Storage & Handling Equipment
Browse our articles on storage and handling equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
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Published: November 1, 2016
Foodservice operators can choose from a variety of meal delivery carts. These units are typically categorized by application. From hot to cold, meal delivery carts offer a wide range of styles and functions. Meals can be delivered either in bulk or on trays from this equipment, depending on the operation. Carts can be high- or low-profile and have capacities ranging from 6 to 36 trays.
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Published: November 1, 2016
Foodservice operators use non-food countertop dispensers to optimize efficiency, reduce waste and organize necessary items, like cups, lids, straws, stirrers and utensils. This not only helps get customers through the serving process quicker but also provides cost savings for operators.
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Published: November 1, 2016
Non-food countertop dispensers represent a functional part of the front-of-house aesthetic. For this reason, appearance, cleanliness of the dispensing process and sizing for the space are important factors to consider.
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Published: November 1, 2016
Sandwich prep tables offer storage and prep space for ingredients that need to be cut, sliced or otherwise prepped before use. Operators can use these units for menu items other than sandwiches, such as burger toppings, pizza, salad and stir-fry dishes. They can also be used as dispensing units for other items, such as cold sauces and dessert toppings.
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Published: November 1, 2016
As one of the most frequently used pieces of equipment, sandwich prep tables require extra care in cleaning and maintenance. The warning signs that a refrigerated prep table may need replacing include repeated or continuous failures of the different components within the unit. If the cost of repairs approaches the amount for a new unit, the prep table should be replaced.
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Published: October 31, 2016
The condition of front-of-house equipment visible to customers, such as heated display merchandisers, is a reflection of an operation. Keeping this equipment clean and properly maintained plays a critical role in the success of any retail operation, as the appearance of food displays will draw customers’ attention.
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Published: August 1, 2016
Service Agent Q&A with Bruce Hodge, service manager, General Parts LLC, Wichita, Kan.
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Published: August 1, 2016
Undercounter and underbar refrigeration serve as supplemental storage solutions for the front of house or in the kitchen as part of a prep station. Timothy A. Barker, founder of Table & Bar Consulting Group in Memphis, Tenn., provides information on what to consider when purchasing undercounter refrigeration.