Ventless cooking is one of the most important foodservice trends today. Coming in conjunction with the move toward electricity (all ventless cooking equipment is powered by electricity), ventless cooking can literally transform an unused area into a space where people can cook, and from which operations can profit.

When you're setting up your permanent buffet, you have a choice. In the past, you had to use a well with water piped in and heated underneath the trays of food to keep it evenly heated and keep it from burning. The heated water would sometime create steam leaving crispy food items a little on the soggy side if not changed out frequently. There had to be a better way. Nowadays, you can choose a dry well, and there are many advantages for your restaurant by doing so. Here's a look at some benefits of using a dry well in your foodservice operation.

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.

Whether you're a school cafeteria in Florida that's cooking scrambled eggs for breakfast or a food truck along the beach that serves up that perfect cheeseburger in paradise, a commercial griddle is almost always part of the equation.

Things are starting to sizzle here at Eaton Marketing. Beginning on April 9, you can now find most of the Middleby foodservice solutions brands at Eaton Marketing. We're excited to announce a whole range of brand new solutions, and here's a quick rundown of the Middleby catalog now available through Eaton.