Tag Archives: buying guide

Globe Slicer

Slice Food and Preparation Costs with a Globe Slicer!

Slicer: Why Buy?

Ah, the slicer. Not only does it slice food, but also slices prep time and employee fatigue. Productive employees and higher profits creates a win-win for your foodservice operation, right?

Globe SlicerBenefits of Globe Foodservice Equipment

Globe is an industry leader of precision food preparation equipment. They strive to make quality and reliable slicers in all price points for commercial foodservices.

Their durable equipment quickly and effectively handles all the demands a foodservice, whether it’s slicing deli foods, or heavier duty items such as frozen meats.

Globe slicers have a high torque gear driven design, superior precision and a long-lasting stainless steel construction for exceptional sanitation.

Sizing Guide

When it comes to purchasing a slicer, it’s important to choose one that meets your standards. Slicers come in light, medium and heavy duty ranges. If slicing little to no cheese in a day, choose a light duty slicer over heavy duty, which is ideal for frequent slicing.

Length of slice time also plays a role in sizing. Consider the following per day usages to help you choose the best fit for your operation:

  • Light Duty: Less than two hours or 700 slices
  • Medium Duty: Two to four hours or up to 1400 slices
  • Heavy Duty: All day operation or over 1400 slices

Next, think about how much slicing needs to be done at a time. Is it only in small batches? Or in bulk? Manual slicers are great for small batch slicing (i.e. made to order), while an automatic is necessary for continuous bulk slicing.

Globe SaleSave with Globe!

When it comes to choosing a Globe slicer, Central has great prices and popular models in stock that can be ready to ship within the same day. All you have to do is order by 5 p.m. EST and our warehouse will have it headed your way!

Visit our selection of Globe on our website or call a Product Consultant at 800-215-9293 for help purchasing a slicer. You can also use our live chat.


Griddle Me This: Choosing the Right Griddle for Your Kitchen

Let’s say you walk in to your local greasy spoon diner and order pancakes, eggs, bacon and a burger (it was a long night. Don’t judge!). Chances are pretty good that your food is being prepared on a commercial griddle. Commercial griddles are an invaluable piece of restaurant equipment. In addition to your breakfast bounty, they can cook chicken, sausage, breads and buns with ease by transferring heat from a metal plate directly into the food product. When choosing a griddle, there are two types of griddle plates you can choose from: thin and thick.

Thin PlatesGriddles

Thin plates range from 3/8″ to 3/4″ thick. The benefits of thin plates are that they come up to temperature fast. There is quick heat transfer and faster heat recovery. Also, thin plates require less energy to achieve a set temperature. The disadvantages are few, but should be noted. For instance, thin plates may warp if preheated at high temperatures, so be careful when preheating. Also, they distribute heat less evenly. Thin plates are designed for light and medium-duty operations, such as breakfast-only diners.

Thick Plates

Thick plates range from 1″ to 1-1/2″ thick. Thick plates distribute heat more evenly and are less likely to warp. While thick plates require more energy to bring up to the desired temperature, they will retain heat longer. Thick plates are ideal for heavy-duty operations, such as 24-hour diners. They are also ideal for institutions and schools where frozen foods are more likely to be prepared and need more even heat distribution to cook properly.

Additional BenefitsGriddles

Commercial griddles have individual heating controls, which allow you to cook a variety of foods at once. Side and back splashes contain grease splatter. Best of all, griddles create desirable effects on food, including that perfect golden-brown color and crispy crust that make diners salivate.

Ready to Buy?

Check out CentralRestaurant.com to find a huge variety of griddles. Have a question? Call us at 800-215-9293 to speak with one of our helpful Product Consultants. Happy griddling!


Cambro Camshelving® Elements Series Solves Food Storage Needs

Cambro Camshelving® Elements Series

Cambro’s Camshelving® Elements Series is an affordable solution for restaurants and foodservices for all their food storage needs. Weighing 60 percent lighter than steel units, Camshelving® is incredibly easy to set up and adjust. And just because it weighs less than steel doesn’t mean it is any less durable. Camshelving® is constructed of a composite material that is just as strong and has a weldless construction.  It’s one of the most innovative, durable and hygienic shelving solutions on the market.


Camshelving® units have a non-porous surface that easily wipes clean. As far as the shelf plates go, they can be removed and placed in a dishwasher to be cleaned. Camshelving® also includes Camguard® antimicrobial protection that is permanently embedded into the shelf plates.

“Because Camguard® is blended throughout the the entire shelf and does not migrate like organic additives, any nicks or scratches in the shelving will simply expose a fresh surface containing Camguard® antimicrobial,” Cambro said in a Camguard® whitepaper.


Restaurants and foodservices will appreciate the options Camshelving® has in many different widths.  Add-on kits can be purchased to expand a shelving area and do not change shelf weight capacities.  Shelves are available in solid or vented to accommodate different storage areas. There also mobile units available too. Camshelving® can truly be customized to fit any need.

In this week’s video, see just how durable Camshelving® really is and shop Central’s website for all things Cambro.

Foodservice Industry News Week in Brief

Foodservice Industry News Week in Brief: October 7-11

Looking for the latest foodservice industry news?

Check out the latest news stories, plus this week’s product, blogs and promotions from Central for the week of October 7-11. 

  1. Nation’s Restaurant News: 3Q restaurant sales, traffic reflect economic uncertainty
  2. Fast Casual: Study-Middle market execs remain optimistic despite economic pressures
  3. Eater: Here is a list of the best 50 bars in the world
  4. Sysco: Autumn’s harvest, seasonal fall produce
  5. Restaurant Hospitality: Consumer demand for veggies growing
  6. Morning Sun Education: Mt. Pleasant schools (Mich.) make progress clearing unpaid lunch balance
  7. AP: Shutdown means no new beer from craft brewers
  8. Direct Marketing: Only 16% of consumers redeem loyalty rewards
  9. QSR Web: Restaurant SmartBrief relaunches with NRA partnership
  10. The Lunch Tray: Are Even College Kids “Over-Snacked?”

Product Of The Week

foodservice industry news product of the weekCambro Food Transportation

Food safety is every foodservice’s top priority. Keep food hot and ready to serve with Cambro’s hot food pans and transportation.  Pans are available in all standard depths and sizes to accommodate any operation. Corners and edges of pans stay smooth and safe, even after continuous wear and tear.  They are designed to withstand temperatures from -40°F to 375°F. Food storage needs can be complimented with insulated transport items.

Blog Posts

Current Promotions

Master Catalog and Cambro Promotion2013.9 Master

Now through Nov. 3, 2013, all Cambro products are 20% off.  Plus, we have thousands of Cambro products in stock that can be shipped the same day if ordered by 5 p.m. EST. Request your free catalog or shop now on our website.

Hamilton Beach Price Drop

Take advantage of a 42% price drop on Hamilton Beach Commercial. Plus, most items are in stock and can ship the same day if ordered by 5 p.m. EST.

Save Up To 30% on World Tableware

Take advantage of savings up to 30% off on best-selling china and flatware from World Tableware. Most of these items are in stock and can ship the same day if ordered by 5 p.m. EST.

To keep up with the latest, subscribe to Central’s email list and get exclusive benefits such as discounts, new product alerts and early access to our clearance list.

Like us on Facebook, follow us on Twitter and Instagram, or recommend us on Google+ for other daily foodservice news throughout the week. Also, be sure to check out our Pinterest boards and watch videos on our YouTube channel.

Thanks for checking out this week’s foodservice industry news!

Week in Brief: June 22

Normally our Week in Brief covers the week’s top information for the foodservice industry–but this week we’re mixing it up! We hope you’ve enjoyed our buying guide blogs this week and to come full circle, want to be sure you know Central has several buying guides to help you make a purchase.  Here are the buying guides we currently have, and check back as we will continue to add more over the next few months.  Be sure to bookmark our buying guide homepage.


Cooking Equipment

Food Preparation


Dining Room

Dishwashing and Sanitation

Pizza and Concession


Buying Guide: Convection Ovens

What to Consider When Selecting a Convection Oven

  • Available space
  • Menu items
  • Volume of cooking during peak hours
  • Operator knowledge and expertise
  • Food safety and utility requirements
  • Energy savings

Convection ovens are known for their speed and efficiency. They use fans to circulate heated air about a cooking cavity which helps foods to cook as much as 35 percent faster than conventional ovens. Full size convection ovens hold 18″x26″ sheet pans and, if bakery depth, will hold them front to back, doubling the capacity.

Convection ovens are a great choice when space is limited. They can be stacked to get the most from available space and come in a variety of dimensions. Another consideration is the height—will it fit under an existing hood?

Finishing requires higher BTUs so that the temperature can recover very quickly. This application is used after plating items out of hot food wells to bring the food up to serving temperature. Baking and roasting typically requires the oven to be preheated to 50 degrees higher than the recipe requires since a degree is lost for every second an oven door is open. The product is placed in the oven and removed after a period of time. These types of ovens require much lower BTUs to operate as they maintain a set temperature.

The size, number of racks, and the speed of a convection oven must be considered depending upon the volume of product needed during peak hours.

In a busy kitchen, operator knowledge and expertise will determine many choices.

  • Heavy duty versus light duty equipment
  • Manual controls versus digital controls
  • Solid door or windows
  • One- or two-handed opening of doors

Food safety and energy savings considerations are that the oven should be easy to clean and have third party sanitation and electrical efficiency standards such as NSF, UL, ETL and Energy Star.

Ready to shop? Check out comparison tables for both gas and electric convection ovens here (scroll to the bottom).

Buying Guide: Commercial Range Hoods

A commercial kitchen hood system is a major purchase for any commercial foodservice facility. This represents one of the largest uses of energy. For this reason, it is recommended that customers work directly with one of our Product Consultants here at Central Restaurant Products.

We can help you determine the system that best fits your needs. Click on any of the commercial kitchen hood components below to view our available products.

Hood Choices

Baffle Grease Filters

Light Fixtures

Exhaust Fans

Make-Up Air Fans

Grease Catcher System

Types of Commercial Exhaust Hoods

Commercial exhaust hoods in commercial kitchens capture and contain heat, moisture, smoke, and grease-laden vapors. There are two types of hoods:

  • Type I Hoods are installed over appliances that produce smoke and/or grease vapors
  • Type II Hoods are installed over appliances that produce only heat and/or moisture

Commercial Exhaust System Requirements

For more information on system requirements, refer to:


Hood filters prevent flames from entering the exhaust duct, and they capture moisture and grease vapors. The baffle filter is the simplest configuration, although a high-velocity cartridge filter offers a greater surface area. Note that aluminum mesh filters are no longer allowed in Type I hoods.

Replacement Air Systems

To make up for exhausted air, replacement air must be brought in from outside the kitchen. Replacement air should should be filtered, and depending on the climate possibly heated or cooled. Discuss these issues with your consultant before purchasing an exhaust and make-up air system, as well as advise whether or not your kitchen will be air conditioned as this will require special considerations.

Duct Cleaning

Most cleaning is done by power washing the duct and hood interior. If the duct leaks, it is possible that mold may form within the enclosure assembly. Therefore it is important that the ductwork be liquid-tight and pressure tests done to ensure that it is.

Environmental Issues

Kitchen stack smoke and odors are a concern in many communities. Often, local pollution laws mandate that an establishment must eliminate all exhaust pollution if a neighbor complains. Dilution, or bleeding outdoor air into the roof fan installation, is one simple solution. For smoke concerns, try reducing the fat in the cooking product.

For More Information

Please contact your Central Product Consultant for more information on hood systems and to design the perfect system for your kitchen.

Recommended Websites:

Ice, Ice and More Ice! Which Type of Ice Is Best for You?

When the Scotsman Luv the Nug truck made a visit to Central on St. Patrick’s Day of 2011, we learned a little bit more about ice than we already knew—people love it and some are even borderline obsessed with it.

Of course, people enjoy ice in their beverages.  But with the large selection of styles now available, people have preferences.  These range from different types of ice to how much ice they want in their beverage.  Then on the other end of the spectrum, there are certain types of ice ideal for displaying and serving food on.

So with a variety of ice types to choose from, it may make you wonder which type of ice is best to use at your establishment.

While different ice machine manufacturers may have different names for the different styles of ice,  all the styles can really be categorized to the following four: classic cubes, gourmet or crescent cubes, flake ice and nugget ice.

 Classic Cubes

This is your simple standard ice.  Its simplicity makes it great for most applications.  According to Scotsman, this type of ice works well for ice dispensing, mixed drinks, carbonated beverages, ice displays, ice retailing and banquet services.

Gourmet or Crescent Cubes

There are a few different kinds of gourmet or crescent cubes.  If you browse through Central’s selection of ice machines, you will see many machines produce “top hat,” “cublet” or “octagon” cubes.

These different types of ice are slow-melting and have a higher displacement which means a higher profit for you.  They are usually found in restaurants, bars and banquet facilities.


Flake Ice

Flake ice consists of small, hard bits of ice that are dry and cool quickly.  It’s great for meat or seafood displays, salad bars, blended cocktails and even therapeutic use. From the Manitowoc website, flake ice is great for serving because the soft, small pieces of ice form around an object without bruising.

Nugget Ice

There are so many different names for nugget ice from “chewable ice” to “Sonic ice.”  Nugget ice is flaked ice compressed into small nuggets—and because of its soft texture, it’s easy to chew. Also, it keeps beverages cooler longer.  It’s commonly used for carbonated beverages, meat or seafood displays and salad bars.

“It’s more energy efficient than cube ice because it uses 50 percent less water than making cube ice,” added Terry Toth, marketing communications manager for Scotsman.  “It also lowers syrup cost per cup, (there’s a) higher liquid displacement.”

Nugget ice is seeming to be a favorite among ice lovers.  So adding nugget ice to your establishment may differentiate you from surrounding stores, which may help you get a leg up on your competitors.

Luv the Nug

Delving in a little bit deeper in to nugget ice, last year marked the 30th anniversary of Scotsman’s nugget ice, so they created a social media campaign and built a truck (Luv the Nug) to travel across the country.  This enabled them to witness people’s love for nugget ice first hand and hear personal stories.

Image: Luv The Nug

“Usually food equipment companies don’t get to taste the product they create, so it was really unique,” Toth said. “It’s a different type of interaction that I’ve never experienced.”

With their different campaigns and contests, they learned people loved chewing on ice for a variety of reasons.

“Some chew on it because they were introduced for medical reasons; people have said nurses said to chew on it to prevent ulcers from forming,” Toth explained. “Then some just went to Sonic and got lots and lots of ice, or went to a convenience store and purchased bags.  There were many different reasons which is why we looked through social media.”

The Luv the Nug truck will be touring again this year, kicking off in Boston this June.  They also have added a free app people can use to find the nearest location to them that serves nugget ice.  The app and tons of other nugget ice information can be found at LuvTheNug.com.  Also–if you serve nugget ice at your establishment, be sure to check and see if are on the list! If not, you can add your location so people can come to you for their nugget ice.

So How Much Ice Do You Need?

It’s important to purchase an ice machine that produces the correct amount of ice for your establishment. Too much or too little ice runs you the risk of wasting money or not having enough ice for your customers.

While it may seem small, ice is a huge asset to a foodservice establishment, so you need to be sure you’re set. Central put together this buying guide which not only explains how much ice you need, but includes other helpful tips about ice machines too.

What’s your story with ice? Why do you love it? What have you seen with your customers?