Frymaster Fryers: The Kings of Crisp

Friday, June 29th, 2012

Onomatopoeia is a word that imitates the sound it describes. What better onomatopoeia than the word, “crispy?” Think about it–crisp, savory fried chicken, crispy french fries, crispy fried shrimp. The word “crisp” just makes your mouth water, doesn’t it? You hear the word and you can just imaging your mouth biting down on that morsel

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ShortOrder SoundOff – 1000 Watt Microwaves

Thursday, June 28th, 2012

1000 Watt Microwaves June 2012 Greetings!   The microwave oven is a staple in many restaurant kitchens. For most medium-volume restaurants, the 1000 watt option is the way to go. It’s great for cooking healthier meals with no oil or additional fats! While there are several options for the 1000 watt microwave, there are some

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Cool is Hot All Over Again

Thursday, June 21st, 2012

Imagine the low, cool tones of Barry White, accompanied by that groovy beat, sliding out over the dance floor like the smooth waves from a smoke machine. The disco ball spins white lights all over the floor. It’s the 1970’s, baby. That was when cool was hot. Cat’s were groovin’ to a rhythm that could

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Griddles and Viddles

Thursday, June 14th, 2012

Viddles–It’s a term coined in the deep south to mean vegetables or any food that nourishes the body. It’s a vestige of a past generation that means old fashioned good cooking. Today, the word is hardly used except to quote Granny Clampett from the Beverly Hillbillies. But wherever you’re from, you know that there is

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Now Serving – The Makings of a Great Manager and Pancakes

Thursday, June 14th, 2012

  June 2012 A monthly newsletter showcasing the taste of cookware ISSUE 42 Greetings! Next weekend is Father’s Day – what do you have planned for the big-guy’s celebration? Popular ideas include: bar-b-ques, sports and fun in the sun. Are you doing the typical or trying something new? I think the summer heat is taking

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Arranging Your Range

Wednesday, June 6th, 2012

In the landscape of restaurant equipment, attempting to select from the wide selection of commercial ranges can be, well, challenging. The variations of manufacturers and options are enough to make you feel deranged. So here are a few pointers to help you arrange your range. First, it’s important to note that commercial ranges fall into

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Hey Good Lookin’!

Wednesday, June 6th, 2012

Is there anything better looking than an ice machine full of fresh cold ice when the customers are lining up outside your door? They say beauty is in the eye of the beholder. Well, when the beholder is the owner of a successful restaurant like yours, sometimes the “sight for sore eyes” takes the boxy

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Luxor
Luxor
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Nemco
Vulcan
Vulcan Ranges
Scotsman
Scotsman Ice Machines

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Reach In Refrigeration

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