You are here:
Food Service Equipment & Supplies/Expert Profile
Expertise
I can answer any questions about food production process, alternate food process methods, new technologies, layout and design, energy choice issues, ventilation, health codes, productivity, profitability, and labor staffing issues.
Experience in the area
32 years in the food equipment business. Familiar with all phases of the commercial restaurant business, specializing in appropriate equipment selection. Cutting edge in production techniques.
What do you still hope to achieve/learn in this field?
I would like to be involved in all cutting edge cooking technologies and be instrumental in their introduction to the marketplace.
Something interesting about this subject that others may not know:
I see the foodservice operator as that of a manufacturer. Raw product comes in the back door, is processed, cooked, and then served as finished goods. The equipment items used in the process of manufacturer are no more than tools. The right tool will help the manufacturer produce more food, with better quality, and will increase overall profitability.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| mike | 01/30/11 | 8 | 10 | 10 | I like to thank Jim he ..... |
| David | 09/18/10 | 10 | 10 | 10 | Very helpful! Thank You! |
| Aaron | 08/29/10 | 10 | 10 | 10 | Thanks a lot! |
| Brett | 07/12/10 | 10 | 10 | 10 | |
| Zach | 07/08/10 | 10 | 10 | 10 |
Recent Answers from Jim Wixson, CFSP
2011-04-16 new to the business-concession trailer:
Chris, Even though I have written many words on the subject, I am not qualified to be a consultant on establishing food trucks around the country. Your Health Department will need to answer the specific
2011-04-02 using propane in concession trailer:
Teresa, I don't know or any regulations that says you need hard piping. I think the best thing to use is a flexible connector that is sold at most foodservice equipment dealerships called Dormont. The
2011-03-13 ventilation:
Brenda, I went on ebay to look at used kitchen exhaust fans, and small kitchen rated upblast fans run between $300 - $500. My concern is that the fan he is recommending might not meet fire and safety
2011-02-14 fryer in foodtruck:
Evangeline, The fryer would need to be firmly secured to the food truck, so that it can not slide around or tip over. Then you would need to go to a metal fabricator and have them make an in fitting
2011-02-10 How can I avoid installing ventilation?:
Ruth, Generally, electric cooking that does not involve grease laden air does not require a hood. The final decision for any local area is made by the Fire Marshall. They interpret the code differently
Answers by Expert:
©2012 About.com, a part of The New York Times Company. All rights reserved.