Adding a restaurant range to your home kitchen seems appealing at first. They’re more durable and powerful than residential-style stoves, and they’re stripped of all those nonessential, expensive add-ons. But before you rush headlong into buying a commercial-grade appliance for your house, it’s important that you consider their drawbacks and limitations.

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.

The weather is getting warmer and that means it’s time for purchasing a commercial walk-in cooler or commercial walk-in freezer for your restaurant. If you are just starting a restaurant and you are confused about what type of commercial walk-in cooler or commercial walk-in freezer to buy, then perhaps I can be of some assistance.

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.

When the Cambro Healthcare Products catalog landed on my desk earlier this week I took one look and was blown away by the beautiful meal delivery ware that was inside.  I had become briefly familiar with the Cambro Healthcare line when I sold a couple meal delivery carts and some of the meal delivery ware to the television show “Mercy” for use in the first season of the new show.  Cambro Healthcare has made it simple to design the meal delivery system that will fit your budget and food service needs.  Its as easy as 1,2,3,4… in four easy steps you will build your traytop and pick yor delivery method.

Although often considered the purview of the restaurant industry, high-quality faucets and plumbing solutions are not limited to the hustled environments of busy commercial restaurants. With school attendance increasing every year, top-notch faucets, hoses, and drain systems are becoming more and more of a necessity in today’s schools. As a company fully aware of this increasing need, T&S Brass is ready to supply you and your staff with everything that you need to guarantee the safety, durability, and cleanliness that your educational institution demands. Below are just a few of the reasons why T&S is the best choice when purchasing new equipment for your school.

The MX2000 Master Mixer from Dynamic International is a powerful handheld immersion mixer that mixes, purees, and emulsifies up to 25 gallons with ease.  The ergonomic handle makes it easy to grip and the continuous function auto run button allows you to mix continuously or pulse.  With a stainless steel shaft & titanium plated blade this mixer is sure to be durable, dependable, and long lasting.  The MX2000 is great for making delicious salsa, tasty cream soups, creamy mashed potatoes, flavorful sauces, mayonnaise, fruit creams, and so much more.  Dynamic backs this wonderful handheld immersion blender with a 1 year parts and labor warranty.  The MX2000 has a powerful 460 watt (almost 3/4HP) motor that is capable of producing an incredible 9000rpm so it will make quick work of anything you subject to its power.

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.

Hoshizaki is a leading manufacturer in commercial refrigeration and freezer units. Located out of Peachtree City, GA, Hoshizaki has some of the top facilities for refrigeration/freezer manufacturers in the country. Many of these Hoshizaki refrigeration units are Energy Star approved and made in America.

When choosing what dishwasher will go into your commercial space the first decision will be what type of dishwasher you need, commercial or residential. For most commercial operations, such as restaurants, bars, or cafeterias, commercial will be the obvious choice. In fact commercial dishwashers are recommended for all business applications except for small office breakrooms. So what is the difference between a commercial dishwasher and its residential counterpart?

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?

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?

It’s snowing here today, but before we know what hit us, (Ok, it was a snow ball…) summer will be here, and we’ll want to be outside for different reasons.  This brings me to the greatest development since campfires, the outdoor kitchen, which combines two  popular gathering spots, the kitchen and the back yard, in a way that enhances both.

If you are in the restaurant business you know the names Vulcan, Wolf, & Berkel.

For over 130 years, Vulcan has been recognized by chefs and operators throughout the world for top-quality, energy efficient commercial cooking equipment that consistently produces spectacular results.  Today Vulcan is among the world’s largest manufacturers of commercial cooking equipment, with worldwide distribution of the broadest line of gas and electric cooking equipment.  Vulcan’s new slogan boasts “Done to perfection”…. one look at their equipment and you’ll see the perfection they speak of.   Another member of the Vulcan Food Equipment Group is Wolf,  Since 1938 Wolf commercial cooking equipment has provided the food-service industry with simple, trouble-free performance, exceptional durability and outstanding energy efficiency. In even the most demanding kitchen environments, depend on Wolf’s hardworking, easy-to-use products to deliver the superior value your operation needs to succeed.  The third member of the Vulcan Food Equipment Group is Berkel and for over 100 years Berkel has has produced reliable equipment that chefs and operators depend on for consistently great results.  Since 1898 when W.A. Van Berkel, a butcher in Rotterdam of the Netherlands, invented a way to slice more meat to better serve his customers, the Berkel name has been synonymous with slicing.

With the recent rise in interest of superfoods and fruit-based diet plans, smoothies have become more popular than ever. Once a risky business model at best, dedicated smoothie shops are now opening—and thriving—all over the country. With relatively straightforward lists of ingredients and lots of cross-over between menu offerings, running a smoothie shop requires little overhead and can bring in steady profits, if properly equipped. If you’re thinking about starting up a juice or smoothie shop of your own, here are a few of the necessary items to keep your operation running without a hitch.

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.

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.

This year’s NAFEM show in Orlando, Florida has officially begun, with exciting news from Hoshizaki about the newest additions to their ever-expanding lines of high-quality commercial ice machines. This year, Hoshizaki is launching a new square cube ice machine, bringing their already versatile family of ice styles up to 5 different types of crystal clear, commercial grade ice.

Food vendors must prepare food on a daily basis and most of that food is not going to last for an extended period of time; this is why heated food displays are so critical to the restaurant industry-namely fast food establishments and food court vendors. For those of you who are just starting out in the restaurant business, a heated food display is a glass enclosed case that encapsulates and retains heat to keep your already cooked food warm for longer periods of time all while showcasing your food items to customers.

As of today (February 1st, 2013), Ice-O-Matic is officially implementing their exclusive Rapid Advantage™ program that will give Ice-O-Matic customers an edge over the competition. With the Rapid Advantage™ program, many of Ice-O-Matic’s best-selling ice machines are now available with reduced two-day shipping from select online retailers. The Rapid Advantage™ program ensures that your ice machine is delivered within 48 hours of processing your order for one low flat rate of 50 dollars per delivery address. If, for some reason, the delivery is not fulfilled within the guaranteed 48 hours, the 50 dollar shipping charge will be fully refunded to you at no cost.

Ice-O-Matic has recently started a new marketing initiative to help inform customers about their ice machines and provide the information needed to help shoppers determine what sort of ice machine will best suit their particular needs. Here are a few of the talking points from the Ice Cold Truth on Ice Machines campaign that explain why Ice-O-Matic is currently one of the best choices in ice-making technology:

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.

Control Flame Flareups - Only on an EmberGlo Broiler!
Watch behind the scenes footage and interviews of Chicago's own manufacturer, EmberGlo. Meet the visionaries and watch the broiler and "Flaretrol" in action! See char-broiling at its finest with steaks, sausages, and veggies!

Dexter-Russell, Inc. has been a leading manufacturer in the finest cutlery products since 1818. They are still the largest and oldest cutlery manufacturer in the United States. They are the successor of the two oldest cutlery manufacturers in America.

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.

Chef Phil gives us a tip on how to properly sharpen your knives in the kitchen. This vid was shot in the showroom kitchen at J.E.S. Restaurant Equipment Also, follow us on Youtube for future vids.

This year’s NAFEM show is gearing up to be an important opportunity for foodservice equipment professionals to take a look at the newest innovations and upcoming products in the industry. The biennial North American Association of Food Equipment Manufacturers (NAFEM) show is one of the industry’s biggest conventions, and the expo’s unique What’s Hot! What’s Cool!® gallery shows off the latest and greatest in food service technology. In addition to standard manufacturer booths, the one-stop What’s Hot! What’s Cool!® exhibit allows visitors to take a look at all of the newest and upcoming products from a variety of different manufacturers all at one time.

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.

J.E.S. Restaurant Equipment is always supplying an array of equipment for various foodservice restaurants, which also includes the fast food industry. One of our primary manufacturers, Prince Castle, was founded in 1955 and has been a pioneer and innovator in introducing new technologies to thousands of restaurants. Over the years, Prince Castle has worked globally with many foodservice leaders to help improve their kitchens. They are dedicated to making the foodservice industry fast and efficient with innovative products that make employee productivity easier.

Selling popcorn in your store or concession stand is a great way to bring in profits with very low investment spent on materials and operating costs. The familiarity and convenience of popcorn makes it a universally appealing, easy to eat snack that almost anyone can enjoy. But sometimes even the most tried and true routines can stand for a bit of innovation.

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.

Steamers have always been a great way to lock in the necessary vitamins and minerals that most foods wouldn’t have if boiled or baked. With pressurized injection steamers, food items are impaled by hollow needle shaped injectors. A tube then enters the steam chamber through one of the side walls and sprays tap water through holes on the sides. The water falls onto a heat compression plate and immediately vaporizes the water, which in essence steams the contents inside.

For many years, Americans have been using boiler steamers in their commercial kitchens. These items proved to be safer than pressure steamers. One of the biggest drawbacks for boiler-based steamers is that both gas and electric models use electric elements that are soaked in water. This leads to scale build-up elements that create an insulated coating, which cuts down heat output and can even lead to burn-outs and a higher need for replacement parts.

Welcome Back!

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 .

Commercial Dishwashers come in a plethora of shapes, sizes, & brands and choosing the best dishwasher for your application can be a little overwhelming. In this series of blogs from J.E.S. Restaurant Equipment we will cover the different types of commercial dishwashers and discuss some of the major differences in an effort to help you make an educated decision when you purchase your commercial dishwasher.

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.

Scotsman wants to help grow your restaurant, and that’s why, in cooperation with Marlin Financing, they’re now offering financing for your restaurant equipment that’s substantially better than what you’re going to find anywhere else, including your bank or credit union. The significant points to consider with this new program are as follows:

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.

At Structural Concepts their motto is “one part passion, two parts science” and its not just marketing hype.  Passion and science are the keywords that drive their company everyday.  Established in 1972 Structural Concepts is the leading innovator of temperature controlled food and floral display cases for the grocery and food-service markets.

Ventless Cooking Systems from Wells bring the commercial cooking equipment you need and the exhaust hood your local code requires into one convenient and affordable package.  Wells Commercial Ventless Cooking Systems use an advanced air filtration system to exceed EPA standards for airborne particulate emissions without the high cost of a dedicated building exhaust hood system.

The ECO-4000 is an answer to the call from companies worldwide who are feeling the pressure from consumers, regulators, and investors, to be more eco-friendly in the business operations. But that isn’t the only problem the ECO-4000 Radiant Conveyor Taster solves – now you can ave energy, while saving money and delivering superior products to your customers.

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.

We’re proud to introduce the newest member of the Holland Grill line, the Vintage Grill , It has all the features you love in Holland Grills, and they’ve added two large tires, along with two casters, rather than 4 casters, to make it more easily mobile.  This change is getting terrific customer reviews, but there’s more to love about Holland Grills

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.

The compartment sink is one of the most crucial piece of equipment in a restaurant. In addition to food prep and hand washing many food and health safety standards require commercial foodservice establishments to have a compartment sink for manual warewashing. Because JES recognizes the importance of the compartment sink we’ve compiled a list of the different styles to help you figure out which one will best suit your needs.

Refrigeration units are ubiquitous in the foodservice industry. It is practically impossible to have a restaurant or commercial kitchen without some sort of refrigeration to keep your ingredients from going bad. But while they are an absolute necessity in food preparation, they often take up a lot of space—sometimes more than a restaurant can afford to spare, especially if multiple units (refrigerators and freezers) are required to properly store all of an establishment’s ingredients. Dual Temp refrigeration units often come in handy when trying to conserve floor space in the kitchen.

Over the years, the oven has become practically synonymous with cooking of all kinds. Just about everyone has had some experience using an oven at some point, whether it be in their home or apartment, or while working in a restaurant or other commercial kitchen. Most of those who have experience using an oven would agree that operating the machine is about as straightforward as it gets: just set the temperature, position your food on the rack, and wait the appropriate amount of time.

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.

AccuTemp Adds Steam Kettle & Tilt Skillet Lines

AccuTemp Products, Inc. has announced the introduction of a broad line of steam jacketed kettles and tilt skillets (braising pans) in support of their existing connectionless and boilerless steamers and steam heated griddles. These major line additions include self-contained electric and gas heated table top and floor-model kettles, plus gas and electric tabletop and floor model tilt skillets. All models will be covered by AccuTemp’s Lifetime Service and Support Guarantee.