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.

Perhaps you are wanting to start a restaurant but you are not really sure where to start. If your funds are very limited and you aren’t sure where to begin, perhaps a food truck would be a good alternative for the new restaurateur such as yourself. This is actually a great way to expand the existing sales of restaurants or simply start a new restaurant from the ground up. Restaurant trucks now serve almost anything you could possibly imagine.

Shop JES Restaurant Equipment's Food Truck Category Here.

American Range has a wonderful “how we got started” story!   During World War II Mourad Demirjian , a plumber in his early 20’s, living on a frozen part of the planet with his wife and children in a time when resources were scarce, decided to keep his family warm.  He used diesel fuel and his knowledge of plumbing to work out a constant-drip system of fueling a small heater.   As he saw this was working, he developed flues to release the fumes, and finally learned how to direct air circulation to warm his entire house.  When neighbors visited, they were impressed and wanted this same luxury, so a new career, building space heaters, was born.  He added windows so his customers could watch the flame and a flattop for warming food.   In the 1960’s, his family immigrated to the US, and used his technology to branch into making cooking equipment.   By the early 1970’s, American Range existed, and his son is running the company today.  Those basic concepts of steady heat, even air circulation, proper ventilation and cooking space are still blatantly in practice in American Range’s line of convection ovens.

Ice-O-Matic, a leading manufacturer in commercial ice machines and ice makers, is now offering a seven year parts and labor warranty on the evaporator when you buy an Ice-O-Matic cube-style ice maker.

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”.

With the weather getting warmer, the demand for ice cold beverages is—naturally—on the rise. Having a dependable ice machine in your restaurant is critical during those warm summer months. They’ll be here before you know it, too, so be sure to get your orders in early before the heat sneaks up on your business.

We’ve discussed wine pairing in previous posts, but sometimes a more handy, visual guide can be very useful when making those quick dinner decisions. Here is a comprehensive chart of wine pairing advice, courtesy of winefolly.com.

Chances are if you are buying any types of food storage container that is made of some sort of polycarbonate plastic material or epoxy resin, then you would want to make sure it is BPA-free before you purchase it.

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.

One of the most important pieces of equipment in a restaurant is the sink. Commercial sinks come in all shapes and sizes for different purposes, be it food prep, ware washing, and of course, washing your hands. But the most common and useful sink in the industry is the 3 compartment sink. Many food service operations are required to have these sinks to rinse, wash and sanitize utensils, tableware and equipment in the event that their automatic ware washer malfunctions. We recognize the value of the compartment sink’s role in the kitchen so we’ve compiled a list of our top three 3 compartment sinks and reasons why we love them.

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.

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.

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.

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.

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.

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?