Smoothie, frozen beverage and dessert dispensers
With the ever-increasing popularity of smoothies, frozen yogurt and frozen alcoholic beverages, chilled treats have found a place on the menu all year long. To keep up with that popularity, beverage and dessert machines are easier than ever to operate and offer a wider range of products.
At high-volume restaurants, a holding cabinet can be a real time- and money-saver for keeping dishes warm without drying out. For smaller operations, there are countertop models, usually holding two or three pans.
Attendees at this month’s NAFEM Show in Orlando will be confronted with the usual mind-boggling array of equipment, everything from mammoth, industrial-strength dishwashers down to pocket-sized meat thermometers. The single unifying factor—maximized performance that justifies the expense of new equipment.