Useful Resources

Common questions before and after you purchase your restaurant equipment and supplies.

  • Why Buy A Hoshizaki Reach-In?

    Hoshizaki  has long been known as simply an ice machine company, and the leading ice machine company at that, with its name synonomous to the the hardest, clearest ice in the industry. However in recent years, the brand has been making a big push to expand into a broader sense of refrigerated equipment, and with Hoshizaki's careful, systematic and meticulous growth, they have managed to create a line of reach-in refrigeration that can rival any in the industry. Hoshizaki Reach-In Refrigeration is not only good for the environment but it can help make your operation a profitable one through its innovative design and state-of-the-art technology. Here are the Top 10 Reasons we think a Hoshizaki Reach-In Refrigerator or Freezer could be an excellent choice for your business: 1. Eco-Friendliness: The entire Commercial Series Line by Hoshizaki is ENERGY STAR® qualified (with the exception of the CF3B-FS and CF3B-HS) 2. Stellar Warranty Terms: Hoshizaki has the best warranty in the industry with 2 year parts and labor on the entire unit + 5 year parts on compressor! 3. Product Longevity and Durability: All Stainless Steel Cabinet Construction means a longer product life! 4. Innovative Air Flow: Ducted Air Flow on all units means uniform cabinet temperatures thanks to the interior evaporator and its innovative air flow design. 5. Thicker Insulation: Hoshizaki Reach-In's Cabinet and Door Insulation is 2-3/8'' thick as opposed to comparable manufacturer's 2'' thick insulation which ensures that temperatures are going to hold. All of Hoshizaki's Reach-In Insulation is CFC Free, Foamed in Place Polyurethane. 6. The TXV Valve: Hoshizaki reach-ins feature a refrigeration system that is equipped with a TXV Expansion Valve (only Hoshizaki and Traulsen does this) so you can easily get in and out of the refrigerator/freezer without losing temperature. 7. Easy Installation: That's right! Thanks to Hoshizaki's 4'' factory-mounted casters and newly lowered heights (under 80''), you can now install with ease and fit through your standard height door without a hitch.  8. Field Reversible Doors: Hoshizaki is the only manufacturer in the industry to have field reversible doors! 9. ISO Certification: Hoshizaki is ISO certifed and is leading the way as one of the only foodservice manufacturers to achieve ISO-14001! 10. Added Savings: Free Shipping & Liftgate to your commercial address when you purchase a Hoshizaki Reach-In at Mission Restaurant Supply!

    Check out our Hoshizaki Product Page!

  • Cook & Hold Ovens

    Alto-Shaam has been the undisputed industry leader in advanced Cook & Hold Oven technology for over 50 years and that title continues to reign true today. Though the initial up front cost for one of the Alto-Shaam Cook & Hold Ovens seems like a particularly high number, the advantage in purchasing is the unique ROI that you'll experience over the years. There are several things that contribute to this distinct return and this guide is here to share them with you.

    Halo Heat® Halo Heat® is Alto-Shaam's unique gentle heat technology that retains your food product's natural moisture so that it is juicy and tender, not dried and lacking in flavor. In fact, the low temperatures used to cook steak, poultry and other meat activates the natural enzymes in the food, causing it to tenderize as it cooks and holds within the oven cavity. Best yet, the meat continues to tenderize as time goes by without any signs of drying or loss in moisture. All of this great technology ensures that Alto-Shaam is still the leader for Cook & Hold equipment in the foodservice industry. Here are some other great features that allow them to stand apart from the rest while saving you money at the end of the day:   1. Cook and hold a full load of food for less than $1 of electricity!  { That's savings of up to $325 a year per oven!}   2. No ventilation required saving you thousands of dollars in hood costs 3. The lack of added humidity, air movement or fans lets gentle heat effectively cook resulting in approximately 18%-20% less shrinkage of meats and other food products! This significant savings allows you to get more servings (and profits) each day! 4. Significant labor savings thanks to "set-it-and-forget-it" controls that allow your kitchen staff to simply set the cook temperature and the hold temperature and focus on other tasks. 5. Remember the Low Temperature Cook & Hold Ovens by Alto-Shaam aren't just for Prime Rib anymore. You can bake, proof bread dough, brown/caramelize, reheat food and more with one piece of equipment. These features all showcase why Alto-Shaam's Cook and Hold is "The Oven That Revolutionized The Foodservice Industry." Check out the large selection of Alto-Shaam products available online at Mission Restaurant Supply!
  • Induction Cooking: How Does It Work?

    Induction Cooking has become a mainstream, modern technique for heating and cooking food both in the commercial industry and in residential kitchens. Its popularity continues to grow as more and more people catch on to the benefits and more companies come out with new, advanced induction cooktops.

    What Is Induction Cooking?

    Induction refers to the use of an electromagnet to produce a current and a magnetic field to heat and cook the food in your pot or pan. This electromagnetic energy is essentially transferred to the molecules in your induction-ready cookware which creates heat. Each hob or "burner" is equipped with a ferromagnetic coil which creates a magnetic field when an electric current runs within. When your induction ready cookware is placed upon the hob, this magnetic field transfers to the magnetic clad base of the pan and generates heat. There are a lot of advantages to using a quality induction cook top and our goal is to explain some of them to you.

    Advantages to Induction Cooking:
    1. Induction Cooktops can get to high temperatures in seconds (great for quickly boiling a pot of water!) while losing very little heat in the process. This efficient use of energy is a desirable feature to many who look for more eco-friendly alternatives to energy consumption when cooking.
    2. Induction Cooktops give off very little heat to the surrounding air as opposed to gas ranges which can quickly heat up a kitchen with long cook times. This ability to stay cool is a desirable feature for both commercial and residential users. This quality is one of the interesting things about Induction Cooking given there is actually no heat transfer between the cooktop and the pot/pan. This is because when the magnetic field is induced into the pot or pan, it causes the molecules in the pan to excite, which then gives off heat. Therefore it is the pan and not the cooktop that generates heat.
    3. Induction Cooktops exhibit a great trio of features: Evenness, Consistency and Precision.
    4. They are easy to clean! In comparison to a heavy-duty gas range, Induction cook tops are easy to clean thanks to their flat surface which can be wiped down and properly sanitized after cooling down at every use.
    5. They are easy to control. Temperatures on an Induction cooker can be easily adjusted.

    Who Can Use Them?

    • Caterers or any Business that needs a Commercial Cooking Station- very easy to pack up and transport for on site cooking
    • Restaurants (Units like the Express Mobile Cooking Cart by Lakeside are great for high end restaurants that do a tableside dessert dish)
    • Hotels & Hospitality Industry
    • The Residential Community
    • The list goes on...

    What Makes Induction Ready Cookware Different?

    At Mission Restaurant Supply we have a big selection of induction ready cookware sold both individually and in setsthat will work beautifully on your new Induction Cooker. Induction-Ready Cookware is different from regular cookware because of a magnetic layer that's integrated in the base clad which can absorb the electromagnetic energy and efficiently transfer it to heat the food. Normal Cast Iron and Stainless Steel can also work on an induction range.

    Explore the opportunities for Induction on Mission Restaurant Supply! If you can't find what you need give us a call so we can help you.

  • Causa Rellena: Discovering The Peruvian Palate

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     A colleague of ours is passionate about Peruvian food, and after seeing this recipe, we can understand why! The mixture of flavors and spices in this traditional Peruvian dish called Causa Rellena, will both satisfy and awaken your senses in a fresh, positive way. Causa Rellena is essentially a layered potato cake dish that allows your personal culinary creativity to reign free! We hope you enjoy! Ingredients: Potato Paste: 1. Potatoes (Yukon Gold)-----2 pounds 2. Lemon or Lime Juice---1/4 cup 3. Aji Amarillo Chile Paste 4. Vegetable Oil---1/4 to 1/2 cup 5. Salt & Pepper--to taste Filling: There are a number of variations to the Causa filling. They can be chicken, seafood salads, or vegetables. The two most popular fillings are the tuna filling ( water based tuna, chopped onion and mayonnaise), and the vegetable filling ( cooked and chopped carrots, red beets, and potatoes mix with mayonnaise). Remember that you can create your own filling. Garnish: There are a number of variations to the Causa garnish. Some of the more common ingredients used in Peru are:  black olives, sliced boiled eggs and chopped parsley. You can also use shredded or whole lettuce leaves. Directions: 1. Boil the potatoes, peel and mash once they are cooked. Let it cool down. 2. Once potatoes are at room temperature, add lemon juice, chile paste, oil, and salt and pepper to taste. Remember that you need to constantly taste the Causa in order to acquire your personal taste. 3. Divide the Causa into two parts. Place the first half at the bottom of a mold creating a bed of Causa (about 1/2" thick). 4. Add the filling of your preference on top of the bed of Causa (about 1/2" thick). 5. Cover the filling with the remaining Causa and chill for about 1/2 hour. 6. Decorate with your favorites garnish, serve, and enjoy it. Thank you to Alex Hilario and Luis Garcia for the contribution!
  • Uncovering Conduction Cooking

    At the very heart of cooking, there exists a unique, scientific heat transfer that takes food from a state of uncooked to a state of preparedness. This heat transfer takes place in three major ways: Convection, Radiation and Conduction. We have talked in the past about Convection and Radiation heat, and here we will discuss Conduction. Chances are you've boiled a pot of water on the stove, made hamburgers and hot dogs on a grill, or simply cooked up something in a skillet on your stovetop. All of these things use Conduction by taking the heat energy from the stove/grill/cooktop and transferring that heat to the pan or cooking tool, and eventually, your food. One of the most important components of Conduction Cooking is the quality of the conductor itself. Investing in the right tools and supplies that are highly conductive will ensure a better, thorough outcome with your food.

    Conduction Cooking for most people is the easiest  to understand and most intuitive to grasp because it is simply the transfer of heat via contact. Essentially, thermal energy which results from the fast vibration of molecules, is transferred from one material into another in direct contact with it. So when a skillet touches the burner, heat is conducted, when a piece of food touches the heated skillet, heat is conducted again. The concept is a fairly simple one! There are other ways that conduction can take place, including the transfer and movement of heat within one object or piece of food. This means that when food first comes in contact with heat, the outer layers of the food cook first and this heat from the cooked exterior makes its way inward to cook the interior, cooler regions of the substance.

    To learn more about other types of heat transfer make sure to check out our blogs on Convection and Radiation.

     

     

     

  • Radiant Heat 101

     In previous articles we've discussed the unique science behind cooking, the process of taking heated energy and transferring it to the food source, changing it in such a way that we can manipulate flavors, textures, and the overall outcome. This heated energy transfer can take place in three major ways: Convection, Conduction,and lastly, Radiation, which we'll talk about here. Radiated heat, which uses electromagnetic energy waves to cook food, is one of the most popular and prevalent heat methods in our day. The two distinguishing types of radiant heat are Infrared and Microwave which we explain in detail below. Infrared The first type of radiant heat energy is Infrared, which is used in many different types of equipment from salamanders, to charbroilers and toasters, all of which are equipped with either a glass, metal or ceramic heating element. When heat hits this plated heating element, it is absorbed and emitted or "radiated"  as a high temperature infrared wave that will brown and cook foods to a crisp on the outside, juicy on the inside result. Pros? High temperature Infrared cooking delivers heat energy to the food faster than a typical convection process and is ideal for browning, searing and other high temperature tasks. Microwave Much like the Infrared heat model, a microwave oven also uses radiated energy to heat food quickly. However, there are a few key differences between the two. One main difference is that the energy in a Microwave is in the form of micro-waves (go figure), a type of electromagetic energy, which is used to cook food from the inside out, as opposed to infrared waves which cook from the outside in.

     

    How does food cook from the inside out? This happens when the radio waves penetrate into the food and absorb thanks to foods high and natural moisture content, causing activity and vibration within the molecules which generates heat from the inside out. Note that the air around the food in the microwave oven is never heated- in fact no external heat is needed. Pros? You can cook food in a fraction of the time!
  • A Guide To Convection Cooking

    Convection Cooking is a technique that's been a mainstay in the industry since its inception for its ability to significantly reduce cook times while delivering great results for a wide range of foods and cooking functions. With a high quality, commercial convection oven, you truly get the most out of each cooking cycle plus you get the versatility of being able to cook, retherm, bake, roast and more.

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    How It Works Food is cooked by the transfer of heat energy to the food product. This transfer can occur in 3 main ways: Conduction, Radiation and Convection. Here we will talk a little bit about the meaning behind convection cooking and the benefits it has. Convection Cooking is the transfer of heated energy through a fluid which can be in a liquid or gas state, like air. Convection ovens are found everywhere (even your own home!) and they simply use motionless hot air to cook the food products within. However, in commercial convection ovens, heated air is blown inside the oven cavity with the help of a mounted fan system and a heated element, forcing the hot air through the oven racks and increasing circulation for quicker, even cooking, all at lower temperatures. The fan is the key component that makes the convection process more efficient by constantly moving the air around every piece of food and getting rid of cool spots that can result in unevenness.

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    Why a faster cooking time when the temperatures are lower? When heated air is in motion, as it is in a commercial convection oven, the rate of heat transfer actually increases as opposed to still, motionless air at a higher temperature. So with the constant circulation of air in a convection oven, you're not only speeding up the transfer of heat to the food but you're ensuring a more even, thorough process with a better end result. It's this unique combination of lower temperatures and faster cooking time that allows your food to lock in its natural juices and moisture while having a delicious crispy, flaky, golden-brown exterior. Oven Rack Placement Unlike other ovens, commercial convection ovens have uniform air moving throughout the interior, so oven rack placement isn't important. This means that whether you have vegetables on the bottom rack or the top rack, each dish should get the same amount of air with every cooking cycle. This is great for the large volume restaurant owner or institution that needs to maximize the amount of sheet pans per cooking cycle without having to worry about rotation or turning in between.
    Perks of Convection Ovens
    1. Evenly cooks everything from vegetables to red meat 2.  No Hot/Cold Spots thanks to mounted fans and maximum circulation 3. Increased Food Production- food cooks up to 25% faster! 4. Added Energy Savings due to approximately 30% reduction in temperature 5. Will deliver the crisp exteriors and juicy interiors your customers love

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     Which Convection Oven Do I Need? We have all different types of convection ovens on MissionRS.com from Floor Models to Countertop Models, single deck or double deck, and the list goes on. Choosing which you need will be a factor of the amount of foods you'll be cooking on a regular basis along with the space available to you. Countertop or Floor? Both daily volume and space restrictions will help decipher whether you need a countertop or floor model convection oven. Keep in mind that our Countertop selection is all Electric while our Floor models can be either Gas or Electric. The Countertop models are also easier to install thanks to their ventless construction. Standard or Deep Depth? Standard Depth Convection Ovens have a 24'' depth whereas the Deep Depth (often called "Baker's Depth") ovens have a 28'' depth measurment. The primary difference is that the Deep Depth allows the baking pan to be loaded in either direction which is a great tool for the baker or institution that needs to fit as many pans as possible per cook cycle.

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    Browse our full selection of Commercial Convection Ovens on MissionRS.com and save on great prices and Free Shipping on select models!
  • The Interest in Immersion Blenders

    Some of our biggest best-sellers online are Immersion Blenders or Hand Mixers, simple handheld tools with built-in motors that can do it all in the kitchen from blending, whipping, emulsifying and pureeing. With all that these units are able to do there's no wonder that they are beloved in both the commercial and retail/residential kitchens alike: Why Buy An Immersion Blender? 1. Size/ Configuration Immersion blenders are compact in size (also lightweight) featuring ergonomic handles with different sized shafts and capacities to accomodate your specific blending need. We also have a few combination immersion blenders online which feature a stainless shaft and a whisk attachment.

    2. Easy to Clean Many of our hand mixers on MissionRS.com feature a removable shaft which makes throwing it in the dishwasher and keeping it clean one of  the most desirable features. {Note that select models feature this removable shaft while others have a fixed shaft.} For the fixed shaft variety, simply use soapy water, scrub clean and towel dry.

     

    3. Ease of Use Whether you're making creamy soups, chunky salsas, kneading dough, or something in between, you'll be able to find an Immersion Blender to do the job in our selection at MissionRS.com! Simply submerging the stick into your ingredients and turning it on will start the process and moving in a circular motion will ensure all your ingredients combine. There aren't many kitchen tools that can be so multi-faceted and handle so much as a Commercial Immersion Blender- not to mention a unit as small as this! The lightweight  feel and compact size make it easy to use and manuever through the task at hand. Check out our selection of Immersion Blenders online and start doing more with your commercial kitchen equipment!!
  • Press Release: Dealer of the Year

    PRESS RELEASE (Click here to View the Full Release)

    Mission Restaurant Supply Named Dealer of the Year by FE&S Magazine On the evening of May 5, 2012, at the Ritz Carlton in Chicago, FE&S Magazine presented its annual Dealer of the Year Award to Mission Restaurant Supply, a South Texas company that's heralded for harvesting a culture uniquely its own. July 13, 2012 (SAN ANTONIO, TX ) - Foodservice Equipment & Supplies (FE&S) Magazine, the leading foodservice industry trade publication, recently named San Antonio-based small business Mission Restaurant Supply as the 2012 Dealer of the Year. The prestigious award, revered for recognizing leadership within the industry, was accepted by Owner & CEO Jack Lewis along with President Andy Wueste at the annual National Restaurant Association Show. Though smaller than many previous honorees, Mission Restaurant Supply credits its success and growth to the workplace culture nurtured throughout the years.  "With the help of 240 employees," said Lewis, "it has been 'The Mission Family'--or rather 'Team Mission,' as we call ourselves--that has taken the company's path upward to new and exhilarating heights." "For Team Mission," added Wueste, "the past two decades have been met with a dedication to uniquely deliver the best service, products, and experience to customers in the restaurant and foodservice industry." Mission Restaurant Supply's story began in 1988 when Jack and Liza Lewis bought Mission Party Ice, an established packaged ice business in downtown San Antonio. There were a number of obstacles in the beginning that drove the pair to diversify their business model. For example, the lag in packaged ice business during the wintertime meant they needed to find new and different ways to generate revenue year round. This eventually led to leasing and distributing ice machines and commercial refrigeration, which paved the way to becoming a full foodservice equipment and supplies dealer. Mission Restaurant Supply is the leading foodservice equipment and supply dealer in South Central Texas. The family-owned company also operates a bid contract department, an engineering design team, a custom metal fabrication shop, an e-commerce store, and four Texas showrooms with Leasing and Service Departments in San Antonio, Austin, Corpus Christi, and McAllen. For more information, visit www.MissionRS.com or call 210-354-0690.
  • New Product Lines + Free Shipping!

    Our merchandising guru has been working fervently adding some exciting new product lines to the website! The latest wave of products comes from Vulcan Food Equipment Group, an umbrella company that includes Berkel Equipment, Wolf, and Vulcan Heart. Within these three product lines you will find a large range of commercial equipment, all available to you with Free Shipping when you shop at MissionRS.com!    Vulcan For over 130 years, Vulcan has been an industry leader of commercial restaurant equipment. Find everything from heavy duty Tilting Kettles to Restaurant Ranges, Salamander Broilers, Hot Plates, Fryers, Convection Ovens and Steamers in the Vulcan Product Line. The Vulcan history traces back to 1865 when the company manufactured cooking stoves and other products. Today they have grown to become one of the world's largest manufacturers of commercial cooking equipment with its corporate warehouse located in Covington, Kentucky. Shop Vulcan.   Berkel In 1898 W.A. Van Berkel, a butcher from the Netherlands, discovered a new and more efficient way of slicing meat, and there was born the world's first meat slicer. The company today has a USA headquarters in Troy, Ohio and the product line still is heavily based on Slicers, but it also contains Food Processors and Vacuum Packaging Machines.  Shop Berkel. Wolf Highly reputable in the industry, the Wolf brand has come to represent dependable equipment with exceptional customer service. With over 70 years in the industry, Wolf has proved to be a mainstay in the business by manufacuturing products that you, the customer, can trust and rely on when you need them most. Wolf Equipment includes Restaurant Ranges, Salamander Broilers, heavy duty manual Griddles and Charbroilers. Shop Wolf.

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