Restaurant Equipment Blog Restaurant Equipment & Restaurant Supplies

29Jul/101

Southbend S Series Commercial Restaurant Range

Built to Dominate the Economy Restaurant Range Market

Southbend S Series Commercial Restaurant Range

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!

 

27Jul/100

Whisperflo Cook and Hold Oven = Awesome Roast Beef

BKI/BevLes Whisperflo Cook & Hold Oven

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.

23Jul/100

Commercial Refrigeration Preventive Maintenance (PM)

 restaurant equipment work truck

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

  1. 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.
  2. All refrigeration need’s air flow so make sure all A/C filters are changed every 30 to 60 days.
  3. 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.
  4. Evaporators need cleaning on the same schedule.
  5. 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 & Repair
7Jul/101

Stop 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?

french fry cutter -  nemco frykutter
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...