Common questions before and after you purchase your restaurant equipment and supplies.
Although most restaurants have become more conscious of adding healthy menu items or offering fewer dishes perceived as unhealthy, you'll still find deep fried entrees on the carte du jour. It's hard to resist a heaping mound of crispy, golden french fries or beer-battered southern fried chicken! If you have a hamburger on the menu more often than not it's accompanied by some form of deep fried goodness. It doesn't take a lot to make fried fish or onion rings taste delicious but it also doesn't take much for them to taste inedible either. The number one priority of restaurant owners and operators is to make sure the customer is satisfied with their meal when they leave. Their second priority is keeping food and operating costs low. The oil used in deep fryers is not only responsible for making fried food mouthwatering, it's also a HUGE operating expense. To ensure the flavor of fried food is never compromised and the cost of shortening remains low, it's absolutely necessary to filter your oil! We've already established the importance of filtering your fryer oil: assuring food quality and reducing operating costs. But what choices are there for filtering? grease filter cone rack. These are perfect for restaurants and bars that only have a few fried items on their menu. All that's needed is a grease filter cone rack, grease filter cones, and a large stock pot. To filter the oil, insert a grease filter cone into the rack and then place the rack on top of the stock pot. Fryers have a drain valve in front of the unit. Attach a separate hose or over-flow pipe to the drain valve and gradually let the oil run through the filter cone into the stock pot. The paper filter cone will collect crumbs and food particles that can cause unwanted taste transfers. By reducing the number of contaminants in your shortening you'll also maximize the life of your oil. Not only will your fried food taste better, you'll also get more use out of your expensive oil! For high volume restaurants that primarily offer fried menu items it's probably necessary to buy a portable fryer filter machine. When using a fryer filter machine you simply roll the low-profile, portable unit under the fryer's drain valve and slowly drain the oil from the fryer into the filter. Once the oil has been filtered, a return hose pumps the oil from the filter back into the fryer's vat. There are also fryers that have built-in filtration systems installed by the manufacturer but they are often expensive and unnecessary for Mom and Pop restaurants. Of course, oil has to be replaced regularly; but to enhance the taste of your fried food and reduce operating expenses it's important to filter your oil weekly if not daily. For more information about fryers, portable fryer filter machines, and grease filter cone racks visit Mission Restaurant Supply!The least expensive way to filter oil is to use a
If you live in North America you've undoubtedly become accustom to having ice in most, if not all, of your beverages. Nobody wants to drink hot tea, or any other hot beverage for that matter, when it's reaching 100 degrees Fahrenheit outside! A cold glass of just about anything on a blistering summer day is what patrons expect when they enter a bar or restaurant. That being said, it's important to know how much ice your foodservice establishment should have on hand. Below is an Ice Usage Guide from Hoshizaki America's website that will give you a better idea of your ice needs: Restaurant: 2 lbs. per person Cocktails: 3 lbs. per seat Water Glass: 4 oz. per 10 oz. glass Salad Bar: 30 lbs. per cubic foot Quick Service: 5 oz. per 7-12 oz. cup 8 oz. per 12-16 oz. cup 12 oz. per 16-24 oz. cup Buying the right ice maker for your bar or restaurant doesn't have to be frustrating. Of course, you don't want to choose an ice maker that's too small; but most places won't require 1000 pounds of ice each day either. Hoshizaki America's Ice Usage Guide makes it easy to select the right commercial ice machine for your application. For information about Hoshizaki commercial ice machines visit Mission Restaurant Supply!
Buying restaurant equipment is no different than buying a new car. Once you drive off the lot there are certain things that need to be done regularly to keep your car from breaking down. Every 3,000 miles the oil needs to be changed. Tire pressure should be checked frequently. The air filter needs to be cleaned or replaced after a while. Although commercial refrigerators don't have radiators to flush or windshield wiper blades to replace, there is a certain amount of preventative maintenance that needs to be done to ensure they don't fail. Service companies are more than happy to stop by your restaurant and "fix" the problem. They're also more than happy to give you the bill for their service. To avoid product loss, lost sales, and staggering service bills the condenser must be cleaned regularly! • Unplug your commercial refrigerator so there isn't any electrical power. • Depending on whether the condenser is mounted on the bottom or top of the refrigerator, remove any protective housing or louvered grills. You'll need a screw driver for this step. • You'll probably see dirt and dust on the condenser coil. Using a brush or a vacuum, remove any visible debris. Compressed air can also be used to blow out debris. • Once all of the debris has been removed replace the protective housing or louvered grill and plug the unit back in. No matter how clean your commercial kitchen is your condenser will inevitably accumulate dirt and dust particles. If too much debris from the air is pulled through the condenser it can lead to a failed compressor. By cleaning the condenser monthly you'll be able to avoid those expensive service bills and even lower your electric bill! For more information about True Manufacturing commercial refrigeration visit Mission Restaurant Supply!
Proper food handling and preparation play a major role in preventing the spread of foodborne illness. Bacteria and microbes are often introduced to food by human contact and cross contamination. In order to avoid the dangers of food infection, the following food safety steps should be implemented and practiced in every commercial kitchen:
With the help of San Jamar's original Kolor-Cut® system, food preparation of different types of food can be monitored safely. And when each cutting board is coupled with a matching knife the possibility of cross-contamination is significantly reduced! Below is an informative video from San Jamar explaining the benefits of their Cut-N-Carry® Cutting Board Systems:
Storing food and other food products at the correct temperature may prevent food-borne illness but it can also increase the shelf life of certain items. Here's a useful guide for properly storing food so it stays fresher for longer! 32 DEGREES IDEAL -- STORE IN BACK OF COOLER:
ITEM TEMP. STORAGE Apples* 31-32 Avoid excess movement. Do not rinse. Broccoli 32-35 Store in covered box with drain shelf. Cabbage 32-35 Leave wrapper leaves on. Store covered. Cantaloupe* 38-42 Ripen at room temperature. Carrots 32-35 Do not wash until ready to serve. Cauliflower 32-35 Briefly store in single layers. Celery 32-35 Keep covered and sprinkle with water. Corn 32-34 Allow good air flow. Grapes* 32-40 Air circulation causes wrinkling. Store only briefly. Lettuce 32-35 Store tightly with drain shelf or colander. Mushrooms* 34-40 Put in cooler immediately. Keep dry. Oranges*(FL) 32-35 Need good air circulation. Peaches 32 Store at 65-70 until ripened. Pears* 32-35 Store at 60-65 until ripened. Radishes 32 Rinse, remove tops, and drain before storing in covered containers. Strawberries 32-35 Do not wash or trim before storing. Store only briefly. ITEM TEMP. STORAGE Avocados* 40-45 Handle gently. Ripen at room temperature. Cucumbers 45-50 Do not wash or sprinkle with water. Lemons* 45-50 Absorbs odors easily. Onions 45-50 Keep cool, dry and ventilated. Oranges*(CA) 45-50 Proper rotation will maintain good fruit. Peppers 45-50 Very susceptible to chill damage. Pineapple 45-50 Won't ripen after harvest. Handle gently. Squash 40-55 Soft shell cooler than hard shell. ITEM TEMP. STORAGE Bananas* 56-60 Do not refrigerate. Potatoes 60-70 Store in dark area. Cooler temperatures cause accumulation of sugar. Tomatoes* 55-65 Keep out of direct sunlight. Watermelons 50-60 Store green side up. Cut pieces should be stored in the cooler.
Cleaning your commercial restaurant equipment is necessary if you want to keep your doors open for business. Not only are health inspectors constantly breathing down the necks of food service operators, but restaurant patrons also know when a kitchen isn't meeting code thanks to local news reports and other inside sources. When it's time to clean restaurant equipment more often than not people don't use the correct cleaners or solvents for the job. Using abrasive, chlorine based cleaners can cause serious damage to equipment. Here's a a few tips to ensure cleanliness while also avoiding premature deterioration of your stainless steel equipment! CLEANING STAINLESS STEEL EQUIPMENT: 1. USE THE PROPER TOOLS: Make sure you use non-abrasive tools like soft towels and plastic scouring pads. 2. CLEAN WITH THE POLISH LINES: Always scrub in a motion that is parallel to the stainless steel grain. 3. USE ALKALINE, ALKALINE CHLORINATED OR NON-CHLORIDE CONTAINING CLEANERS: Chlorides can cause your stainless steel to pit and rust. 4. TREAT HARD WATER IF POSSIBLE: Softening hard water will reduce deposits that can be corrosive. 5. RINSE, RINSE, RINSE: Rinse thoroughly and wipe dry immediately. ***AVOID USING: STEEL PADS, WIRE BRUSHES AND SCRAPERS*** WHEN CLEANING VINYL CLAD, GALVANIZED, AND ALUMINUM SURFACES: Use soap and warm water to clean these sensitive surfaces.
Post By: NSF International 789 N. Dixboro Road, P.O. Box 130140, Ann Arbor, MI 48113-0140 Consumer Hotline: 1-888-99-SAFER Website: www.nsf.orgBuffets are an easy and popular way to serve food at parties. However, if food is left out for long periods, bacteria that cause foodborne illness can become an issue. Bacteria are everywhere, and unlike microorganisms that cause food to spoil, disease-causing bacteria cannot usually be smelled or tasted. Prevention is key, and the best way to prevent foodborne illness is to practice safe food handling. 1. Always wash your hands before and after handling food. Keep kitchen, dishes and utensils clean as well. 2. Cook foods thoroughly. If cooking foods ahead of time, be sure to cook them thoroughly to safe minimum internal temperatures: Beef steaks & roasts should be cooked to 160° F (medium) Pork chops & roasts should be cooked to 160° F (medium) Poultry (turkey/chicken) should be cooked to at least 165° F 3. Keep food hot in the oven (set at 200° - 250° F) or cold in the refrigerator until just before serving. 4. If foods need to be warmed, reheat them to at least 165° F. 5. Hot foods should be held at 140° F or warmer. Use chafing dishes, slow cookers, and warming trays on the buffet table to keep foods warm. 6. Cold foods should be held at 40° F or colder. Keep foods cold by nesting dishes in bowls of ice. 7. Arrange and serve food on several small platters rather than on one large platter. 8. Always serve food on clean plates. Replace empty platters rather than adding fresh food to a dish that already had food in it. 9. Don't let foods sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard any perishable foods that have been sitting out for two hours or more.
Whether they want to admit it or not, even the most experienced chefs forget simple things like standard weights and measurement conversions from time to time. Don't feel bad if you don't remember how many tablespoons are in a cup or how many ounces are in a pound. You're not alone! Below are a few useful tables that will ensure you don't ruin any meals because you added too much salt or didn't set the oven to the right temperature! Click on a link below to be directed to the correct table: Basic Liquid Equivalents Liquid Capacity Dry Capacity Household Capacity Disher Capacity Ice Cream Scoops Boiling Temperatures of Water at Various Altitudes Oven Temperatures BASIC LIQUID EQUIVALENTS:
Dash less than 1/8 teaspoon 3 teaspoons 1 tablespoon 4 tablespoons 1/4 cup 5-1/3 tablespoons 1/3 cup 8 tablespoons 1/2 cup 10-2/3 tablespoons 2/3 cup 12 tablespoons 3/4 cup 14 tablespoons 7/8 cup 16 tablespoons 1 cup 1 cup 1/2 pint (8 fl. ounces) 2 cups 1 pint (16 fl. ounces) 2 pints 1 quart (32 fl. ounces) 4 quarts 1 gallon (128 fl. ounces) 16 oz. 1 pound (dry weight) LITER 1 gill 7.219 cu. in. 0.1183 4 gills 1 pint 28.2875 cu. in. 0.4732 2 pints 1 quart 57.75 cu. in. 0.9463 4 quarts 1 gallon 231 cu. in. 3.7853 31.5 gallons 1 barrel liquid 119.24 42 gallons 1 barrel petrol 158.98 LITER 1 pint 33.6 cu. in. 0.5506 2 pints 1 quart 67.2 cu. in. 1.1012 8 quarts 1 peck 537.6 cu. in. 8.8096 4 pecks 1 bushel 2150.4 cu. in. 35.238 1 barrel 7056 cu. in. 115.62 1 teaspoon 1/8 fl. oz. 3 teaspoons 1 tablespoon 1/2 fl. oz. 16 tablespoons 1 cup 8 fl. oz. 2 cups 1 pint 16 fl. oz. 2 pints 1 quart 32 fl. oz. 4 quarts 1 gallon 128 fl. oz. COLOR DISHER SIZE BOWL DIA. FLUID OZ. WT. OZ. PATTIES/ LB. SCOOPS/ GAL. EQUIV. White 6 3" 4.66 4.86 3 16 2/3 Cup Grey 8 2-3/4" 3.64 3.80 3-1/2 22 1/2 Cup Ivory 10 2-5/8" 3.19 3.33 4 24 5/8 Cup Green 12 2-1/2" 2.78 2.90 5 26 1/3 Cup Blue 16 2-1/4" 2.07 2.16 6-8 35 1/4 Cup Yellow 20 2-1/8" 1.77 1.84 9-10 42 3+ Tbsp. Red 24 2" 1.49 1.56 11-12 51 2-2/3 Tbsp. Black 30 1-3/4" 1.03 1.07 13-14 62 2+ Tbsp. Orchid 40 1-1/2" .68 .70 15-16 70 1-1/2 Tbsp. SIZE EQUIVALENT SCOOPS/QUART No. 6 2/3 Cup 3-5 No. 8 1/2 Cup 5-7 No. 10 5/8 Cup 7-8 No. 12 1/3 Cup 7-10 No. 16 1/4 Cup 10-13 No. 20 3+ Tbsp. 14-17 No. 24 2-2/3 Tbsp. 17-20 No. 30 2+ Tbsp. 21-25 No. 40 1-1/2 Tbsp. 25-28 Sea Level 212 degrees F 100 degrees C 2,000 ft. 208.4 degrees F 98.4 degrees C 5,000 ft. 203 degrees F 95 degrees C 7,500 ft. 198.4 degrees F 92.4 degrees C Slow 250-300 degrees F Slow-Moderate 325 degrees F Moderate 350-375 degrees F Moderately Hot 400 degrees F Hot 425-450 degrees F
Have you ever wondered what differentiated 18/0, 18/8, and 18/10 stainless steel flatware? Flatware is just flatware and stainless steel is just stainless steel, right? Actually, the decor of your food service establishment, the price of your menu items, and most importantly your budget will determine the quality of the stainless steel flatware you purchase. You may never serve French cuisine at a chic bistro but it's still important to know the grade of your stainless steel flatware. 18/10 STAINLESS STEEL FLATWARE: The 18 stands for 18% chrome and the 10 stands for 10% nickel. 18/10 stainless steel flatware is the standard in Europe and represents the heaviest and usually most expensive flatware available. The higher nickel content adds a luster similar to silver and helps resist corrosion and staining. 18/8 STAINLESS STEEL FLATWARE: Similar to 18/10 stainless steel flatware, 18/8 stainless steel flatware has slightly less nickel and is very popular in the United States. 18/8 stainless steel flatware feels great in your hand but doesn't cost quite as much as 18/10 stainless steel flatware. 18/0 STAINLESS STEEL FLATWARE: 18/0 stainless steel flatware doesn't contain any nickel, making it the lightest and least expensive. You'll be able to use a magnetic retrieval system with 18/0 stainless steel flatware because all 18% chrome patterns are magnetic, but your pocket book won't hurt too bad if some of your flatware gets thrown away! Although 18/0 stainless steel flatware is the most economical choice, there are still heavier patterns available. For great deals on stainless steel flatware shop at Mission Restaurant Supply!
Picking the right tablecloth color or pattern can be a daunting task. There seem to be so many options for someone looking to liven up their dining area. Do I want a bright and colorful look? Maybe something more muted and neutral? Making those decisions seems like a breeze for most people once they realize they have to choose the right tablecloth size. You don't have to recall your high school geometry class to accurately size your tablecloths. Sizing your tablecloths is easy!
- It's important to know the size of your tabletops because that's the biggest factor in accurately sizing your tablecloths.
- Once you've got your tabletop measurements it's time to decide how long you want the tablecloth "drop" to be. The drop is the length of tablecloth that's going to hang over each side of your table. This can be tricky because everyone's opinion differs but a safe drop length is between 8 and 12 inches on each side. If you're going for a more formal look the drop length should increase to 29 inches, assuming your table height is a standard 30 inches.
- It's also a good idea to factor in a few more inches because some tablecloths have a tendency to shrink after they're washed.
Table Sizes 12" Drop 29" Drop 24"R 48"R 84"R 30"R 54"R 90"R 36"R 60"R 96"R 48"R 72"R 108"R 60"R 84"R 120"R 72"R 96"R 132"R
Table Sizes 12" Drop 29" Drop 24" X 24"SQ 48" X 48"SQ 84" X 84"SQ 30" X 30"SQ 54" X 54"SQ 90" X 90"SQ 36" X 36"SQ 60" X 60"SQ 96" X 96"SQ 48" X 48"SQ 72" X 72"SQ 108" X 108"SQ 60" X 60"SQ 84" X 84"SQ 120" X 120"SQ 72" X 72"SQ 96" X 96"SQ 132" X 132"SQ
Table Sizes 12" Drop 29" Drop 6' Banquet Table 60" X 108" 90" X 132" 8' Banquet Table 60" X 120" 90" X 156"
Table Sizes 3 Sides Full Coverage 6' Banquet Table 11' 17' 8' Banquet Table 13' 21' 36"R N/A 10' 48"R N/A 13' 60"R N/A 16' 72"R N/A 19'