“When you’ve got a chain operator cooking 200 burgers an hour, they need drawers under the grill,” says Bauer. “We’ve seen many high-volume operations that benefit from refrigeration located below open burners. Any of it can be configured to the chef’s heart’s content.”
Classic cocktail growth today is getting an assist from high-quality, machine-made ice that requires no cutting, is made in perfect 1-inch square pieces, is clear and melts slowly. Just this year Hoshizaki America introduced a new machine, model IM-200BAA, that has been designed for premium restaurants, bars and clubs. The small footprint, high-efficiency undercounter unit produces 200 pounds of clear, large ice cubes daily and contains a 75 lb. capacity built-in storage bin.
Mixologist's Favorite: Ken Hardisty, Hoshizaki America, Inc. VP of sales, poses with with square cubes - a favorite in bars [...]