Browse our articles on cooking equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
Operators often use undercounter dishmachines in front-of-the-house bar areas to wash mainly glassware and utensils. These units clean between 24 and 40 racks per hour, with fill-and-drain and heat recovery types on the lower end. Higher-end models can feature adjustable cycle times for light-, medium- and heavy-volume applications.
Bar operators can choose from a variety of blenders. Food prep blenders work well with craft cocktails. These blenders break down fresh ingredients into flavorful offerings. Beverage blenders work well with standard drinks that require fewer food ingredients.
Draft beer is that which is drawn from a large container, such as a keg. Draft beer systems can handle anywhere from 1 to more than 200 different beer varieties, depending on the type and model.
Ice formats include cube, flake and extruded (also called compressed or nugget). Cubes are a standard in restaurants; however, there has been a recent trend in using chewable ice. This is especially popular in more casual settings like pizza restaurants. A pizzeria’s service style — ranging from dine-in to carry out to a combination of both — will dictate how much ice the restaurant will require, the unit type, placement and more.
Beverage programs have become a point of distinction for a growing number of restaurants and retail foodservice programs.
Fountain units don’t require a great deal of maintenance; however, like all equipment, it’s important to follow daily, weekly and monthly maintenance tasks to maximize the beverage dispenser’s service life.
Teri Kidwell, owner/principal, ATK Design Studios, LLC, Sewickley, Pa., answers a few questions about how to specify carbonated-beverage dispensers.
Coffee brewers provide an essential beverage service to foodservice operations. These machines heat water to between 195 degrees F and 202 degrees F. Although operators can use the hot water to steep tea, true connoisseurs of this beverage may consider the maximum water temperature too low. Brewers also have water faucets to supply hot water for different applications, such as producing oatmeal, soup and hot chocolate.
Consultant Q&A: Ignacio Goris, president, Labor Guru, Miami
Keeping coffee urns and bulk brewers spotless and in optimal condition has a significant impact on the overall quality and freshness of the coffee. The type of unit and water quality will determine the amount of maintenance a coffee brewer will require. Coffee brewers typically last from 7 to 12 years but can last as long as 25 years, depending on how the operators care for the units.
Advanced automatic coffee centers have created a new market segment that makes it easy to serve barista-quality specialty coffee beverages at restaurants, bars, offices, high-end shops, and catering and hospitality venues.