Blenders Make Life Easy
The right commercial blenders in your restaurant can provide consistent, cost-effective and safe product preparation. Once you experience the ease, speed, and diversity of these commercial blenders, you will wonder how you ever accomplished anything without them.
School Nutrition and Kitchen Equipment: Walk-In
A walk-in cooler or freezer is one of the largest investments made in a school foodservice operation. Proper refrigeration is critical to ensuring the food safety for the students you serve, along with keeping your operating costs low through better energy efficiency.
School Nutrition and Kitchen Equipment: Serving Line
A high-quality appearance can lead to more students choosing to eat at school. Many schools today are upgrading their serving stations in a way that removes the traditional “institutional feel” and creates a food-court-like environment that puts students at ease.
Pass Inspections From The Health Department with These Tips
Let The Dine Company, The Restaurant Store take the worry out of health safety inspections. Most operators in our area receive good scores on their inspections. It’s the little things which really take away from their overall score.
School Nutrition and Kitchen Equipment: Combi Ovens
Combi ovens have been called the “Swiss army knife” of a modern commercial kitchen. Combination ovens, often shortened to “combi,” are both a convection oven and a steamer, allowing a kitchen to save space, time and money by using only one piece of equipment.
School Nutrition and Kitchen Equipment: Commercial Dishwashers
Upgrading to a new dishwasher may not be the first thought that comes to mind for improving your school kitchen but it offers a way to improve the safety of the food you serve, along with saving energy, water, and money.
Vulcan Combi Ovens Designed for Schools, Kentucky-Made
Combination ovens bring together a conventional convection oven and steamer so that chefs can use one piece of equipment, saving space, money and time in the kitchen. A combi oven can use hot air and steam at the same time creating flexibility for nearly all cooking styles.
Gas Equipment and Safe Connections for Commercial Kitchens
Gas cooking equipment remains the dominant choice for most foodservice operator’s commercial kitchens and safe gas connections are extremely important.
How to Choose the Right Slicer for your Foodservice Operation
While commercial slicers may all look similar, there are many things to consider when choosing equipment that best suits your foodservice needs. Buyers are understandably price-conscious but a light-duty slicer is unlikely to hold up in a high-volume environment.
Culinary Buffet Wares: Dine Company’s 10 Ways to Build a Better Buffet – Part 5
Specialty spoons, ladles, tongs, and other serving pieces not only make it possible for the food to get food onto the guest’s plate, but they also have a direct impact on how the food looks and how certain foods are portioned so don’t just rely on your regular kitchen tools.
