New and Improved Commercial Refrigeration Products from Arctic Air
It's not often that we completely change the way we do things but sometimes you just have to take that huge leap to catch up with the times, and that's exactly what Arctic Air has done. A well known brand of commercial refrigeration, they are upgrading their entire line to keep up with the competition and meet the demands of the industry.
Of course to be up to date with the latest fashion, Arctic Air has traded out their traditional white exterior and all products are now sporting a shiny stainless steel construction. The smooth surface makes clean up a breeze and models coordinate perfectly with other pieces of commercial equipment. But there's more underneath these new looks.
Their improved powerful motors greatly reduced the struggle to keep the unit cool in a hot busy environment and makes for speedy recovery times. Repairs are now quick and easy with the new front, slide out condenser and casters are now simple to attach, requiring only one simple tool for installation and a few simple parts. Recessed grip handles are easy to grasp and eliminates protruding parts that obstruct the flow of traffic.
But the most useful improvement by far is Arctic Air's new 24-hour warranty service. Now support is available around the clock no matter what your hours of operation are or what time zone you reside in. Perfect for those 24-hr restaurants and businesses that would ordinarily suffer costly down time in the event of a malfunctioning piece of equipment at 1 am.
All units come standard with a one year parts and labor warranty and a five year warranty on the compressor. If you need to contact Arctic Air's warranty service please call 1-855-431-5558. For more information about their new products you can visit their website.
A Glimpse Into the Lives of the JES Crew – Cancer Patient Visits Favorite Football Team
Were switching gears and taking a look at the more personal side of JES Restaurant Equipment. On January 30 of 2012, Kelly Morgan, one of our longtime employees in the parts and services department, and her husband Bill Morgan received the opportunity of a lifetime when they were graciously allowed to visit The University of South Carolina. That day Kelly, her husband and their daughter and son-in-law traveled to Columbia, SC to view the stadium and meet the USC staff. Bill, having been diagnosed with Renal Cell Carcinoma (Kidney cancer) back in June of 2011, is an avid Gamecocks fan and reveled in the experience.
“They were very warm and welcoming,” says Kelly, “It was an experience that we will never forget.”
Bill underwent surgery to remove his right kidney along with a large tumor and is currently taking treatment. On behalf of Kelly and everyone at the JES family we want to thank the members of the USC staff for offering this opportunity and brightening the lives of a beloved employee and her family.
To learn more about kidney cancer and what you can do to help check out www.KidneyCancer.org.
The Perfect Margarita – Making Margaritas in the Commercial Beverage Industry
Cinco De Mayo means pinatas, sombreros, and all those thirsty customers storming the bars for margaritas. This blend of tequila and sweet and tangy elements is truly a customer favorite in the alcoholic beverage industry all year around and any bartender should be familiar with it's creation. Of course we all know the definition of “perfect” is subject to variation based on personal preference, but when it comes to making margaritas there are some guidelines.
You should start with your tequila first. There are many factors that go into deciding what kind of tequila you want to serve in your drinks. Your restaurant or bar may offer margaritas served with a specific brand that has been designated the “house tequila” but in the instance that some of your customers have a favorite it is handy to keep other brands on your shelves. Price can weigh heavily on your choice of poison as well. Some of the expensive brands, such as Patron, Tres Generations will have a smoother feel when going down while your cheaper brands, such a Sauza, Jose Cuervo and Montezuma, have more of a bite. If you decide to go the extra mile and serve expensive tequila in your margaritas investing in some liquor pourers will help maintain your alcohol costs.
After you've decided which tequila to use you should then choose an orange flavored liquor to compliment it. This citrus liquor helps to counteract the bitterness of the tequila. While they may differ in price, generally most orange liquors tend to taste the same. Some of the more popular brands are Triple Sec, Patron Citronage and Cointreau. While the amount of orange liquor you put into your margarita is strictly up to personal preference, or perhaps corporate recipe standards, a good general rule to follow is half of the amount of tequila. So if your margarita contained 1 oz of tequila you would want to add ½ oz of orange liquor.
The third essential ingredient in a margarita is your sweet and sour mix. While many of your chain restaurants will use their own special brand of sour mix, store-bough sweet and sour or margarita mix will work as well. You can also use fresh lime juice for better quality and taste but this tends to be more expensive. A cheaper alternative is frozen lime concentrate that can be watered down to a slushy texture. To serve your margarita on the rocks simply pour in your liquors, add ice then top it off the rest of the way with your sour mix. The amount of sour mix you add should coordinate with how strong or weak you want to alcohol to taste. Some restaurants have frozen beverage freezers to keep frozen sweet and sour mix ready and available behind the bar. Top your liquors off with the frozen mix and then blend with an immersion blender. If you do not have a margarita machine simply blend all ingredients together in a countertop or bar blender.
While these are the basic ingredients for a margarita you can give any drink extra pizazz. For customers that like sweeter cocktails offer to blend in a little strawberry puree, pineapple juice or grenadine for a tropical margarita that will make them feel like their on the beach. To dilute the tang of the sour mix you can add a splash of orange juice. All margaritas should be served in a specialty or margarita glass rimmed with salt (for sweeter margaritas you can substitute sugar) and garnish with a lime or orange wedge. Check out our website for all your bartending essentials and please remember to serve and drink responsibly.
In The Kitchen With Arthritis – DuoGlide Series From Dexter Russell
Cooking can be a real pain when you have rheumatoid arthritis, no pun intended. And it makes eating healthy even harder than it already is. You know you should bypass that take-out you're thinking of picking up but the very thought of going home and chopping all those fruits and vegetables for a nutritious meal makes you cringe. It's time to stop fighting and start considering some adaptive kitchen aids. Maintain your independence with these helpful tips and specialty cutlery items.
First and foremost, is it easy to pick up? Because you can't expect to cut, chop, slice and dice with a knife that you can't even lift. Be sure that any knives you purchase are fairly lightweight and have a large handle. A knife with a vertical handle or two handles is even better. Be on the look out for cutlery specially designed for people with arthritis, as they are most likely to have ergonomically designed handles. The DuoGlide series from Dexter Russell received an Ease-of-Use commendation by the Arthritis Foundation and all four knives feature textured, high-impact handles.
Second, consider your motion. Sliding back and forth is a definite no-go for people with Arthritis. Knives with angled blades can be used in a rocking motion to chop foods rather than sliding for less effort and safer cutting. Chef's knives generally have these wide curved blades specifically designed to be used in the rocking motion and can cut a variety of foods. The versatile DuoGlide All-Purpose Chef's Knife features a carbon steel blade that extends underneath the handle to position the user's hand above the food for greater control and minimal effort.
Third, choose your blade. Never underestimate the power of a serrated edge. A scalloped blade can drastically reduce the amount of effort you have to put into cutting your food, whether its tough meat or delicate vegetables, and it maintains the knife's sharpness. The DuoGlide Bread Slicer features a long serrated blade that is angled just right for slicing a variety of foods with ease.
And lastly, as with any other piece of cutlery, keeping your knives sharpened will better guarantee your safety and the blade's performance. The DuoGlide design is also available in a utility knife and a pairing knife to meet all your food prep needs with comfort. For more information about the DuoGlide series and how to use them check out this video.
Outdoor Approved Ice Machines from Hoshizaki
It's no secret that ice machines are not built to handle every type of situation. Generally their performance is subject to the environment and resources available. But thankfully there are some ice makers better equipped to meet the unique demands of the residential customer.
We all know that having an outdoor ice machine is virtually unfeasible unless your planning to invest in a water-cooled unit. And the gallons of water wasted from a water-cooled ice maker is neither cheap nor environmentally friendly. But thanks to Hoshizaki the prospect of an air-cooled ice machine functioning sufficiently outside has been made possible. With a required ambient temperature ranging from 40 – 100 degrees F and water temperature range of 45 – 90 degrees F, these self-contained units are outdoor approved!
Not only are they equipped for outdoor use these units also feature built-in storage to hold up to 22 lbs, eliminating the need to purchase a separate ice bin. Their undercounter design is less than 34 inches tall (32” ADA compliant units also available) so it fits easily into almost any space, making it perfect for that outdoor kitchen you've been wanting. These models can also be built to accommodate custom cabinetry so they blend in perfectly with any design scheme. And to top it all off these little guys produce the popular cubelet ice, for that chewable texture that everyone loves in their drinks.
See these products on our website for more information. Still not sure if this ice machine is right for you? Get our ice machine buyer's guide to find out which units will suit your specific needs.
How To Serve Sushi in a Commercial Environment
Some say “yuck” and others say “yum,” but whether the prospect of eating sushi delights or disgusts you this Japanese delicacy has spread to restaurants all over the world and is here to stay. And with it's exotic appeal, rich nutrients and low calorie count it's no wonder its so popular. Sushi is a versatile and generally healthy food that can be served as an appetizer or the main course. Although sushi is traditionally Japanese its also commonly offered in Chinese buffets, Thai restaurants and other Asian food establishments. And because sushi is such a widely sought after delicacy that consumers are willing to pay top dollar for adding it to your restaurant's menu could be a great investment.
Sushi comes in a variety of shapes and sizes and requires just as many varieties of preparation and presentation . And as with anything else, it's important to do your research and become knowledgeable on the subject before you begin selling it to your customers. Although an amateur sushi eater may not seem to care the more experienced connoisseurs of sushi could be deterred by your establishment's lack of proper etiquette or incorrect terminology. To impress the clientele you want to attract your going to need more than just chopsticks.
Just like with many other things in the food service industry, great advertising is the key. And a good way to do this with sushi is to entice consumers by displaying it. Many Asian restaurants have refrigerated sushi display cases, such as the curved sliding glass door models from Fleetwood, to store their products for quick take-out orders or just to be seen by customers sitting at the sushi bar. The advantage of having a sushi bar in your restaurant instead of only having tables is that it allows your customers to watch their food being prepared. It is both interesting and entertaining to people when they can see the process and it makes it easier for your sushi chef to interact with the guests. Just be sure that your prep area as well as your display case is clean because nothing curbs the appetite more than unsanitary conditions. Also when preparing and serving sushi be mindful of cross contamination, in the instance your customer has a shellfish allergy or gluten intolerance.
Sushi contains many kinds of seafood, including but not limited to tuna, salmon, shrimp, crab, eel, squid, octopus and even poisonous blowfish in some cities. And it is accompanied by just as many vegetables like avocado and cucumber. But the two prominent ingredients are seaweed and the Japanese “sticky” rice. Needless to say, you will need to stock your refrigerator with many different things. Sushi is also served in many different forms. Some sushi is served completely raw while others contain cooked or partially cooked fish. Some types of sushi are feature a rolled design where the seafood and accompanying ingredients are securely held in a wrap of rice and seaweed where other types are sliced pieces of fish served alone or atop a mound of rice. Because all of these ingredients need to be thinly sliced and delicately arranged you will want to invest in some proper cutlery. Dexter Russell features a great line of Asian Chef Knives, and there's a vast number of Japanese sushi knives to choose from for all your sushi-making needs.
But more importantly than how it's made is how you serve it to your customers. Sushi needs to be served with the right accompanying condiments and smallwares. Sushi should always be served on dishes that feature a Japanese design or pattern. If you do not have any Japanese tableware you can use dark colored platters or plates. G.E.T. Enterprises offers an extensive line of Asian dinnerware featuring elegant designs and colorful patterns. Hot towels should also be offered to those who are going to eat with their hands, as this is a common occurrence for customers who are not experienced with handling Asian eating utensils. Sushi is most commonly served with wasabi and soy sauce for dipping and garnishing but also usually comes with a side of pickled ginger to cleanse the palette between eating the different types of fish. Warm sake, or green tea for the non-alcoholic establishments, are also commonly ordered in conjunction with sushi for cleansing the palette.
These are just a few of the basics when it comes serving sushi to the general public. Check out our website for more Asian restaurant supplies. As you research sushi traditions you may find that original Japanese sushi differs from the types of sushi typically served in the west. You'll want to take caution in choosing which traditions you follow based on the types of clientele you will be serving. For instance, in America customers have found that mixing wasabi with soy cause makes quite a delicious combination for dipping sushi in, where as in Japan this is taboo. It wouldn't hurt to refresh your memory of the Japanese language either. Sayonara!
Green ReLeaf : Ice-O-Matic Plant-A-Tree Program
Companies are making more efforts each year to promote sustainability in business aspects by developing eco-friendly products and practices. You've probably seen the “go-green” logos on products and advertisements along with give-back programs promoted by various businesses and organizations. But did you also know that your ice might be green?
Not literally...so you can keep sipping on that drink you were about to spit out.
Ice-O-Matic, one of the world's leading commercial ice machine manufacturers, is devoted to maintaining sustainable business practices in every aspect of the company and is partnered with American Forests' Global ReLeaf program. In addition to using recyclable materials in packaging and manufacturing Ice-O-Matic also recycles all of their industrial and office waste products. And most importantly Ice-O-Matic plants a tree for every ice machine they sell as part of their Green ReLeaf program. By planting trees the Green ReLeaf program will contribute to the reforestation of key regions of the world and help reduce topsoil erosion, prevent harmful air and water pollutants and replace carbon dioxide with clean oxygen.
Ice-O-Matic is committed to planting 150,000 trees, enough to offset the carbon footprint of their Denver factory plus the equivalent of 15 other similar factories within 5 years. To learn more about how your business or establishment can do their part to help the environment check out the American Forests' Global ReLeaf program.
Wash, Rinse, Sanitize – How to Clean Equipment and Utensils in a Compartment Sink
Compartment sinks are not only convenient in the foodservice industry but are also mandatory in many cases. Most health and sanitation standards require restaurants to have a sink with three or more compartments to manually clean utensils and smaller equipment pieces. But washing smallwares by hand is not as simple as running some soap and water over them. Washing restaurant utensils and equipment is subject to standards just like washing your hands. This three-step process is kinda like the “stop, drop and roll” of warewashing:
- First be sure to rinse, scrape or soak all items that are going to be washed to rid them of any leftover food or residue. Then wash the items in the first compartment of the sink filled with hot water that is at least 110 degrees F (43 degrees C) and a detergent solution. Be sure to drain and refill the sink when water becomes murky or suds are no longer visible.
- After items have been scrubbed clean rinse them in the second compartment with warm water. You can hold items under running water or fill the sink compartment and dip them in and out of the water to remove all traces of detergent. If dipping items be sure to change out rinse water regularly.
- Finally sanitize all items in the third compartment. Soak items in hot water and a sanitizer solution, following the time and temperature requirements of the sanitizer you are using. After the items have soaked for the required amount of time in the solution remove them from the sink and place on a clean dry surface to air dry. A compartment sink with a drain board is often required for this purpose.
And don't forget that equipment and utensils are only as clean as the unit you wash them in so be sure to clean and sanitize your compartment sink before use.
Mother’s Day Madness – Horizon Chafer Series from Polar Ware
The busiest holiday in the restaurant industry is fast approaching. Usually Mother's Day consists of pandemonium behind the kitchen with cooks and servers scrambling to get food out to an enormous crowd of hungry people in a reasonable amount of time while still maintaining great service, proper etiquette.....and their composure. One that works in a foodservice establishment might even go as far as to say that this day of the year is torture.
To those of you who this may be feasible consider trading out your food trays for chafers this year to bring order to chaos. Chafers are a great way to take some of the pressure off of your employees while still being able to serve great food to your guests. Maybe have a buffet special to meet the competition or just keep the food in the back so it can be retrieved whenever it's ordered. No matter how you implement chafers into your establishment you will allow your cooks to work at a much steadier pace by having a method to keep the food warm even after it's ready. And your servers will have more time to tend to the other needs of their customer's like keeping their drinks full and their atmosphere ambient.
Chafers come in all shapes and sizes so there's very few things that they won't hold. And if your using them in a buffet set up their stylish designs add a touch of class to your establishment that will make Mom believe shes eating fancy. while they may seem like a sizable purchase up front you will be able to use them for years to come with their durable stainless steel construction. Check out the Horizon Series from Polar Ware for simple yet functional value chafers.
Okay so maybe we didn't invent the buffet or the chafer, but we like to think that we brought an obvious option to your attention. By having the food hot and ready to go you'll have more time to worry about other things, like how your going to count the cash instead of how your going to feed a large group of people all at once. And your employees will thank you when they realize that they won't loose their sanity this year.
Battle of the Elements: Air-Cooled Vs. Water-Cooled Commercial Ice Machines
In the commercial ice industry you have many choices, but as far as how your machine works you basically only have two; air-cooled or water-cooled. So which one is better? There is no straight answer to this question. The type of ice machine you want to buy all depends on your specific needs, your resources, your budget and the kind of environment in which you plan to use your machine. And just like with any question knowledge is power and the more you know about these types of commercial ice machines the better.
Air-Cooled Ice Machines
Just as the name suggests, air-cooled ice makers take in the air around the machine and uses it to cool the refrigeration system. This type of ice machine is probably the most widely used. They are generally more affordable and easier to install. And because of it's popularity companies are making efforts to produce more energy efficient air-cooled machines. Many places even offer rebates to buy an air-cooled ice machine because of their low water costs. But don't let all of this good news make you jump the gun in buying an ice maker. An air-cooled ice machine's productivity is subjective to the environment. Because an air-cooled machine must intake and expel the air around it in order to operate it is best if you have an open area to place the machine with plenty of breathing room. If you squeeze an air-cooled machine in a utility closet or between other pieces of equipment the air vents could be blocked, thus drastically reducing your ice production. Air-cooled units also give off a lot of extra heat because the air it discharges after use comes out several degrees warmer than it was when it was taken into the machine. This can make for a much higher utility bill each month and can add to the heat already produced from other pieces of equipment in your establishment. The ideal temperature for an air-cooled ice machine to function at optimum production is 70 degrees.
Remote Condenser Units
Did we also mention option 1.5? Investing in a remote condenser can solve many of the problems having an air-cooled machine can pose. Most air-cooled machines have a self-contained condenser inside the unit to cool the machine. But with a remote-cooled unit the ice machine will still be placed where you need it, while the remote condenser can be placed elsewhere, like on the roof of a building. With the heat exchange occurring outside your energy costs will not be affected as drastically and your machine will produce ice more consistently. This option may be more expensive at first because of the extra costs of the remote condenser unit and its installation. But its versatility can save you money in the long run by allowing you to operate an air-cooled ice machine in a situation where it would not normally be feasible.
Water-Cooled Ice Machines
Don't be fooled by the underdog of the commercial ice industry. Unlike their air-cooled counterparts, water-cooled ice machines make less noise when running and are more energy efficient. Water-cooled units can also be a great alternative where temperature is a factor. A water-cooled ice machine will almost always produce ice consistently as long as you are providing water that is roughly 50 degrees. You may want to consider a water-cooled machine if your operating outside or if your tight on space and you need to shove your ice maker between a fryer and an oven (okay, so maybe that was an over exaggeration but you get the point). But these types of ice makers are unpopular for a reason. The average water-cooled ice machine uses over 100 gallons of water just to produce 100 lbs of ice, and the excess water being used to cool the machine is dumped into waste, making them very expensive to operate, especially in areas of high water and sewage costs. Many cities, such as Seattle, Phoenix and Denver, have banned the use of water-cooled machines in establishments that do not have a water tower.
All of these option are available from the major ice machine manufacturers like Hoshizaki, Manitowoc, Ice-O-Matic and Scotsman. For more information on the type of ice machine you might need check out our Ice Machine Buyer's Guide.