice Equipment Network Consortium (GFEN), dedicated to bringing new gas solutions to the restaurant and foodservice industry, has selected the Belshaw Adamatic Oven-2020 Rack Oven to receive the 2019 Blue Flame Product of the Year Award.
The Energy Solutions Center (ESC) is pleased to announce that its Gas Foodservice Equipment Network Consortium (GFEN), dedicated to bringing new gas solutions to the restaurant and foodservice industry, has selected the REVENT ONE39 /S/G/ Round Mini Gas Oven to receive the 2018 Blue Flame Product of the Year Award.