Steam cooking is one of the healthiest alternatives in commercial kitchens, whether it's a K-12 cafeteria in Maryland a university dining facility in Virginia or a restaurant in D.C., more and more chefs are turning to steam. But it's not just for health benefits.
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It's that time of year. We are quickly moving through the end of summer and getting ready for schools to reopen. We are bombarded with advertisements in all forms of media regarding sales of back to school supplies.
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There are two likely scenarios this time of year. The first one is a school nutrition director sits down to review the 2017-18 budget and realizes there's a surplus. The second and more common option is to conclude, "We have to figure out how to save more next year."
Both scenarios lend themselves to replacing, refreshing, or reinventing your school cafeteria, and here are six ways to do it.
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Are you ready to steam? What about bake? How about an ideal-sized unit that can do both for your Maryland or Virginia foodservice operation?
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School lunches aren’t the same as they were 30, 15 or even five years ago. Chances are, however, your school kitchen could still look the same.
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For more than 100 years, Southbend has provided top-quality and innovative products that result from a commitment to the foodservice industry. With a focus on reliable and high-quality cooking equipment, they've created products that have already benefited foodservice operators across Virginia and Maryland ranging from school cafeterias, fine dining, business and corporate cafeterias, colleges and universities, and many more.
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Even though it might look like a microwave, the Panasonic Sonic Steamer is much more than meets the eye. And once people see first hand what they can actually do, operators quickly realize how unique they really are. But what is a Sonic Steamer, and what are the benefits? Let's take a closer look.
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