The writers here on the JES Restaurant Equipment Blog are food service veterans who now immerse themselves in the industry's current technologies and trends. When one of your waitresses visits a restaurant, she inadvertently critiques the service. When one of us bloggers visits a restaurant, we critique the silverware - we glance over at the hostess stand and shake our heads at how un-intuitive its shelves are.
We're opinionated. We're knowledgeable. We're passionate.
We know that equipping a restaurant isn't a particularly glamorous undertaking. We do our best to write in clear, down-to-earth language that everyone can understand. We work hard every day so that each of our visitors leaves a little more informed and, hopefully, a little more inspired.
Over the years, the oven has become practically synonymous with cooking of all kinds. While ovens may be simple to operate, they are actually fairly complicated devices that come in a variety of different types with different functions.
Most restaurants are required to have a commercial sink consisting of three or more compartments to manually clean and sanitize utensils and equipment.