READER PICKS » Sunkist Rises And Shines

In Scottsdale, Arizona, where the sun shines an average of 330 days annually, it's no surprise that Patrick Fegan, executive chef for the James Hotel Scottsdale, is a tried and true Sunkist products user.

Fegan says the Sunkist fruit & vegetable Sectionizer shines in a high-volume bar atmosphere like their J bar. He cites safety and ease of use as the two main reasons it has become a staple.

"The Sunkist Sectionizer is safer than using a regular knife and can be used by bartenders, barbacks, or even cocktail servers as an automatic fruit and vegetable slicer," Fegan says. "The machine is high-quality, easy to clean, and the blades can be replaced at minimal cost."

Fegan also uses fresh Sunkist brand lemons, limes, and oranges for easy cocktail and drink garnishes.

Sunkist products don't just shine in sunshine states. Although Andrea Papp, owner, Sibley's Hotel Grill, Trenton, Michigan, has been using the Sunkist Sectionizer for only a few months, it has already paid for itself. It cuts the time required for food garnish preparation, yet even greater savings result from what it doesn't cut.

"The machine is safer to operate. It saves hands," Papp explains. "The fruit and vegetable slicer gives uniform cuts in less time than it takes by hand. I'm very impressed with the machine."--SBH

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