Product Care

Properly caring for your products.

  • 3 Ways To Care For Stainless Steel

    cia-kitchen Picture via atpearl.com taken at The Culinary Institute of America- San Antonio
    Stainless steel is a staple in foodservice kitchens, and when properly looked after, it can be found shining everywhere from your countertops to the sinkswork tables, refrigeration, and the cooking and ware washing equipment. There are a number of reasons for this prevalence, but mostly, stainless steel is used throughout because it is very durable, safe for food preparation, resists corrosion more so than other materials (resist is the key word here) and it is nonporous, so moisture, bacteria and other harmful remnants can't easily seep into the material. However, contrary to popular belief, stainless steel can stain and even rust if not properly maintained. Here are some tips for cleaning and maintaining your stainless steel surfaces in the back of the house so you get rust-free service for years:
    1. Always use soft cloths, rags and sponges when cleaning the surfaces of your countertops, sink wells, and your stainless steel equipment. Abrasive brushes, scrapers and steel wool can quickly scratch and damage the thin film shield that protects the steel, creating a better opportunity for rust to form. Also, it is a general tip that you should clean going with the grain line. Usually, you can see  which way the grain of the steel is going and it's best to polish going with- not against- that line.
    2. Be sure to clean your stainless surfaces regularly and use the right sanitizing cleaners, keeping in mind the recommended concentration of your cleaner. Cleaning solutions like alkaline and alkaline-chlorinated cleaners should be used whereas traditional chloride solutions are advised against. High chlorine content is not recommended for stainless steel cleaning as it will eventually pit and rust the steel surface. If you do use chlorinated cleaners, be sure to check the concentration and strength, and then rinse it off quickly, before wiping down and drying the stainless surface.
    3. Hard water is one of the hardest things on stainless steel (no pun intended). Many foodservice establishments know this all too well and have equipped their water supply with  filtration systems to soften the water by sifting through some of the harsh chemicals that result in deposits, spots, and eventually, rust. Furthermore, hard water when heated can leave deposits on your steel surfaces which will eat through the protective film, causing rust, once again. Knowing this, it's important to keep water from standing on surfaces and wipe down moisture whenever you can.
  • Tips For Using & Caring For Your Texas Waffle Maker

    Untitled-3 Breakfast is the most important meal of the day so why not make it Texas-sized? At Mission Restaurant Supply your very own Texas Waffle Maker awaits you. This best-selling, non-commercial waffle maker has been a best-seller on the site for years and it makes delicious, golden waffles with every use. Here are some tips for getting the best use out of your investment:   Operating Tips For Your New Texas Waffle Maker:
    • Before use, it's always important to season your non-stick cooking surfaces. Open the waffle and season the griddles with cooking oil using a paper towel. Wipe off excess oil and discard the first waffle or two, which will more than likely be oily.
    • The operating light will turn on when the waffle is plugged in and begins to heat up. After about 5 minutes, the light will turn off, telling you the griddle is nice and hot, and ready for your mix! The light will stay off and the griddle will stay hot as long as the unit is plugged in.
    • Use roughly 2/3 cup of pancake or waffle mix per baking cycle! Once poured on the griddle plate, the ready light will turn on and you can close it lightly. *Be sure not to push it tightly closed as the waffle will need to steam and rise as it cooks. When the waffle is ready the ready light will turn off.
    • Cleaning your Texas Waffle Maker is very easy and should be done after the unit has completely cooled off. Do not clean the waffle maker when it is still hot. This Texas Waffle Maker cooks fast thanks to its 800 watt grill plates, and it should be completely cool so you don't burn yourself in the process, or warp the elements. When it's cool, simply wipe down the grill plates with a damp sponge of soft cloth and do the same with the outside of the waffle maker. Avoid using abrasive elements to scrub and resist from applying chemical cleaners directly on the unit.
      Toppings To Try:
    • Eggs
    • Fruit
    • Bacon
    • Jam
    • Nuts
    • Syrup & Honey
    Untitled-2   texas-box Ready to purchase your own? Head on over to the website to pick up a Texas Waffle Maker for your own kitchen and feel free to give our sales team a call at 800-319-0690 Monday through Friday, 7 AM to 7 PM, with any questions!
  • 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!
  • 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.
  • Get Your Ice Machine Ready For Summer

    In the hot summer months, the demand for ice in your restaurant or place of business goes up dramatically. Therefore, it's important to take extra maintenance precautions on your commercial ice machine(s) so you can extend the lifecycle of the unit while ensuring the cleanliness and purity of your ice. Remember, your ice is important to your customers and to the overall quality of your drinks.

    The most common analogy to help prove the importance of commercial ice machine maintenance is to think of your ice machine as a car. If you never maintain the car, change the oil, etc., it will eventually burn up and destroy the engine. Your ice machine is the same way. When it's working hard, particularly in the summer months, to produce a sufficient amount of ice for your demand, it's vitally important to maintain the machine often and regularly it so it doesn't wear down. No ice on a hot summer day = unhappy customers. How Often Do I Need To Maintain My Machine? Maintenance frequency is largely dependent on the usage. The general rule of thumb is that your machine should be serviced every 6 months. However, this largely depends on what kind of kitchen and demand you're talking about. Fast food chains, drive-thrus, delis, and other places would be advised to maintain their unit on a more regular basis to prevent the build up of scale and other impure substances that could harm the taste, clarity, and quality of the ice.  Heat is one of the biggest factors that can cause poor ice machine performance but so is neglecting to service it. Make sure the condenser coil and the evaporator are clean so production doesn't slow down. Our Suggestion For You We suggest scheduling a professional service and maintenance at the beginning of the summer. Having an authorized service agent physically take apart the unit, clean all the parts, sanitize it properly, change out the filters, and put it back together will ensure optimal, hassle-free performance when you need it most. To find a local, authorized service agent call the Manufacturer of the Ice Machine you have to schedule an appointment! Other Helpful Tips & Ideas: 1. The next time you're looking to invest in a new machine, think Energy Star. We have lots of Energy Star Rated Ice Machines that will rake in 10% more water savings and 15% more energy savings than comparable, non-Energy Star Rated units!

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    2. Keep the Machine in a Cool Place in the Kitchen (if possible) 3. Set the machine to run overnight for added energy savings 4. It's easy to forget about regular maintenance, so keep track of service dates and plan ahead so you're always on top of the proper maintenance schedule Check out all the Commercial Ice Machines available on MissionRS.com! Have you Read our Blog on Equipment Care & Cleaning Tips???
  • Re-Seasoning Your Cast Iron Cookware

    Cast Iron is one of the most durable materials found in a commercial kitchen. It can sear, roast, bake, and fry a number of different food products, from vegetables to chicken and fish. Many of our cast iron skillets come pre-sprayed with a soy-based vegetable oil where they are then put under high heat to allow the oil to penetrate the skin. However, regardless of pre-seasoning, there are times in every cast iron's life when re-seasoning is necessary to keep up the performance of the product.  Re-seasoning can help prevent rusting and drying out which keeps food products from sticking to the skillet. Here's how to properly re-season your cast iron:

  • Caring for Cast Iron

     

      Most kitchen supplies require specific maintenance procedures to ensure the longevity of the product.  Cast Iron is no exception, and adhering to these rules will actually make your product better with age. Cast Iron skillets and griddles can last a lifetime if taken care of properly.  Here are some maintenance fundamentals: The Do's
  • After hand cleaning with hot water, towel dry and store away, or put atop an open burner until the heat just dissipates the moisture. (If super dry, apply a thin layer of warm oil to the surface of the pan and allow for it to soak in)
  • Should rust spots form or if a metallic taste is detected on food, simply work a sheet of sandpaper or steel wool over the surface to remove and reseason your pan with warm oil
  • When your pan is not being used, make sure to store it in a cool, dry place (Lodge Mfg suggests putting a paper towel on the surface of the pan or in between the pan and the lid to keep moisture from forming)
  • The Dont's
    • Don't use soap or detergents for cleaning cast iron- hot water will do and a sponge!
    • Never put cast iron in the dishwasher- the chemicals in the detergents will strip down the oils in your pan's seasoning, resulting in a brittle, dried out pan
    • Avoid submerging the cast iron in cold water, particularly when the product is still hot. This could cause thermal shock and a warped pan
      Check out our wide selection of Cast Iron Skillets and Fry Pans!
  • Carlisle Product Recall

    One of our goals with this blog is to keep you, our valued customer, in the loop when prices change, news hits the stand, or when products are recalled. Though it doesn't happen often, we think it's important to announce a recall as soon as possible when it does. We just got word today, February 28th, 2012, that Carlisle FoodService is recalling their melamine stacking mugs due to a burn hazard. Though no injuries have been reported, Carlisle has received three unique reports of the mugs breaking when exposed to hot liquids. The following 2 product styles from MissionRS.com are being recalled in all colors: 43056 and 43546

    These mugs are no longer available through Carlisle or through MissionRS.com. If you or your company has purchased either of these product skus anytime between January 2011 and January 2012, please contact Carlisle for an immediate return and credit. Consumers should stop using the mugs immediately and return them to Carlisle for credit towards a future purchase of Carlisle FoodService Products merchandise. Carlisle will provide instructions for free return shipping, and for any further information, please contact Carlisle FoodService Products at (800) 217-8859 between 7:30 a.m. and 4:30 p.m. CT Monday through Friday. Though we only stocked two of the models within this list, be advised that the entire list below is being recalled: Sierrus™ Mug                           7.8 oz            Model # 33056 Durus® Challenge Cup             7.8 oz            Model # 43056 Dallas Ware® Stacking Cup     7 oz               Model # 43546 Dayton™ Stacking Cup             7 oz               Model # 43870 Kingline™ Ovide Cup               7 oz               Model # KL300 Kingline™ Stacking Cup          7 oz               Model # KL111 Melamine Stackable Mug         8 oz               Model # 4510 Cappuccino Mug                     12 oz               Model # 4812 Cappuccino Mug                     16 oz               Model # 4816 We're sincerely sorry for any inconvenience this may cause you, yet we know that by putting safety first, this could avoid major injuries and accidents in the future.
  • Plumbing Restaurant Equipment

    Almost every business has plumbing, but during renovations and maintenance, it can be one of the most important but neglected realms of restaurant equipment. A faucet seems ageless, a grease trap eternal, but proper upkeep and testing of these plumbing supplies and fixtures is essential to maintaining the sources and uses of water--the lifeblood of any restaurant.                                     Especially in colder regions, winter power outages can drop the temperature of buildings below freezing, putting even the pipes on stainless steel utility sinks at risk to burst. A small drop in water pressure can render any rinse unit completely useless. General wear and calcium buildup also ages and corrodes faucets and the cogs in large utility dishwashers. Every restaurant, café, or deli depends heavily on cleanliness, both for health codes and practicality: a malfunctioning sink can cripple an eatery by stockpiling dirty dishes, and without any source of water, cooking and brewing become impossible in a matter of minutes. The key safeguard against such a paralyzed business is simple servicing to test the proper functioning of plumbing equipment. Old water filters and disposals in particular have a high likelihood of sudden breakdown, so an investment in more modern machines might be a wise one. Otherwise, keeping spare parts like spindles and replacement valves on hand can be an inexpensive prevention technique. But the most important action is simply not to ignore plumbing. Refrigerators and ranges may be used more consciously, but the fixtures supplying water are indispensable to an operative business. Shop all plumbing supplies and equipment at Mission Restaurant Supply!
  • The Glassware Guide

    Whether you own a restaurant or you're a frequent diner, it is widely known that beverage sales contribute largely to a restaurant's overall profit. Deciding what glassware to stock at your facility is an important factor to take into consideration. At Mission we have a large variety of Restaurant Glassware to choose from all at our best possible price. It's also important to consider a line of glassware that will be easy to replace and build on as you grow. 99% of people who handle glassware have broken a piece of glass at some point along the way-it's an inevitable reality. In a restaurant environment, especially during rush hour, the chances of chipping or breaking a glass go up even more.  This "Glassware Guide" is an attempt to better familiarize our customers with the basic tips and good practices so that you can invest in glassware that will last. The two most common reasons that glasses break at the frequency they do  are as follows: THERMAL SHOCK: Thermal Shock occurs when a glass at a certain temperature comes in contact with another temperature extreme. For instance, a glass straight out of the dish machine shouldn't be used right away for ice water. The glass needs to cool down to room temperature  before it's safe to use. This works the same way when the variables are inverted: a cold glass shouldn't be exposed to high heat temperatures until it has reached room temperature. It's the drastic temperature changes that cause stress on the glass and consequently make it more susceptible to breakage. MECHANICAL SHOCK: Mechanical shock occurs when a glass comes in direct contact with another glass or clashes with something else {platter, spoon, sink, etc.}. These small, forceful impacts create invisible abrasions or weaknesses in the glass which make it highly susceptible to breakage over time. Mechanical Shock is perhaps the most common-yet most easily preventable way- to break your glassware. Tips To Remember:
    • Depending on the number of people you have dining make sure to have an adequate supply of glassware on hand so that your glasses coming from the dishwasher can get to proper temperature before going into service
    • When cleaning or polishing wine glasses don't rotate the bowl and the base in the opposite direction as this can cause the stem to break off
    • Some people think adding vinegar to the dish machine's final rinse helps result in streak-free glasses
    • Pick up glasses one by one, not in clusters, because friction occurs when grouped together
    • Never use glassware in the place of an ice scooper. If your glass breaks while in the ice supply it's not only difficult to see it & extract it, but it could end up in your customer's drink
    • When bussing tables, use caution and don't stack glasses. Rather, put into racks or trays for optimal transportation
    • Never store flatware in glasses
    • Never stack glass on glass when storing as it can get stuck and easily crack when stored this way.
    • Throw away any chipped or cracked glassware. NEVER serve to your customer when there is a flaw in the glass. To view our full selection of glassware click here. Most of these tips are common knowledge but our hope is that it has refreshed your memory on good glassware practices. Have any questions? Email us at order@missionrs.com or call us at 1-800-319-0690
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