Why You Need a Stand Mixer in Your Kitchen

               Why You Need a Stand Mixer in Your Kitchen

                                          Once You Go Stand Mixer, You Never Go Back

                                                                   By Saad Fayed

Just before the holidays, I decided it was time to upgrade my stand mixer. So, to be sure I got the one I really wanted, I bought my wife one for Christmas! I have never had so much fun toying around with one of her gifts. 

Seriously though, a stand mixer is one the best appliances you can have in your kitchen. I have been using them for some time now and would never go back to a hand mixer. Why do I love my stand mixer so much? Here are some reasons why I have one, and why you should have one too!

1. Hands free mixing: The most obvious reason to use a stand mixer in your kitchen is the ability to mix your ingredients hands free. While your ingredients are mixing you can use that spare minute or two to prepare the rest of your dish, grease a pan, whatever you need to do.

2. Less of a mess: Surely we have all had that one time when mixing that we raise our hand mixer from our bowl a split second too fast, sending batter flying all over ourselves and our kitchen. A stand mixer will help solve this problem. Plus, with a regular hand mixer it is often difficult to get around the entire circumference of the bowl. A stand mixer is designed to ensure that all your ingredients get mixed evenly. Too, the head will raise so that your mix , if it drips, stays in the bowl and off of your hands.

3. More speeds: The high end line of kitchen mixers will usually have more than 5 different speeds. This will allow you to mix something as delicate as an egg white to the toughest bread, pizza, or cookie dough. 

4. Sturdiness: The basic design of a stand mixture is set up so that it remains steady. The entire appliance works together so that the machine and bowl holds up well together during mixing. With a hand mixer you have to worry about turning a bowl every which way to get all your ingredients mixed, risking the contents of your bowl spilling out onto your counter. The stand mixer solves this problem for you instantly.

5. Different heads and attachments: Many stand mixers also come with interchangeable heads, depending upon what you need to mix. Bread dough, for example, will have a special hook, along with a beater, and a whisk.

Another reason to get a stand mixer is that it looks great in your kitchen! If you are considering purchasing one, try to do as much research on them as you can. The mixers for home use can run as much as a few hundred dollars. If you are a small time cook you probably do not need to get one that expensive, but if you do cook a lot, a top of the line stand mixer is one of the best investments you can make for your kitchen.

Original Article from:

http://mideastfood.about.com/od/tipsandtechniques/a/standmixers.htm

About Twothousand Machinery: Restaurant Equipment, Commercial Kitchen Equipment Chinese Supply | Twothousand Machinery

How Does a Soft Serve Ice Cream Machine Work

How Does a Soft Serve Ice Cream Machine Work

 By J.D. Chi, eHow Contributor

The Machine

Soft-serve ice cream, also known as creemee in some New England states, is processed ice cream prepared in a specialty machine. The ice cream is served through a spigot at the bottom of the machine. Individual flavors are poured through each spigot, but in some cases the machine may be able to make a "twist," which combines two flavors. Commercial soft-serve machines are large, stainless steel appliances specifically designed to properly mix and distribute the ice cream. Machines must be cleaned daily with hot water to avoid contamination. 

Soft -Serve Mix

Soft-serve mix comes in several varieties, including liquid and powder forms. The ultra heat-treated liquid mix is considered the safest and most consistent mix, as it is heat-treated, sterilized and sealed and may be stored without refrigeration. This liquid mix may be used right from the package without any additional ingredients. It should be cooled to just above freezing for best results. A powdered mix is considered the second-most reliable mix, because it is simply a dried version of the liquid mix. Water must be added to the powdered mix. However, it is impossible to create a consistent product from one location to the next with a powdered mix, as water quality differs. A fresh liquid mix is also available and may be stored at cold temperatures for up to 1 week. The danger in using a fresh liquid mix is keeping it properly cooled to avoid contamination. Soft-serve mix is available in chocolate and vanilla flavors. Other flavors are created by adding syrups that are preloaded into the machine and mixed with vanilla when a particular lever is pulled.

Soft Serve Around the World

Soft-serve ice cream is available around the world and, in fact, is said to have been developed in the U.K., where it was marketed as "Mr. Whippy." In Asian countries, soft-serve is often referred to as "soft cream." In the U.S., the most popular soft-serve outlets are Dairy Queen, which serves a proprietary mix and offers chocolate dipped cones, Tastee Freeze, Fosters Freeze and Carvel. Frozen yogurt may also be prepared and served in a soft-serve ice cream machine.

Read more: 

http://www.ehow.com/how-does_4913389_serve-ice-cream-machine-work.html#ixzz2iJjfKPZP

Mixer Buying Guide

 Mixer buying guide

    For whipping, pureeing, and a host of other food prep tasks, a reliable mixer is essential. The market is divided into hand mixers and stand mixers that range in price from $10 to $400.

Just about any stand or hand mixer will do for simple chores. Hand mixers cost less but don't do as well at heavy-duty tasks such as mixing dough. A few models we tested did a good job when we used their dough hooks, though.

If you're buying a hand mixer, look for one that comes with extra attachments. A separate whisk makes whipping easier. Wire beaters are easier to clean than traditional center-post beaters. In addition, mixers with slow start-up are less likely to cause splatters.

Stand mixers are the go-to appliance for mixing big batches of cookie dough, kneading bread dough, and whipping cream until it's light and airy. For an extra $60 to $140, you can add attachments that transform the mixer into a grinder, ice-cream machine, or fresh-pasta maker.

Our tests showed considerable differences in how well particular models of hand and stand mixers performed. And while manufacturers stress wattage and number of speeds, neither figure necessarily translates into better performance. Use this mixers guide to help your buying decision.

Types

Match the machine to the way you prepare foods. You might find you need more than one. Which food-prep appliance best suits your style and the foods you prepare? Hand mixers can handle light chores such as whipping cream or mixing cake batter. And powerful stand mixers are ideal for cooks who make bread and cookies from scratch. Here are the type of mixers to consider.

Stand mixers

These are best for almost everything a hand mixer does, plus mixing cookie dough and bread dough. Their drawbacks are that they are heavier and take up more counter space. Make sure you'll have enough clearance in the "up" position if it will be sitting on a countertop below an overhanging cupboard.

Stand mixers work in different ways. Some use two beaters, which spin against each other. Others use one beater, which spins in one direction and moves around the bowl the opposite way.

Light-duty stand mixers typically have stationary beaters and a bowl that sits on a revolving turntable. The bowl sometimes needs a push to keep spinning.

With most stand mixers, you tilt the mixer head up to remove the beater(s) or bowl; but on some models, you crank a lever that lifts or lowers the bowl.

Attachments

Stand mixers generally come with one bowl and either single or paired beaters, whisks and dough hooks.

Speed

Some stand mixers have as many as 16 speeds and some hand mixers have nine or so speed settings. We think that three well-differentiated speeds are sufficient. The slower the lowest speed, the better, as slow speeds prevent spattering. Some hand mixers have a "slow start" feature, but you can achieve the same result by manually stepping through three or so speeds.

Easy-to-read controls

With some of the inexpensive hand mixers we tested, the switch you use to select speeds didn't line up well with the speed markings.

Locking power heads

You should be able to lock a mixer's power head in the "up" position so it won't crash into the bowl when the beaters are weighed down with dough. You should also be able to lock it in the down position so beaters don't ride up in the bowl when tackling stiff dough.

Original from: http://www.consumerreports.org/cro/mixers/buying-guide.htm

GE Capital Expanding Inventory Financing in Foodservice Equipment Industry

GE Capital Expanding Inventory Financing in Foodservice Equipment Industry

   Press Release: GE Capital – Wed, Oct 2, 2013 8:00 AM EDT

   RELATED QUOTES

Symbol	Price	Change
GE	24.36	+0.17

CHICAGO--(BUSINESS WIRE)--GE Capital’s Commercial Distribution Finance (CDF) business announced today that it plans to expand its inventory financing capabilities and coverage of the commercial foodservice and refrigeration industries across the U.S. and Canada. CDF has been providing inventory financing to the foodservice industry since 1995.

CDF is focused on developing inventory financing programs with manufacturers of specialized equipment for the bakery, dairy, meat, snack and juice markets, among others, as well as makers of specialized equipment such as slicers, roasters, choppers and presses. Dealers that supply the restaurant and hotel industries in particular often carry a wide range of industrial equipment from different manufacturers and distributors.

“Many foodservice equipment manufacturers use their valuable working capital to fund dealer purchases,” said Linda Fiore, CDF’s managing director of new relationship development. “We have a dedicated team of industry specialists who work with these manufacturers to optimize dealer financing programs to fit their specific needs. For example, offering equipment dealers the ability to make larger purchases with extended repayment terms can really help companies in this major segment of the food industry grow their sales.”

Original from: http://finance.yahoo.com/news/ge-capital-expanding-inventory-financing-120000025.html

World Market for Food Service Equipment

World Market for Food Service Equipment

SBI

September 1 2009

248 Pages – SKU: SB1926701

Countries covered: Global

The market for foodservice equipment is made up of global players based in the U.S., Europe, and Japan. Even with the global recession, the $20 billion market for foodservice equipment is strong; growth of the $10 billion+ market in the U.S. outpaces the nation’s GDP growth rate. Industry growth is driven by operators’ need to replace existing equipment and the technological and energy efficiency advantages of today’s new equipment.

In addition to the economy, the foodservice equipment industry has seen several notable acquisitions in the past few months and years, which may have a dramatic impact on all sectors: preparation equipment, cooking ovens and ranges, refrigeration, ice and beverage dispensing, and warewashing. These include Manitowoc’s acquisition of Enodis, Ali Group’s acquisition of Aga’s commercial foodservice equipment business, and Middleby’s acquisition of Turbochef.

Environmental factors are important to foodservice operators and foodservice equipment manufacturers. Purchase decisions increasingly driven by the need for energy efficiency and pollution reduction - which impact the bottom line, companies’ images, and consumer perceptions. Existing and potential legislation and regulation - whether local, regional, national, or international - also affects “green” considerations.

The array of foodservice operators is broader than ever, offering more sophisticated and varied options for meals prepared outside the home. Commercial foodservice venues include not just restaurants (stand-alone or part of hotels, casino’s, etc.), but sports stadiums and arenas, museums, family entertainment parks, and more. Supermarkets and convenience stores offer prepared meals - part of the booming home meal replacement concept. Non-commercial foodservice operators serve healthcare, senior care, educational, corrections, and military clientele.

Original from: http://www.marketresearch.com/SBI-v775/Food-Service-Equipment-Edition-1926701/

10 things to Know about Restaurant Equipment

10 things to Know about Restaurant Equipment

Tips for buying restaurant equipment

By Lorri Mealey

Restaurant equipment covers everything from commercial ovens to dining tables, restaurant dishes to ice machines. Deciding what type of restaurant equipment to purchase can be overwhelming for a new restaurant owner. Read on for tips to make buying restaurant equipment easier.

1. New Restaurant Equipment isn’t Always Better. A new restaurant doesn’t necessarily require all new equipment. You can purchase quality used restaurant equipment for pennies on the dollar. Tables, chairs, dishes, utensils are all fine to buy second-hand. Bigger pieces of restaurant equipment, such as stoves, ovens, refrigeration units can often be found for good deals, used.

2. Leasing is a Good Option for Restaurant Equipment. Many companies offer leased restaurant equipment, which can save you a lot of money as you get ready to open a new restaurant. Equipment with short life spans, like ice machines, are perfect for a monthly lease. Vendors also offer leased equipment, like coffee makers and coolers, for free, so long as you buy their products.

3. Restaurant Dishes Aren’t the Same as Your Kitchen Dishes. Restaurant dishes aren’t cheap, compared to those you can buy at Wal-Mart or Target. But that is because they are made to withstand the rigors of a busy restaurant kitchen dishwasher.

4. Restaurant Tables and Chairs are Part of the Décor. Tables and chairs represent a big expense when opening a new restaurant. But like commercial restaurant dishes, they are made to last. The look of your dining room will be heavily influenced by the tables and chairs you choose.

5. A Restaurant Kitchen Should be Well Stocked. A restaurant kitchen requires careful planning, to maximize space and promote efficiency. A typical restaurant kitchen is composed of different stations and restaurant equipment. A station is the area where a certain type of food is prepared. Stations help keep a restaurant kitchen running smoothly.

6. Restaurant Dining Room Designs Should be Flexible. Setting up your restaurant dining space to be reconfigured is a good idea. It allows you to accommodate larger parties or change the flow of the dining room, if you feel it isn’t working.

7. Restaurant Bars Require Their Own Equipment. The set-up of a restaurant bar depends on your restaurant’s size, theme and liquor license. Some bars are service only, meaning it does not serve customers directly; it is just for staff to order drinks.

8. There are Many Options for Restaurant Refrigeration. An integral part of restaurant equipment is the refrigeration systems. Restaurant refrigeration ranges from small coolers (like a dorm fridge) to massive walk-in refrigerators and freezers, and everything in between. 

9. Tablecloths Require a lot of Maintenance. Few items in a restaurant dining room make a statement the way tablecloths do. Crisply ironed tablecloths and starched linen napkins set a distinctly upscale atmosphere. But they also require constant care and can be expensive to clean, press and replace.

10. Catering Equipment can Increase Restaurant Sales. Off-premise catering offers restaurants a chance to expand business beyond their dining rom. However, catering outside of a restaurant requires a lot of attention to detail and organization. You need a certain pieces of commercial equipment to serve food safety and efficiently. 

Article original from: http://restaurants.about.com/od/stockingarestaurant/a/10-Things-To-Know-About-Restaurant-Equipment.htm

How to Operate a Commercial Meat Slicer

By Bianca Bumpres, eHow Contributor , last updated June 20, 2013

   A meat slicer is a device that can slice meat or cheese on an automatic or manual setting. Meat slicers are mainly used in butcher shops or delis. They can be valuable appliances, especially when you need large cuts of meats and cheeses. Meat slicers should be hardwired to an outlet and have a backup electrical switch. Follow these steps closely when operating a commercial meat slicer.

Instructions

The Best Cut

1、Put the meat or cheese on the carriage of the slicer, and adjust the clamp to hold the food.
2、Use the dial control on the meat slicer to set the thickness for the cut of meat or cheese.

3、Set the machine to automatic or manual.

4、Turn the meat slicer on.

5、Move the hand lever on the machine back and forth to slice the meat or cheese, if the slicer is set on manual. If the meat slicer is set to automatic, the meat or cheese will be sliced alone without assistance and will stop once slicing is complete.

Read more: 

http://www.ehow.com/how_5759052_operate-commercial-meat-slicer.html#ixzz2hHMiTWRZ

Meat Slicer -Economical Type, Dia. 300 mm Blade, for Frozen Meat, CE

CommercialMeat Slicer - Dia. 300 mm Blade, for Fresh Meat

  

Meat Slicer - Full Automatic, Dia. 300 mm Blade, for Frozen Meat, TT-M41

How to Clean Kitchen Equipment

By Tucker Cummings, eHow Contributor

Cleaning a kitchen filled with dirty cooking and baking equipment can seem like a daunting task. However, cleaning these items is fairly simple, if time-consuming. Whether you cook professionally or just for your family, it is important to clean and sanitize all kitchen equipment after use in order to eliminate food-borne pathogens, mold and other health risks. There are two basic steps to this process: First, the equipment must be cleaned. Then, it must be sanitized.

INSTRUCTIONS

1.     Sanitize your drying rack and allow it to air-dry. To sanitize, prepare a mixture of 1 gallon of warm water and 1 tbsp. of bleach in one side of the sink. Apply the solution to the drying rack and allow it to dry completely before using it.

2.     Use the same solution to sanitize your sponges and brushes. Allow them to air-dry.

3.     Fill the other side of the sink with hot, soapy water.

4.     Using sponges and brushes, clean any residual oils, food particles and grime from your kitchen equipment. Break down each piece of equipment into the smallest pieces possible to ensure an all-over clean (e.g., removing blades, handles, etc.)

5.     Rinse the equipment in clean running water.

6.     Transfer the clean equipment to the sink compartment filled with the water/bleach solution. Allow the items to soak for 30 to 60 seconds.

7.     Remove the items from the sanitizing solution, place them on the drying rack and allow them to air-dry.

8.     Alternatively, submerge the items in a pot of boiling water for 30 seconds to sanitize them.

Original Article from:

http://www.ehow.com/how_5085299_clean-kitchen-equipment.html#ixzz2hCgGljIu

Welcome To Twothousand’s Canton Fair Booth

Booth No. 6.1F37 – F39 from Oct. 15^th – 19^th 2013

TWOTHOUSAND's restaurant kitchen equipment focus supply of top – secure products and whole life service support in China. Since 2000, our clients have come to choose us as their restaurant supply and restaurant kitchen equipment needs. During these 10 years, best in class restaurants located in one hundred and twenty countries from Americas, Europe, Asia, Africa, Oceania were being used TWOTHOUSAND's restaurant kitchen equipment as their food cooking system. Our Show Room in the factory offers a wide selection of bread house bakery equipment and commercial bar equipment. Our workshop in factory could specially make them for you and give the commercial kitchen equipment price at a quickly time such as OEM or ODM. TWOTHOUSAND for all of our restaurant food processor and commercial kitchen equipment need.

Introduce Products to Clients

Products Show in Canton Fair

Products in Shanghai Show

2% Discount Over 50 Units

TWOTHOUSAND MACHINERY is pleasure to announce you that the F series FOOD MIXER 

and A, B, D, E series DOUGH MIXER will on a BIG PROMOTION from Sept. 1st to Nov. 30th. 

 All promotional items are 2% Off when the purchase quantity over 50 units (mixed quantity).

PROMOTED PRODUCTS CATAGORIES

F SERIES Planetary Mixer (Gear Transmission, Stable Performance) 

                   

A SERIES Dough Mixer (Head Lifting Type, Emergency Protection, Single Speed)

 

B SERIES Dough Mixer (Gear and Belt Transmission, Double Speed)

          

    

D SERIES Dough Mixer (Gear and Belt Transmission, Variable Speed, Steel Plate Body)

  

E SERIES Dough Mixer (Gear and Belt Transmission, Single Speed)