It’s a revolutionary fryer technology from Spinfresh. It was first introduced at the 2009 National Restaurant Association show in Chicago and subsequently won a coveted Kitchen Innovations Award for 2010.
Convection ovens are nothing short of amazing. Convection oven cooking is all about versatility. They can cook, bake, broil, roast, warm and do it almost as fast as a microwave but with evenly cooked, delicious results. If you are comparing a convection oven vs conventional, convection ovens create heat that surrounds the food and there is virtually no flavor transfer when different types of foods are cooked together. Foodservice professionals the world over depend on the convection oven’s speed, efficiency and consistent performance. A convection oven is no small investment however, so today we’re going to take a look at the most important technical specifications to help guide you in the decision making process.
Summer is hear and Chicago has turned very hot and very humid, which is typical July weather for this part of the country. Today's weather is also the inspiration for today's blog. With coffee seemingly its own menu segment any more, from the McCafe at McDonald's to Starbuck's in your grocery store and Dunkin Donuts keeping us all on the run, you can get a coffee just about anywhere and ice coffee - for the coffee lovers out there - is refreshing, and addicting, especially on a day like today.
These days it seems like we are more divided then ever. Right versus left, dots versus stripes, up versus down. But there is one thing everyone can agree on—french fries are awesome. The average American eats about 29 pounds of french fries in a year. I can safely say that this is an area where I am well above average. But the point is, you love giving your customers what they want and the people want french fries! So, if you haven’t already, it’s probably time to invest in or upgrade your fryer.