Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 34 of 100

SMALL KITCHENS LARGE POTENTIAL from Panini Oven • Small footprint – only 16 inches wide • Energy efficient – $1.42/day to operate • Operates without a ventilation hood (UL ® -KNLZ certified) • Toasts, heats, and grills paninis extremely fast • Produces crunchy bread with perfect grill marks • Eliminate panini grill odors • High-contrast, durable capacitive touch display For more information: 214.379.6000 Mini Combi with Hoodini Ventless Hood • Ventless • The Hoodini hood makes smoke and fumes disappear • EPA approved to be placed virtually anywhere • Innovative versatility • Convection, combi, retherm and steam modes • Program up to 500 recipes • Rack timing • Smart chef cooking For more information: 802.658.6600 Four Burner Induction Range • 3x more powerful than a similar-sized gas burner • No flames or hot surfaces provide for a safer, cooler, and more productive kitchen • 170% more efficient than a gas burner • Precise control for the ultimate cooking results • Designed, built, and tested to withstand the rigors of a commercial kitchen restaurant environment • Four or six-burner models available For more information: 800.908.8726

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