Hot off the press! Our talented Hospitality team members weighed in on an insightful article published by Foodservice Equipment & Supplies magazine.

Steve Carlson, Matthew Anderson, Mike Wrase, Jill Anderson, Shelby Wurscher and Zach Swanson share their thoughts on the ‘Creating the Heart of the Kitchen’ and how the design of a cookline plays a critical role in a foodservice program’s success.

In any foodservice operation, be it commercial or noncommercial, the cookline typically takes center stage because the station serves as the landing pad for most, if not all, hot food. A meal’s outcome highly depends on the oven, range, fryer, and other cooking equipment that helps bring it to optimum temperatures. In other words, the cookline brings to life many center-of-the-plate menu items. For this reason, the design of a cookline, which many consider the engine of the kitchen, plays a critical role in a foodservice program’s success.