17
answers
323
views
10
votes

European-made vs. American-made equipment?

There is a lot of discussion between Chinese-made and American-made equipment. What about machines and equipment made in Italy or Germany versus ones

21
answers
372
views
5
votes

How many 64 oz growlers make up 1 pallet?

And how many cases of growlers constitute a pallet?

19
answers
275
views
6
votes

How much does custom imprinting on glassware cost?

I'm looking to purchase customized beer glasses and growlers. What additional cost is there for blanks vs. a 1-color imprint vs. a 2-color imprint?

8
answers
63
views
7
votes

What's better, air cooled ice machines or water cooled ice machines?

12
answers
116
views
1
votes

I want beer glasses with my restaurant logo on them. What is the smallest size order I can make?

7
answers
45
views
5
votes

Should I get a refrigerator with a top or bottom mounted compressor?

What are the pros and cons for both options?

3
answers
70
views
9
votes

Are copper Moscow Mule mugs worth the investment? They're nice but so expensive!

I've also heard from a friend of mine that these mugs are big theft targets and so I'd hate to have to worry about that.

6
answers
40
views
3
votes

What is a convection oven?

How is it different from a standard commercial oven?

4
answers
40
views
5
votes

Is there equipment that can enrobe with a viscous syrup, and then coat with a dry ingredient?

The product is 1" in diameter. Any advice / recommendations welcome!

4
answers
192
views
3
votes

What's a "door type" dishwasher?

4
answers
105
views
3
votes

Should I get a high temperature or low temperature commercial dishwasher?

6
answers
72
views
1
votes

Our health department requires our equipment to be mobile. Are there refrigeration units with casters?

4
answers
29
views
3
votes

I operate a diner. Is there a difference between the type of electric fryer I would need to use for frying donuts as compared with one used for frying french fries and onion rings?

5
answers
168
views
1
votes

It seems that Hobart is the most popular dough mixer brand. Why is that? Are there other brands out there of similar quality?

3
answers
40
views
3
votes

What do I need to know going from a hand-dipper to a chocolate enrober?

I'm looking for some basic knowledge about chocolate enrobing machines.

1
answers
38
views
5
votes

Do laws in Pennsylvania prohibit serving beer from brite tanks?

I am opening a brewpub in Philadelphia. Will I be able to serve beer straight from a brite tank? Or will I have to keg the beer first?

4
answers
29
views
2
votes

How do you clean copper mugs?

1
answers
45
views
4
votes

What are the pros and cons of open pot vs. tube type vs. flat bottom fryers?

4
answers
63
views
1
votes

This may be a dumb question, but do glass door refrigerators keep products as cool as solid door refrigerators?

3
answers
12
views
2
votes

Is there a benefit to using specialized glasses for serving beer?

3
answers
72
views
1
votes

For a dough mixer, what would you recommend for a small-sized bakery using it mostly for cake batter? Planetary or spiral?

2
answers
45
views
2
votes

Should I get a gas or electric fryer?

2
answers
93
views
2
votes

For growler refills, what is the ratio of refill customers and customers buying new growler jugs?

If I expect to fill 200 growlers a week, how many will buy new growlers and how many will bring growlers back in to refill?

3
answers
24
views
1
votes

What are the main reasons I would need to purchase a walk-in proofer instead of a pass-through proofer?

4
answers
44
views
0
votes

Do I have to saran wrap the top of growlers before patrons leave the bar in Eugene, Oregon?

I own two bars in Eugene, Oregon and am considering installing a filling station. I heard a rumor that county law requires businesses to saran wrap th

4
answers
31
views
0
votes

What are the pros and cons of different types of draft systems? What kind of cooler do I need?

I own a natural foods meat market that does a lot of craft beers. We are looking to install a 3 or 4 tap draft beer system to complement this.

3
answers
120
views
0
votes

I need a fryer for a small restaurant, I'll be using it to make southern-style fried chicken. I'm trying to decide between a traditional deep fryer and a pressure fryer. Anyone have pros and cons?

1
answers
15
views
2
votes

Anyone have any thoughts on Doyon mobile proofers vs Hobart proofers? I'm evaluating both brands for my bakery.

1
answers
21
views
2
votes

I'm planning production of 8000 croissants per hour. Any recommendations on the brand or type of setup I might need for a croissant machine? I've heard that CIM makes a lot of croissant machines, but have no experience with them.

1
answers
12
views
2
votes

What are the downsides/upsides of using a combo dough divider rounder instead of separately buying a dough divider and a dough rounder?

2
answers
24
views
1
votes

For a 20 quart dough mixer, what is the most common power rating for the motor?

2
answers
17
views
1
votes

Going to be purchasing a countertop griddle for my restaurant. Not sure whether to get a gas griddle or an electric powered one.

Any advice? I have easy access to gas piping near the area we're planning on putting the griddle.

2
answers
10
views
1
votes

How often should I boil out my deep fryer?

2
answers
4
views
1
votes

I want to add a flat delivery charge, good idea?

Worried about customer satisfaction though.

1
answers
72
views
1
votes

I'm looking for a 500lb grease trap interceptor for industrial usage. What are some of the most common brands/manufacturers for a grease trap of that size?

2
answers
6
views
0
votes

What's a normal case pack size for 8.5oz wine glasses?

2
answers
24
views
0
votes

Are there such things as food dryers that are not tray-based?

Such as tumble dryers and such?

2
answers
11
views
0
votes

Do commercial bread slicer machines have thickness options?

I need to cut bread into slices of different thickness.

1
answers
5
views
1
votes

How do I season my griddle?

1
answers
3
views
1
votes

Do I need to buy a dedicated griddle scraper for cleaning my griddle?

2
answers
5
views
0
votes

How can I reduce my costs without investing into new equipment?

I own and operate a pizzeria.

1
answers
8
views
0
votes

Is there a big difference between red wine glasses and white wine glasses?

We're an established restaurant that's expanding our wine offering, and I'm not sure whether there's such a thing as generic wine glasses or if we nee

1
answers
8
views
0
votes

Why are Bordeaux wine glasses taller than Burgundy glasses?

Does the shape actually make a difference to the enjoyment of the wine?

1
answers
3
views
0
votes

Do I need to keep separate sets of knives for raw meat, dairy, and other items to prevent health issues?

Do I need to keep separate sets of knives for raw meat, dairy, and other items to prevent health issues?

1
answers
4
views
0
votes

Ventilation hood question

Hi, I'm moving some of my old equipment to a new setup. Is there anything I should lookout for as far as the ventilation system?

1
answers
8
views
0
votes

Any tips for reducing my energy and water bill?

Any tips for reducing my energy and water bill?

1
answers
6
views
0
votes

Does french press coffee make sense for a menu with limited coffee selection?

1
answers
4
views
0
votes

Is it difficult to make a few gluten-free options in my non-gluten-free kitchen?

1
answers
2
views
0
votes

What do I do if I want to make deep dish pizza? I already have pizza stones.

1
answers
3
views
0
votes

For my pizzeria, pizza screens vs. coupe pans?

1
answers
4
views
0
votes

How do I keep my Supera griddle from turning black when hot?

How do I keep my Supera griddle from turning black when hot?

1
answers
4
views
0
votes

Thinking about leasing a space and opening a restaurant. What licenses may I have to get?

1
answers
4
views
0
votes

What are some initial registration issues I should be aware of before starting my restaurant?

1
answers
2
views
0
votes

How do I make a traditional wok fit my stove top?

1
answers
2
views
0
votes

Any good smokers for a kitchen with limited space?

1
answers
5
views
0
votes

For our buffet, we want to have a little omelette station. Should we get an induction plate or a hot plate?

1
answers
3
views
0
votes

Should I put desserts on the main menu?

1
answers
4
views
0
votes

What can I tell my employees to improve fire safety in the kitchen?

1
answers
2
views
0
votes

Want a good general purpose chefs knife. Do I go forged or stamped?

1
answers
3
views
0
votes

Any reason not to go with a plastic handle over a wood handled knife?

1
answers
2
views
0
votes

Does the length of the tang matter?

Buying knives and am curious about this.

1
answers
2
views
0
votes

Serving deli sandwiches out of my store now, what knife do I buy?

1
answers
3
views
0
votes

What are the main customer allergies I need to be worries about?

1
answers
2
views
0
votes

How can I make my menu more allergy conscious?

1
answers
3
views
0
votes

What is the benefit of a pure starch food thickener?

1
answers
2
views
0
votes

Can I just add starch to what I need to thicken?

1
answers
2
views
0
votes

Is there a benefit to joining a restaurant association?

1
answers
2
views
0
votes

What is a ground fault interruptor?

1
answers
3
views
0
votes

Do I need a GFI for my commercial kitchen?

Ask a question

Submit
Your question has been submitted.
Kinnek is reviewing your question and will post it to the community soon!

Sign up for Kinnek

Join our community of businesses and participate in industry conversation

Sign Up