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Article: Toaster points: Volume, menu and concept dictate toaster type. (Operations).(Brief Article)
- Article from:
- Restaurants & Institutions
- Article date:
- March 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Toaster attendants, like fishermen, have bragging rights. Kitchen staff on toast detail boast about the output of their machines. But tales of 18 slices in fewer than 30 seconds are suspect.
The speed of toast production depends on the density and moisture of the product, be it thick-cut Texas toast, frozen waffles, hamburger buns or bagels. Another factor is the operator's skill at loading and retrieving. A waiter juggling many tasks can't match the output of a designated attendant.
There are two basic types of toasters: the batch style (includes slot toasters that pop up automatically, and drawer-style units in which bread is arranged and slides into a ...