» Reader Picks Index Page
READER PICKS » Go Carts
Executive Chef Fred Mensinga, Hilton Anaheim,
California, goes with Carter-Hoffmann's banquet
carts for overall quality, cost savings, and
efficiency.
He explains how Carter-Hoffmann's carts retain heat for longer periods
of time, translating into less canned
heat usage and significant cost savings.
And the quality of the carts, he adds, creates
better heat distribution, producing a better end product.
"Heat is more evenly distributed," Mensinga says.
"Other carts get too hot below and not hot
enough on top."
Carter-Hoffmann's EnduraHeat™ scientifically
engineered heat duct system protects the
bottom shelf from extreme temperatures
produced by canned heat and evenly distributes
heat throughout the entire cabinet.
Better heat distribution also leads
to more efficient operations, Mensinga
says. "Because of even heat distribution,
we can fill up the carts, making for
more efficiency than before."
Mensinga
says he uses the majority of the 50+ banquet carts in his
banquet kitchen, but some are used in the main kitchen
when a restaurant offers buffet service. -SBH
 Email this article to a colleague
|
