Southbend S Series Commercial Restaurant Range
Built to Dominate the Economy Restaurant Range Market
48" Southbend S Series Commercial Restaurant Range
Southbend was in the house last night and the S Series commercial range made a big impression on the sales team here at J.E.S. Restaurant Equipment. In an effort to gain more of the market share Southbend has reduced the price of this range by almost 50% over last years price; and thats the only thing that is ecomony about this restaurant range. Its packed full of impressive features that make the S Series a strong competitor in the restaurant range market.
Standard S Series Features
- 28,000 BTU Patented, One-Piece, Non-clog Burner with Lifetime Warranty
- 35,000 BTU Oven Base with Heavy Duty Burner and All Enameled Oven Cavity
- High Efficiency Snap Action Thermostat Adjustable From 175°F to 550°F
- Stainless Steel Front, Sides and Legs
- 22.5" Stainless Steel Flue Riser with Heavy Duty Shelf
- 4" Stainless Steel Front Rail with Closed, Welded End Caps
- Heat Resistant, Metal Knobs and Ergonomic Handle
- Quadrant Spring Doors
- Removeable One Piece Crumb Drawer
- Available in Four Sizes: 24", 36", 48" & 60"
Stop by today and check our the entire selection of Southbend S Series restaurant ranges along with the huge selection of restaurant supplies and commercial restaurant euipment we sell. Whether you call, click, or visit our showroom let J.E.S. Restaurant Equipment be your one stop shop for all your restaurant equipment and supply needs. Our staff is friendly, professional and knowlegable and we would love to meet you!
Whisperflo Cook and Hold Oven = Awesome Roast Beef
Whisperflo Cook & Hold Oven
Last week during one of our sales meetings we were treated to dinner by one of our manufacturer reps, and boy was it a treat. What he had provided for dinner was the absolute best roast beef I had ever put in my mouth. When asked what method he had used to cook the beef he responded with a grin and said "I cooked it in one of our Whisperflo cook & hold ovens." If this delicious juicy beef is any indication of the ability of the cook and hold I would recommend it to any customer in the market for this type of product. It has a +/-2° variance anywhere in the oven cavity over (or under) the set temperature, compared to some competitors that have much higher variances. This is a great oven and for the price it's a deal that is hard to beat. If you would like more information on this product please give one of our friendly and knowledgeable sales associates a call today.
Commercial Refrigeration Preventive Maintenance (PM)
It has always been a mystery to me why people will spend thousands of dollars on commercial refrigeration like a reach-in refrigerator, reach-in freezer, walk-in cooler or walk-in freezer and never perform preventive maintenance. You would never buy a car and not change the oil would you? Preventive maintenance is not the cure all but just like changing your oil in the car it is important; preventive maintenance helps the equipment you worked so hard for last longer. At J.E.S we not only sell commercial restaurant equipment we also have a service department that is cable of providing PM & repair on all major brands of restaurant equipment as well as commercial HVAC. My guys cover the up state of South Carolina & when it's the middle of July and 95°+ the service department phone is ringing off the hook with calls from restaurants and other commercial facilities with refrigeration problems a lot of which could have been prevented. The key to helping your profit dollars go further is to limit repairs, not just ignore the cause of damage... NEGLECT! Here are a few simple items that I would suggest
- Find a service company that you trust, that’s very important. It is sad to say but not all service companies are honest, Find one you trust.
- All refrigeration need’s air flow so make sure all A/C filters are changed every 30 to 60 days.
- The condensers is the part of the system that remove the heat so make sure they are washed and cleaned at least 3 times a year, we monitor our customers and perform a good cleaning in the spring and fall they may need more throughout the year but make sure they are cleaned throw spring and fall.
- Evaporators need cleaning on the same schedule.
- Drain lines need to be cleared and checked also. If a drain line gets clogged on a frig or freezer it will cause the evaporator to freeze up, that means the man in the truck needs to be called and there goes today’s profit.
Some of our chain customers like Red Lobster have their own PM schedule that we go by, but any service company worth their weight in gold should have a PM plan that has specific checks scheduled in certain increments depending on the piece of equipment. I can promise you that if you start a PM plan you will see a decrease in things like your electric bill because your equipment will not run as long or work as hard, in other words the more efficiently the piece of equipment is running the less it costs to operate. I could probably write a book about all problems I have fixed and all it would have taken is a minimal (inexpensive) PM plan to PREVENT the damage expensive repair. My wife has talked me into writing this blog and more is sure to follow so take heed and start a PM plan; I assure you will see a difference. For those of you in up state South Carolina give me a call and we'll discuss the PM plans we offer and all the ways J.E.S can save you money.
Eric Smith Owner J.E.S. Restaurant Equipment PM & RepairStop buying frozen fries! Cutting your own is easy with a french fry cutter
Are you still buying frozen french fries?
If you answered YES to that question I must ask WHY?
- Nemco FryKutter
Once you start cutting your own fries you will never look at a bag of frozen potatoes the same again. Fresh cut french fries have a much better taste, texture and in my experience are preferred by customers over the mass produced frozen fries any day of the week. It may take a little "trial & error" to get the oil temperature and cooking time dialed in but once you get the proper time and temperature you will be cranking out fresh delicious fries that your customers will devour. In the long run, pound for pound, fresh cut fries are less expensive to produce than frozen fries. Sure you have to pay someone to cut the fries (but admit it, the kid is making minimum wage), but frozen fries require more energy to produce vs. the fresh cut... no freezer storage needed with fresh potatoes, fresh cut fries minimize cooking time as well as reducing the recovery time of your commercial fryer. Cutting your own fries gives you the ability to be creative with your menu, for instance what about sweet potato fries or maybe apple sticks (not fried) for the kids menu... french fry cutters are inexpensive and easy to maintain so stop buying those bagged fries and increase your profit along with your customer's satisfaction. To see just how easy it is check out Emeril's Perfect French Fries Recipe, although I don't peel mine...
Agree or disagree? Do I need to be corrected? Did I miss something? If so leave a comment below...
Soft Serve Ice Cream Machine = Profitability
Yummy!
"I scream, you scream, we all scream for ice cream" are a few of the lyrics from the song of the same title by Harry Reser's Six Jumping Jacks, recorded January 14, 1928; but even more than 80 years later the old adage still holds true. Ice cream lovers young and old prefer soft serve ice cream over the harder hand dipped variety any day of the week and that's only one reason why you should consider investing in a soft serve ice cream machine.
If you have been considering adding soft serve ice cream to your product offerings you are looking into a high profit market so be prepared to start making larger deposits. Soft serve ice cream is preferred by more customers, the equipment takes up less space and the ROI (return on investment) is better with soft serve vs. hand dipped. Let me explain:
1 Gallon of soft serve mix = 144oz. of frozen product
Typical serving is 4oz, so 144/4 = 36 - 4oz. servings
At an average cost of $6.00 per gallon of mix your average
cost per serving is approximately $0.17! (6/36 = 0.166)
As you can see from the example above even when taking the operating cost of the machine itself (power, labor for cleaning, etc) it is still a very profitable venture. Soft serve ice cream machines are perfect for restaurants, convenience stores, concession trailers, assisted living facilities and just about anywhere else there are people. It seems that the love for ice cream comes natural to us, especially during the dog days of summer, so why not make an investment that is sure to bring you big profits. Soft serve ice cream machines come in a variety of sizes ranging from small single flavor counter-top models to larger floor models capable of producing 3 varieties (2 flavors & twist); they also offer numerous accessories that can be added to help increase profitability. For instance The Flavor Burst system is a revolutionary add-on that allows you to add a variety of flavors to your soft-serve or yogurt freezer by injecting concentrated flavorings throughout your finished product. The Crunchi-Cream system that provides the only ONE-STEP process to blend CANDY & confections into soft serve CONES! It gently blends ingredients into soft serve or shake as it is dispensed into either a cup or cone with ease, so even a child-size portion is now possible. Unlike conventional methods, blending occurs evenly throughout the product, which naturally just adds to your customers' satisfaction. If you have questions or would like prices on any of the products above feel free to contact the friendly and knowledgeable sales staff at J.E.S. Restaurant Equipment, we offer a full product line of Taylor and Sani Serv soft serve ice cream machines.
Hoshizaki Ice Machines, Best in Class!
Hoshizaki ice machine KM-320MAH w/ B300PF Storage Bin
Hoshizaki is one of the world's largest manufacturers of commercial ice makers, and second largest manufacturer of refrigerated food service equipment. Hoshizaki operates six plants in Japan, two in the U.S. and one in England, distributing products worldwide. Their production facilities in Peachtree City Georgia and Griffin Georgia are some of the most automated production facilities in the industry. Utilizing the latest state-of-the-art technology Hoshizaki takes great pride in every commercial ice machine that leaves their assembly line, and before reaching the end user every Hoshizaki ice machine is run-tested at the factory and undergoes numerous quality and performance tests including ice production capacity and energy efficiency.
Hoshizaki crescent cube ice
Their unique crescent cube has excellent displacement because of its shape and better displacement produces higher profits. The unique shape of the Hoshizaki crescent cube ice allows liquid to flow over it more easily, so whether you are pouring from a bottle, a pitcher or a beverage dispenser the unique shape prevents splashing nearly eliminating mess and waste. All Hoshizaki KM series cubers are outfitted with an exclusive stainless steel evaporator which means there is no plating to peel or flake off and no plastic to crack with their evaporators. Hoshizaki's evaporator design freezes the purest water, resulting in crystal clear crescent shaped cubes every time. Hoshizaki KM series commercial ice makers come in a variety of production sizes ranging from just over 70-lb/24 hours to an amazing 1500-lb/24 hours; many of Hoshizaki's ice machines are Energy Star certified and make the perfect fit in a wide range of applications like restaurants, cocktail lounges, lodging, food and banquet service, guest ice, beverage service, convenience stores, fast food and salad displays. 47 of the top 50 U.S. Food-service chains specify and use Hoshizaki ice machines, shouldn't you?
7 Essential Pieces of Restaurant Equipment
There are a few pieces of restaurant equipment that are necessities, not that every restaurant will need each and every piece on this list, this is just a good starting point for anyone looking for restaurant equipment ideas.
- Commercial Ice Makers: In my opinion the one piece of restaurant equipment you are guaranteed to see in just about every restaurant is the ice maker. With out ice you may as well close your doors, especially during the hot summer months. You will need ice for food preparation, food storage and for serving beverages to your customers. Whether you are operating a full service restaurant or looking to open a fast food type establishment the commercial ice machine is going to be a critical piece in your restaurant equipment line-up.
- Stainless Steel Sinks: Stainless steel sinks are critical for numerous reasons, including but not limited to: food preparation, dish washing and employee hand washing. NSF approved stainless steel kitchen sinks, like the three compartment sink, are very important to your everyday operations since this is where dirty dishes end and clean dishes begin. Wall mounted hand sinks in strategic locations will encourage your staff to keep their hands washed, thus cutting back on the spread of germs and bacteria.
- Deep Fryer: I don't think I've ever been in a commercial kitchen that wasn't equipped with one or two commercial fryers. While fried food may not be the healthiest alternative, we all love it and it's hard to operate a restaurant without a few deep fried goodies on the menu. From french fries to fried green tomatoes, many side dishes and appetizers are fried and a quality deep fryer is one piece of restaurant equipment you wont be able to go without.
- Griddle: For short order restaurants and anyone planning to serve breakfast this is a must. Griddles are used to cook everything from hamburgers to scrambled eggs and many uses in between. The griddle is a fairly simple piece of equipment but has more uses than it does anything, it may not fit your kitchen plan but most restaurants have at-least a small section of their kitchen set aside for this useful piece of restaurant equipment.
- Convection Oven: Convection ovens come in very handy in most every type of restaurant, from baking biscuits for breakfast or roast beef for dinner, a convection oven is the way to go. You can get by with a standard (conventional) oven but the convection oven cooks more evenly and slightly faster, saving you time and energy.
- Commercial Refrigeration: Reach-in commercial freezers, reach-in commercial refrigerators, walk in coolers and walk in freezers are all critical to keeping your food stock fresh. Sandwich prep tables are also found in the kitchen of most restaurants to help ease the transition from grill to table. The prep table gives you a place to keep all your sandwich toppings and salad ingredients fresh, close at hand and ready to use.
- Commercial Dishwasher: Commercial dishwashers help ease the strain of washing all your dishes by hand. They come in a variety of sizes to fit any size outfit, from small under-counter dishwashers to the larger conveyor dishwashers, there is a commercial dishwasher right for you. I would recommend a high temperature sanitizing commercial dishwasher but there are chemical sanitizing commercial dishwashers to pick from as well.
I'll end my list there, and of course that's not everything you will need and like I said in the beginning you may not need every piece of restaurant equipment listed above but this will be a good starting point for your new venture. If you have any questions feel free to leave them as a comment bellow or call me at the toll free number in the signature line at the bottom. That's all for today, thanks for reading and remember...
Now Ya Cookin’
with J.E.S. Restaurant Equipment Restaurant Equipment / Catering Equipment / Commercial Sinks Commercial Ice Machines from Ice-O-Matic, Hoshizaki, Manitowoc, & Scotsman Greenwood, SC 1-866-200-6056Cambro Versa Food Bars, The perfect salad bar solution!
Versa Food Service System
In an effort to raise a healthier generation of kids the Let's Move Campaign is pushing for schools to offer healthier food options to their students. One recommendation set forth was to upgrade the cafeteria equipment to support the provision of healthier foods, for example, by swapping out deep fryers for salad bars. The Versa Food Service System provides custom design without the custom price. The stylish, completely portable system goes anywhere and keeps food cold with either ColdFest pans or Buffet Camchillers. Whether its a space considerations, frequent menu changes or merchandising requirements, the Versa Food Service System offers unequalled versatility. The Versa Food Bars boast an ergonomic design with enhanced portability, one person can set-up or knock-down the sneeze guards and tray rails for transport or storage in only 30 seconds. Versa Food Service Systems offer countless configurations to fit any food service need. Both the Versa Food Bars and the Versa Work Tables come in standard and low height, providing the perfect salad bar solution for any school. If you are interested in preventing childhood obesity bring this system to the attention of your schools dietitian and Let's Move towards putting a salad bar in every school. For more information on these wonderful food bars feel free to call me (866-200-6056) and we'll discuss the options and benefits of the Versa Food Service System. Thanks for reading and remember...
Now Ya Cookin’
with J.E.S. Restaurant Equipment Healthcare Foodservice Supplies / Catering Equipment / Commercial Sinks Commercial Refrigeration / Commercial Ovens & Ranges / Bar Supplies Greenwood, SC 1-866-200-6056Anatomy of the Galaxy… Popcorn Popper that is…
star manufacturing galaxy popcorn machine
Galaxy popcorn machines from Star Manufacturing feature European style good looks with both large capacity production and large popped corn storage. Popcorn purveyors across the globe have grown to trust the Star Brand Galaxy popcorn machines, the Galaxy poppers are known for efficiency in popping popcorn to expansion ratios approaching 40 to 1. This vital statistic sets Star apart from the competition and ensures end users get the most popcorn production per batch to maximize profitability. The Galaxy popcorn machines come in four sizes, 8oz, 12oz, 14oz, & 18oz; and feature tempered etched glass panels, anodized full length door hinges, clear lexan drop panel, aluminium alloy corner posts, stainless steel old maid drawer, convenient eye level control panel with lighted switches and a corn warming system with heated corn deck and infrared heat lamp.
The Galaxy is a great popcorn machine and a great profit center for any vendor. We currently have all 4 Galaxy models at an unbelievably low prices and free freight! Give us a call today and get popping with a Galaxy popcorn machine, thanks for reading and remember...
Now Ya Cookin’
with J.E.S. Restaurant Equipment Healthcare Foodservice Supplies / Catering Equipment / Commercial Sinks Commercial Refrigeration / Commercial Ovens & Ranges / Bar Supplies Greenwood, SC 1-866-200-6056Commercial Ice Machines: “Air-Cooled vs. Water-Cooled, whats the differance?”
It seems as though one of the more frequently asked questions around the sales office is, "What's the difference between air-cooled & water-cooled?"... Well I'm here to give you that answer. While it may seem as thought the answer is self explanatory most people do not understand the difference or the pros & cons of each.
Air-cooled commercial ice machines have a electric fan that assists in the removal of heat produced by the mechanical refrigeration components. Water-cooled commercial ice machines use water to cool the mechanical refrigeration by circulating the cool water around the components. Water-cooled machines use significantly more water than air-cooled machines, about 100 gallons per 100-lbs of ice produced, and single-pass (use and dump) systems have been banned in many cities in the US.
Air-cooled ice machines are far more popular these days mainly because they are more energy efficient than the water-cooled counterparts and have a lower cost of operation. A lot of the air-cooled commercial ice machines on the market today are adorned with the Energy Star label, for those not familiar with the Energy Star label it is the trusted, government-backed (EPA) symbol for energy efficiency helping us all save money and protect the environment through energy-efficient products and practices. One downside to the self contained air-cooled ice machine is the warm air that is emitted into the room in which it is located, this typically isn't a problem and in most applications you will never notice the warm air coming from the ice machine. If you want to alleviate this "problem" you can use a remote air-cooled ice machine, this type of machine removes the condensing unit from the ice machine head and remotely locates it outside your building where the warm air will be discharged. While not as popular or energy efficient, water-cooled ice machines do have their place and that place is anywhere the ambient air temperature will be above 75°F. If the location you will be installing your commercial ice machine is not air-conditioned (i.e. outside) then a water-cooled machine may be the better choice. The reason for this being that if the ambient air is above 75°F the air-cooled machine will have a hard time cooling the refrigeration components there by putting a strain on the system which in turns decreases the machines production and increase wear and tear.
I hope this helps clear up some of the confusion but if you are still not certain about the type of machine you need or have questions regarding commercial ice machines feel free to contact the friendly and knowledgeable staff at J.E.S. Restaurant Equipment and we'll be happy to help you. Thanks for reading and remember...
Now Ya Cookin’
with J.E.S. Restaurant Equipment Healthcare Foodservice Supplies / Catering Equipment / Commercial Sinks Commercial Refrigeration / Commercial Ovens & Ranges / Bar Supplies Greenwood, SC 1-866-200-6056Special Offers
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