We had a lot of changes here at Tundra during 2013, including a brand new website, new videos, and tons of fun content that ranged from crazy outbursts in the restaurant to products in action.  As we pulled together our list of top blog posts for 2013, we didn’t expect …

One of the many challenges for a restaurant is avoiding the dreaded food temperature danger zone. When your team is in crunch-mode working on their prep lists, one of the best ways to be more efficient is to get out of that danger zone faster. In order to prevent the …

Great question and one we get more often than not.  The glaring fact is that there are definitely different price points, which encourages residential customers to stick with residential equipment, and tempts restaurant owners to do the same.  We get it, it’s about keeping money in your pocket, but the …

When it comes to the holidays our hearts start to fill with the gift of giving, and we’re a little closer to our philanthropy side.  We see those on the streets in need of blankets, gloves, shoes, and socks, and the next time we rummage through our closets, we think …

Gift giving for chefs can sometimes be hard, because the majority of them get the things they need, when they need them, but don’t walk away just yet.  We asked a few of our chef friends what types of gifts they’d love to receive (even if they already had it), …

A rethermalizer is a heavy cooking appliance that works to heat up pre-packed foods from a chilled or frozen state (below 40⁰F) to a temperature above 165⁰F, in about 90 minutes.  It is also capable of holding the temperature of food at 150⁰F, until ready to serve.  The main difference …

A lot of what comes down to creating the perfect recipe is knowing the difference between weighing, measuring, and volume conversions.  Simply said; however, these are often overlooked, because a lot of us were raised on the notion that 8 ounces is 1 cup, right?  Unfortunately, that’s not always true, …

Looking to take a recipe and resize it to feed 10 times or 100 times more people than the original recipe called for?  There are a few words of caution to review before doing so. The term for multiplying or dividing a recipe is called scaling, and for a lot …

In the interest of researching how to scale a recipe that feeds 6 people up to a recipe that feeds the masses, I found that it’s actually very hard to scale a recipe more than 4x up or down from the original recipe.  Well, that puts a restraint on new …

Most bakers will tell you that one of their must-have-kitchen tools is a good scale that is capable of measuring in precise increments.  That’s because they rely on the scale to weigh out their ingredients, rather than simply scooping it up.  For example, take flour that has been packed in …