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.

Although manufacturer warranties have made the world of expensive consumer purchases a much safer place to shop, they can sometimes be tricky things. Many warranties come with sets of extenuating circumstances that can render them invalid if the product is used in the wrong way or in the wrong location. Restaurant equipment often includes several of these special-case details, so it is important to read through the warranty sheets on your new equipment before replacing any old machines.

The weather is getting cooler, but that doesn’t mean you have to stop grilling. With our Star GX14IS model two-sided grill, you can continue your grilling indoors with this electric grill model. This model is perfect for restaurants with confined spaces. It is ideal for grilling tortillas, sandwiches, burritos, steaks, chicken, fish and small steaks.

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?

The leaves are turning and autumn is in full swing. Harvest festivals are here and with that comes caramel apples, cotton candy, funnel cakes and the like. Now you can bring the taste of fall to your home or business with a few of our concession products.

We noticed that a bizarrely large number of customers have called in recently asking us how to install new water filters in their ice machines—we’re talking like a sudden six-fold increase in filtration-related questions here—and we couldn’t help but wonder if maybe the universe is trying to tell us something. Now, the J.E.S. New Employee Corporate HR Handbook has a short section in it that warns employees against “needless attribution of unexplained phenomena [to] serendipity,” and then goes on to discourage “reading too much into, or explicitly trusting and/or believing in, so-called ‘Signs from the Universe,’ ” but, just this one time, we’ve chosen to ignore company policy and listen to our guts and take the time to draw up a diagram for y’all to use. We hope it helps!

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.

With deer season in full swing now hunters from all around have been beating down our doors looking for meat processing equipment and we have just what they need.  One of the most sought after items is the meat grinder, and for obvious reasons.  A good meat grinder is the essential tool for making sausage and ground meat for burgers.  In my opinion one of the best deals going right now is the 1HP meat grinder from Vollrath.  This little grinder has a big output, at roughly 264-lbs per hour the 40743 will make quick work of the biggest jobs, and for a limited time you can pick this grinder up for $575.00 and we’ll pay the freight.

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.

Previously, we discussed convection and conduction methods of heat transfer. Radiant heat is emitted in waves, not direct contact. Waves from the heat source heat whatever object it hits. This is why a fire warms you without you having to touch the flames directly. In ovens, about fifty percent of the cooking is done via radiant heat. Some is through convection with moving hot air, and some through the heat of the pan or surface which is conduction . If a pan is darker, it will absorb the radiant heat a lot more quickly, whereas a lighter or shinier pan will reflect the heat waves.

Previously we talked about convection heating . This is heating by movement of air or a liquid around something. All ovens use this method of heat transference and specialty convection ovens use it as well, as the name would imply, only they use it more efficiently than say, residential ovens.

There are three different types of heat transfer: conduction, convection, and radiant. Each type of heat cooks differently, so this month, take a weekly look at how food reacts when exposed to different types of heat.

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.

Hosting a wine tasting at your bar or restaurant can often seem like an intimidating and daunting task, particularly if you are not an expert in all things wine-related. With thousands of years of history and countless wine companies and brands to investigate, even thinking about tapping into the wine industry can seem like an overwhelmingly complex endeavor. But while putting together a good wine tasting does take a bit of time and planning, it can actually be much more manageable than many people may think.

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.

While refrigeration temperatures are an important part of running a food and beverage business, bar beverage chilling is rarely ever addressed. While this may not be very important to a restaurant with a full dinner menu it is something a small bar-focused establishment might want to consider. All alcoholic beverages are not created equal and therefore should not always be stored at a single temperature setting. Separate refrigeration units should have their temperatures set based on whatever type of beverage is being stored in them.

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.

Commercial ice makers have snot too…

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.