Cambro has been a leading manufacturer in cafeteria, restaurant, and even medical small wares. The company was originally founded by two brothers, Bill and Argyle Campbell. They started selling their first product, the Camtray® to the American Hospital Supply Corporation. After that, this product was quickly embraced by restaurant, hotel, school and cafeteria operators.

Yes portion control is critical when trying to loose weight but its also a necessary evil in every kitchen.  If you aren’t “watching your weight”, food costs are sure to soar through the roof.

J.E.S. Restaurant Equipment is always supplying an array of equipment for various foodservice restaurants, which also includes the fast food industry. One of our primary manufacturers, Prince Castle, was founded in 1955 and has been a pioneer and innovator in introducing new technologies to thousands of restaurants. Over the years, Prince Castle has worked globally with many foodservice leaders to help improve their kitchens. They are dedicated to making the foodservice industry fast and efficient with innovative products that make employee productivity easier.

Selling popcorn in your store or concession stand is a great way to bring in profits with very low investment spent on materials and operating costs. The familiarity and convenience of popcorn makes it a universally appealing, easy to eat snack that almost anyone can enjoy. But sometimes even the most tried and true routines can stand for a bit of innovation.

It’s an ugly topic, but if we want beautiful dining experiences, we have to address it.  A common cause of food borne illness is cross-contamination, which requires effort to combat.   Cross-contamination is the spreading of pathogens from one surface to another, whether from foods, containers, hands, or the very air breathed by a sick employee.  We’re at war with cross-contamination, and confront it on every side.  Unfortunately, our enemy is everything within and about your restaurant environment.

For many years, Americans have been using boiler steamers in their commercial kitchens. These items proved to be safer than pressure steamers. One of the biggest drawbacks for boiler-based steamers is that both gas and electric models use electric elements that are soaked in water. This leads to scale build-up elements that create an insulated coating, which cuts down heat output and can even lead to burn-outs and a higher need for replacement parts.

Welcome Back!

In the first part of this series of blogs from J.E.S. Restaurant Equipment we talked about the differences between high temperature commercial dishwashers and low temperature (a.k.a. chemical sanitizing) commercial dishwashers and pointed out some of the pro’s and con’s of each.  In this installment we will discuss the differences between under-counter commercial dishwashers , door type commercial dishwashers , & conveyor type commercial dishwashers .

We’ve just updated our learning center with a guide on choosing glassware for your bar or restaurant. If you’ve ever wondered what assortment of glassware you might need for the sorts of drinks that you want to serve at your new bar, or if you need to reconsider your glassware stock to better match the changing preferences of your existing customer base, this detailed guide will help you make the decision without over purchasing.

Scotsman wants to help grow your restaurant, and that’s why, in cooperation with Marlin Financing, they’re now offering financing for your restaurant equipment that’s substantially better than what you’re going to find anywhere else, including your bank or credit union. The significant points to consider with this new program are as follows:

Of all of the advancements in modern cooking over the years, the ever-increasing accessibility of various herbs and spices has been one of the most influential changes. Although importing spices was a very expensive endeavor in the past, modern transportation, shipping, and preservation methods have removed the barriers that once limited cultures to the indigenous flavors of the surrounding geography. Most modern chefs use a wide variety of spices in their everyday cooking, and many keep their spice cabinets well-stocked with various ingredients from all across the globe. Most of these spice cabinets, however, are filled primarily with dried and ground spices rather than the “real thing,” which causes some curious culinarians to wonder: what are the benefits of fresh spices versus dried spices.

At Structural Concepts their motto is “one part passion, two parts science” and its not just marketing hype.  Passion and science are the keywords that drive their company everyday.  Established in 1972 Structural Concepts is the leading innovator of temperature controlled food and floral display cases for the grocery and food-service markets.

The ECO-4000 is an answer to the call from companies worldwide who are feeling the pressure from consumers, regulators, and investors, to be more eco-friendly in the business operations. But that isn’t the only problem the ECO-4000 Radiant Conveyor Taster solves – now you can ave energy, while saving money and delivering superior products to your customers.

When shopping for a blender for your home kitchen, it is often tempting to simply run out and choose from the selection at your local department store. While most inexpensive home blenders will likely get the job done under most circumstances, those who use their blender on a regular basis – or for more intensive jobs like chopping hard vegetables or making smoothies – may want to consider upgrading to a more heavy-duty model.

We’re proud to introduce the newest member of the Holland Grill line, the Vintage Grill , It has all the features you love in Holland Grills, and they’ve added two large tires, along with two casters, rather than 4 casters, to make it more easily mobile.  This change is getting terrific customer reviews, but there’s more to love about Holland Grills

The compartment sink is one of the most crucial piece of equipment in a restaurant. In addition to food prep and hand washing many food and health safety standards require commercial foodservice establishments to have a compartment sink for manual warewashing. Because JES recognizes the importance of the compartment sink we’ve compiled a list of the different styles to help you figure out which one will best suit your needs.

Over the years, the oven has become practically synonymous with cooking of all kinds. Just about everyone has had some experience using an oven at some point, whether it be in their home or apartment, or while working in a restaurant or other commercial kitchen. Most of those who have experience using an oven would agree that operating the machine is about as straightforward as it gets: just set the temperature, position your food on the rack, and wait the appropriate amount of time.

The more you know about commercial dishwashers the easier it is to choose the right machine for your restaurant or business. There are several things to take into consideration before deciding which model you need.

AccuTemp Adds Steam Kettle & Tilt Skillet Lines

AccuTemp Products, Inc. has announced the introduction of a broad line of steam jacketed kettles and tilt skillets (braising pans) in support of their existing connectionless and boilerless steamers and steam heated griddles. These major line additions include self-contained electric and gas heated table top and floor-model kettles, plus gas and electric tabletop and floor model tilt skillets. All models will be covered by AccuTemp’s Lifetime Service and Support Guarantee.