Back-of-house

Kolpak Unveils New Standard Temperature Controls

December 31, 2016

With the addition of a standard, built-in time clock, Kolpak's ArcticFox Temperature & Air Defrost Control is designed to simplify refrigeration cooler controls by combining the functions of a thermostat and defrost timeclock.

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Top 10 Things to Know About Designing a Cooking Line

November 01, 2016

A cooking line or commercial kitchen island is the heart and soul of any commercial foodservice operation. When you consider the types of equipment it can include, it's easy to see why just the right configuration will determine the productiveness and efficiency of what the kitchen can produce.

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A Closer Look at Sous Vide Cooking

September 21, 2016

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?

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The Benefits of the Convotherm 4 Combi Oven Steamer

August 18, 2016

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.

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A Quick Look at Kolpak Refrigeration Systems

June 28, 2016

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.

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Foodservice Refrigeration vs. Merchandisers: Make the Right Choice

May 10, 2016

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:

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