News

There is still a lot of talk in the trade about whether induction can actually "keep up" with the speed of a professional kitchen. You’ll hear stories about chefs who...

There’s a long standing habit in this industry of measuring a kitchen by the raw power of the burners. We’ve all seen it: the bigger the BTU output, the "better"...

It’s easy to look at induction and see it as just another piece of kit that chefs are being told they should have. A lot of people talk about it...

In a high intensity Asian kitchen, the wok burner is the heart of the operation. It is not just a heat source; it is a precision instrument that needs to...

In a high turnover Asian kitchen, "downtime" isn't just an inconvenience; it’s a direct hit to your profit. When you have a line full of orders, the last thing you...

It is tempting to try and force a general purpose kitchen to do everything, but anyone who has run an authentic Asian kitchen knows that a "do-it-all" setup eventually becomes...

In a high turnover Asian kitchen, the burner is your most essential tool. Traditionally, wok cookers have been built on a simple premise: they are either on or they are...

There is a world of difference between equipment designed for a showroom and equipment built for a high turnover Asian kitchen. A lot of gear on the market looks polished...

When we talk about thermal integrity, we aren't just talking about how hot a unit gets. We are talking about the consistency, retention, and management of heat within the entire...

In a professional kitchen, the most expensive piece of equipment isn't the one you buy; it's the one that breaks down during a peak service. When a chargrill flame dies...

In the heat of a service, every movement a chef makes is either an investment in the dish or a waste of energy. A poorly laid out cookline forces your...

There is a long standing compromise in commercial kitchen design: you either get the performance you need, or you get the look you want. Too often, professional equipment suck as...