The Advantages of Using a Blodgett Ventless Convection Oven

Posted by W.D. Colledge on Dec 9, 2021 7:00:00 AM

One of the biggest and hottest trends in the foodservice industry is a move towards smaller kitchens and larger seating areas. As business owners and operators search for creative ways to increase sales and profits, one of the hottest products in the industry is ventless cooking equipment.

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Topics: ventless, trends, Blodgett

7 Products to Bring the Back of the House to the Front this Summer

Posted by W.D. Colledge on Jun 28, 2021 1:24:19 PM

At long last, bars and restaurants are reopening in Canada. As consumers begin to reunite with family and friends, there is extra pressure on restaurants to make their post-pandemic reunions more memorable and meaningful than ever. Bringing "back of the house" cooking in front of guests is a great way to add intrigue and human connection to modern-day dining experiences.

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Topics: ventless, Mibrasa, U-Line, Evo, COVID19, restaurant

What You Need to Know About a Commercial Panini Press

Posted by W.D. Colledge on May 7, 2021 12:00:00 AM

Whether you're running a booming restaurant or a small foodservice operation, you know there is one staple item on your menu that even the fussiest eater can appreciate — a sandwich. One of the most popular sandwich styles is the Panini. This hot sandwich became popular in Italian sandwich shops in the mid-1900s.

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Topics: ventless, sandwich

Making the Perfect Grilled Cheese Sandwich With Evo Ventless Griddles

Posted by W.D. Colledge on May 4, 2021 2:35:06 PM

Grilled cheese sandwiches are a favourite for many and a popular choice on restaurant menus. They're a special treat and each bite brings a flavourful mouthful that's enjoyable and can only be described as comfort food.

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Topics: ventless, Evo, griddle

Ventless Cooking Resources for Canadian Foodservice Operators

Posted by W.D. Colledge on Jan 31, 2021 11:30:00 AM

When you're used to certain limitations, you end up just accepting them. A great example in foodservice is ventilation. Commercial kitchens traditionally need vents and hoods, but they can also restrict productivity, creativity, and even profitability.

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Topics: TurboChef, ventless, Evo, Blodgett

A Quick Look at Ventless Griddles from Evo

Posted by W.D. Colledge on Jan 29, 2021 6:30:00 AM

If you love food in all its forms, then there’s nothing better than watching a talented chef creating great dishes in front of your eyes. We refer to this as front-of-house cooking or display kitchens. Customers love it, and for restaurants, it’s often a marketing tool and an out-of-kitchen experience for chefs that really shows an operation's transparency.

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Topics: ventless, Evo

Why You Should Consider a Ventless Commercial Dishwasher: An Honest Assessment

Posted by W.D. Colledge on Jan 27, 2021 1:30:00 PM

The bottom line is no matter what type of foodservice equipment, one solution is not always right for every type of operation.

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Topics: Champion, ventless, warewashing

How a Griddle Helps With International Cuisine

Posted by W.D. Colledge on Apr 1, 2020 10:15:00 AM

With the popularity of international dishes on the rise, your ability to deliver delicious authentic plates from all over the world can be crucial in the success of your foodservice operation. In order to meet to meet this high demand, it's important to make sure you've got the right cooking equipment and techniques at your disposal.

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Topics: ventless, griddle