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  • 3 Quick Steps To A Clean Griddle

    Untitled-1 Though not one of our most glamorous products, this complete Griddle Cleaning Kit by 3M is truly one of our best-selling ones, and for good reason! There is no better gratification than taking a nasty, greasy griddle and making it new again. This complete kit cleans in half the time of traditional cleaning products and includes all the essentials to make sure you get that fresh, restored clean in the smallest amount of time. The kit comes complete with: 2  Untitled-1 You can pick up your own Griddle Cleaning System on our website!
  • The Benefits of "Combi Cooking"

    Untitled-1 Combination ovens, or "combi" ovens, as they are nicknamed in the industry, represent the rising monarchy of cooking equipment with a tremendous presence developing around the world. A "Combi" oven is essentially a traditional convection oven with the added functionality of steaming so chefs can use one piece of equipment to steam, cook with hot convected air like in a traditional oven, or utilize a combination of the two. This revolutionary technology was first developed in Europe in the 1970s as a response to the tiny kitchens found in European restaurants. It was the essence of space that drove early pioneers of this technology to develop a method of cooking that would eliminate the need for multiple pieces of equipment and instead have one multi-functional unit that could handle a wide range of tasks, from steaming to poaching, roasting, blanching, baking, rethermalizing and even proofing in some cases, all with a tiny footprint. In Europe today, there is a "combi" in almost every kitchen, and with the rising popularity spreading farther and farther across the globe, we predict a growing presence in American kitchens in the near future. Why Buy A Combi Oven?
    • Consistent! With the advanced combi technology utilized by these machines, your restaurant will be able to get the precision and consistency that they need with every cook cycle.
    • Space Saving! For a kitchen to be efficient, equipment must be readily accessible and organized in a way where production is streamlined. Minimizing the number of pieces of equipment required to prepare your menu is key! That's the beauty of the Combi Oven.
    • Resourceful! Doing more with less is one of the biggest benefits that a combi oven can bring to your kitchen.Whether you're in healthcare, the hospitality industry, you're a caterer, operate a school cafeteria or you run a restaurant of your own, having a combi oven in the back of the house is a resourceful investment that will save significant time and labor.
    Cooking with DRY HEAT/HOT AIR
    • With hot air circulating around the cavity of the oven, chefs can take everything from steaks to pizza and get the crispy outer browning and intense aromas AND flavors that your customers love, all in a very short amount of time.
    Cooking with STEAM
    • With the introduction of humidity and moisture to the oven cavity, foods ranging from vegetables to shellfish, eggs and poultry can all be steam cooked to perfection. Steaming drastically reduces cook times and accelerates heat transfer, thus eliminating the shrink of the food, while giving your dishes that healthful glow since steaming helps retain the natural colors and nutrients of the food.Virtually anything that you would boil or poach can be thrown into the combi and steamed, eliminating the need for your old stand-alone steamer in the kitchen.
    Benefits of Cooking with a COMBINATION of Hot, Dry Air + Steam
    • As you can imagine, bringing together the benefits of both traditional convected air and steam/moisture is a winning combination. You get the crispy, golden exterior with a juicy, moist interior that your customers love and expect!
    At Mission Restaurant Supply we supply a number of Combi Ovens by brands like Alto-Shaam known industry-wide for their state-of-the-art manufacturing and cutting-edge technology. Using a patented Combitherm® technology, the Alto-Shaam Combi Ovens are able to oven fry, steam, retherm, bake, roast and smoke, all in one footprint. Take advantage of our competitive prices online at MissionRS.com! To get a quote or have any questions answered on this equipment, please don't hesitate to call us at 800-319-0690 to speak to one of our friendly sales staff.
  • The Top 3 Causes of Foodborne Illness

    Foodborne Illness is a serious concern that impacts the day-to-day safety and sanitation practice put forth by everyone preparing food. Though there is a great effort by agencies like ServSafe and the National Restaurant Association's Education Foundation (NRAEF) to train foodservice personnel about the risks and liabilities associated with improper food handling, there continues to be cases where these illnesses occur. This article highlights some of the most common reasons for these illnesses (not in particular order) and offers tips for rectifying the situation: Untitled-2 1. Cross Contamination Cross Contamination occurs when microorganisms are transferred from one preparation surface or food product to another. With all the hands that are involved in preparing and plating a meal in a restaurant, cross contamination can easily happen if your staff isn't properly trained and educated on the risks associated with food handling. Between receiving food, storing food, prepping food, plating food, and serving it to your customer, there are a number of ways that cross contamination can occur. By investing in tools like color-coated cutting boards which train staff to cut different food types on different food surfaces, encouraging avid cleaning and sanitization, and proper food storage, cross contamination can be minimized. Most importantly, it takes a thorough training and understanding by your staff of the risks associated with improper food handling. 2. Personal Hygiene It's pretty nasty to think about but poor personal hygiene is one of the top 3 most common causes for the outbreak of foodborne illness. By not washing hands after using the restroom, in between preparing different kinds of raw or uncooked foods, coughing, sneezing, scratching, or coming to work sick, there are immediate risks for transmitting microscopic germs and potentially harmful foodborne illnesses on to your customers. Installing multiple hand sinks as required by your health code is one of the best tools to emphasize the importance and requirement of hand washing in your commercial kitchen. To read more about proper hand washing read this article! 3. Time/Temperature Management In general, there are 3 main ways that people can get sick from the time/temperature equation: a. If foods aren't cooled properly b. If foods aren't cooked or reheated properly c. If foods aren't stored and held at proper temperatures. The temperature "danger zone" is talked about in greater detail in this article  where it details the risk of bacteria growth when food is exposed to dangerous temperatures. Food Safety is a topic that anyone preparing and serving food should take seriously (and this doesn't exclude home cooks)! By understanding some of the basic practices and principles you can rest assured you will be free from the risk and liabilities of foodborne illnesses.
  • Preventing Cross Contamination

    Untitled-1 How many people play a part in your day-to-day food preparation? Chances are there are a number of hands involved in getting a meal prepped and plated in a timely manner. Knowing this, it is crucial that your staff is educated on food safety. One of the foremost reasons for the outbreak of foodborne illnesses stems from cross contamination in the workplace. There are a number of situations where cross contamination can occur:
    •  Cutting boards, knives and other preparation equipment that aren't cleaned and sanitized in between use with different food types (i.e. raw versus cooked) can result in cross contamination, and ultimately, illness. 
    Resolution: One easy way to implement food safety in the preparation phase is by investing in color-coated cutting boards to designate different food types to different colored preparation supplies. This will not only train your staff to keep different foods safely separated but will promote good food safety practices across the board. cuttingboards
    • Dirty kitchen surfaces and any surface that hasn't been cleaned and sanitized prior to and in between food contact can easily contaminate your food with germs. Therefore, it is crucial that proper cleaning and sanitizing is being practiced on a continual basis.You may want to invest in color-coated cleaning pails which distinguish your cleaning solution (green pail) from your sanitizing solution (red pail).
    To be sure your cleaning and sanitizing solution is at the required strength, invest in our chlorine test strips which will measure the chlorine level and the overall effectiveness of your cleaning solution. Chlorine Test Strips
    • Dirty cleaning supplies (i.e. towels, cloths, brushes) can just as easily cross contaminate food contact surfaces which is why it's important to always have plenty of cleaning tools and linens on hand while being adamant about regularly washing them.Untitled-1
    • Raw food items that are added to a meal without further cooking can cross contaminate as can the liquids from raw foods that could drip or make contact with other foods that are ready to serve. Resolution: Make sure that foods are covered fully and tightly in the refrigerator.
    • Hands that have been preparing different foods can also cross-transfer germs and contaminate your food. Having adequate hand washing stations is not only incredibly important but also mandatory by your local health code. Be sure you have adequate hand washing stations near the wash rooms, the prep stations, and throughout the kitchen. There are also tools dedicated to reducing the risk of cross contamination, like these ice handling totes and supplies which make moving large amounts of ice easy while keeping dirty hands away.
    Untitled-1 Cross contamination is a real issue in the foodservice industry and one that can be contained with the implementation and understanding of food safety practices. To learn more about or to purchase some of our food safety products visit our website here, and feel free to call our sales crew at 800-319-0690 Monday through Friday 7 AM - 7 PM (CST).
  • How To Successfully "Wow" Your Customers

    You know that meal or dining experience that'll always resonate as being thoroughly awesome? It's the feeling of being "Wowed" that creates these delightful memories, and let's face it, we all love to be on the receiving end.

    wow

    In the foodservice industry, "The Wow Factor," as it is so often called, is the indication of a job well done for the chef, the waiter, and the operator at large. This industry is after all a service-based industry and is deeply rooted on the principle of delivering great service, professional expertise and a pleasant experience to the diner. Whether it's an amazing dish, a beautiful presentation, a friendly waiter or a jovial ambiance, there are a number of ways you can deliver "the wow factor" to your patrons time and time again. Here are some suggestions: 1. Over-The-Top Service: More than anything in this industry, making a great impression starts with having kind, attentive, caring staff who put your satisfaction as a top priority. Having a wait staff that makes dining out a relaxing, pleasant experience for your patrons is paramount, and little touches like remembering a customer's name, or perhaps a regular diner's usual order, can go along way. Service is very much a part of the dining experience and having upbeat employees on staff will help positively orchestrate the mood of the evening.  2. Customer Relationship Management:  Having a CRM program in place at your facility is another great way to "wow" your guests. In this digital day and age, getting friendly email reminders about specials, coupons, unique events and other happenings is a nice way to invite patrons back while actively keeping your business name in the mind of your customer. Many venues nowadays also have birthday incentives which invite guests to dine with them and enjoy a complimentary discount. All these things are not only a great branding tool for your business but they also have a positive impact on the feelings your customer base has towards your operation and the way you conduct business. 3. Cleanliness: No matter where you are dining out, from fine dining to fast casual or quick-service venues, having a clean dining room and washroom has a direct effect on the customer impression. No one wants to eat on a grimy table or smell off odors or go to a washroom that's not properly managed. The cleanliness of your restaurant, bar, or foodservice facility is without a doubt one of the first things your patrons will notice when visiting. It is also one of the first things that will turn a customer off, and quick. For all the open kitchens where patrons can see chefs at work, it is increasingly important to have the front of the house as well as the back of the house in tip-top shape so customers can rest assured that cleaning is adhered to and good management is a high priority.  4. Strong Menu: People have a choice every time they dine out and that choice is where they are going to eat followed by what they are going to order. Given the highly saturated restaurant scene in American cities today, it is important to craft your skill and feature a menu that is all your own. It's about finding a defining feature and showcasing that feature well. Chefs across the nation range in skill and expertise, but all successful chefs have honed their skills by mastering a handful of things that make their food memorable. Even your classic favorites (think: a hamburger, a green salad) can be made a popular favorite with the implementation of a defining sauce, dressing, or key feature. Find what it is that makes you stand out and prepare to "wow" your customers with it each and every time. 5. Ambiance The overall ambiance of your foodservice establishment plays an important role in "wowing" your guests. For many fine dining establishments, the importance of this feature is emphasized even more, as restaurant operators comb through nice furniture selections, art options, elegant light fixtures, high-end tabletop accessories and more to set the tone. After all, the first impression is often made at the beginning of your experience (i.e. when you walk in the room) so having pretty lighting, elegant furnishings and a stylish ambiance plays an important role in locking in good sentiments from the first look. Though very important in fine dining, ambiance generally plays a key role in designing a restaurant in general. Small "hole in the wall" venues with a mixture of different knick knacks can add to the warmth and character of a place and make it memorable to the diner. At the end of the day, it is about finding a mix of colors, styles, and objects that will work together to achieve the look you're after, and then share it happily with your guests.
  • 4 Tips For Longer Lasting Bake Pans

    PRO_68078_ss_01_2013-01-07

    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.

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