Monthly Archives: August 2013

  • 4 Tips For Longer Lasting Bake Pans

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    Baking Pans are a staple in both commercial and residential kitchens, and like most anything, they will age more gracefully if they're properly cared for throughout their life. Here are a few key things you should keep in mind when caring for your baking pans:

    1. Seasoning:

    To get the best performance and life from your new bake pan, be sure to season it before use, and as needed over time. Simply apply a spray or lubricant to the surface and stick it in the oven (without product in it) for 10 minutes at roughly 350°F.

    2. Storage:  

    Baking Pans should always be stored in warm, dry areas and away from places with high humidity, like the dishroom. Baking pans should never be stored in cool/cold places since condensation can form on the pan. They should be placed upside down in their designated storage place for the best airflow and we often recommend warming them in the oven just before storage to make sure they are completely dry and free of moisture.

    3. De-panning:

    After baking, your finished product should be depanned as soon as possible. This is because steam given off from the pan during the cooling process can penetrate the glaze on the pan and cause "glaze lifting" or corrosion over time. Many people think to keep the baked product in the pan long enough to cool it is the correct thing to do, when in actuality it can damage the pan over time.

    4. Cleaning:

    Baking Pans are relatively sensitive and should be cleaned with a soft cloth or a mild soap and water solution. Remember that pans shouldn't be exposed to water, humidity, condensation or cold temperatures if possible. Avoid soaking the pan in water, using any harsh chemical cleaners, in addition to rough scouring pads which can scratch the glaze on your pan. Should washing in water be necessary, re-season the pan with a lubricant afterwards and stick it in the oven at 350°F for 10 minutes to ensure the seasoning has sealed.
  • Handwashing 101

    One of the easiest ways for pathogens/bacteria to be transmitted to food is through our hands. Considering all of the things that are touched throughout a given day it is no wonder that handwashing plays a crucial role in the foodservice industry, and more generally speaking, when handling food at all. This is why the installation of hand sinks is such an imperative part of the kitchen design process, not to mention a requirement by your health code. handwashing1 The National Restaurant Association shared this helpful Hand Washing Guide that emphasizes the exact steps and time neccessary to ensure germs are eliminated. This basic, everyday task is one that is incredibly important to the over-arching food safety goal along with the health of your patrons. handwashing Did You Know? As a general rule of thumb, a hand sink is required by your health code to be within 20' of every food handling point or food preparation area in your commercial kitchen. Doing this not only ensures there are enough wash stations for all your staff but it promotes better food safety as employees won't have to walk far to lather up.  Hand washing demands a set-up explicitly for this task. No food can be washed or cleaned in the hand sink, just as you can't wash hands in the 3 compartment cleaning sink or the prep sink. The hand sinks at your establishment should be complete with both cold and hot water, soap, and paper towels. (This all-in-one soap and paper towel station is a great wall-mount unit to install by your hand sinks and is a popular favorite for our customers!) cambro_HWAPR_LG_300x300 The hand sinks at Mission come in a number of sizes to cater to your specific needs and volume, with many tight, space-saving designs available. There are also a number of beneficial features for specific models including faucets and side splashes to prevent splatter and slippery floors: regency_600HS17SP_LG_300x300 At Mission Restaurant Supply you will find a product offering featuring the most trusted foodservice manufacturers including Advance Tabco, Crown Verity and Lakeside, who offer mobile hand washing stations ideal for caterers and other on-the-go applications, in addition to Jaxpro, who hosts some of the lowest prices online! Integrating hand-washing signs by your washing stations in addition to the restrooms is another way to promote the importance of this task (not to mention health inspectors give it a big thumbs up). Stock up on hand sinks for your commercial kitchen and implement the best food safety practices and training at your facility. For questions regarding which unit is right for you, please feel free to give our sales team a call at 800-319-0690 Monday through Friday 7 AM to 7 PM  (Central Standard Time).
  • Food-Safe Cutting Boards

    coloredcuttingboard Ingredient preparation is a crucial part of any foodservice operation and one that requires tremendous attention to food safety principles. Think about all the hands and processes that go into making a dish. Let's take a salad for instance. Washing the lettuce, cutting the vegetables, handling the ingredients- it takes a number of steps to get all the components from storage to preparation and into the salad bowl. By ensuring that produce is kept in a designated prep space, away from any raw food prep surface, the risk of cross contamination is reduced significantly. With San Jamar's best-selling Cut-N-Carry® Cutting Boards  each color is designated for a different food group so you can literally monitor which foods are prepped on which surfaces, thus making food safety a top priority. sanjamar_CB-1218-KC_LG Below are features and benefits to investing in San Jamar's Cut-N-Carry® Color-Coated Cutting Boards:
    • The Patented hook design promotes sanitary transport of boards
    • Simply hang to dry and store; avoid unsanitary stacking
    • Unique co-polymer blend resists cut-grooving without dulling knives
    • Withstands continual high-temperature commercial washing without warping
    • NSF Certified 
    Invest in a set of Color-Coated Cutting Boards (available in a trio of sizes) and start implementing the best food safety program possible in your commercial kitchen.
  • Master-Bilt Walk-In Coolers

    Master-Bilt1 The PRS-2 Pre-Fabricated Series of Indoor and Outdoor Walk-In Coolers by Master-Bilt offers an unbeatable solution to your cooling and freezing demands, coupling the reliability of Master-Bilt's renowned panels with the convenience of an all-in-one refrigeration system. Investing in a walk-in cooler is a big deal which is why buying from a trustworthy, established brand like Master-Bilt is crucial. In this quick article we break down the key reasons to buy a PRS-2 along with how it will benefit your business: Master-Bilt2 The Panels & Insulation Master-Bilt's walk-in panels are 4'' thick with a 26 gauge stucco galvalume finish and feature a tongue and groove construction that locks in place forming a solid seal. Add to this Master-Bilt's unique Cam-Lock system which creates a tight fit in between panels and enables you to easily take the panels apart if your walk-in needs relocation. (All you need is a factory-supplied 5/16'' allen wrench to engage the cam-lock.) As far as insulation, Master-Bilt uses a foamed-in-place polyurethane which is injected into the panel interior and "expansion-cured for consitent density and no uninsulated areas within the panel." Some key features of using this kind of insulation include but are not limited to its high resistance to heat flow, its 97% closed cell content which gives it superior moisture resistance, its zero ozone depletion potential thanks to the 245a blowing agent, its efficient energy retaining properties, and the added strength and reliability that it adds to the box.    Master-Bilt The Floors  When it comes to flooring, the two things that are of top importance are its strength and overall durability. With the constant traffic going in and out along with the heavy loads of product brought in on material handling equipment, you will need a floor that can hold up and handle the stress. All Master-Bilt floors are built standard with a 0.080 textured aluminum surface with added traction to reduce the risk of slips and other accidents in moist conditions. Furthermore, the corners are coved and easy to clean earning them an NSF certification. Master-Bilt floors will support 600 pounds of load per square foot (stationary load).  masterbilt The Door Arguably the most important consideration of a walk-in cooler is the door; it is the barrier between your perishable goods and the warm temperatures outdoors that threaten them. Master-Bilt outfits their walk-in coolers with a V-Series door which is framed in a heavy-duty vinyl and a durable 10 gauge steel. One of the things that often happens with a heavy walk-in door over time is sagging. To prevent this from happening, Master-Bilt has attached a 1/4'' thick steel plate to the frame at each of the hinge locations, enhancing the strength and structural integrity of the door. These hinge backing plates (pictured above right) are adjustable allowing you to easily correct the door if it becomes unlevel over time. In addition, cam-locks are added to the frame sides to ensure the connection between the door and the surrounding panels is tight. Other beneficial features include the door's deadbolt locking handle, the hydraulic door closure and a safety release on the interior of the walk-in to prevent getting locked in. (Note that the doors on the walk-in freezers have heated openings to reduce the risk of door freeze-ups.) These doors will be 78'' high with the choice of a 26'', 30'' or 36'' width which should be specified when ordering in addition to specifiying a left or right hinged door. The Packaged Refrigeration Unit The PRS-2 Series comes equipped with a refrigeration system that is fully assembled, charged, run tested, and ready to be mounted on the top of your cooler or freezer. This convenient design is outfitted with the condensing unit and the evaporator coil all in one package. Indoor models come standard with a power cord and a condensate evaporator pan. For outdoor model, the refrigeration unit comes standard with a crankcase heater, a drainline heater, a head master and a weather hood. masterbilt  Easy Install The PRS-2 is extremely easy to install thanks to the aforementioned Cam-Lock panels which allow the end user an accurate, speedy assembly. Best yet, there is no piping involved so refrigeration labor costs are kept to a minimum. As was mentioned earlier, most indoor models have a simple power cord so installation is a breeze.  Great Warranty Terms Master-Bilt's PRS-2 Series covers Parts for 1 year, Labor for 18 months, the Compressor for 5 years and the Panels for 10 years. Quick Ship Need a walk-in cooling system now? Or yesterday, rather? One of the big perks of Master-Bilt's PRS-2 walk-ins is its quick ship program. These indoor and outdoor models are ready for shipment in as little as five business days! We hope this guide has helped you better understand the features and benefits of the PRS-2 Walk-In Refrigeration by Master-Bilt and we invite you to call our staff with any and all questions about the units. Our team can be reached Monday through Friday 7 am to 7  pm (CST) at 800-319-0690.
  • Randell FX Series Refrigerated Solutions

    food Imagine a refrigeration system so high-tech it can switch from refrigerator to freezer with the push of a button... fx7 Lucky for you, the FX Refrigeration Series by Randell has turned this dream vision into a reality and one that can be implemented straight into your business. The FX is a patented, precision-based refrigeration model that is designed to cover all your needs, regardless of the foodservice application.  With the push of a button, you can choose the desired temperature needed for your food (from -5°F to 40°F). The idea behind this FX technology is that cold air should stay sealed with the food, regardless of whether the door is opened, closed or shut during operation. By keeping cold air locked in, food is fresher for longer, equating to less food waste and enhanced food quality. The FX Series prides itself on being able to maintain temperatures +/- 2°F as opposed to traditional refrigeration which has a wider variance. This diagram below shows how the FX traps cold air in as opposed to traditional refrigeration drawers which experience the "Pour-Out Effect" when drawers are opened. How this cold air stays sealed in is discussed further down in this article.   fx The FX Series will work with a wide array of foods, from delicate seafood to prime meats to frozen product and fresh vegetables, providing the best storage conditions and operator customization. For instance, you can set the FX to 26°F for optimal red meat storage, or 33°F which is the ideal holding temperature for chicken. Ultimately, this temperature precision and operator flexibility allows you to take charge of your various menu items and take control of food costs. The following chart showcases some of the optimal temperatures for storing a variety of food types. fx3 fx1 The two key elements of the FX series include the lid and the insulated insert. The FX Series is equipped with a removable insulated insert for easy cleaning. When the drawer is closed, there is a magnet to magnet seal between the lid and the insert to lock cold air in and keep it with the food. The diffuser circulates low velocity cold air to the whole surface of the insert without dehydrating the food product; cold air is able to seal in and blanket around food thanks to the individual diffuser slots that are carved into the insert. By keeping cold air locked in temperatures stay consistently cold which means less work for your compressor! When the drawer is opened, the evaporator coils and fan turn off to conserve energy. fx9 fx2 fx10 One of the great features of the FX Series refrigeration is the drawers. Every FX drawer provides 3 cubic feet of useable storage versus traditional units which hold virtually half as much!fx8 FX Series Refrigeration looks industrial and aesthetically pleasing in commercial foodservice venues of every type and they truly make working in a kitchen more efficient. Food product is easier to access, its shelf life and safety are improved, not to mention it looks and tastes better. One of the best-selling FX options available right now is the FX-1UC which is a 27'' undercounter unit. With a space-saving footprint and the functionality of having a freezer and a refrigerator that can be manipulated to work with various menu needs, these units are an obvious favorite and credible investment for business operators across the world. Please contact our sales team at 800-319-0690 Monday through Friday 7 am-7pm (CST) should you have any questions or if you would like to get information on larger FX models.
  • The Danger Zone

    When it comes to bacteria growth and food, there are two factors that weigh heavily: Time and Temperature. This virtual "thermometer" shows exactly what the danger zone is: dangerzone As you can see, the temperature danger zone is from 41°F to 135°F with optimal bacteria growth around the 100°F temperature. (Since the average room temperature is included in this "danger zone" bracket, operators should give serious consideration to food's time exposure to air when out.) As a rule of thumb, food should not be left out and exposed to oxygen for more than 3-4 hours maximum throughout the preparation and service time. For leftover foods that need to be chilled, the same rule of thumb applies and is known as a 2 stage cooling process. What's The 2 Stage Cooling Process? The first stage: Chill food from 135°F to 70°F within 2 hours The second stage: Chill food from 70°F down to 41°F in four hours or less For Food That's Ready To Be Served: Be sure to keep ready-to-serve foods hot (at or above 135°F) or cold (at or below 41°F) to avoid exposure to the temperature danger zone. For Food That Needs To Be Reheated: Make sure that when reheating, the temperature gets to at least 165°F to ensure that the most harmful bacteria is killed in the cooking process. Understanding what "The Danger Zone" is and remembering these few important temperatures will help you ensure the best food safety in your home or business!

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