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.
Facebook Launches New Layout For Professional Pages
Here's a friendly heads up to all of you lovely readers out there that have their own professional networking pages on facebook. All business and organization pages have been switched to the new time-line layout by default. Don't worry about your personal pages. All user profiles still remain at the administrator's personal settings, but if its been a while since you checked your business page you might want to take the time to do some updating. The time-line layout has some beneficial changes to make your professional page stand out more. Your viewers will now be able to see your contact information at the top of the page and your posts can be categorized by highlights, posts by you and posts by others, and you can upload a large image to use as a cover for some eye-catching design. And don't forget to like the J.E.S. Facebook page to get see all of our blogs, recipes and more!
What To Look For When Purchasing Chafers: D-Lux Series from Polar Ware
When buying chafers its easy to see that you have a lot of options. Chafers come in all shapes, sizes, materials and functions. They are not only the most efficient way to keep food warm but also probably the most elegant features of your buffet or catered event. With their sleek and shiny surfaces and graceful curves they can give your wedding or formal dinner a touch of class.
Chafers are, essentially, portable food warmers that function via gas or electricity to heat water in a pan held above the heat source by a frame which sustains the food's temperature. Chafers come in a variety of shapes, mostly consisting of rectangle, square, round and oval. The size of chafer you need is strictly based on how much food you plan on serving. The D-Lux Series from Polar Ware is a good choice for large gatherings.
If you are going to be using chafer's frequently, such as in cases of buffets and catering businesses, you might want to consider the quality of chafer you buy. The level of quality which a chafer is categorized is generally based on the material it's made of. While economy chafers are fairly inexpensive because their made of aluminum their durability may not hold up to that of a more expensive high-end chafer, which are typically stainless steel. Also consider which type of lid you want. Lift-top chafers have coverings that completely separates from the chafer dish while roll top chafers have lids that, as the name suggests, rolls back under the chafer dish and remains attached. This type of lid usually gives people better access to the food without
the inconvenience of having to hold on to the cover.
While most chafers come with the food pan included there are many interchangeable pans that you can purchase for more options, such as a divided food pan, as well as wire frames and fuel holders. In addition to food containers, chafers also come in other varieties. You can find coffee urns, soup chafers, and dispensers in the same functional designs. These types of chafers are especially useful for hotels that host formal events and serve continental breakfasts.
If your considering buying chafers for your event or business don't forget to check out tongs and serving spoons.
What Type of Ice do You Need? – Shapes of the Commercial Ice Machine Industry
Summer is fast approaching and those of you in the food service business know what that means; ice, ice, baby! It's time for cold drinks, chilled food and snow cones. So it's safe to say that many of you will be looking to invest in an ice machine relatively soon. But different uses of ice calls for different types of ice, and the ice manufacturing industry has come a long way from the original cube that was the standard shape so many years ago. When buying an ice machine one of the most important things is determining what kind of ice is best suited for your business or establishment's demands. Here's the low down on the different types of ice available today:
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Full Cube
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Half Cube
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Nugget
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Flake
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Gourmet
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Thinking about buying an ice machine? Check out our Ice Machine Buyer's Guide to learn more about what type of ice machine will suit your specific needs.
Beyond Burgers – Outdoor Cooking Appliances from R & V Works and Holland
With everyone trading in their winter coats for shorts and flip-flops there's no better way to embrace the warm weather than outdoor cooking. But what is the first thing that comes to mind when you hear those two words in the same sentence? Most people would say burgers and hotdogs, or maybe steaks. But we say fried chicken, smoked ribs, and everything in between! This year it's time to think outside the box and explore past the outdoor cooking stereotypes.
People love to socialize in the summer with pool parties and cookouts. If you typically host these large gatherings you might want to consider adding an outdoor fryer to your cooking collection. A fryer is one of the most versatile and resourceful cooking appliances, not to mention everything tastes better once it's deep fried. You can make almost anything from buffalo wings and fried catfish to homemade tortilla chips and desserts like fried ice cream. And with their large capacity baskets and quick cook times you can easily feed a larger group of people in a shorter amount of time. Don't forger to save your oil which will save you money. R & V Works offers a selection of outdoor Cajun Fryers, from large to small, for every individual's outdoor frying needs.
It's true that some things are worth waiting for. And for the dedicated outdoor cook whose willing to devote the time and effort into his or her recipes there's no better outdoor cooking appliance than the smoker. They may not produce quick results, but their the best way to achieve maximum tenderness and flavor. Their sealed cooking chambers helps break down the connective tissues in even the toughest meats, to get fall-off-the-bone ribs, smoked turkey or an entire beef brisket. Smokers are also a great way to utilize rubs and marinades, as their long cook times produce a much stronger flavor. The Cajun Smoker from R & V Works is a great place to start for beginners. With it's pressure regulator to control the PSI in the cooking chamber it's one of the fastest smokers in Louisiana.
Despite all these different options for outdoor cooking we don't mean to insinuate that traditional isn't still delicious. And there's no reason that simple outdoor grilling shouldn't also have limitless options. Holland Company offers a variety of outdoor grills for everyone, from The Companion for low profile cooking, The Wrangler for the heavy duty barbecues, to The Patriot for the old fashioned cook. Not to mention their convection style cooking and “No-Flare” warranty makes Holland grills some of the best on the market. Or suppose you want the best of both worlds; there's a variety of outdoor cooking combination appliances available. R & V Works Cajun Fryer and Grill Combos are a great way to satisfy the entire crowd.
Spice Up Your Culinary Routine – Spices and Spice Grinders from Olde Thompson
Variety is the spice of life and this statement's meaning is no truer than in the place of it's origin, the kitchen. If you don't know much about seasoning it can be easy to get bored with the food that your cooking at home, but you don't have to go out to restaurants to get those flavorful aromatic dishes that you crave so much. The best way to spice up your relationship with your food is to add a few extra ingredients to your pantry.
If you are unfamiliar with spices then using them can be a little daunting at first. It's best to try them gradually, buying one or two new spices at a time rather than completing your collection in one purchase, just in case there are some you find you don't particularly like. And while it may be cheaper to buy in bulk it is important to take into consideration how much you will actually use. Most recipes generally call for anywhere from 1/4 tsp to 2 tsp of spices and any spices that you don't use after 6 months my loose their flavor.
To retain the flavor of your spices for as long as possible store them in airtight containers and place them in a cool dark place. While a cabinet of spices above your kitchen stove may look cute and convenient it is better for spices to be kept away from heat and moisture. There are many small turn tables and spice racks that will fit inside a pantry for easy access. The best way to tell whether your spices need to be replaced is by their color. A faded look means their flavor has most likely faded as well. If you are unsure about the color you can take a small amount of the spice and rub it between your hands to release the aroma. If you do not smell anything you know it's time to restock your supply. Consider buying whole spices instead of pre-ground, as they tend to last twice as long. You will need to grind them yourself before use but you will be rewarded with a richer flavor. This may seem like a lot of extra work but there are a variety of pepper mills and pre-filled disposable spice grinders available for a quicker process than the standard mortar and pestle.
Spices are a wonderful addition to any dish, but there are certain spices better suited for certain dishes. Parsley and paprika adds a mild taste and visual appeal to a variety of soups, salads, meats, vegetables, potatoes and sauces, where as oregano, basil, and rosemary have more distinctive flavors and are best on rich dishes such as pastas, marinades, and ethnic meals. Cinnamon is best on sweet baked foods and desserts or even sprinkled in coffee. These are just some of the basic spices that can be found in the residential kitchen. There is a vast range of spices and herbs and even seasonings and rubs available for your culinary experimenting. Check out Olde Thompson for a full selection of gourmet quality spices and spice products.
Top 3 – 3 Compartment Sinks
One of the most important pieces of equipment in a restaurant is the sink. Commercial sinks come in all shapes and sizes for different purposes, be it food prep, ware washing, and of course, washing your hands. But the most common and useful sink in the industry is the 3 compartment sink. Many food service operations are required to have these sinks to rinse, wash and sanitize utensils, tableware and equipment in the event that their automatic ware washer malfunctions. We recognize the value of the compartment sink's role in the kitchen so we've compiled a list of our top three 3 compartment sinks and reasons why we love them.
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The Compartment SinkThis Economy 3 Compartment Sink from Cannonware makes a very functional addition to any restaurant kitchen. This unit can be utilized for rinsing fresh produce and filling pots for food prep or cleaning cookware during the busy shifts if the dishwasher is backed up. It also makes a great addition behind a bar, allowing the bartender to quickly and efficiently clean their glassware without having to leave their guests unattended. It even has 2 drain boards on each side which provides extra counter space for your work area. |
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The Corner SinkWant a 3 compartment sink but just don't have room? Consider this Square Corner Sink from Advance Tabco. With it's surprisingly small size this unit can be just as efficient as a full sized 3 compartment sink without taking up even more of your valuable kitchen space. It's square design is welded to match against adjacent surfaces perfectly, so it fits comfortably in a corner between other tables and equipment. |
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The Drop-In SinkNot only is a drop in sink a cheaper route versus buying a full sized compartment sink, it's also easy to install. Utilize some of that extra counter space with this Yukon Institutional 3 Compartment Drop-In Sink from Polar Ware, one of the leading manufacturers in the industry famous for it's durable and high performance products. It's super heavy weight 20 gauge stainless steel will stand up to even the most demanding food service establishments. And don't forget the Institutional Sink Frame to properly lock down your drop-in sink and to help prevent food and grime from building up under the rim. |
Oyster Roast Checklist – Oyster Knives and Kettles
Oyster Roasts have become one of the biggest low country traditions along the southern coast line. Where as in many other areas oysters are consumed raw or on the half shell, indoors, people in Charelston and the surrounding region gather outside to shuck these little roasted mollusks, drink beer and have a good time until they are spent. If you've been invited to one of these festive gatherings your in for a treat, but to someone who's never attended an event like this the do's and dont's of such an eccentric tradition can seem a bit overwhelming. Here's a little bit of info and a few tips to help any newcomer be prepared for their first shucking experience.
The oysters are typically roasted over an open flame or sometimes even steamed in a large pot or kettle, such as the Cleveland Range Oyster Kettle, which makes cooking more manageable with it's steam control valve. It's not uncommon to find countertop steamers in local bars and restaurants for this same purpose. Items like the EmberGlo Electric Countertop Food Steamer can be used commercially or in a residential environment, should you take it upon yourself to host your own oyster roast.
While the food is being prepared people will generally socialize, drink and maybe even listen to music. You will probably notice long tables or pieces of plywood with large holes cut out in them laid on top of large trash cans. When the oysters are done they will be brought out in large quantities and dumped on to the tables between the large holes (hope you weren't expecting plates and silverware). It is important that you wear something you won't mind getting dirty, as this part can get very messy. The shells are often covered in mud and once opened the oysters are very juicy. Remember to bring a hand towel or lots of paper towels.
Everyone will then gather around the tables trying to find a good spot. If you have short arms it is better to try to stay in the middle of the table to make it easier to reach the pile of oysters. Be sure to bring a heat resistant glove for your non-dominant hand to make it easier to grasp the warm wet oyster shells. For your dominant hand you will need a dull, stout blade, preferably an oyster knife, to pry the oysters open. The Carolina's Best Oyster Knife features a built in hand guard to protect your skin from the rough and jagged texture.
Once that first batch of oysters hits the deck you will find out what kind of crowd your up against. While most people will usually be polite you may be surprised to find those friendly acquaintances you were just conversing with turn into ravenous animals as they shove you aside to stuff their faces.
Chilling Revelations – New Sanitary Products From San Jamar
One of the more recent focuses in food safety is the potential contamination of restaurant ice. An independent study in Chicago showed that on average 1 out of every 5 restaurant's and bar's ice contains more bacteria than toilet water. Needless to say this resulted in a pretty big public concern from 2007 to 2008. In the food service industry ice is used for two key reasons: keeping food cold and to serve in beverages, both of which will be consumed by the customer. So here's a few points to help you prevent contamination and to give you one less thing to worry about when that next health inspection comes around.
- Always wash your hands before and after handling ice.
- Never store the ice scoop inside the bin. Always have a ice scoop holder to place the scoop in after your done.
- Ice that has already been used to keep food cold should never be placed in beverages. Always get fresh ice.
- Buy plastic ice scoops, as metal can harbor bacteria.
In light of this rising issue San Jamar has developed many sanitary NSF certified ice handling products. The Safe-T-Scoop and Guardian System features a hand guard to help prevent cross contamination and an angled chute directs ice into the bucket, decreasing the risk of slips and falls from melted ice on the floor. The scoop holder mounts inside or outside the bin for easy access. Safe-T-Ice totes feature a hanger so you don't have to store your ice buckets in the floor or other contaminated surfaces.
Also from Sam Jamar is the new RapiKool Cold Paddle. Harmful bacteria can grow from 41 degrees to 140 degrees Fahrenheit. Keep your food out of the temperature danger zone with this nifty food chiller that cools from the inside out. It's unique shape and smooth surface makes it easy to clean and is made from durable polycarbonate to withstand rapid freezing and heating cycles. Just simply fill with water, freeze and stir!
