Even though the official Oktoberfest season in Munich has come to a close, Oktoberfest celebrations and fall festivals are just heating up in New York, New Jersey, and Connecticut. Many of these events draw inspiration from the German version, so let's take a close look at some of the cooking equipment at one of the world's largest food and beverage events.
Sous Vide literally translates to "under vacuum," but in today's modern kitchen, it means so much more. This popular technique is implemented by chefs across the country, from famous names like Paul Bocuse to home chefs looking to up their game. But what are the true advantages of sous vide, and why can it be so beneficial to Metro New York foodservice operations?
Because of its versatility, a combi oven can be one of the most important and profit-producing pieces of equipment in any commercial kitchen. Whether you're baking bread or cooking a pork roast, a combi oven can deliver the ultimate cooking and baking results.
Kolpak's 120 Series Refrigeration Systems are designed for operation at up to 120ºF ambient temperature, either indoor or outdoor. Let's take a closer look at what this means.
Though it might be an enticing choice for a variety of reasons, using a refrigerator that is designed for merchandising products is not an ideal option for foodservice operators. Here are some reasons why, as well as a few things to look for in a reach-in refrigeration unit: