Mr Frank Hot Dog
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Hot Dog Broiler with Bun Warmer, Rotisserie Type, cradle type rotisserie, 150 franks per hour, enclosed broiler section, merchandiser design, glass front, warmer holds 36 standard buns, stainless steel construction Read more...
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APW Wyott DS-1A, Hot Dog Steamer, over-and-under hot dog steamer/bun warmer, capacity approximately 150 hot dogs and 60 buns, rear access door, stainless steel and tempered glass construction Read more...
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Features:-Heating system can cook hot dogs in less than 20 minutes and holds them at NSF safe temperatures for serving customers -Steamer holds 150 hot dogs and 60 buns -Divided steaming pan allows control of steam level for hot dogs vs. buns -Easy to operate and maintain Steamer heats quickly and has a fast recovery for unexpected surges in hot dog demand -Steamer is designed to require minimal labor: Operator can easily access hot dogs and buns through rear doors that open wide. -Stainless steel interiors and exteriors are easy to wipe clean -Steamer has a built-in drip tray that is easy to remove from cabinet and clean -Back drain valve is provided to remove excess water in steam tanks -Cabinet is constructed of stainless steel for maximum durability -Display window is made of tempered glass Read more...
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Hot Dog Steamer self-service over-and-under hot dog steamer/bun warmer capacity approximately 150 hot dogs and 60 buns front & rear access doors stainless steel and tempered glass construction Read more...
 |  APW Wyott DS-1A "Mr. Frank" Hot Dog Steamer 120V$459.36   Bids: 0 Time Left: 27d 14h 45m |
 | APW Wyott DS-1AP "Mr. Frank" Self Serve Hot Dog Steamer 120V $463.68 Bids: 0 Time Left: 8d 12h 13m |
 | APW Wyott DS-1A "Mr. Frank" Hot Dog Steamer $297.00 Bids: 0 Time Left: 21d 10h 35m |
 | APW WYOTT MR. FRANK HOT DOG STEAMER/BUN WARMER $410.00 Bids: 2 Best Offer Enabled Time Left: 6d 13h 43m |
 | APW WYOTT MR. FRANK HOT DOG BROILER/BUN WARMER $810.00 Bids: 0 Best Offer Enabled Time Left: 6d 13h 43m |
Chicago
Stop at Morrie O'Malley's for one (or two or three) -style hot dogs (3501 S. Union Ave.; morrieomalleys35.com). 3 pm The Architecture Foundation's 90-minute river cruise ($35, departs from the southeast corner of the Michigan Avenue |
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Byram Day set for this Saturday The festive atmosphere includes dozens of vendors and exhibits, demonstrations, dancing, a pizza eating contest sponsored by Frank's Pizza, the 4th Annual Salty Dawg Hot Dog Eating Contest sponsored by SALT, Mr. Legs contest and much more. |
Eater Interviews
The bar, whose name is short for Please Don't Tell, is peculiarly located through a secret(ish) door within East Village hot dog stand Crif Dogs in New York City. Upon emerging through the stand's unassuming phone booth into a taxidermy laden and |
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Asphyxia listed as factor in hot tub death However, Associate Medical Examiner Dr. Frank. J. Peretti also noted the “cause of death as Asphyxia along with significant findings of Acute Combined Methamphetamine and Amphetamine Intoxication.” He also said there was no finding of strangulation |
When the Fourth of July approaches, shifts to lengthen Gutheinz Meats Inc. in South Scranton.
Store 132 years, the provisions of increases in production of hot-dog about 50 percent during the summer, resulting in longer days for owners Allen Leach, his son Allen Jr., and Kenny Drake, who been cleverly boxing the day before work Gutheinz red and white boxes last week.
Unchanged for 50 years, the boxes have a hot dog off a garment to denote the Franks skinless.
"We kept the logo Wiener," Mr. Leach said proudly of their packaging, which reads: "Now, with the coat off.
Welcome to the eGullet Forums! These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you want to participate in active discussions you must join the Society . If you'd like to receive our news and update emails, please become a NewsGullet subscriber . I was to Rhode Island last weekend to visit my daughter who recently moved there. Although I wasn't there to sample hot dogs, I managed to get to 2 places. There were 2 more on my list that were close to one of the 2 that I visited, but unfortunately one was closed for the weekend for renovations (Moonlight House of Weiners), while the other one (Main Street 2000 Restaurant) is now an Indian restaurant. I went to New York Lunch first on Main Street in Woonsocket. They call hot dogs weiners or "gaggers", even "gaggahs". Most in this region consider a hot dog to be an all beef frank while a wiener is beef and pork. The product at New York Lunch is the same as what is served at New York System Restaurants. A tiny frank prepared on a griddle and topped with mustard, onions, meat sauce, celery salt and placed in a steamed bun. Coffee milk is unique to Rhode Island and is the preferred drink. I forgot to order one. New York Lunch is an old school diner that has been around for decades. The grill faces the window in this tiny storefront like many older places. The frank was the tiniest I ever saw. Maybe 2 inches. I can't even guess how many to the pound. It was $1.13 with tax. The frank was a skinless beef and pork dog from Grote & Weigel of Connecticut. I got mine with mustard, meat sauce and celery salt but left off the onions. The frank was warm, not hot, and somewhat mild but good. The bun was steamed nicely and slightly bigger than the dog. There was plenty of meat sauce. It, along with the celery salt provided a unique flavor; different than the Texas Weiners I'm used to in New Jersey. While I prefer a good Texas Weiner, I enjoyed the New York Lunch wiener and would return. I only had one because I wanted to make room for the 2 other places that I didn't get to (see above), another place that I did get to, and the family barbecue planned for later. The other place I went to was Spike's Junkyard Dogs in Providence. This would not be considered a New York System type restaurant. Spike's is a nice little place that loks like a typical fast food joint. I grabbed 2 dogs here; one with just mustard, the other with mustard and chili. The chili is a thin Mexican style chili with beans, not a hot dog chili. Unremarkable and not as good as the meat sauce at New York Lunch. The dog is all beef, skinless, and fairly thick about 5 to a lb. Although Spike's will not give out the brand, I found out that it is Mucke's all beef from Connecticut. A good quality beef dog that is well seasoned and is spiced more like a Chicago beef dog than a New York/New Jersey beef dog. Which means more paprika and less garlic. The dogs are prepared differently than anywhere else I've been to. They are put in a convection oven and finished off on a roller grill. While I'm not crazy about roller grills in general, my dogs were definitely hot enough and tasted very good. They are put on a thick bun similar to a sub or hoagie roll. Not usually crazy about that either, but the bread was the right size for the dogs and thicker and chewier than your usual hot dog bun. Overall a very good beef dog, but one I would get without chili. There are a good number of topping combinations here. love