Commercial kitchen ventilation (CKV) has been a challenge to mechanical engineers for years. Part of the challenge comes from the fact that the mechanical engineer is normally not the “kitchen ...

The Shift Toward Precision Frying Technology The international landscape for commercial frying is transitioning from traditional, high-heat manual methods to “Precision Thermal Ecosystems.” This ...

Crafted of smooth, nonporous fireclay and available in Kohler’s white and dune finishes, the Audrine sinks are available in apron-front, undermount, and bar configurations so you can get this look ...

New industry analysis explores how Curate simplifies the complexity of modern commercial kitchens through innovation-driven ...

Houzz just released its 2026 Kitchen Trends Report. Marine Sargsyan, Houzz staff economist, gives me the scoop (and photos) ...

Hotels and restaurants aren't the only businesses that require a commercial kitchen: Many small businesses also need one, from home-based baking and catering operations to day care and eldercare ...

Restaurants and commercial kitchens are notoriously one of the largest consumers of energy per unit of floor area. Moreover, the kitchen ventilation system is often the largest energy-consuming ...

We are a team of writers, experimenters and researchers providing you with the best advice with zero bias or partiality. The UK’s hospitality industry may be a tough nut to crack, but as customers ...