7 Series Ice & Water Dispensers From Follett – Commercial Quality For The Home
Residential kitchen ice has come a long way from the plastic tray that required constant refilling and hours of waiting only to repeat the process 2 days later. But even with the built-in dispensers that have become standard in refrigerators today the consumer demand for a consistent ice supply still rises.
Follett has been more than happy to meet these growing demands with their now popular 7 Series Ice & Water Dispensers. This innovative line is designed to meet any and all demands of the residential kitchen while still maintaining consistent quality and production.
These water and ice dispensers are not only convenient but also sanitary with hands-free operation, eliminating the need for a scoop and preventing cross contamination. Agion® antimicrobial treatment of critical components minimizes the growth of bacteria and biofilm. And for those of you striving to be green, these units have the lowest amount of energy and water consumption when compared to other similarly sized ice makers. All of this while still providing fresh filtered water and ice.
But obviously the major concerns of putting an ice maker into a home is the lack of space or compatibility. Follett has built the 7 family with these issues in mind so that they can be installed into any setting regardless of the layout or available space. The 7 Series is available in a countertop unit, which is only 17.5” tall to easily fit under kitchen cabinets, an undercounter unit, an ADA compliant undercounter unit (34” tall), and a free standing unit. No drain is required for any of these models and they can be installed anywhere a water line can be ran.
And to top it all off these units sport a modern design that will coordinate with other kitchen appliances. They are constructed of durable stainless steel with black plastic trim for a stylish look complete with a soft blue LED display. Not to mention they produce the popular Chewblet® (nugget) ice so you can get that Sonic style ice without ever leaving your house.
Still not sure if these dispensers are right for you? JES has a variety of other residential and commercial ice machines and water dispensers, or you can check out our learning center to find out what best suits your needs.
Chili’s Golf Tournament – Sizzlin’ Showdown to Benefit the Greenwood Humane Society
The Greenwood, Mathis store hosted their 10th annual Sizzlin' Showdown Golf Tournament on Wednesday, May 16th, 2012. Overseen by general manager, Lowrie Wilson, the yearly tournament has been a cornerstone of the Chili's Greenwood location as a vital way to contribute to their community since the store opened in 2001. This event is sponsored by several local businesses, like JES Restaurant Equipment, as well as larger companies, including The Index-Journal, Quality Chrysler, Bi-Lo, Pepsi Co., Budweiser, Brinker Store and many more.
The game takes place at the beautiful Hunter's Creek golf club with a cost of $60 per player, which covers the use of the golf carts, greens fees, range balls, the awards ceremony and an early lunch provided by Chili's and their kitchen employees. After the shotgun start at 1 pm the players can enjoy bottles of water, refreshing sodas, and cold beer served throughout the course by friendly Chili's waitresses and bartenders. All of the Mathis store managers participated, this year sporting bright pink golf shirts in support of breast cancer awareness, along with the regional manager, several employees, other store managers and many loyal customers.
At the awards ceremony the winning team is given a gift certificate and afterwords the proceeds are then used for an evening Texas Hold'em Tournament where more prizes are awarded. Thanks to the chili-heads, the sponsors and all the wonderful players the Mathis store raised approximately $4400 for the Greenwood Humane Society this year.
Chili's Grill & Bar is well known as a great family restaurant and bar in Greenwood where guests can enjoy delicious food and excellent service at a great price. Over the years they have become a pillar in the Greenwood foodservice industry for maintaining an ambient atmosphere and lasting customer relationships. The Chili's crew, along with the JES staff, would also like to encourage everyone to please be responsible and spay and neuter your pets.
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.