Equipment Articles

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Wood-fired ovens
Sometimes the secret in doing something right is simply a matter of going back to basics. When it comes to pizza, that means using a wood-fired oven to give the crust a slight char and the toppings that savory “fire-roasted” flavor. Since a wood-fired oven impacts your kitchen design (not to mention cash flow), some input from operators who currently use them may prove useful.
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Hot off the panini press
To paraphrase the Gershwins, “You say panini, I say panino...” Technically, if you’re making just one of these popular Italian-style grilled sandwiches, it’s a panino; more than one, it’s panini. No matter what you call them, you need a dedicated grill to make a panino or panini the right way.
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2012 new equipment
Every year, equipment manufacturers introduce new products designed to help operators work more efficiently and profitably. This year was no exception. Here’s a look at some of the forces that are driving these new products and the problems they can solve.
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FreeBookings steps into the ring with OpenTable
You may have seen Livebookings, Europe's largest online restaurant reservation service provider, seated next to OpenTable, their American equivalent, at the 2011 NRA Show in Chicago. That may be the last time they sit comfortably at the same table.
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All steamed up
Say the word “steamer” front-of-house, and you’re referring to a soft-shell clam. Say “steamer” back-of-house, and you’re talking about one of the most-used pieces of cooking equipment. There are two basic types of steamers. In convection (or pressureless) steamers, a fan circulates the hot steam throughout the unit to cook. Pressure steamers allow the steam to build up in the chamber to cook the food more quickly. Both types of steamers are available in gas- or electric-powered models.
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The broiling point
Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment. From below In an under fired broiler (sometimes called a charbroiler), the heat radiates upward from under the grill or grate. The “striping” from the grate bars helps brown and sear the food, adding an attractive crosshatch pattern. Most under fired broilers are powered by gas, but electric and even charcoal models are also available.
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Cold cases
Unlike back-of-house equipment, refrigerated display cases are on the front lines, seen day in and day out. Not only do they need to perform efficiently, they have to look attractive. Many models on the market perform as good as they look. Making the case The guidelines for buying refrigerated display cabinets are pretty simple. First, determine if you need an open-front or glass-front design.
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Toast of the town
Diners have come to expect a side of crisp, golden-brown bread accompanying their breakfast orders. At lunchtime, toast is a must-have as the basis of a classic club and other sandwiches. So having a toaster that can deliver the goods quickly and consistently is essential.
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Down the hatch
Drinks—whether potent or soft, cold or hot—hold some of the biggest profit potential for any operation. The newest beverage dispensing systems aim to serve drinks faster, more profitably and at just the right temperature for peak flavor.
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Uniformly fashionable
Even if your establishment can’t compete with the fashion houses of Rome or Milan, a bit of style in your uniforms and shoes can go a long way in creating a brand identity and making a favorable impression on your customers.
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Holding the lines
In the most basic sense, warmers and holding cabinets keep food warm. But as with most equipment purchases, finding the best one for your operation isn’t simply a matter of deciding which is cheapest. With an almost dizzying array of models from which to choose, it may take more planning than you think to find the best choice.
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Freeze frame
As the winter of 2010-11 finally (and blessedly) winds down, it might seem a bit early to be thinking about frozen desserts and “slushy” drinks. But summer is just a few short months away in the northern states and in full swing down South.
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