It’s one of your most expensive equipment items but certainly not a glamorous one, nor one chefs rave about. Yet, it is a critical–if not the most critical–piece of equipment in every foodservice operation. The machine and its workspace can take up to one fifth of the area of a kitchen, but it is still doesn’t get the respect it deserves. Although customers may not appreciate its service, they will surely feel the effects if it is not functioning. Nobody seems to care too much about ...
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