How to Select and Maintain a Blast Chiller
Howard Riell
There are simply too many potential advantages for restaurant operators not to be familiar with blast chillers. The units, which use convected air to rapidly cool hot, fully cooked foods to 38-40 degrees Fahrenheit to prevent the formation of bacteria, continue their migration to commercial restaurants from the large-scale institutional food production setting for which they were conceived. . . . keep reading
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A Commercial Kitchen Ventilation Primer for Startups
Robert N. Rossier
Mom used to have a saying: "If you can't take the heat, get out of the kitchen." She wasn't talking about cooking, per se, or kitchens either for that matter, but in the restaurant business, it seems to apply more often than not. All too often the kitchen environment is heated, and with heat, unhappy workers, flared tempers and general chaos, confusion will follow. . . . keep reading
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