How To Correctly Use a Commercial Fryer
Although there are no verified data, surely 90% of bars and small restaurants do not use the fryers correctly. The reasons that lead us to make this statement come from…
Author: Elvis Alcequiez
Architect, 3D artist, designer and construction cost analyst, I have several years as a designer of industrial kitchens, it has been a great experience, I am not a "guru", I learn constantly and I like to share and help with what I have learned.
Volcanic Stone Barbecues, Useful Guide
The Volcanic stone barbecue, is a gas equipment ideal for grilling meats. In a restaurant or for personal use where you want to serve grilled meat, the best choice is…
Extractor hoods with no outlet, is it possible?
The lack of an extraction pipe is a frequent problem in the installation of new catering projects or in the adaptation of existing ones without a smoke outlet. “I need…
Commercial Deep Fryers, Safety Tips You Should Know To Avoid Accidents
How to use the fryer to avoid accidents? To know how to use the fryer you can follow several indications, the first advice to avoid accidents is to avoid working…
Commercial Griddle, Important Tips When Choosing
To choose a gas griddle for roasting in a Bar / Restaurant, you have to have a number of factors such as: Power, Thickness and Type of Material. Not all…
Industrial Glasswasher And Dishwasher – Which One Do You Need For Your Commercial Kitchen?
Industrial glasswasher and dishwashers, in Hospitality they differ by the type of use (washing of glasses or crockery), although they are really the same machine. In hotel jargon, small machines…