• Commercial Refrigeration Maintenance: Cleaning Your Condenser

    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!
  • Ways to Combat Foodborne Illness

    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:

    Cutting Board Chart

    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:

    For great deals on San Jamar Cut-N-Carry® Cutting Boards and matching anti-microbial chef's and cook's knives visit Mission Restaurant Supply!

  • Food Storage Guide

    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.
    45-55 DEGREES IDEAL -- STORE IN WARMEST PART OF COOLER OR COOLEST PART OF KITCHEN:
    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.
    55-65 DEGREES IDEAL -- STORE IN COOLEST PART OF KITCHEN. DO NOT REFRIGERATE.:
    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.
    REFRIGERATOR TEMPERATURE RANGE: DOOR(FRONT) -- 40-45 DEGREES Melons Citrus Cantaloupe Pineapple Green Beans Cucumbers Eggplant Avocados Red potatoes Peppers Summer Squash MIDDLE -- 35-39 DEGREES Squash Zucchini Sprouts Green Onions Herbs Pears Parsley BACK -- 33-35 DEGREES Artichokes Asparagus Broccoli Carrots Cauliflower Celery Cherries Grapes Peaches Radishes Apples Apricots Blueberries Cabbage Corn Kiwi Leaf Lettuce Mushrooms Strawberries ******WHAT IS ETHYLENE GAS?****** Items marked with an asterisk (*) produce ethylene gas, an active plant hormone required for the ripening process. While this is good in certain quantities, some produce can be damaged by ethylene gas exposure, especially leafy vegetables. Be sure to arrange your produce carefully!
  • Equipment Care and Cleaning Tips

    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.
  • 9 Tips for Keeping Buffet-Style Food Safe

    Never leave perishable foods sitting out at room temperature for more than two hours.

    Never

    Buffets 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. 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.org
  • Standard Weights, Measures, & Temperatures

    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)
    LIQUID CAPACITY:
    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
    DRY CAPACITY:
    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
    HOUSEHOLD CAPACITY:
    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.
    DISHER CAPACITY: Find great deals on serving dishers at Mission Restaurant Supply!
    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.
    ICE CREAM SCOOPS: Find great deals on ice cream scoops at Mission Restaurant Supply!
    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
    BOILING TEMPERATURES OF WATER AT VARIOUS ALTITUDES:
    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
    OVEN TEMPERATURES: Find great deals on oven thermometers at Mission Restaurant Supply!
    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
  • Stainless Steel Flatware 101

    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!
  • Need Help Sizing Your Tablecloths?

    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.
    ROUND TABLECLOTHS:
    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

    SQUARE TABLECLOTHS:

    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

    OBLONG TABLECLOTHS:

    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 SKIRTING:

    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'

  • Receiving Merchandise: A Simple How To

    Internet shopping has revolutionized the way companies do business. You can buy almost anything under the sun and have it shipped to your doorstep. It's important to take a few precautionary steps when you do receive merchandise shipped via FedEx, UPS, and other freight carriers because some items will inevitably be damaged in transit. Below are some tips for receiving large equipment and smaller packages. RECEIVING LARGE EQUIPMENT: Before you purchase your equipment ask the sales person if the freight carrier will call you before delivery so you're present upon the arrival of your merchandise. It isn't always a standard service so it's good to ask just in case. Once your item or items arrive, look at the pallet or skid that's attached to the bottom of your package. A good indicator of damage is a crushed pallet! Also, look at the shrink wrap or box surrounding the merchandise. If there are noticeable holes, rips, or tears then further inspection is a must. Don't take up too much of the driver's time but don't let their schedule keep you from thoroughly inspecting your shipment; after all, you paid for it! If you have multiple items on one pallet make sure you accurately count everything to ensure you aren't missing items. Visible damage, no matter how slight it may be, and missing merchandise are automatic grounds for refusal. Once you sign for a package "free and clear" without making note of damage or loss on the delivery receipt it's up to you to file a concealed damage claim with the carrier. Unfortunately, you only have 15 days from the delivery date to file a concealed damage claim. Make sure you're as specific as possible about notating damage on the delivery receipt. Once you've made note of damage or loss on the delivery receipt then you have nine months from the delivery date to file a freight claim with the carrier. Freight damage shouldn't deter you from placing online orders but it's something everyone needs to be aware of and prepared for. RECEIVING SMALL PACKAGES: The most common problem with receiving small packages from FedEx, UPS, and USPS is not being available to inspect and sign for the package upon delivery. When you make an online purchase that requires delivery from a common carrier make sure you request a "signature required" service so you have the opportunity to inspect your package or packages. Requiring a signature upon delivery is especially important when you're ordering fragile or expensive items. If you do receive a damaged package but you weren't available to inspect it and sign for it, call the carrier and the shipper immediately and make them aware of the situation. No two companies or carriers will have the same solution to your problem. Shippers and carriers have a tendency to blame each other for damaged packages, so it might take a few phone calls before a resolution is clear. Hopefully, you'll receive a call tag from the carrier at the request of the shipper to have the damaged merchandise picked up and sent back. Other times you'll have to deal directly with the carrier to resolve the claim. The longer you wait to make a claim the less likely it will be resolved in your favor. Shopping online is a fast, convenient, and often inexpensive way to make purchases. A few clicks of your mouse and your order is on its way! Unfortunately, shipping can lead to damages and the loss of valuable merchandise. Don't let the risk of freight damage deter you from enjoying the convenience of eCommerce. Make sure you know the shipping policies of the companies you're ordering from to avoid unnecessary headaches and confusion. It's also a good idea to check the websites of carriers like FedEx and UPS so you're aware of their responsibilities as well as yours. For more helpful information take a look at Mission Restaurant Supply's shipping policies!
  • How to properly care for cast iron cookware!

    It's an age old question that is constantly being asked: How do I care for my Cast Iron Cookware? If you own cast iron cookware it's important to follow a few simple steps before you start using it to prepare your favorite meals. By properly caring for your cast iron cookware you'll be able to pass it down the family tree for generations to come. GETTING STARTED: The very first thing you want to do is rinse your pan with hot water and dry it completely. Apply a thin layer of vegetable oil to the cooking surface of your pan and let it slowly pre-heat. You'll be ready for cooking once the pan is pre-heated. Always remember to avoid cooking cold food in your pan. CLEANING: When you're done cooking in your pan you should use a stiff brush and hot water for cleaning. Using dish soap and other abrasive detergents should be avoided. Also remember it's never good to put a hot pan in cold water because thermal shock can lead to cracking and warping. Towel dry your cast iron pan completely and apply another thin coat of oil to the cooking surface.  Never let your cast iron air dry and never put it in the dishwasher! If rust should happen to form on your cast iron pan simply scour it off with steel wool and re-season (see below). Always store your cast iron cookware in a cool, dry place or in an oven (remember to take it out before using the oven!). RE-SEASONING: At some point food will start sticking to your pan or the color of your cast iron cookware will become dull. It's time to re-season! Rinse your cast iron with hot water and a mild soap. Make sure you dry your cast iron completely. Apply a thin coat of vegetable oil on the inside and outside of your pan. Place a sheet of aluminum foil on the bottom rack of your oven to avoid dripping and place the pan upside down on the top rack. Set your oven to 350-400 degrees Farenheit. Bake your cast iron cookware for at least one hour then turn off your oven and let your cast iron cool off in the oven. Make sure your cast iron is stored in a cool, dry place. By following these simple steps you should be able to enjoy using your cast iron cookware forever!

Items 311 to 320 of 321 total

Page:
  1. 1
  2. ...
  3. 29
  4. 30
  5. 31
  6. 32
  7. 33