Professionals know that there are four areas of knife care and maintenance to assess in order to keep your cutlery in top shape. We've put together a list of DOs and DON'Ts to help you cover every area.Continue reading
Learn how to care for stainless steel. Your stainless steel is a staple in foodservice kitchens, and when properly looked after, it can be found shining everywhere from your countertops to the sinks, work 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 moreso 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:Continue reading
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.
- Syrup & Honey
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: You can pick up your own Griddle Cleaning System on our website!
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.
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. 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! 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???
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:
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
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 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.
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!