The Importance of Redundancy in Your Commercial Refrigeration

Posted by W.D. Colledge on Jan 31, 2019 10:27:30 AM

Even in the Great White North, our commercial refrigeration can take a beating. Especially in summer months when refrigeration is usually running at capacity to keep up with warmer temperatures, making sure we have a "plan B" in case our refrigeration goes down is important.

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Topics: RDT, Eco-Cool, refrigeration

[Infographic] Choosing the Right Ice (and then Finding the Right Ice Maker)

Posted by W.D. Colledge on Jan 24, 2019 12:48:01 PM
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Topics: beverages, Hoshizaki

The Basics of Stainless Steel Part 2

Posted by W.D. Colledge on Jan 11, 2019 4:22:04 PM

 

In part one of this series, we took a close look at the elements that comprise stainless steel, as well as the four different grades that are used to create most of our foodservice equipment. Here in part two, we'll take a look at the different types of stainless steel applications. 

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Topics: stainless steel

The Basics of Stainless Steel Part 1

Posted by W.D. Colledge on Jan 3, 2019 6:00:29 PM

 

Look. There's a reason just about every piece of foodservice equipment in your commercial kitchen is made of stainless steel, but have you ever wondered why? We're going to take a closer look at this shiny substance in greater detail, beginning here with the basics.

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Topics: stainless steel

The Real Truth Behind Italian-Styled Foodservice Displays

Posted by W.D. Colledge on Dec 17, 2018 10:49:42 AM

 
There’s just something about Italian styling:

Beauty, simplicity, elegance, scale, proportions, magnetism, transparency, attraction, enlightening, up-scale, rich, appeal.

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Topics: displays and merchandisers, Federal

Three Tips for Organizing Ingredients in Your Commercial Kitchen

Posted by W.D. Colledge on Dec 6, 2018 6:03:32 PM

 
Let's start with a new way of looking at your foodservice storage spaces. Think of them as banks. Would you store your money by throwing it in the back of an unorganized closet? We didn't think so.

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Topics: Metro

How Much Can You Save with a Reduced Oil Volume Fryer?

Posted by W.D. Colledge on Nov 26, 2018 4:10:53 PM

Reduced Oil Volume Fryers are revolutionary. Simply put, they use less oil, which means lower overall costs for Canadian foodservice operators.

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Topics: Pitco, frying

Analyzing the Rising Cost of Cocktails

Posted by W.D. Colledge on Nov 7, 2018 8:23:57 PM

In the last several years, we’ve seen an enormous rise in the cost of a craft cocktail. Whether we’re in a speakeasy or a craft cocktail bar located inside a trendy hotel, operators are trying to squeeze every ounce of profit out of every pour (as they should) sometimes literally.

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Topics: beverages

Meet Sally. She Just Might Make Your Next Meal.

Posted by W.D. Colledge on Oct 30, 2018 6:53:55 PM

Sally is a big advocate of healthy eating. Whether you're in a fast casual restaurant, a corporate cafeteria, or filling your stomach before heading over to the university library to cram for your exam, Sally always believes that fresh, healthy ingredients are the way to go.

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Topics: Chowbotics

What Is a Food Waste Collector?

Posted by W.D. Colledge on Oct 24, 2018 3:54:22 PM

There are a few different types of food waste solutions. First, you have food waste disposers that simply grind up food waste and send it down the drain. In Canada, these are widely not accepted due to the need to connect the drain to a grease interceptor.

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Topics: Salvajor, disposals