The relatively new Coca-Cola Freestyle soft drink dispenser has become a popular new way to add choice and variety to the beverage selection at many fast food and fast casual dining establishments. Since it’s introduction in 2009, the Freestyle machine has since been adopted by an assortment of popular franchise restaurants, and the unprecedented variety of different flavor combinations offered by the machine has proven to be a hit among customers nationwide

Cooking can be a real pain when you have rheumatoid arthritis, no pun intended. And it makes eating healthy even harder than it already is. You know you should bypass that take-out you’re thinking of picking up but the very thought of going home and chopping all those fruits and vegetables for a nutritious meal makes you cringe. It’s time to stop fighting and start considering some adaptive kitchen aids. Maintain your independence with these helpful tips and specialty cutlery items.

Summer is just around the corner and that means it’s time for more outdoor barbecues. You probably can’t wait to tie an apron around your waist, load your outdoor grill up with a bag of charcoal, and throw a couple of patties on and watch them simmer. What happens when you need to grill for a large group of people and two or three hamburger patties at a time just isn’t going to cut it? You may want to think about buying a new outdoor grill that can handle this kind of workload.

If you are starting a restaurant or business, you may think about buying a commercial walk-in cooler or freezer . The purpose of the walk-in cooler or freezer is to keep food and drinks at a cool temperature for commercial use. These units can get rather expensive depending on the size of the walk-in you are needing. Therefore, there are a few things to consider before purchasing a walk-in cooler or freezer.

Stainless steel compartment sinks are a requirement in every commercial kitchen for food preparation and dish washing. Even if you have a commercial dishwasher you still need a stainless steel compartment sink to satisfy the health departments requirements.

Galaxy popcorn machines from Star Manufacturing feature European style good looks with both large capacity production and large popped corn storage.

                                                                Eurodib

Eurodib is a company specializing in the distribution and importing of fine European Foodservice Equipment and supplies. They offer a wide variety of of products such as: pots and pans, food cutters and slicers, small wares, dishwashers, wine cabinets, etc. Eurodib has representatives covering North America. All of Eurodibs fine products are available here at J.E.S. Restaurant Equipment and can be delivered anywhere coast to coast.

The Andersen Company began in 1974. Since then The Andersen Company has became the leader in the development and production of solution based high performance mat products. There commitment to their customer service, fast accurate shipments and products quality is unsurpassed.

We’re sharing the good news of one of our manufacturers.   On April 29, 2014, the EPA will honor Manitowoc  in Washington, DC.  They’ve been given a special Energy Star Award for 2014.  They were named Partner of the Year for Sustained Excellence.   They’ve been Energy Star partners since 2001, and they’re being honored for their long-term dedication to the cause of energy-efficiency.    Currently, they have seven product lines participating in the Energy Star categories, and they are fryers, ice machines , refrigerators, freezers, steam cookers, griddles, and ovens. Manitowoc Foodservice has increased its Energy Star portfolio to 1,254 products in 2013, which is a 35% increase over 2012.

Companies are making more efforts each year to promote sustainability in business aspects by developing eco-friendly products and practices. You’ve probably seen the “go-green” logos on products and advertisements along with give-back programs promoted by various businesses and organizations. But did you also know that your ice might be green?

Scotsman is an exclusive manufacturer of commercial ice machine units. Recently, they received the 2011 Energy Star Award for Excellence in energy-efficient product design. The U.S. Environmental Protection Agency’s Energy Star program recognizes excellence in organizations that promote energy-efficient products, homes and buildings.

Most chefs who cook a lot of meat (especially fish) will likely already be familiar with fillet and boning knives, but those who do not spend their days carefully preparing fine cuts of meat may not have much exposure to this type of blade. These smaller kitchen knives are used to debone and break down fish, poultry, and other cuts of meat, and they feature a variety of distinctive qualities that make them perfect for the job. Although boning and filet knives are often used interchangeably, there are some important differences between the two.

Sanitation is imperative in any restaurant. That is why your commercial dishwasher has to work harder than any other piece of equipment in your commercial kitchen. When it comes to a commercial dishwashers ,there are essentially two types one can choose from: low temp or high temp. Both types have their advantages and disadvantages but first let me explain the difference between the two.

One of the biggest things to happen around here lately has been our collaboration with Kloppenberg.  We’ve all been scurrying to get the information on their extensive line posted on our web site so you can see the new branch that’s growing here at J.E.S.  In the midst of all that goes on when you add a company, and not a small one, to your site, we felt it was time to stop and explain to you why we’re doing all of this.

In the commercial ice industry you have many choices, but as far as how your machine works you basically only have two; air-cooled or water-cooled. So which one is better? There is no straight answer to this question. The type of ice machine you want to buy all depends on your specific needs, your resources, your budget and the kind of environment in which you plan to use your machine. And just like with any question knowledge is power and the more you know about these types of commercial ice machines the better.

When buying chafers its easy to see that you have a lot of options. Chafers come in all shapes, sizes, materials and functions. They are not only the most efficient way to keep food warm but also probably the most elegant features of your buffet or catered event. With their sleek and shiny surfaces and graceful curves they can give your wedding or formal dinner a touch of class.

Spring is officially here, and with warmer weather just around the corner, now is the traditional time for outdoor cooking enthusiasts to start getting ready for grilling season. Grilling is a long appreciated summertime activity, but why not add something new to your outdoor cooking routine? Bring a bit of variety to your outdoor meals and social gatherings with an R&V Works outdoor fryer.

Coffee’s hot.   I’m speaking of popularity, but it might burn your tongue.   Sherri Johns of the Ultimate Barista Challenge said, “Coffee is your customer’s first, last and lasting impression.”  The market’s tight, discerning and spoiled.  Gone are the days of serving our grandfathers a hot, dark, indefinable beverage and calling it coffee.   We know what we want

Along with the chef’s knife, paring knives are one of the most commonly used pieces of cutlery in most home and professional kitchens. Although small, the paring knife is one of the most versatile food preparation tools in the chef’s arsenal, allowing one to chop, peel, slice, and carve foods with higher degrees of accuracy than larger knives. As such, paring knives are most commonly used for tasks that require careful detail, such as removing seeds from peppers, de-veining shrimp, cutting garnishes, and more. The smaller size of a paring knife allows it to be more carefully manipulated to achieve precise or intricate cuts that would normally be difficult with a larger blade.

The state of our environment has become an increasing problem in the last decade. This has never been more the case than in the restaurant and restaurant equipment industry.