When you think about blenders in commercial or institutional foodservice operations, you probably think about blended drinks like daiquiris or smoothies. You might imagine small batches of soups or salsas. Maybe you even conjure up images of grinding down spices.
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This year’s NAFEM Show saw more attendees than ever before. And the amount of innovative foodservice equipment solutions that were unveiled at the show certainly left folks in amazement. From automation to efficiency, improving the foodservice operator experience proved to be a central theme at almost every booth we visited.
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When you think about steam cooking, the first thing that probably comes to mind is the health benefit. After all, one of the key components of cooking with steam is it doesn't require frying or any sort of oil. Steam cooking also allows foods to retain their vitamins and minerals, and ingredients will retain their color and appearance.
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