During the hot summer months, everything tends to run a little slower. To help your ice machine run more efficiently, so you can keep cool,Ice-O-Matic has some helpful tips for maximum ice machine productivity.
Health inspections for commercial dining venues are a fact of owning such a business, and thank goodness for them, because we’d never want to eat out if there weren’t any guidelines. The experience can, however, be unnerving to the point of downright terror if you allow it to be. There are some common sense ideas in preparing for a health inspection that can make it less painful and more successful.
It’s easy to see why restaurant furniture designers have moved away from upholstering their booths in cloth to upholstering them in vinyl. Modern vinyl fabric, which honestly is barely recognizable as a plastic anymore, duplicates the skin-like plushness of leather while costing restaurateurs much less to own. And since vinyl repels water, most of the spills absorbed by cloth upholstery simply rolls off these seats. However as you’ve probably found out for yourself, vinyl is less than 100% impenetrable to stains. That’s why we’ve compiled a list of the best cleaning techniques to undo vinyl’s most common blemishes, including solutions for ink, blood, scuffs, gum, rips, rain, the sun, & crumbs.
With its high heat conductivity, relatively low price, and ease of manufacturing, aluminum is quickly becoming an industry standard in cookware equipment. Many modern pots and pans feature aluminum-clad bottoms to help with fast and even heat conduction without sacrificing durability, while others are made of solid cast aluminum. But with aluminum becoming a more prevalent cookware material—one that may make its way into our home or restaurant very soon, if it hasn’t already—it is important to know how to care for your aluminum pots and pans. Caring for aluminum is a bit different from caring for highly finished and polished materials like stainless steel, but with a bit of care and attention, your aluminum cookware will offer years of reliable use. Here are some tips for keeping your cooking implements in great condition:
Starting a food truck can be a much faster, and cheaper way of entering into the foodservice business than establishing a traditional brick and mortar restaurant.
Lodge Manufacturing has made cast iron cooking equipment for more than 110 years. It was not until 2002 Lodge developed a vegetable oil spray system with high temperature gas ovens to season their cookware before it left their warehouse.
The type of cookware that you choose for your home or commercial kitchen will have a large influence over your general cooking process. There are a wide variety of different types of pots and pans available to the modern chef, but none are as well-known (and argued about) as stainless steel pans and non-stick pans. The stainless steel vs. non-stick question is asked frequently by shoppers hoping to upgrade or restock their kitchen, and although people often swear by one or the other for a variety of different reasons, it is important to know about the differences between the two before making your decision. Keep the following things in mind when shopping for your next selection of pots and pans.
If you are in the market for a new refrigerator or freezer, with all the features, options, brands, and manufacturers these days, your search can turn into an overwhelming mess pretty quickly. Luckily, we are here to help. In this blog we will compare three different refrigeration manufacturers and their equipment to ensure when you are choosing your next piece of refrigeration equipment, you are well-informed to make a good decision and choose the correct fridge or freezer to fit your needs.
Kitchen Knives come in many different varieties and it can be overwhelming trying to find what kind of knife you need.
It has been said that smells trigger memories more than any of our senses. Maybe a cologne reminds you of your grandfather, or a hair spray reminds you of your aunt, or a specific fabric softener reminds you of a previous relationship. The power of smell cannot be under estimated.
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:
While plastic is cheaper and more convenient for many applications in today’s modern kitchen sometimes there’s just no substitute for quality old fashioned wood. In addition to durability it adds both style and elegance to your kitchen with it’s antique finishes and beautiful colors. This is one of the reasons you see many world famous chefs on television using wooden cutting products in their shows. When taken care of properly a wooden cutting board, chopping block or butcher block will serve you well for years to come and they become even more attractive as they age.
Wine glasses are a topic of moderate controversy among various beverage connoisseurs. One wine drinker may insist that the shape of your wine glass matters a great deal, while another might feel that it doesn’t make a significant difference. Some avid wine enthusiasts would argue – perhaps pedantically – that each type of wine tastes better when served in a very specific type of glass matched to the qualities of the wine in question, but most home budgets can’t afford to keep over two dozen different types of wine glasses at the ready, and that’s not to mention the cabinet space that that would require. However, there are some generally accepted rules about what sorts of glasses to use in most everyday wine situations, and having a few different styles on hand should keep you well covered to properly serve just about any type of wine.
Cutting boards come in many varieties but the two basic ones are wood and plastic. Care and maintenance for each one depends on the material used. Wood cutting board requires coating the board in mineral oil which acts as a sealant to prevent bacteria from forming. Avoid submerging in water, store in a dry place, brush it clean, and avoid bleach. A plastic cutting board has to have warm soapy water to clean it and should avoid the dishwasher. There are four steps to caring for a wooden cutting board.
Over the years, wine tasting has become a fairly standard practice among those looking to expand their cultural and technical understanding of alcoholic beverages. But with the relatively recent rise to prevalence of smaller batch craft beers, combined with our modern ease of importing foreign goods, beer tasting is beginning to become a popular pass time for both seasoned aficionados and new beer drinkers alike.
If motor oil is the lifeblood of your car, fryer oil is the lifeblood of your fryer. Fryers must have oil to operate and that’s why oil must be managed to increase the longevity of your fryer. Oil degradation often occurs from essentially three things: hydrolysis, oxidation, and polymerization. Hydrolysis is caused by moisture getting into your oil and the effect is the breakdown of your oil and poor coloring. Oxidation is the cause of air or oxygen accelerated by light, trace metals. This causes harmful compounds such as peroxides, volatile compounds/ toxins like aldhydes, ketones, alcholos, hydrocarbons, etc. Polymerization results in solid build-up, greasy food, bad tasting food, and foaming and smoking of the oil. Polymerization of your oil happens when other triglycerides and improper oil keeps from flowing evenly.
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.
Pouring wine at the table has long been considered the purview of high class and expensive restaurants. While you do need a bit of knowledge and a fairly well-stocked wine selection to justify performing the wine serving ritual, bringing the wine pouring routine out to the table will help to add a bit of interactivity and a touch of class to any restaurant. Here is a quick run-down of the process for anyone interested in serving wine at their customers’ tables.
Recently, one of our customers posted a very congenial comment about our customer service on our Facebook page. She bought a rolling pin, that she had a hard time locating elsewhere, from us and we advised her on how to care for it. I realized that this would be practical information to share with others who may not know how to properly care for a wooden rolling pin.
Today a Bar-B-Que restaurant owner stopped by our showroom to have several of his knives sharpened on one of our M2100 Chef’s Commercial Diamond Hone Knife Sharpeners. A question arose from his visit. Which are better? Electric or manual knife sharpeners?
If you are browsing on our website, you will notice the majority of equipment we have is made of stainless steel. When it comes to commercial restaurant equipment this durable metal is the defining difference between economy and quality brand items. If you have noticed, some of our descriptions go into great detail about the types of stainless steel grades we offer.
A good set of kitchen knives is arguably the most important tool in any chef’s arsenal. No matter what is being cooked or prepared, it is inevitable that there will be some sort of cutting or chopping involved at some point, and those who have spent any time in a kitchen know how important it is to maintain the blades on your knives. Dull knives will not cut effectively and can be tiresome or even hazardous to use in situations that require precise and careful cuts. Keeping your knives sharp is a necessary routine for any amateur, professional, or home chef, but it is critical to your knives’ longevity that they be sharpened properly. Although they are used for all sorts of heavy-duty tasks in the kitchen, knives are actually fairly delicate implements, and improper or overzealous sharpening of a blade can be more detrimental than the wear from any period of use. Many restaurants and commercial kitchens regularly outsource their knife sharpening to a professional third party, but taking measures to keep your blades sharp on your own is an easily achievable way to avoid having to constantly send your knives away to be restored.
Stocking glassware for your bar or restaurant can often be a daunting proposition. With so many different types and styles of glassware , it is only natural to wonder if you are buying the “right” glassware to properly compliment your drink menu. Although the “rules” concerning what drinks go into what sort of glass are mostly arbitrary (reasonable customers will forgive you for not always having exactly the correct glass for every occasion), having a variety of different glasses in which to serve your various drinks will help add interest and flair to your beverage offerings. The types of glasses that you need, however, will ultimately depend on what sort of drinks that you are going to be putting into them. Here is a quick overview of the “necessary” glasses for different kinds of beverages.
Slip-resistant floor mats are a must in any commercial kitchen. Often called anti-fatigue mats, these mats offer a cushioned surface for your employees to stand on that is specifically designed to minimize the hazard of slipping, even when completely wet. Non-slip mats are often made of heavy rubber, so the idea of washing them every day can be a daunting and cumbersome proposition, but it is important to keep your mats clean and in shape to avoid any potential health and safety hazards. With proper care and a routine cleaning schedule, your floor mats should last you a long time.
Salad spinners are a great way to clean and dry your lettuce in one container. Because these appliances use centrifugal force, they are a much more efficient and effective way to prepare leafy greens. Rather than using a bowl of water and paper towels, which can leave your leaves still wet, a salad spinner gets rid of dirt and excess water. A salad spinner consists of three main parts. The outer bowl, the inner bowl, and the lid with the handle. The outer bowl is what collects the water and dirt from the lettuce. The inner bowl is where the greens go, and the lid keeps water from splashing out and the built in handle moves the inner bowl to clean the lettuce.
Regardless of what type of restaurant you decide to open, one thing is for certain: Everyone loves ice cream! Ice cream shops are a great idea for marketing to all age groups from toddlers to senior citizens. The average American eats approximately 6 gallons of ice cream a year, therefore an ice cream shop can be a great investment for you as an entrepreneur.
One of the more costly items to buy when opening a new restaurant is the equipment. Despite drawing a loan, money goes by quickly in the restaurant industry. You are probably going to have to start your own restaurant with a low-budget but thousands of dollars can be spent in a short period of time. Many restaurateurs choose to buy used equipment as an alternative investment when their funds are tight. There are several things you as a restaurateur should be aware of before purchasing used equipment .
Hosting a wine tasting in your bar is likely going to be a much more intimate and personal experience than the more open “convention center” feel of larger, exhibitor-style tastings. Bar tastings allow a unique opportunity for conversation and community building, but it can sometimes be challenging to balance a bit of “wine professionalism” into the pre-existing atmosphere of your bar. In part one of this post , we discussed how to select your wine order. While your wine is ultimately the main attraction at your event, the presentation and surroundings can make or break a good wine selection. Here are a few things to consider when organizing the layout of your tasting.
Let’s get right to it. Here are some tips for a better, safer, and easier food slicer experience. The type of food slicer you have should be based on the frequency at which you use it. Light duty slicers are made for use only a few hours or less a day. If you don’t use it very much at all, a manual slicer would be better economically than an electric slicer. If you use it several hours a day, and you might use it for cheeses, a medium duty slicer would be your best option because it will withstand the use. Whether you choose manual or electric for medium duty is up to you and your preference. Now, if you are going to be using your slicer constantly throughout the day, you will definitely want a heavy duty slicer that can easily withstand constant use and slicing cheese. Be sure that your blade is stainless steel and don’t forget to get a blade sharpener, otherwise, you won’t be able to cut anything after a while.
Time to save money again!! Do you own a restaurant? One thing that you have in your store is an exhaust hood or two. In the summer time down south it gets hot and humid and sometimes cooling your building can seem impossible. Maybe all that cool air is being sucked out with the hot air from your cooking equipment through the exhaust hood. Here is a test to see if this is happening in your restaurant. With all of your exhaust hoods running, make up air included, go to the front of the building open the entrance doors and take note of what you feel. Did you feel a rush of air come past you, or did you feel resistance when opening the door? If you did then you have negative pressure in the building and all of your high cost AIR CONDITIONING is being sucked up through the exhaust hood. Do you want to fix this situation? If so there are companies that will balance test the building and bring this situation under control.
Water snot? Say what! Ok that sounds great but the cold; not so, hard facts are that if you own a commercial ice machine you will develop cold-water algae. The algae will build up on corners and on top of water distribution tubes, drains, drip lines and even in the water sumps. The algae are clear, slick and disgusting organisms that most people don’t want to think about, but they are there.
Refrigerator door gaskets probably don’t come to mind every day unless they are falling off. The seal between the door and the cabinet are very important, they provide a barrier that keeps the warmer outside air from entering the cooler air inside; same concept as the weather stripping on your doors at home. If the gasket has gone bad (cracked, dry rotted, etc…) and is not creating a tight seal around the door and cabinet body then the compressor is running more and costing you a lot more in energy dollars.
There are very few foodservice companies that have built as many top brands as Manitowoc Foodservice. With brands like Frymaster, Lincoln, Merrychef, and Manitowoc Ice, Manitowoc is known for great brands and quality products. In 2011 Manitowoc added Cleveland Range to their list of brands. Since they acquired Cleveland Range little has changed until recently. In 2014 Manitowoc dropped the "Range" from Cleveland Ranges name and now they are simply Cleveland and branded the Cleveland Range Combi ovens and steamers as Convotherm. In 2015 they removed the Cleveland Combi ovens from their product list and birthed the brand Convotherm.
Before the very first toaster became a household phenomenon in home kitchens, the idea of “toasting” bread over an open flame was discovered and thus toast was born. It has never been determined who invented the first toaster but it was General Electric in 1909 that introduced the very first toaster to the market. Since then, the conventional toaster has taken on many shapes and sizes and now there are a myriad of toasters available to the everyday consumer.
We are currently overstocked on these Update Intl. TD-1114L Paper Towel Dispensers and have them priced to move. This manual paper towel dispenser is a great fit for any bathroom, break-room or food prep area where easy access to paper towels is needed. Get one (or two) today, they are sure to go fast at this incredible price. Visit our website today and let J.E.S. be the one stop shop for all your commercial restaurant equipment and restaurant supplies.
Quality of water has always been an important factor in the success of any foodservice operation. Between cooking, serving beverages to customers, washing dishes, making ice, and a variety of other tasks, restaurants need to use the cleanest, purest water available to ensure the health and safety of their customers. In 1974, the Environmental Protection Agency passed the Safe Drinking Water Act (SDWA) to reinforce this idea. The SDWA moves to keep the concentration of chemical and mineral contaminants below the accepted “safe for consumption” values in all sources of public drinking water.
Just because you have a refrigerator or freezer doesn’t mean it’s cold enough to store your perishable food products in it. This is especially true for commercial refrigeration products because the food service industry regulations are so strict. The temperature at which foods are stored can affect their appearance, taste, nutrient content and most importantly their safety.
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
The Opal Nugget Ice Maker is sweeping social media. If you have not seen this, the Opal ice maker is an affordable nugget ice maker for your home.
When talking about kitchen knives , “hardness” is a term that often gets thrown around without stopping to explain what it actually means. Although the term sounds straightforward, it’s not quite as simple as it seems, which often leads to confusion on the consumer’s end when hardness values are listed in a knife’s specifications. Although many cooking enthusiasts (especially home chefs) can select a suitable, quality knife without extensive personal knowledge of the engineering behind the blade, understanding what hardness really means and how it applies to your kitchenware will help make future shopping more accessible.
Summer is in full swing and that means that most of you are wanting to enjoy the cold, refreshing taste of crystal clear ice immersed in your favorite beverage in a cool, perspiring glass. Ice-O-Matic a leading manufacturer in ice machines, has a full range of cube ice machines known as the ICE Series. These machines are built with two options: modular or self-contained.
Founded in 1941 and located in Denver, Colorado, Kloppenberg is a leading manufacturer of tailor-made lab fixtures for hospitals, universities, and industrial research facilities. This company has distinguished itself by using cutting-edge construction techniques to shape products out of the industry’s most respected metal—stainless steel. The all stainless steel construction of Kloppenberg’s entire line provides the ideal surface for pristine storage, immaculate rinse stations, and efficient working space.
Tomorrow is Independence Day and over half of the people in the country will be celebrating with their families, close friends and good food. There are many potential dangers surrounding this holiday from firework injuries and sunburn to hangovers from simply drinking too much. But one of the most prominent hazards that people just don’t think about is food safety. Incidences of food poisoning spike in the summer due to the increased amount of outdoor cooking, grilling and picnicking. It is estimated that approximately 128,000 people will need hospitalization this year due to food borne illness according to the Centers for Disease Control and Prevention .
Hoshizaki is one of the world’s largest manufacturers of commercial ice makers , and second largest manufacturer of refrigerated food service equipment. Hoshizaki operates six plants in Japan, two in the U.S. and one in England, distributing products worldwide. Their production facilities in Peachtree City Georgia and Griffin Georgia are some of the most automated production facilities in the industry. Utilizing the latest state-of-the-art technology Hoshizaki takes great pride in every commercial ice machine that leaves their assembly line, and before reaching the end user every Hoshizaki ice machine is run-tested at the factory and undergoes numerous quality and performance tests including ice production capacity and energy efficiency.
Make your event special with the Sephra Chocolate Fountain. Sephra Chocolate Fountains are recognized worldwide as being the highest quality chocolate fountain available. Their fountains run quietly and deliver a beautiful cascade of chocolate.
It doesn’t matter if you are mixing cookie dough or pizza dough this Bake Max Planetary Mixer is for you! Lets talk a little about some features of this 20 qt capacity mixer. It is counter-top and gear driven, and 3 speed, it has a safety guard with a stainless steel bowl. Also comes with dough hook, whip and flat beater and has a #12 HUB.
Manitowoc has done it again with their innovation and inside the box approach to thinking and creating a state of the art ice machine with the Indigo Series. Lets start with the Intelligent Diagnostics, this feature monitors the health and the well being of your machine, and gives you the ease of knowing that your machine is running smooth and ready to make the ice you need. This also alerts you of errors before you run out of ice, there is a constant monitoring of the refrigeration and sub-system controls. So when problems arise they can be immediately attended to. The electronic storing and reading of data makes servicing easier also reduces labor time and reduces the machines downtime.
While researching microwaves for our JES Restaurant Equipment buying guide , I came across article after article [ 1] [ 2] [ 3] that claimed microwaves do terrible things to your health. They zap nutrients out of your food! They’re radioactive! There’s a small chance that they WILL give you cancer!
Although the concept of induction cooking was first developed back in the early 1900’s, induction cooking equipment has just recently started to catch the attention of the foodservice industry. With the refinement of the technology came lower prices and greater ease of use, and as such this effective and energy-efficient method of cooking is being integrated with increasing regularity into both commercial and residential cooking equipment. Induction cooktops feature a unique suite of benefits that are universally enjoyed by those who invest in the technology, but the cooking mechanism is rather different from most conventional methods, and knowing how it works can help you get the most out of your induction cooker.
In our last post we began to discuss cleaning food-contact surfaces, but found it extensive, and decided to make two shorter blogs. Today, we’re getting it to more detail about the correct and safe usage of chemical sanitizers. The proper method of cleaning dishes in three compartment sinks has been previously covered in our blog Wash, Rinse, Sanitize-How to Clean Equipment and Utensils in a Compartment Sink , so in this post, we’ll look at dish machines and cleaning food-contact surfaces which can’t be fitted into either a sink or a dish machine.
For years T&S Brass has been a leading manufacturer in spray valves, commercial faucets and plumbing equipment. T&S Brass has always tried to stay on top of all new regulations by providing quality, innovative products.
In my early years as a restaurant manager, I encountered a well-intended 18 year old dish washer (the employee, not the machine) who voiced a misconception that’s uncomfortably present. Having skipped pre-rinsing dishes before they were run through the dish machine , he now found himself facing my instruction to hand-wash dishes which came through the washing cycle with small bits of food stuck on them. He asked why, and I explained that the presence of food on a dish indicated that it was a dirty dish to which he responded, “But it’s clean dirt!” Well now…
Well, that is to say, almost never. If the blade’s rivets have come loose or its handle has fallen off, then yes, you should buy a new knife—this time, one with a single-piece construction . But if you’re thinking about tossing out your old, trusty knife just because its blade has gone dull, you need to think again. Almost any blade can be sharpened. You just need the right tools.
From salad/sandwich prep tables to bottle coolers , True Manufacturing has the commercial refrigeration you’re looking for. True has been an industry leader in commercial refrigeration for 65 years and to this day they continue to go above and beyond in the areas of quality, design, availability and performance.
June is right around the corner and being that it is the sixth month of the year its a perfect time to do a little preventative maintenance on your commercial ice machine . The things that I’m going to outline here will only take a few minutes to accomplish and will help keep the ice flowing during the busy summer months ahead.
Heavy-Duty Ultra-Max lava rock gas char-broilers are designed for high volume food service applications that need maximum performance.
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.
If you are a food service operator and own a steam table food warmer , then chances are you will find yourself having to remove water from the food warmer. The best way to remove water from a steam table is to first turn off the steam table and allow the water to cool completely. Next place a cart with rollers next to the cooled steam table.
The relatively new Coca-Cola Freestyle soft drink dispenser has become a popular new way to add choice and variety to the beverage selection at many fast food and fast casual dining establishments. Since it’s introduction in 2009, the Freestyle machine has since been adopted by an assortment of popular franchise restaurants, and the unprecedented variety of different flavor combinations offered by the machine has proven to be a hit among customers nationwide
Stainless steel compartment sinks are a requirement in every commercial kitchen for food preparation and dish washing. Even if you have a commercial dishwasher you still need a stainless steel compartment sink to satisfy the health departments requirements.
Most chefs who cook a lot of meat (especially fish) will likely already be familiar with fillet and boning knives, but those who do not spend their days carefully preparing fine cuts of meat may not have much exposure to this type of blade. These smaller kitchen knives are used to debone and break down fish, poultry, and other cuts of meat, and they feature a variety of distinctive qualities that make them perfect for the job. Although boning and filet knives are often used interchangeably, there are some important differences between the two.
Along with the chef’s knife, paring knives are one of the most commonly used pieces of cutlery in most home and professional kitchens. Although small, the paring knife is one of the most versatile food preparation tools in the chef’s arsenal, allowing one to chop, peel, slice, and carve foods with higher degrees of accuracy than larger knives. As such, paring knives are most commonly used for tasks that require careful detail, such as removing seeds from peppers, de-veining shrimp, cutting garnishes, and more. The smaller size of a paring knife allows it to be more carefully manipulated to achieve precise or intricate cuts that would normally be difficult with a larger blade.
Any professional or home chef can attest to the importance of a sturdy, dependable chef’s knife. Also known as a French knife or a cook’s knife, the chef’s knife is one of the most common cutting tools used in food preparation, particularly in Western kitchens. A good chef’s knife can be used to cut meat, slice vegetables, and chop herbs, among a variety of other uses. But with this versatility comes the inevitable confusion of choosing which knife to buy when shopping through all of the options and variations that the industry has to offer, especially if this is your first big knife investment. But don’t let that scare you away to a land of low-quality “budget” knives. Arming yourself with a bit of knowledge about exactly what a chef’s knife is and how it is used is a quick and easy way to narrow the search.
Cleavers are rugged, rectangular-bladed knives that are most commonly used for quickly chopping through bone in large cuts of meat. Although the term “meat cleaver” has come to be used almost universally in reference to the knife, they are also used for quickly chopping up large fruits and vegetables (such as squash or various melons) that would otherwise be unwieldy with regular kitchen knives. The broad side of the knife also makes it ideal for crushing ingredients like garlic or ginger during food preparation, and the blunt, flat edge on the back of the blade can sometimes be used to tenderize meats in the absence of a traditional meat tenderizer. But despite some of its more versatile uses, the cleaver is designed to do one thing better than any other hand tool: break large, difficult pieces of food into smaller, more manageable pieces of food.
It was 72 degrees in South Carolina yesterday. The tulips are coming up in my wife’s flowerbed, Bradford pear trees are ready to bloom, and I am calling my customers asking them if they want to spend the best $ 350 they’ll spend all year. In these hard times, $ 350 is a lot when it comes to the bottom line but as the old adage goes “Pay me now or pay me later”.
Equipping school cafeterias can be a daunting challenge. There are federal guidelines to consider, and ever-shrinking budgets for meeting those guidelines, and yet, the fact remains, you feed hundreds or even thousands of children every day, and that requires heavy-duty equipment which will be in constant use. Determining what you need is only the beginning of facing this challenge.
One of the biggest concerns when using deep fryers in your restaurant or commercial kitchen is the quality of the oil. If you want your fried foods to taste fresh and appetizing, you need to make sure that your oil is always as clean and as close to new as possible. But constantly replacing the oil in your fryers is costly, and it can often be a huge, messy hassle for you and your kitchen staff.
We know why we use Pan Liners in our homes, but we’ve only recently started to extrapolate that, if pan liners are a good idea for small applications, they’re an even better idea for larger applications, such as restaurants. All the conveniences we love about them at home carry over, in a large and money-saving way, to our restaurant.
If you have been having trouble getting your deep frying right, don’t worry—it’s really not as simple as it looks. Deep frying is often depicted as a quick and easy method of cooking that only someone who was not paying attention could mess up. After all, you’re just dunking some food in some oil, right?
When opening and stocking a restaurant, one of your initial investments will have to be in flatware. High quality flatware is well-worth the cost upfront, because it’s going to be used constantly and you aren’t going to want to be replacing it frequently. With that idea in mind, we’ve put together a list of practical tips to extend the life of your commercial flatware.
Are you starting a new restaurant, convenience store, cafeteria, bar, or any other business that requires ice? Is your current commercial ice machine becoming a money pit due to excessive service calls and replacement parts? Are you looking to replace that old commercial ice machine with a newer more energy efficient model? Here are some thing to consider when buying a new commercial ice machine: what will I be using the ice for, what type of ice do I need, and how much ice do I need?
The Prodigy ice machines from Scotsman are the smartest ice machines on the planet, and here’s why:
1 Cost Saving Efficiency: Prodigy cubers use significantly less energy and water than traditional ice machines, making them among the first cubers to exceed both the 2008 California Energy Commission and 2010 Federal energy efficiency regulations by up to 22%. That’s up to 28% more than their nearest competitor.
Wooden utensils are standard kitchen fare, so caring for them properly is a topic that’s going to naturally arise. I never expected it to be controversial, but in some ways, it is. Here are some pointers about caring for them.
Panini Sandwiches are all the rage & it seems like everyone has them on the menu now… shouldn’t you?
It’s an ugly topic, but if we want beautiful dining experiences, we have to address it. A common cause of food borne illness is cross-contamination, which requires effort to combat. Cross-contamination is the spreading of pathogens from one surface to another, whether from foods, containers, hands, or the very air breathed by a sick employee. We’re at war with cross-contamination, and confront it on every side. Unfortunately, our enemy is everything within and about your restaurant environment.
We’ve just updated our learning center with a guide on choosing glassware for your bar or restaurant. If you’ve ever wondered what assortment of glassware you might need for the sorts of drinks that you want to serve at your new bar, or if you need to reconsider your glassware stock to better match the changing preferences of your existing customer base, this detailed guide will help you make the decision without over purchasing.
J.E.S. Restaurant Equipment is proud to offer the entire Coca-Cola Brand line of furniture from Vitro Seating . Together with Coca-Cola they have designed a beautiful line of Coca-Cola themed seating and tables that are sure to stun with their elegant designs and vibrant colors.
When shopping for a blender for your home kitchen, it is often tempting to simply run out and choose from the selection at your local department store. While most inexpensive home blenders will likely get the job done under most circumstances, those who use their blender on a regular basis – or for more intensive jobs like chopping hard vegetables or making smoothies – may want to consider upgrading to a more heavy-duty model.
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