We've already covered the topic of which oven is right for me, but in terms of school nutrition programs, the answer can be entirely different. As all school nutrition professionals know, there are a handful of challenges everyone faces, and this can make selecting the right school cafeteria oven different than selecting an oven for, say, a chain restaurant.

As much as we all may want to eat healthy and try to avoid certain types of food, there's no doubt Floridian's are suckers for great fried foods.

Whether you're opening up a new restaurant in Florida, or it's time for an upgrade, one of the biggest pieces of equipment you'll want to do your research on is the oven. There are many different options, and it's not a one-size-fits-all piece of equipment. We'll get you up to speed quickly in this handy guide about the differences between some common types of ovens.

There are many reasons to go ventless in a commercial kitchen. Some kitchens are in limited spaces while others are in historic buildings that don’t allow for ductwork to be installed. There are also building designs that don’t accommodate traditional hood installations, like malls or airports. And ultimately, it's more cost effective. That’s where Wells Ventless Hoods come in to help.

Compressors are what keep our foods cold in walk-in freezers and refrigerators. They're what keep our wine or dry-aging rooms at the right temperatures. They're the only lifeline Florida foodservice operators have between properly storing food products and the extreme Florida heat that can damage those products.