Monthly Archives: January 2011

Should I use Copper Cookware in my Commercial Kitchen?

There has been, and probably will always be, a big debate over what the best type of cookware is. Some swear by cast iron, while others tend to look at stainless or aluminum options. Today, however there seems to be … Continue reading

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How to Select the Right Char Broiler for Your Commercial Kitchen

A lot of time is spent talking about the big ticket items in a commercial kitchen like the range, the oven, or all the aspects of refrigeration. Today, however, we are going to talk about one of the other tools … Continue reading

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Important Buying Tips for Industrial Warewashing Equipment

Commercial warewashing and dishwashing equipment comes in four basic styles: Under-the-Counter: The industrial version of the home dishwasher including a pull down door and dual loading racks. Useful only in the smallest restaurants where most of the large cookware is … Continue reading

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Commercial Ice Machines: Do’s and Don’ts

Ice machines are probably the most-abused equipment in a commercial kitchen. This is twice as true for hotels, night clubs, and restaurants with more than 50 seats. In most of these cases, the overworked machines are actually costing the business … Continue reading

Posted in Cleanliness, Commercial Kitchen, Going Green, Ice Machines, Money Saving | Tagged , | 3 Comments

How to Choosing the Right Cookware for Industrial Food Service

I like talking about cookware because there are so many different opinions about it. One of the reasons for this is because there are so many options available to chefs and commercial kitchen owners today. Rather than cite my personal … Continue reading

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How to Optimize Prep Space in Your Commercial Kitchen

Determining how much space is needed in the kitchen to serve the seats in your dining room requires a lot of consideration. The ratio is a hotly debated topic. Some believe that you can do a lot in a relatively … Continue reading

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