Guides

All Guides for Restaurant Equipment and Supplies

  • One Cart :: Two Ways

    Untitled-1 Every now and then a product comes on the market that serves the end-user in more than one way. As a customer, this is the best kind of investment because it continues to give back to your business. This is exactly the case with Rubbermaid's Convertible Utility Cart.
    Untitled-1 copy As a basic utility cart, this product will come in handy for storing, transporting and more. But this cart isn't just basic. It can hold up to 400 lbs of material with a recessed top for safety in transit, ergonomic handles for easy moveability, and it has an extended bottom shelf for increased storage capacity!
     
    Untitled-1 copy For transporting bulkier goods, the cart can be quickly transformed with the push of a button into a platform truck with a 24'' x 36'' usable deck and a modified 250 lbs load capacity! This cart is also equipped with locking casters which are a great safety precaution when loading and unloading.

     

    Untitled-1 copy When not in use, the cart conveniently collapses with the push of a foot pedal, folding flat to just 10-7/8'' high!
      Invest in this innovative, patent-pending product for your business and know you are getting a multi-functioning, productivity-enhancing tool that will aid your staff and boost efficiency! Buy It Here!
  • Start Saving With Amana Microwaves

    Commercial microwaves are a mainstay in the day-to-day operation of the foodservice industry because of their fast cooking times and their superior food quality retention. Because they are used so frequently, it's important as a foodservice operator to invest in an oven that will last, which starts by purchasing a unit that can keep up in your kitchen.  Untitled-1 The Importance of Quality Like many things in life, investing in high quality will ensure not only product longevity but a better user experience. Take Amana Commercial Microwaves, for example.  This quality, Made-in-America brand has been innovating their product line so that end users can start seeing a profitable return on their investment, and quick. But with this ROI comes an important step in the purchasing decision: wattage & power. The Advantage of Higher Wattage Though the initial upfront cost may be significantly more, investing in a microwave oven that has a higher wattage will deliver greater yield and more profit for your business. Trying to get a grasp of the bigger picture can have a significant influence on the best purchase and fit for your business. Here's the break down: More Wattage = Less Cooking Time = Faster Table Turns  = Increased Profits! The following charts show both how cook times decrease as microwave wattage increases and the energy savings that ensue from sizing up: potato Untitled-2

    (Parameters are $.10 kWh in energy costs, 100 cook cycles per day, 60 seconds typical cook time)

    Furthermore, when considering output per hour, keep the following in mind: 1000 watt microwave = 13 baked potatoes 1200 watt microwave = 17 baked potatoes 1800 watt microwave = 20 baked potatoes 2200 watt microwave = 28 baked potatoes 3000 watt microwave = 33 baked potatoes Also important to keep in mind is the fact that higher wattage equals better food quality; food retains color, texture, nutrients and taste! Many of the higher wattage Amana microwaves available at Mission Restaurant Supply, like the RC Series, the HDC Series, and the RFS Series, cook rapidly enough that moisture in the food is actually converted to steam. So in a sense, an Amana investment can serve a dual purpose, coming in handy as a back up when your steaming equipment is down or occupied. Other benefits of using your Amana microwave as a steamer include the connectionless hook up meaning no plumbing or deliming is needed in addition to no ventilation hood being required!   Explore the energy, labor, and cost saving features of Amana Microwaves and feel free to call our sales team at 800-319-0690 for further information on Amana Commercial Microwaves!
  • BPA In The Foodservice Industry

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    As science and technology have advanced, the foodservice industry has responded by making products that are better for the end user. One of the latest discoveries to spark conversation is the use of Bisphenol-A (BPA), a chemical found in thousands of commercial products around the world, from food packaging equipment to baby bottles. Initially introduced in the 1940s as a material which when combined with polycarbonate would harden plastics, the chemical has now made its way into a widespread, mainstream role, appearing everywhere from the cans in your pantry to the tupperware holding leftovers in your refrigerator.  (According to the Centers for Disease Control, a recent study showed that 93% of Americans have BPA in their urine, a testament to the real, inevitable existence of this product in our lives.)  Recently, scientists and researchers have learned that exposure to this chemical can have an adverse effect on your health (think neurological damage, cancer and endocrine disruption), leading many manufacturers, including many foodservice manufacturers, to revolutionize their construction practices. This topic of conversation is particularly relevant in the foodservice industry, since so many manufacturers use plastic in their products. (Think: even the plastic liners found in many canned goods can seep into your food.) Though BPA has been proven to have a negative impact, it is worth noting that in reality, BPA isn't the only chemical that should be worried about when dealing with plastic in the foodservice industry. However, with all the research and evidence that has bubbled to the surface in recent years, there is no reason why you and others shouldn't be informed and educated of its potential threat. Luckily, many of the manufacturers that we stock at Mission Restaurant Supply have decided to pave the road to a safer, BPA-free destination. Take Rubbermaid's Food Storage Boxes, for instance. Favored industry-wide for their durability and pure functionality in the workplace, you can now store food more confidentally in Rubbermaid boxes given their lack of BPA. How Will I Know An Item Is BPA Free On Your Website? At MissionRS.com, we've taken the liberty to create  the circular stamp/symbol shown above that will let you know if an item is BPA Free or not. On every product page that is BPA Free you will see this symbol. An example of a product page is below:

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    We are constantly adding this green logo to items, many times just as soon as we hear that it has been listed BPA Free. If you have questions as to whether an item is BPA Free please don't hestitate to call our team at 800-319-0690 and we can double check for you!

     

     

  • The Nature of Water in the Foodservice Industry

    Anyone involved in the foodservice industry can testify to the primary necessity of water and the important role it plays when working in or planning a new facility. Just think about it: From dishwashing to restrooms, to water served in the dining room, there is an ever-present need for water, and clean water at that. water-supply Here are some initial costs associated with water to keep in mind when planning a new restaurant or foodservice venue: 1. Supply: Does your facility have a direct supply of water? Most facilities have access to water from a municipal water system but remember there are costs associated with having it in your restaurant. 2. Heat & Energy: From steamers to dishwashers, there is a significant cost associated with heating water and using energy to get it to the required temperatures. 3. Water Disposal: Remember that "waste water" must be properly disposed of and sewage costs will apply. 4. Maintenance: Scale build up and deposits can have a significant impact on the effectiveness of your equipments' performance. Make sure to routinely maintain any equipment that uses water to do its job (ice machines, dishwashers, combi ovens, steamers, etc) and to invest in filtration whenever possible. There are many filtration systems today that utilize a fine filtering system along with a polyphosphate feed which both diminishes scale content and keeps it from building up within your unit. How Does My Geographic Location Play Into My Water Quality? Another important and often overlooked factor to take into consideration is the nature of the water in your geographic location. It's important to remember that every water source has a mineral content to it. When these minerals boil out or evaporate, as they would in a commercial steamer, they stick to the unit and concentrate themselves forming buildup on the interior mechanics of your unit. This scale buildup prohibits the machine from running at its highest effeciency and therefore should be maintained more frequently. {This is also the same for commercial ice machines which leave behind a large concentration of clumped minerals when ice is formed.} Water indeed varies by area and can be prone to different problems and characteristics depending on where you are located. Examples include the presence of alkaline salts in solution which makes water "hard" along with the presence of dissolved solids and suspended solids which can give water bad odors and exposure to often dangerous chemicals.   We recommend you have your water tested by a local testing company to understand the composition of your specific water supply along with what you need to do to ensure it is safe. How Does This Help? Having a fundamental understanding of the basic utilities in your foodservice facility will help you make better business decisions down the line. Water is one of the most important of them all and understanding how it can directly impact your kitchen equipment is an important part of your job as a business owner. Remember to maintain your water-using equipment regularly and to utilize the self-cleaning, deliming features that your equipment may already offer. Should you have any questions about investing in a filtration system for your ice machine or other piece of equipment, call us at 800-319-0690 for guidance and make sure to check out our selection online. Staying on top of the regular maintenance will ensure a long product life and better product performance for your business over the years!
  • Heated Holding: "Where Time Stands Still"

    In the foodservice industry there are a wide array of applications when holding food at a set temperature is necessary. From the moment a dish is taken out of the oven to the moment your customer receives it, the food quality is subject to change, which is why heated holding equipment is a lifesaver in a large volume commercial kitchen. Banquets, catered events, the hospitality industry, you name it, the need for equipment that will keep food moist, flavorful,  tender, along with nice and warm until it's ready to serve is undeniable.  Untitled-1 Alto-Shaam is one of the world's leading manufacturers of heated holding equipment because of their advanced systems, state-of-the-art design, and last but definitely not least, their patented Halo Heat® technology.  What exactly is Halo Heat®? The folks over at Alto-Shaam know that to get true quality food holding, you've got to do more than simply apply heat, humidity or water. The real key is to retain as much of the product's natural moisture as possible and that's precisely what Halo Heat® is designed to do.  The Halo Heat® method is the byproduct of extensive resesarch that resulted in a system where a temperature-controlled, low-density thermal cable is wrapped around the interior of an oven or holding cavity to produce soft, motionless, low-temperature heat, and as a result, a better tasting product. Unlike conventional holding, Halo Heat® doesn't use fans, keeping air still so as not to dry out your food or transfer flavors. Why low temperature, you ask? The low, still temperature is the defining principle for its amazing cooking performance, including a natural tenderization process, improved flavor, moisture retention, reduced food shrinkage, and overall, a better tasting dish. Halo Heat® allows you as the operator to say goodbye to dried out menu items and say hello to more satisfied customers. Now that you know what Halo Heat does, you'll better understand how it plays into the performance of Alto-Shaam's Heated Holding Equipment.  Whether you're looking for Drawer Warmers, Heated Banquet Carts or Heated Holding Cabinets, Alto-Shaam delivers the best.  Alto-Shaam Drawer Warmers Drawer Warmers are some of the most widely used tools in the industry for keeping everything from rolls of bread to heavy entrees and delicate sides at the proper serving temperature. altoshaam_500-2D_LG_300x300 Available in free-standing 1, 2 and 3 drawer set-ups, these units are ideal for the operator that needs equipment that will maximize space and do the job well. These drawer warmers are also available in both standard and narrow widths to fit different size restrictions and they can just as easily be built into a cabinet as stacked or put on a mobile cart for easy transportation. The dual wattage control allows you to control the heat depending on the kind of food you're  holding! Shop for Drawer Warmers here. Alto-Shaam Heated Banquet Carts Piping hot, plated meals on the go are made possible with the help of Alto-Shaam's Heated Banquet Carts. Utilizing the Halo Heat® system and equipped with varying shelf arrangements, these banquet carts allow you, the operator, to store more without compromising the taste, flavors and tenderness your customers love. altoshaam_1000-BQ2-192_LG_300x300 Choose from 96, 128 or 192 plate capacities, each with large, single doors, ventilation for internal humidity management and heavy-duty bumper and caster systems for even the most rigorous banquet transportation. So if banquet business is what you do, make sure to discover the benefits of an Alto-Shaam banquet cart which keeps the temperature precise until you're ready for showtime. Shop for Banquet Holding Carts here. Alto-Shaam Heated Holding Cabinets Alto-Shaam's famed heated holding cabinets have become an absolute staple in commercial kitchens around the nation. By maintaining a precise temperaure range without the use of fans or other heating elements,  food is able to retain its natural moisture without drying out. altoshaam_1000-UP_LG_300x300 Customers everywhere can take advantage of the heavy-duty stainless steel construction and their undeniable versatility (models like the 1200-S have a dual functionality- operating both as a heated cabinet and a dough proofer!) Choose from single compartment, double stacked compartments, different rack/pan configuration capabilities and so much more. Shop Heated Holding Cabinets here. Alto-Shaam CombiMate® Companion Warmers Last but not least is Alto-Shaam's famed CombiMate® equipment which allows Alto-Shaam roll-in pan or plate carts to be rolled into the cavity for large volume heated holding. altoshaam_12-20MW_LG_300x300 From big  banquet halls to large hospitals and huge catered convention settings, the CombiMate® Companion Warmers will bring excellence in heated holding to your large volume venue. Alto-Shaam has both mobile and stationary units and different sized cavities depending on your needs. Shop CombiMate® Warmers here. At the end of the day, Alto-Shaam's Heated Holding equipment is the best time-management tool and an investment that will boost your ROI. Being able to provide a quality product in a prolonged holding environment is a feature that allows kitchens to run smoothly and with absolute reliability. Discover more about Alto-Shaam holding equipment on their website and take a look at their Youtube channel to see some of these amazing unit's in action! take advantage of the industry's best prices when you invest with us at MissionRS.com! Shop Alto-Shaam!  
  • Meat Tenderizers

    Meat Tenderizers are some of our best-selling products at Mission Restaurant Supply, and for good reason. These tools can take the toughest piece of muscle-packed meat (think the rump or the shoulder) and make it tender, more pliable, and all around more satisfactory to eat. If you're in the market for a new meat tenderizer, either for your home or business, we recommend you reading further so you can understand the different kinds of tenderizers that are available, along with the differences in their performance. 1. The first and most traditional style of tenderizer is the hammer, like our best-selling model by Browne-Halco. This type of meat tenderizer is a tried and true classic for its ease of use and ability to work in all different food settings. These traditional hammer-style tenderizers feature either a wood or aluminum handle and have a metal mallet that offers both coarse and fine cuts. By hitting the meat slab with the mallet, you are essentially working through the product, breaking up the "connective tissue," creating a thinner, more tenderized, flavorful and better tasting meat. halco_202ST_LG 2. Mechanical Meat Tenderizers, like our #1 best-seller by Jaccard Corporation, "The Super 3",  utilize a series of razor-sharp blades that penetrate the meat and cut through its "connective tissue" creating thin cooking channels for the marinade to seep through. These connective tissues are made up of collagen protein which is extremely tough and difficult to cut through (say with a fork or knife) so having a meat tenderizer that is sharpened accordingly will produce a better tenderized result. Mechanical tenderizer enthusiasts appreciate the difference between this product and a traditional hammer tenderizer because you physically get deeper into the body of meat than the hammer, which effectively tenderizes the top layers.
    The Super 3 by Jaccard
    What makes the SUPER 3 such a popular item for both residences and commercial foodservice settings?
    • Reduces cook times up to 40%!
    • Creates more even cooking results
    • Increases product yield by reducing the amount of shrinkage during cook times
    • Dishwasher safe! Just throw it on the top shelf and say goodbye to tedious cleaning
    • Can be used on all different cuts of meat from veal to turkey, pork, chicken and game meat
    • Enhances flavor of even less expensive cuts of meat by penetrating deep and allowing for quicker marinading
      Get the best tenderization out of all your meat with a Meat Tenderizer from Mission Restaurant Supply. Starting at just $5.95, these tools are a great way to enhance the natural flavor of your meat and to get the best outcome at very little cost. For more information, please feel free to call our sales representatives at 800-319-0690!
  • Savoring The Smoker Oven

    What better aroma and taste to trigger your appetite than a delicious, smoked steak, fish or cheese? "Smoking" food has been a time-honored concept, but as years have passed, technology has advanced to make the process more efficient, and the end result more delicious. That's where Alto-Shaam Smoker Ovens come into play. This highly respected foodservice manufacturer creates a state-of-the-art line of Smoker Ovens that are designed to add a variety of tastes and flavors to your menu items at a fraction of the cost of buying pre-smoked food. The concept of smoking food is beloved not only for the way it tastes but for its healthier nutritional benefits since inherently it doesn't add sodium, fat, or sugar to the food. By using real wood in the form of wood chips, you add real, natural  flavor to your food, not just the aromas from your spice cabinet. This lack of artificial smoke and the lack of pressure cooking keep the Alto-Shaam Smokers coming out on top with every use. Like other Alto-Shaam equipment, the Smokers are an economical investment, giving off very little external heat which keeps your kitchen (and staff) cool. They also use less than $1 of electricity with every load of food!! If you aren't convinced yet, keep reading for a few other benefits that make Alto-Shaam Smoker Ovens the only way to go for premium smoking equipment:  

    1. Ease of Use
    Each of Alto-Shaam's Smoker Ovens is equipped with a smoker box that's positioned conveniently inside the oven cavity. Simply fill the box with the wood chips you choose (mesquite, cherry, apple, hickory, maple, and the list goes on) and set the smoke intensity control to the level you need. Each Alto-Shaam Smoker is equipped with a smoke timer that allows you, the operator, to set the intensity from mild to medium to heavy smoke flavor, so you get just the right amount of smoked goodness. 2. It Cold Smokes Too! 
    Alto-Shaam's Smoker Ovens also have the ability to cold smoke cheese, fish and other foods you'd least expect, without using any heat. This opens up the boundaries and allows you to do more than you would be able to do with competitors' smoker ovens currently on the market. 3. Various Sizes/Configurations 
    Every foodservice kitchen has its own needs and capacity requirements, that's why Alto-Shaam has both single compartment and double compartment stacked ovens for you to pick from. Furthermore, you can choose from a number of exteriors, from heavy-duty stainless steel to black or burgundy panels to fit the aesthetic and demands of your business. 4. "Cooking & Holding" In Only The Best
    Let's not forget that Alto-Shaam is renowned for their iconic low temperature Cook & Hold oven technology, and all Alto-Shaam Smokers are conveniently powered by this system. With the ecosmart® Halo Heat® system, you get the unmatched tenderness, minimal electricity consumption, less shrink (and more profit) that you'd get from a Cook & Hold Oven by the brand, but you also get the unique smoker properties mentioned in this post that give you and your business more menu opportunity. You know what that means? With this one investment you can cook, roast, reheat, smoke and hold everything from tomato sauce to sausage, fish and artisan cheeses. Click here to read more about Alto-Shaam's Cook & Hold Oven Technology. 5. Uncompromised Operator Control Whether you need a basic "Simple Control" or a more robust "Deluxe Control," the Alto-Shaam Smoker Ovens are built with operator control boards to meet your needs. The units equipped with "Simple Controls" provide an easy, straightforward way for you to operate the equipment thanks to a simple-to-read digital display, arrow controls and more. The "Deluxe Control" system is also easy-to-use, but it's equipped with more features like a built-in 8 recipe memory program and an internal temperature probe that allow you to do that much more with your investment.   Invest in a product that will open new doors for your business and will expand your menu opportunities in a way like never before with an Alto-Shaam Smoker Oven! Should you have any questions about this equipment or if you need help finding the right unit for your business, give us a call at 800-319-0690 and we will assist you!
  • Installing Your Ice Machine

    One of the most important things you can do after you've bought a commercial ice machine is to make sure it is properly installed. Installation can directly effect the performance of your unit, so it's critical that your salesman and whoever is installing it takes time to go over routine site inspection check points with you. Doing this ensures that your set-up has everything needed for optimal performance, including adequate utilities.  Now generally speaking, there are 4 core components that are absolutely necessary for your ice machine's install: Power, Water, Space and Drainage. Here you will find details on each that will help you in the process:

    1. POWER
    Before you power up your ice machine, you'll need to know what kind of voltage and amperage requirements the unit has. The electrical specs vary from machine to machine, so for some smaller units, a simple wall-plug connection may be sufficient while other times a separate disconnect will be needed. If the latter is the case, a visit from an electrician is advised so that the circuit breaker and wiring is administered properly. Remember that commercial ice machines require their own dedicated circuit so be sure to take note of what your unit needs before proceeding.

    2. WATER
    Commercial ice machines need access to a water connection with adequate water flow to ensure it stays in operation. It is highly recommended to purchase a water filtration system along with your machine as doing so will improve the quality of your beverages, the taste of your ice, and the longevity of your unit. Without an inline water filter, the build-up of scale, sediment, lime and minerals from the water will corrode the interior of the machine, diminishing the life span of the unit while degrading the quality of the ice. Remember that ICE IS FOOD and dirty ice has the potential to sicken your patrons or yourself.
    Travis Water Filters, available on MissionRS.com
    3. SPACE
    Whenever installing a new ice machine, clearance is incredibly important to the placement of the unit. Ice makers work hard throughout the day (and often through the night) to keep up with your establishment's ice demand, and naturally, they can get overheated easily if they aren't given room to "breathe" during peak hours of operation. The ice machine has to ventilate  and have enough clearance to cool off and circulate air, particularly in climates where the ambient temperature is high for a large portion of the year. Make sure that you know the dimensions and specifications of both the machine and the designated place for it in your home or business to ensure that it will fit beneath any counters or in between any walls with adequate room to spare. Space also plays a large role when thinking about maintenance and serviceability down the line. Having easy access to all sides of the unit will help speed up the repair process. {For self-contained air cooled ice machines, it's generally advisable to have 6'' of clearance at the rear, the top and on the sides.}

    4. DRAINAGE
    Another important feature when thinking about install is Drainage.  With every ice production cycle, there is excess water that needs to be purged out as well as melted ice/water that needs to be drained from the bin. The ice maker (and the storage bin) will either need a floor drain and/or a drain pump for the water that was not frozen into ice during the freeze cycle. (This water, which is often called the purge water, didn't freeze onto the evaporator plate because it  contained impurities and minerals that kept it from freezing more quickly than the clean, pure water. Purging this "impure" water out is critical to the ice making process and keeps those impurities from settling into your ice machine.) Furthermore, self-contained ice makers and modular ice makers with an attached ice bin, have to rid their bins of ice that's melted and has been sitting in the system for a period of time. For restaurants and other institutions that have time to plan, integrating a floor drain into the facility is a good option, while those that don't have the floor drain will need a designated drain pump to rid the unit of excess water. Ask our team of sales representatives about drain pumps and accessories when buying an ice maker from our site- you can reach us at 800-319-0690! Even if it's not online, we'd be happy to help you find what you need from a local parts dealer!
  • A Buying Guide: Finding the Right Commercial Slicer For You

    Buying a commercial food slicer is an investment that requires a good understanding of your specific needs. There are many factors that go into finding the right slicer, and with this guide, we'll walk you through what those are so you can find the best unit for your business. 1. What Are You Slicing? The first and most obvious question to ask yourself would be What Are You Slicing? Commercial food slicers are divided into various tiers depending on what (and how much) you slice. It's very important to understand how much you think you'll be using the  machine as over-exerting it can cause it to burn out prematurely. a.) Light Duty/Standard/Economy Slicers- Designed to  slice deli meat but frequency of use is kept to a minimum. (Note that it's not recommended to slice cheese on a light duty/economy model.) (Less than 2 hours of slicing recommended per day) b.) Medium Duty Slicers- Designed to slice meats (and cheeses on occasion) but only for a couple of hours out of the day. (Between 2-4 hours of slicing) c.) Heavy Duty Slicers- Whether it's frozen food product, blocks of hard cheese or large portions of meat, heavy duty slicers can handle it all and can perform for hours on end. (Over 4 hours of slicing) 2. Size and Power The next distinguishing factor to make a decision on is the size and horsepower of your slicer. Obviously, the higher the horsepower the more you can expect to get out of your slicer. When taking size into consideration, you'll first need to know the size of the carriage (how big is the product being sliced? Will it fit inside the carriage?) Also, how big is the blade? Generally speaking, the light duty/standard slicers have a smaller blade (9-10 inches) and lesser horsepower while the medium duty and heavy duty slicers have larger blades (approximately 12 to 14 inches) and greater horsepower. 3. Price At the end of the day, price is a huge factor in the purchasing process, that's why we strive to offer a product selection that will fit every price point. For a price-conscious, commercial-grade slicer you can trust we highly recommend the 10'' and 12'' semi-automatic models by Jaxpro Foodservice Products. With ETL and NSF listings, these foodsafe, belt-driven slicers deliver the best, precision-based slicing performance at a low cost  and reliable efficiency. Slicers by Globe, Hobart and Univex to name a few are available at a considerably higher price point but they are equipped with different features and benefits, like removable carriages for easy cleaning and maintenance, that may or may not make it worth the extra dollars, depending on your unique needs. 4. Automatic vs. Manual At Mission Restaurant Supply you'll find a large diversity of electric slicers, from manual to automatic and semi-automatic. Deciding which type you'll need is a question of how much you're slicing daily. Automatic Slicers are a great investment for the larger operation, like big grocery stores, that need a machine that will slice bulk product on a continual basis. The operator can program the unit to the desired slicing thickness and the desired number of slices, and it will perform without an operator needed. Doing this not only increases efficiency and productivity but it saves you time and labor. Note that most automatic slicers also have the option to be operated manually. On the other hand, a semi-automatic slicer has all the functionality that an automatic does except for that it can't be pre-programmed to produce a definitive  number of slices. In other words, it will continue to move the carriage back and forth across the the slicing blade until the unit is turned off. Lastly, the manual slicers require an operator to manually move the carriage back and forth over the slicing blade and these models are a great investment for restaurants, delis and other foodservice venues that simply want a reliable unit that can be used throughout the day for small batches. 5. Manufacturer Brand Recognition plays a significant role in the purchasing process for many restaurateurs, that's why our shelves are stocked with commercial slicers by brands you can trust, like Globe, Univex and Berkel to name a few. Making a smart investment starts with having confidence in a product and knowing the history and details behind a brand. We encourage you to call us at 800-319-0690 should you have any questions on a product or manufacturer and allow us to help you make the best decision.
  • A Pressing Matter

    What is it about a hot cup of french press coffee? It's bold and delicious, super simple to make, and does just the trick when you need a morning, mid afternoon or late evening pick me up.  At MissionRS.com, there are a number of french press coffee makers by Bodum that will deliver perfect results. Simply remove the lid, add coffee grounds (approximately 1-2 tablespoon scoops per cup of water), fill with hot water and plunge!   For best results, pour just enough water to cover the grounds and wait 30-45 seconds. Stir and add more hot water, waiting 3-4 minutes to allow the  oils from the coffee to permeate the water. Then put the lid on and plunge slowly. It's also recommended not to leave the coffee in the carafe for a long period of time as the coffee will grow stronger and more bitter when left exposed to the grounds. We also advise that you buy coffee grounds that are more coarse as they'll be easier to steep and press with the best results.     The colorful Bodum Coffee Presses at Mission Restaurant Supply start at just $19.99 and truly offer a more bold flavor and satisfying taste that coffee drinkers will love. Plus, you can say goodbye to coffee filters since these presses only need the (included) mesh-lined plunger to get a great tasting cup of jo.   What's not to love? These French Presses make a great gift for the coffee aficionado in your life and they are the perfect complement to your home kitchen. Try one out today and let us know what you think!

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