Stainless steel work tables and equipment stands are found in most every commercial kitchen around the world.  Stainless steel is durable, resistant to corrosion, easy to clean, and aesthetically pleasing.  These factors make stainless steel the perfect choice for commercial work tables and equipment stands.  Stainless steel has been the choice material for restaurant equipment manufacturers the world over for years because of its durable finish, ease to clean, and its brilliant appearance.

Some of you may not realize it, but in a typical restaurant the dishwasher consumes over two-thirds of all the water usage. Nearly one-half of the water used in dish washing is consumed by the pre-rinse spray valve.

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?

J.E.S. Restaurant Equipment is your one stop shop for all your restaurant supplies and we have some great deals on commercial toasters.

Yes portion control is critical when trying to loose weight but its also a necessary evil in every kitchen.  If you aren’t “watching your weight”, food costs are sure to soar through the roof.

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.

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In the first part of this series of blogs from J.E.S. Restaurant Equipment we talked about the differences between high temperature commercial dishwashers and low temperature (a.k.a. chemical sanitizing) commercial dishwashers and pointed out some of the pro’s and con’s of each.  In this installment we will discuss the differences between under-counter commercial dishwashers , door type commercial dishwashers , & conveyor type commercial dishwashers .

Of all of the advancements in modern cooking over the years, the ever-increasing accessibility of various herbs and spices has been one of the most influential changes. Although importing spices was a very expensive endeavor in the past, modern transportation, shipping, and preservation methods have removed the barriers that once limited cultures to the indigenous flavors of the surrounding geography. Most modern chefs use a wide variety of spices in their everyday cooking, and many keep their spice cabinets well-stocked with various ingredients from all across the globe. Most of these spice cabinets, however, are filled primarily with dried and ground spices rather than the “real thing,” which causes some curious culinarians to wonder: what are the benefits of fresh spices versus dried spices.

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.

It is no secret that pan drippings and the juice left from roasting make the best tasting sauces or gravies. Lets see if we can make them a little more healthy by losing some of the calories and fats.

Types of cookware have changed dramatically through the years; cast iron to copper clad to stainless steel and so on. The choice of which to use for which dish will remain the same, however. Let's take a look at some examples and suggestions for the well-stocked kitchen cabinet.

This dinner disaster can start as early as using the wrong potatoes. Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties, are best suited for boiling and mashing because they have less starch and a higher moisture content.

The more you know about commercial dishwashers the easier it is to choose the right machine for your restaurant or business. There are several things to take into consideration before deciding which model you need.

We don't mean to worry you or anything, but your kitchen is trying to kill you. That's right. Every year millions of people are sent to the emergency room due to kitchen accidents. Here's an infographic to better explain.