People around the world enjoy ingredients from other parts of the world, but it doesn't just show up on the plate. The reality is foods are passed from one step of the import/export process to another, and in many cases, frozen refrigeration or freezing capabilities are needed. Whether it's imported cheeses, meats, or other global delicacies, shipping food that needs to be kept cold can be challenging, so let's explore the process of cold storage and shipping.
The buildup of ice in your commercial freezer might look cool, but it's not. There are a whole host of reasons, but simply put, frost and icing are bad because they cost money.
We're all watching the calendar this time of year, and as we begin to head into a new year full of trends and predictions, we'd like to offer you a few of our own. After some thorough research, here is a list of some of the most popular 2018 food trends.
Many people look at frost in a walk-in as a good thing. It means it’s properly cooling, right? Wrong. Frost in a walk-in can have detrimental effects on your commercial kitchen.
One way of thinking is to see the frost in your commercial walk-in freezer as a good thing. It's cold. It's icy. Therefore, it must be holding ingredients at the right temperature. In reality, though, frost in your walk-in freezer is bad.
Sustainability is a growing trend in every market in the U.S. The foodservice industry is not an exception. Not only is it better for the environment, but being sustainable can positively impact your bottom line.