Fine-tuned equipment More manufacturers will add liquid-cooling systems around the computerized controls found in much of today’s kitchen equipment to bolster reliability in high-temperature environments, and more small pieces, such as blenders, will join larger items in their ability to import data for fine-tuning controls and export information for HACCP and other record-keeping purposes, according to facilities design consultant andNation’s Restaurant News columnist ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Brian Galletta(813) 627-6722Brian.galletta@penton.comorDesiree Torres(813)-627-6792Desiree.Torres@penton.com

Already registered? here.