Monthly Archives: December 2011

  • Food Pan Sizes

    In this business, there's a lot of lingo and technical detail that goes into much of the supplies and equipment necessary to run a foodservice establishment. We have had some loyal customers rightfully ask about some of these details, and so we decided to clear up one of the most frequently asked questions. Surprisingly {or not so surprisingly} the subject revolves around food pans and the breakdown of their sizes. On MissionRS.com, we have a large number of different-sized food pans {full size, 1/2 size, all the way down to 1/9th sized pans}. A standard full size food pan is approximately 12" x 20", so half size pans are 12" x 10", one third size pans are 12" x 6.67", one fourth size pans are 6" x 10", one sixth size pans are 6" x 6.67", and one ninth size pans are 4" x 6.67". A fellow employee found this chart that has helped all of us, and many customers, better visualize the differences:

    Need more assistance? Give us a ring at 800-319-0690 or send us an email at info@missionrs.com and we will get back to you shortly.   Image Credits

  • Buying Commercial Refrigeration Equipment

    No restaurant or caterer can cook safely without proper refrigeration. Maintaining food temperatures with refrigerators and commercial freezers guarantees your food is kept as fresh as possible, which is paramount to food quality, your customer's experience, and ultimately, your success. There are several top restaurant equipment manufacturers who make quality products built to perfectly chill or freeze food. However, buying a new refrigerator or commercial freezer that is right for you takes an understanding of the varieties and features available. Check out our quick guide for a helpful walk-through. Commercial Refrigeration by Traulsen, Turbo Air, True and Hoshizaki

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    A pass-thru refrigerator will give you access to your food products from the front and the rear. Both single- and dual-door models are available, along with extra shelves to store cheeses, wine, food, and other products used in culinary creation. Refrigerated bakery cases and deli cases allow you to promote your goods to the public in an attractive manner. These are used most often to refrigerate pies, desserts or pastries after preparation. {Dry, non-refrigerated bakery display cases are also available online.} Reach-in refrigerators are one of the most commonly-used types of restaurant equipment. This type of refrigeration is useful for keeping food products cold while granting easy access during fast-paced preparation. Under-counter refrigerators can be used with prep tables, or positioned on the kitchen line for easy access to refrigerated foods without taking up any valuable countertop space. The wide interior and storage racks make it easy to store foods inside. Explore all the other refrigeration options online, including glass door merchandisers, milk coolers, floral cases, worktop, refrigerated sushi displays, and pizza prep tables to name a few! Commercial Freezers by True, Arctic Air, Turbo Air and Metalfrio

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    Commercial chests make it easy to retrieve items quickly while not delaying food preparation. These chests can be stored directly on the line, or in prep areas. This commercial freezer, which is easy to clean and maintain, is sure to keep your food frozen, while being a reliable option for your day-to-day needs. Under-counter freezers, like the refrigeration units, are a convenient way to keep food at the correct temperature. With the added bonus of a usable workspace on top, these commercial freezers offer plenty of storage without taking up valuable kitchen space.

    Glass door freezers are the perfect restaurant equipment for storing produce, milk or other foods that need to be monitored for quality and loss prevention.

    Other options available may include worktop freezers, countertop freezers, ice cream dipping cabinets, ice merchandisers, and the ever-popular solid door reach-in freezers. Knowing what models to choose will allow you to customize a solution to fit into the needs of your business. Don't hestitate to call us if we can help you with the buying process or if we can answer any questions you may have. One of our foodservice experts would be glad to walk you through our list of manufacturers and models available. Call us today at 800-319-0690 or email us at info@missionrs.com
  • 6 Uses for Chafing Dishes

    Every experienced caterer knows that high quality catering supplies help produce amazing meals for catered events. Though Disposable supplies are often the most handy, they don't give the presentation that most clients require when meals are served. Professional chafing dishes are some of the most versatile pieces of restaurant equipment, and are essential for many catering jobs.

     

    6 Unique Chafing Dish Uses 1. Maintaining Food Temperature Preparing food in advance and transporting it to a third party location to be served does not have to be worrisome. Chafing dishes have been used for centuries as a reliable way to keep food warm. Every caterer needs high quality catering supplies, including chafing dishes. 2. Serving Fondues or Sauces A chafing dish is a great way to present and serve sauces, marinades and desserts that need consistent temperature for self-serving conditions. Fondue must be kept at the right temperature to avoid clumping, this is a staple at most catered events for instant application on desserts. A quality chafing dish is the most effective and aesthetically pleasing way to serve this dessert to a large group of people. 3. Seafood Presentations When properly displayed, seafood can attract even the most diehard meat lovers. The depth and size of chafing dishes allows for various types of seafood entrees or appetizers to be arranged in a unique way that will appeal to partygoers. 4. Elegant Salad Displays Party guests may give salads a second glance when they are presented in a unique way. This can be a simple, yet elegant way to remind people that there is more to salad than just lettuce. A large chafing dish filled with ice is the perfect way to keep salads chilled, eliminating the need for additional catering supplies. 5. Bun Warmer Guests often expect to have hot sandwiches served at catered events. Putting buns in a chafer and allowing them to steam and stay warm offers an easy, sophisticated way to keep buns and rolls fresh. 6. Buffet Serving Your catering company may not have the budget to hire extra staff. Allowing guests to serve themselves is easy when you use chafing dishes for buffet meals. The wide base, cool handles, and optional roll top cover provide safe and easy serving. Browse our selection of elegant chafing dishes- both commercial and consumer-friendly and please drop us a line at 800-319-0690 if we can assist you in any way!
  • Your Internet Source for Wholesale Restaurant Equipment

    Your restaurant or catering business is only as good as the equipment you use to prepare your menu. High quality restaurant equipment will last a lifetime and contribute to your culinary success. Since every penny of your restaurant investment counts, buying your equipment wholesale allows you to put more money into your expanding business. Commercial equipment is built to provide you with durability and reliability. Our buying power gives us the ability to make lasting relationships with the best suppliers in the world. This dedication gives you the lowest prices and biggest inventory for commercial restaurant equipment. Commercial Refrigeration Equipment All food products need proper refrigeration according to health laws in every state. Some of the top commercial refrigeration equipment suppliers include True, Traulsen, Metalfrio and Turbo Air. Accurate refrigeration keeps your food products at the optimal temperature to help you eliminate spoilage costs from your food budget. Commercial Ranges Food is cooked to the perfect temperature with reliable commercial ranges. You may need a small stockpot range, a range with griddle or a full restaurant range. Choosing quality ranges and accessories made by Vulcan, Garland, Southbend and Comstock-Castle offers you durability and performance. Commercial Fryers Fried foods are often a staple for restaurant and catering menus, especially in the South. Countertop fryers, floor fryers, baskets and filters help you to achieve perfectly fried foods using reliable frying equipment. Top manufacturers like Vollrath, Waring and Comstock-Castle offer both electric and gas fryers. Countertop Restaurant Equipment Not all food production takes place on ranges or by using fryers. Countertop equipment plays a big role in producing the quality of food your customers deserve. Commercial microwaves, panini presses, griddles, warmers, steamers and food slicers help you to create perfection in your finished dishes. Buying your commercial restaurant equipment online at MissionRS.com is fast and easy. You should not have to pay high retail prices for quality equipment. You have at your fingertips the equipment and supplies that help to make your restaurant or catering business a success. Now, what are you waiting for, Start Shopping!
  • Bobby Flay's Shellfish Gumbo

    On cold winter nights, sometimes the best comfort food at the end of a long day is a bowl of piping hot gumbo or stew, don't you think? We are loving Bobby Flay's rendition on the classic Shellfish Gumbo and we hope you'll like it too. The recipe and instructions may look long and daunting but the process is actually very straight forward and systematic, with most of the work coming through in the preparation stage (e.g. chopping, dicing, measuring...) The savory flavors of the crabmeat, the oysters and the shrimp come out in a delicious & aromatic way thanks to delicious Homemade Shrimp Stock and wonderful vegetables, herbs, and seasonings that will warm the soul and fill you up. Try this out for yourself or your family on the next cold winter's night.

    Recipe serves 6-8 8 tablespoons ( 1 stick) unsalted butter 1/2 cup all-purpose flour 2 celery stalks, finely diced 2 carrots, finely diced 1 large Spanish onion, finely diced 1 red bell pepper, finely diced 3 cloves garlic, finely chopped 4 cups Shrimp Stock (recipe listed below), or mroe if needed, hot 2 tablespoons honey Kosher salt and freshly ground black pepper 4 tablespoons canola oil, plus more for deep-frying the okra 1.5 cups yellow cornmeal 8 ounces okra, cut into 1/4''-thick rounds 1 pound large (21-24 count) shrimp, peeled and deveined, tails left on 18 shucked oysters 6 ounces jumbo lump crabmeat 1/4 cup coarsely chopped fresh flat-leaf parsley leaves 3 green onions (green and pale green parts), thinly sliced Shrimp Stock Recipe 2 tablespoons canola oil 4 cups raw shrimp shells and tails 1 medium onion, coarsely chopped 1 small carrot, coarsely chopped 1/2 medium celery stock, coarsely chopped 1 cup dry white wine 1 medium sized tomato, chopped, or 1/2 cup chopped canned plum tomatoes 1 bay leaf 8 black peppercorns (or to taste) HOW TO MAKE THE STOCK: Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, the onion, carrot, and celery, and saute, stirring, for 5 minutes. Add the wine and boil until reduced by 1/2. Add 8 cups cold water, the tomato, bay leaf, and the peppercorns. Reduce the heat to medium, cover partially, and simmer for approximately 40 minutes. Strain the stock through a cheesecloth or a fine mesh strainer into a bowl to keep the consistency just right. ALL THE REST: 1. Melt the butter in a large Dutch oven over medium heat, gradually mixing in the flour until smooth. Cook the roux, stirring occasionally, until a light caramel color is achieved, 5-7 minutes. Then stir in all the vegetables and garlic, and cook until the mixture begins to turn a deep chocolate color, about 5 minutes. 2. Mix the 4 cups of hot stock into the roux mixture and bring to a boil. Reduce the heat to low and let simmer for 20 minutes. Add more stock if mix is too thick! Season with honey, salt and pepper, to taste. 3. Meanwhile, heat 2'' of canola oil in a sautee pan over medium-high heat until it begins to shimmer. Put the cornmeal in a baking dish and season with salt and pepper. Season the okra with salt and pepper and toss it in the cormeal. Fry the okra in batches in the hot oil until golden brown, approximately 2 minutes. Remove with a slotted spoon to a paper-towe lined baking sheet and season lightly with salt. 4. Heat 2 tablespoons of the oil in a large saute pan over high ehat until almost smoking. Season the shrimp with salt and pepper, then add half of them to the pan and cook until just pink of either side, about 2 minutes. Set aside on a plate and repeat with the remaining shrimp and 2 tablespoons of oil. 5. Add the shrimp, oysters, and crabmeat to the sauce and simmer until the oysters are plump and cooked through, approximately 1 minute. Divide the seafood into bowls, ladle in the sauce, and garnish with the fried okra, chopped parsley, and green onions- ENJOY!
    Recipe and Photo Courtesy of Bobby Flay's Throwdown! ; House and Home

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