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this is what I have can someone tell me the brand

https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcTX8SCJmcCuW2CPd1DDXfuyK6VN8HPtv0_m7Namtg2kCSYphlAJ I had my plumber loan me his dads old slicer from hunting camp to see if I wanted to buy it, anyway there is absolutely no identifying marks on it including no plates with numbers on voltage...

My thoughts exactly. When I first got my ovens shipped in from NJ. I turned temp up slowly

I have always made a habit of blowing off the fins & yes I know how bad it gets haha

I thought they took that off the market yrs ago???

last 2 days I have noticed that I have water in the bottom of my prep table. Did some digging around on the net & possibly might be the top of the drain tube is blocked. broke down prep table & it seems there is a lot of sheet metal to be removed just to get to anything. Does anyone have a...

Let me revise my question below. What are you using to store you fresh chopped lettuce in. How are you all keeping your lettuce fresh for a couple days ??? I absolutely do not like the pre chopped & bagged stuff. For yrs I have been buying my own iceburg lettuce & romaine, chopping & mixing &...

Two words “KRISP IT”

We allow substitutes on specialty pizzas. Mostly veggie for veggie or meat for meat substitutes.

I had a heart to heart with him yesterday. Every one was short tempered sunday. We didn’t expect to be as busy as we thought being that it was mothers day and he was slammed having to deal with everything. He gets it and understands that its an upsell

Im having a hard time trying to get my manager to understand that all you do is charge extra. We got into a pissing match. He claims that if customers add items to a special its no longer a special. He wants me to discontinue specials.

So do you have specials, how do you handle them?? Example: $17.00 16" Large 3 item pizza and dozen breadsticks If customers want more than three items did you allow and charge extra or ???

The greaseless fryer works great, bought brand new last yr, my employees just got use to using the tabletop. I was looking into selling the greaseless fryer. My only complaint on the greaseless is that once turned on there is no temp dial to set, it automatically heats up to certain temp and...

No I keep the temp down to about 200, and when orders come in I crank it up, literally only takes minutes to heat up to temp & technically yes your suppose to keep under the hood. I clean the oil daily with a small 1/2 cup metal strainer, strain thru a filter once or twice weekly & change oil...

I have one Trakair. Nice to have when multiple orders come in, I also have a tabletop fryer. Thinking of just getting ride of the greaseless fryer becuase we use the tabletop more than anything. I usually dont keep the greaseless fryer running, just turn on when an order comes in, usually only...

I will try that and let ya know, am I not saving the original liquid ?? THANKS

Ok after awhile this is really starting to bug me, anyone have any suggestions for this. I purchase both green & black whole olives from RD, Supremo Italiano brand, & Im really sick of how mainly the green olives are always yucky feeling & they have a slim like waxy substance on them, I know...

Nope I’m wearing the crown for kings …LOL…

New location BEST MOVE… actual pic is from old location though

My blade size is 3/16" perfect shred size