Eurodib
Eurodib
Eurodib is a company specializing in the distribution and importing of fine European Foodservice Equipment and supplies. They offer a wide variety of of products such as: pots and pans, food cutters and slicers, small wares, dishwashers, wine cabinets, etc. Eurodib has representatives covering North America. All of Eurodibs fine products are available here at J.E.S. Restaurant Equipment and can be delivered anywhere coast to coast.
SECTION 179 SMALL BUSINESS JOB & CREDIT ACT BENEFICIAL TO RESTAURANTS
Small business restaurants will be looking for a bright future this year. The National Restaurant Association is calling it “...a good time to look at your capital improvement plan.” Now that President Obama has signed the Small Business Jobs & Credit Act of 2010, Section 179 of this law gives a tax break to small businesses. Restaurants and manufacturers can now write off investments in new capital expenditures for up to $500,000. This section gives restaurants an additional incentive to buy restaurant equipment within the next 14 months.
So long as the purchase is made within the 2010 or 2011 tax year, this eradicates the burden of having to depreciate the expense over time. Prior to this act going into effect, small business owners could only write off equipment purchases under Section 179. Now up to $250,000 of the $500,000 limit can be deducted for refurbishing, new construction, and retail improvements.
This act will also allow businesses to claim a depreciation bonus, which in essence means they can immediately deduct the remaining cost of new equipment, such as point-of-sales systems, kitchen equipment or furniture through 2011.
The National Restaurant Association is encouraging restaurants to look at their budget and see if it would be better to purchase a large sum of equipment now in order to take advantage of this tax break at the end of the 2011 tax year.
For the restaurateur of 2011, J.E.S. Restaurant Equipment has everything you need in commercial restaurant equipment to get the ball rolling on your restaurant. We encourage every small restaurant owners to take advantage of this tax break in the coming fiscal year.
CAJUN FRYERS | R&V WORKS CAJUN FRYERS
RVWFF4-S Super Cajun 4 Basket Fryer
If you are looking to fry a lot of food for a big crowd, chances are you might want to try a Cajun fryer. If you're not sure what a Cajun fryer is or if it's even worth your time to buy, then allow me to explain in further detail.
A Cajun fryer is an outdoor propane frying unit designed for customer safety. The fire burns inside the heating tubes. The oil spillage that occurs comes out of the front of the unit. This way the oil and fire are separated. The baskets are made of long lasting construction, that are nickle plated, and are plastic coated cool to the touch handles. It is still recommended to wear protective gloves even though the plastic coating helps to cool the handles.
For this type of fryer, any type of oil can be used. Most people use vegetable oil. Peanut oil is also a good choice, but some people have severe allergies to peanuts, so it is safer to cook with vegetable oil if you are cooking for a large crowd. The amount of oil varies for each fryer. A decal is usually located on the lid that indicates how much oil is allowed. For a general rule of thumb, you can locate the baskets on the cooking rod and fill the reservoir approximately 3 to 4 wires to the top. Be sure not to allow the oil to overflow. Depending on the amount of oil that the fryer can hold, the time it takes to heat the oil varies considerably; a 2.5 gallon fryer can take anywhere from 12-14 minutes whereas a 17gallon fryer may take 16-18 minutes.
R & V Works has a myriad of Cajun fryers. These fryers have a handle on their basket with a designated color that indicates the quantity of food each fryer holds. For example, the black handle baskets, like the RVWFF1-2, can hold 8-10 catfish filets. The blue handle baskets, like the RVWFF2-6, can hold 12-15 catfish filets. The yellow baskets, like the RVWCOMJ2 2-basket fryer, can hold 25-30 filets.
One of the best things about Cajun fryers is the amount of food they can cook in a short time. These fryers are great for any kind of outdoor gatherings. A 17 gallon fryer can feed up to 150 people per hour.
If you are wondering how to clean these fryers, drain the oil, lay the cooker on its side and house it out or fill the fryer with water and heat, take a flexible spatula or scraper and get under the heating device and scrape it out. Then drain the water. Be sure to spray it down with cooking spray to prevent rusting.
In order to filter the oil, use a drain hose and a fine mesh filter, such as a paint filter, and drain the oil back into a storage container. Hot oil can be drained into a metal oil storage container that is attached to the fryer. If you allow the oil to cool back down to 100ºF, you can put it in a plastic container and store it in a cool, dry location.
350ºF is an ideal temperature for frying most foods. This can be adjusted according to how crispy you want your food. If you are cooking frozen french fries, they can be cooked at a slightly higher temperature.
These are very large fryers. To give you and idea, the 2 ½ gallon fryer is about 56 lbs. and the larger fryers like the 17 gallon can reach up to 225lbs.
We here at J.E.S. Restaurant Equipment have a wide selection of Canjun fryers in stock.
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COMMERCIAL SERIES REFRIGERATOR UNITS | HOSHIZAKI
CR1A-FS Hoshizaki Commercial Series One-Section, Reach-In Refrigerator
Hoshizaki is a leading manufacturer in commercial ice makers and refrigeration units across the globe. Now Hoshizaki has introduced a new line of Hoshizaki Commercial Series Refrigeration units. These new line of refrigeration and freezer units are top of the line in commercial refrigeration.
Not only are all of these units Energy Star approved, but they are also equipped with a new Evercheck® control board. This solid state digital controller with temperature alarms and an LED display alerts the owner of potential problems with audible and visual alarms. The controls allow the user to see the high and low temperature and high and low voltage alarms.
The Hoshizaki HOSHCF2A-FS 2 Section Commercial Series Reach-In Refrigerator includes a spring assisted, automatic door to protect door gaskets. It is energy efficient in the sense that it has a hot gas condensation evaporator that helps remove condensation.
The Hoshizaki HOSHCR1A-FS 1 Section Commercial Series Reach-In Refrigeration unit includes the same accessories as the aforementioned 2-door refrigerator unit. Both these units have a capillary tube system that controls the flow of environmentally friendly R134A refrigerants, or a substance used in the heating cycle that changes from a gas to a liquid, through the evaporator.
We have a large selection of Hoshizaki Commercial Series Refrigeration units available at J.E.S. Restaurant Equipment.
J.E.S. Restaurant Equipment also has a wide selection of commercial sinks and accessories. We've also got good deals going on now on all Hoshizaki products.
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HOW BOUT THEM APPLES? | GREAT TIPS IN MAKING APPLE PIE
We are midway into the fall season and that means apples are fresh in season. It also means that it is time for you to start making a warm, delicious apple pie. Most are wanting to make pumpkin pies with the Thanksgiving holidays coming into full-swing, but apple pie is a great dessert to make at any occasion, even Thanksgiving, year-round. Many know how to make a great apple pie but taking a few tips into consideration can make for an even better, tastier pie.
One of the biggest questions in making a great apple pie is what type of apples to use. The answer is to get a mixture of both sweet and tart apples. A few examples of apples to use would be McIntosh, Granny Smith, Jonathan, Winesap and Pippin for more of a tart apple. Red delicious, Fuji, Pink Lady, Rome Beauty and Empire are ideal for a sweeter tasting apple.
When making a good apple pie, you want to be particularly careful that you aren't burning your crust. To avoid this from happening, it is recommended to cover your crust with tin foil. Be careful not to pack down the foil, because the foil tends to reflect too much heat and the edges of your pie will end up under cooked. Another good idea would be to buy an edge guard that is placed over the edges of the pie to protect from burning.
Its good to have a glass pie pan, which helps make for a golden brown crust.
Make sure you taste test your apples, if it needs more brown sugar and cinnamon to the mixture.
Use a rolling pin to completely flatten the dough into your pie pan, making sure to avoid any tearing. Extra weight is good for baking a pie shell prior to adding the apple filling. Using dry beans is an innovative way of adding weight in order to prevent your pie shell from inflating.
Before adding the apples make sure you have halved and sliced the apples into thin slices. Its good to use an apple parer, slicer and corer. Once you have peeled your apples it would be good to use a paring knife in order to halve them. Although an apple can be cut with almost any knife, a paring knife is the perfect size knife for minimal mistakes and decreases the risk of cutting yourself.
Its always good to have more apples than you need. If you dump a pile of apple fillings inside your pie crust then when you start baking you will be less likely to deflate the apples. If you don't apply a lot of apples, then your pie is subject to caving in. So use apples, apples, and more apples!
The last and final tip is be creative! Instead of putting egg wash on the pie crust, you can instead brush the top of your pie with melted butter using a basting brush. Try drizzling caramel over the pie or try finding a recipe for a dutch apple pie instead of your generic, run-of-the-mill apple pie.
Many baking products that are involved in making a great apple pie can be found at J.E.S. Restaurant Equipment.
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ELECTRIC FRYER | TWIN-POT FRYER | COUNTER TOP FRYER | TIRED OF FRYING FOOD ONE AT A TIME? WE HAVE YOUR SOLUTION.
Star-Max Electric Twin Pot Fryer
Are you tired of having a pot fryer that you have to fry individual items one at a time on? Do you hate when you cook more than one item of food in a fryer only to bite into it and find that the flavors have meshed together? With Star-Max's twin pot electric fryer 530TD you will no longer have these problems.
This twin-pot electric fryer has two independently functioning dual kettles that eliminate taste transfer and conserve energy during non-peak hours. This model allows two independent kettles that doesn't transfer taste and conserves energy during non-peak hours by turning off one kettle. It also allows for independent temperature control for each kettle. The immersion-style heating elements provide even heat distribution and are easy to pull up allowing for an easy cleaning.
This commercial fryer is covered by Star-Max's one year parts and labor warranty. Although Star-Max provides baskets for all models, they also sell left and right-hand steel baskets as replacement models sold separately.
Star-Max's also has another twin pot electric fryer, the 530TED, that is an economy model and can fry 50 pounds of french fries per hour. This model is rated at 9,200 watts where as the 530TD is rated at 11,500 watts. These are great counter top items to have if you are wanting to make a quick-fried meal. These products and others like it are available at J.E.S. Restaurant Equipment. We also offer free freight on both fryer models.
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DEEP FRYER | PITCO | FRYER | MAINTENANCE | HOW TO IMPROVE LONG LASTING OIL IN YOUR DEEP FRYER
The holiday season is swiftly approaching and chances are most of us will be frying turkey, chicken, ham, etc. Most use deep-fryers in order to fry a certain quantity of food in one instance. Deep-frying is very time-saving for a large group of people, and its cooking methods often retain a certain amount of flavor and juices in foods products.
An issue most cooks run into with their deep-fryer is keeping up with the oil usage. They will find themselves adding more and more oil into their deep-fryer each time they use it. This reuse can culminate into a very costly expense for those who plan on deep-frying several times back to back. Luckily there are steps to take in order to increase your fryer's longevity and to minimize oil usage.
- Cleaning the fryer and scraping off all food particles from the the basket will help reduce the chances of particle build-up in cooking oil. Try to do this every time after use in order to avoid tainting the oil.
- Use a filtration system to strain the oil. Make sure you sift out the oil from any other debris that might have collected prior to filtering it. This helps prevent oil from causing excess sediment and food particles that ruin the oil's usage. Its ideal to use a filtration brush, like the Sparta urn brush, to manually remove any excess particles out of the filtering drain. Another ideal product to use in the cleaning of food particles is a cleaning rod, like Pitco's clean out rod for fryer drain lines.
- Using fry powder helps prevent absorption into your food products. Never cook your oil hotter than what is recommended by the fryer's manufacturer. If you exceed those temperatures, you will be putting your oil at risk by burning and reducing its longevity. If your oil turns brown or cloudy then this means you have probably used it too many times over and it must all be changed out. The smaller fryers require an external filtration system like the Miroli oil filter machine with hand operated hot oil pump.
- Every time you fry in oil you are lowering its smoke point. A smoke point is that at which the molecules break down and cause a severe amount of smoke. This can be avoided by cooking with safflower oil, which has a higher smoke point than most other oils.
- To freshen the oil, dump out some of it at the end of every use and replace it with fresh oil. This is another way of lessening food particles and increasing its lifespan. Always make sure the oil is completely cool before draining it or cleaning the fryer.Following these steps will increase your oil's lifespan and buying a quality fryer will also help ensure the oil's abundance. The Pitco Model 35C+S gas commercial fryer is a great priced fryer. Its welded tank with an extra smooth peened finish helps ensure easy cleaning. Long-lasting alloy stainless steel heat baffles are mounted in the heat exchanger tubes to provide maximum heating and combustion efficiency.Now Ya Cookin'!
CONVECTION|COMBI|DECK OVENS| BLODGETT OFFERING EXTENSIVE WARRANTIES
Blodgett DFG-100 Convection Oven
For years, Blodgett, located out of Burlington, Vermont, has been a leading manufacturer in commercial ovens, priding themselves on their product's sustainability and quality. Now they are stepping it up a notch by extending their warranties on a number of commercial ovens.
Blodgett is now offering a three-year parts and labor warranty on their new model Mark V, DFG 100, and DFG 200 convection ovens. They are also offering a two-year additional door warranty for the same products. All three ovens are energy efficient. The Mark V is a full size electric oven that saves 71.4% of energy than other brands. With its fully welded angle iron frame and durable dual-paned doors, this oven is ideal for almost any type of restaurant or cafeteria establishment. The DFG 100 and 200 models are dual flow gas convection ovens that save 44.3% of energy. They have a modular slide out front control panel for easy cleaning and a triple-mounted pressure lock door design with turnbuckle assembly. The dual gas system merges direct and indirect heat and has a pressure regulator making these models ideal ovens for any commercial kitchen.
With Blodgett being a loyal customer to school kitchens, they are now offering an exclusive 5 year parts and labor warranty on all three model Mark V, DFG 100, and DFG 200 to Kindergarten to Twelfth grade schools.
The CNVX-14 convection oven has a special three-year parts and labor school warranty. This model features a 4 speed auto reversing fan, cavity vent and hand shower. This model is designed to combine with the BCX/BX model.
There is now a three-year parts and labor warranty on all Blodgett deck ovens. These all-purpose baking ovens are ideal for making great pizzas. These ovens use a convection heating system for even baking. Several of these models are energy efficient with gas oven and no electricity required.
Blodgett is now offering combi ovens like the BCP-101E model. Combi ovens is a type of convection oven that steams, roasts, broils, bakes and rethermalizes. Three modes of cooking—steam, hot air, and a combination of steam and hot air—are combined into one oven. Combi ovens are advantageous in that they cook up to 50% faster than a standard convection oven. The hot air cooker of the combi reduces food shrinkage and retains all the flavor and juices of most foods. The steam mode is ideal for cooking shellfish without drying out the flavor. Water is an important component of the combi ovens, but it can also prove detrimental to the ovens components. In order to maintain quality assurance, a free second year warranty is offered on all combi ovens with a proof of purchase of a water filter system.
All of these products are available on J.E.S.'s website.
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OUTDOOR COOKING | HERE IS WHAT YOU WILL NEED IF YOU ARE CAMPING THIS FALL
Lodge Boy Scouts of America Camp Dutch Oven
Chances are some of you might be taking a camping trip this fall. Camping can be a great experience, but that experience can only be heightened with the right tools. One of the most important things about camping is successfully cooking your own meals. This is much more rewarding if you are using the right tools. Here is a good checklist for any camper who wants a genuine, cooking experience.
- Trivets are a necessity for slowly cooking an item in a pot over your campfire. Most trivets are collapsible. Some come with three legs and others with four. Some trivets are actually used to elevate food items directly over other cooking utensils like the Lodge Logic Trivet Meat Rack. This trivet is 8 inches in diameter and is used to elevate food items inside a dutch oven that is placed inside the campfire. This cast-iron item is used to suspend the meat just barely above the bottom of the oven to prevent burning and is ideal for outdoor use.
- The dutch oven, like the Lodge Boy Scouts of America Camp Dutch Oven with the official boy scouts of America emblem, is a practical tool for cooking several types of food items over an open flame. These pots have a heavy lid that is as heavy as the pot itself so that it can be buried in hot coals from the campfire on the top or bottom. It can also act as a regular pot ascended from the trivet. A Lodge Camp Oven lid lifter is always ideal to protect your hand from your Dutch Oven's scalding lid.
- A great way to start your day off camping is to have breakfast. Skillets are handy to have when frying bacon, ham, eggs and other foods. The Boy Scouts of America skillet is a good cast-iron pan to have when going camping. This skillet has the Boy Scouts of America emblem engraved at the bottom of the pan and a durable cast-iron body.
- A cooking table is good to have by keeping all your outdoor cooking supplies in one area. This is a good place to put your dutch oven or skillet allowing it to cool before eating. The Lodge camp dutch oven cooking table has an attachable 12” windscreen that collapses with folding legs and adjustable feet.
- Skewers are always practical to have if you are wanting to roast marshmallows or weenies.
These are just a few of the essential products to have on-hand for camping. Here at J.E.S. We can satisfy all your outdoor cooking needs.
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