Prep Equipment

              Browse vendor-neutral content on a wide variety of prep equipment.

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              When choosing a juicer, anticipating volume is critical. Operators can choose from a variety of juicers, depending on the application, speed of service needed and beverage type being created. Operators also need to determine what type of foods they will use as some juicers handle leafy greens and vegetables better than others.

              The type of mixer that’s best for an operation is mainly dependent on the menu, volume and application. These factors will determine whether a countertop or floor model is best as well as the necessary capacity.

              Service Agent Q&A: Doug Thompson, office manager at Jones-McLeod Inc., Birmingham, Ala.

              Service Agent Q&A with David Duckworth, director of field operations and training and development, Commercial Kitchen, San Antonio, Texas

              Foodservice operators use standard commercial mixers for a range of applications: producing dough, whipping icing and whipped cream, and making compound butters and salad dressings, among other prep tasks.

              For many chefs, immersion blenders represent one of the most versatile pieces of equipment in a commercial kitchen. Operators use these units for many of the same applications as standard blenders, but instead of being an all-in-one apparatus with the bowl attached, immersion units feature a stick format. Cooks use these units independently for mixing product in separate, various-sized vessels.

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