In a fast-paced commercial kitchen, the ability to easily control and operate foodservice equipment is critical. For example, if given the choice to stand by and monitor the cooking process or to set a desired time and temperature with the ability to walk away, there isn't a single chef who would choose the former.
Grease. It’s a favorite among movie buffs but a detriment for foodservice operators. And the number one cause for grease in commercial kitchens is inadequate air circulation. But that’s not the only consequence.