Ice-Cream Machines 'Stolen to Order' in Evesham

Ice-Cream Machines 'Stolen to Order' in Evesham

28 August 2012 Last updated at 20:24 GMT

Two ice-cream machines worth £10,000 each may have been "stolen to order".

The Carpigiani Super Uno machines, used to make soft ice cream, were stolen from two vans parked in a farmyard off Badsey Road, Evesham, Worcestershire.

PC James Wood said: "The owner had been looking to sell one of their vans and it is possible that whoever stole the machines was aware of this and the machines were stolen to order."

The theft happened between 17:30 on 21 August and 06:30 BST on 22 August.

The machines' serial numbers are 028309 and 227811.

Anyone with information is urged to contact police.

Original article from: http://www.bbc.co.uk/news/uk-england-hereford-worcester-19403028

Equipment: How Foodservice Equipment Helps to Control Costs

Equipment: How foodservice equipment helps to control costs

Karen Malody         Sep. 20, 2011

The upcoming annual SFM Conference will include a discussion of rising commodity prices and how menu engineering, waste management and reductions in energy consumption can provide more beneficial, more corrective solutions for operators compared with raising menu prices. As a MAS consultant, this leads me to my favorite topic:  How  foodservice equipment plays a significant role in easing operational challenges and can protect profits. This is not just a ‘hard times’ solution – this can prevent hard times.

Procurement hedging, strategic product replacement and menu mix alterations are all legitimate options to implementing price rises. But if all these measures are not implemented through optimal equipment that protects operators from loss through product shrinkage – or worse yet, poor execution – what has been gained? And who is helping operators make critical equipment-selection decisions in the first phases of their project development?

One might turn to professional groups such as FCSI, for a kitchen design expert. But, as I have noted before, their hands are tied if there is no menu. And that menu should be produced by optimal equipment.

In the old days, with only limited cooking techniques available via limited types of equipment, operators had relatively fewer choices for tenderizing, imbuing deep flavors and minimizing shrinkages of cheaper cuts of protein. It was challenging to grill a chuck steak to mouth-watering tenderness. But now operators can slow roast it for several hours in a controlled slow-cooking environment, remove it, mark and caramelize it on a grill and present a walloping good steak. Pork shoulder steaks, “Boston Butt steaks” bone-in, are some of the most flavorful steaks on earth. Same cooking method, same fabulous results.

Hocks, shanks, cheeks, top rounds, mock tenders, bottom rounds – you name it. We now have so many more ways in which to prepare these flavorful cuts and simultaneously deliver superb quality to guests. Issues of controlling food costs through astute operational practices and keen menu engineering are becoming much more top-of-mind with operators. But, too often, the role equipment can play is either forgotten or not on the radar in the first place.

I’ve written for years about the necessity of collaborative effort in the industry as the best means of bringing profit-generating, forward-thinking operational solutions to our customers and clients. As consultants and equipment designers and manufacturers, we must merge our separate interests and work in solidarity. Our food cost-challenged operators are out there, needing our help.

Many chefs and operators are never or rarely able to get out to trade shows or events that help to expose them to potential equipment solutions. They are too busy trying to negotiate with vendors to get better prices, reduce labor to keep management off their backs and rehire for the three positions that just gave notice. So, how do we get equipment information to them? By more informative marketing, equipment demonstration road shows and, just maybe, through blogs like this one.

Original article from: http://nrn.com/archive/equipment-how-foodservice-equipment-helps-control-costs

Combi Oven’s Popularity Gains Steam Among Chefs

Combi oven’s popularity gains steam among chefs

May 21, 2007   James Scarpa

Striving for greater speed, precision and productivity, a growing number of operators are embracing the combination oven-steamer. While the pricey but versatile apparatus is hardly standard equipment in most kitchens, it is increasingly visible everywhere from hotels to college foodservice to casual concepts and white-tablecloth restaurants.

It’s commonly known as the “combi” because it has three modes of cooking—convection heat, steam and a combination of both—in a single unit. Each mode can be applied separately or in a series of steps programmed into onboard memory. It can steam, bake, roast, poach and, in some cases, grill, fry and smoke food, typically faster than using individual pieces of equipment to do those tasks and with lower labor and skill requirements. The multifunctional oven replaces other pieces of equipment and saves kitchen space.

“They’re pretty wonderful machines,” said Joseph Friel, executive chef of the Beau Rivage Resort & Casino in Biloxi, Miss., part of the MGM Mirage group.

When the 1,740-room luxury property last year underwent a $550 million renovation after Hurricane Katrina, the food and beverage department received new double-stack Rational combis.

“I always wanted one, but until the renovation, it wasn’t in the budget,” Friel says.

One of the things he especially likes about the combi is its probe-controlled cooking feature. A temperature sensor probe inserted into a piece of meat halts the cooking when it reaches a preset internal core temperature. That eliminates the judgment involved in roasting, cuts down on costly mistakes and enables less-skilled employees to produce high-quality results.

BR Prime also relies on the combi to steam lobsters, crab legs and vegetables.

“It’s in constant use from 5:30 p.m. to 11:30 p.m. every night,” said chef Anthony Caratozzolo.

He notes that the combination of moist steam and convection heat cooks proteins with less shrinkage and more consistency than a traditional convection oven. The probe has even automated the baking of croutons, which are prone to burn in a convection oven if the chef leaves them a moment too long.

“We just insert the probe into one of the croutons and a buzzer goes off when they’re done,” Caratozzolo said.

Moreover, the combi is the fastest way to reheat bags of frozen gumbo, chicken noodle soup and baked beans from the property’s on-site cook-chill system.

“No one has to stir a pot,” Friel said. “There’s no burned, wasted food.”

The growing use of technology to boost efficiency is one of the top industry trends noted in the National Restaurant Association 2007 Forecast. The association expects full-service operators in particular to be more focused on raising productivity by integrating technological solutions.

A new double-deck combi at Davidson College, near Charlotte, N.C., replaced a faltering steamer and allowed the move of a convection oven to the bakeshop, said executive chef Craig Mombert. One of his favorite applications is slow-cooking barbecued ribs overnight in the combi. He seasons the ribs, inserts a probe and sets the temperature to 160 degrees Fahrenheit.

“When it hits that temperature, it holds the meat perfectly without overcooking,” Mombert said.

The Electrolux combi at La Goulue in Bal Harbour, Fla., produces moist, tender braised veal, said Christian Delouvrier, chef and co-owner. He recommends a 75-25 ratio of convection heat to steam for best results.

The double-stack combi at Bank of America in Charlotte, N.C., helps the foodservice team prep quickly for its typical 1,250 daily meals. The key uses are steaming rice and vegetables, reheating frozen soup, and cooking proteins.

“If we need anything fired off quickly, like grilled chicken or roasted vegetables, we put it on half-sheet pans in the combi,” said Benjamin Cadmus, executive chef of the Restaurant Associates account.

Price may be the last hurdle for chefs.

“It’s not cheap,” Friel said, noting that his kitchen’s combi cost about $48,000.

Mombert said: “We paid close to $40,000 for our two units. But it’s something that could pay for itself, especially if you can eliminate other pieces of equipment and program all sorts of dishes for easier cooking.”

Original article from: http://nrn.com/corporate/combi-oven-s-popularity-gains-steam-among-chefs

Types of Food Processors and Choppers

Types of Food Processors and Choppers

How to Break Down the Different Food Choppers & Processors

Though we commonly think of the term 'food processor' as a counter appliance or kitchen tool that chops, slices, shreds, grates or minces/grinds foods, the term actually can have a long reaching application that easily incorporates several different types of food processing equipment from juicers to manual choppers, because they all work to process foods, in one form or another. 

However, for the purpose of this article, we'll look at typical food processors and note their unique differences. Though some may seem similar, not all food processors have the same function, and these differences become very important when you are considering buying one. 

Please note that though I've listed the typical function of each type, not all models include blades or discs for each function. This is merely to indicate that some tools are more commonly designed for one function or another, but exceptions do exist. 

Blenders - Blending, Mixing 

Though some models have processing functions or attachments for chopping, most blenders can only blend or mix soft foods or liquids. Depending on the blade, some models can crush ice for blended frozen drinks. 

Hand-Operated Food Choppers - Chopping, Dicing 

This is the kind of chopper where you place the onion or vegetable in small portions either in the unit or on a cutting board, and a hand slap on the top springs the blade assembly into action to chop. Some models have a rotary hand-turn operation. Inexpensive, easy to store and operate, these small choppers can be very convenient for quick, small chopping/dicing tasks.  

Mandolines - Slicing, Shedding, Grating 

These range from plastic varieties to quality stainless steel units that usually include different sizes of cutting blades for slicing, grating or shredding. The process is usually done by moving the vegetables back and forth over the cutting blades. It's a quick, manual process with a mandoline that is reasonably easy to store and use. The process does not usually include chopping. 

Cheese Graters - Grating 

These are mostly manual and come in various styles for grating cheese and most households have more than one shape or size. The most common is the box type where the grated cheese accumulates in the center of the grater, but the fun rotary style that is used in restaurants for hard cheeses such as parmesan, has become a family dinner favorite. Electric food processors (described below), may have a disc that can be used for grating large quantities of cheese. 


Coffee Grinders - Grinding Coffee Beans 

Due to the shape of the cutter and design of the appliance, coffee grinders should be used only for grinding fresh coffee beans. They're small, economical and practical appliances for grinding your own beans to improve the taste of your coffee. There are some coffee makers that are designed with a built-in coffee grinder. 


Vegetable or Meat Grinders - Grinding 

These come in electric and manual models and though they are very useful kitchen tools, their function is mainly to grind with a variety of discs for fine to coarse grinding. 

Hand-Operated Ricers - Ricing 

Once used merely for ricing potatoes, creative cooks have expanded on this decades-old kitchen tool, using it to push through other soft cooked vegetables or fresh noodles. 


Juicers - Separate Juice from Pulp 

Though juicers do process fruits and vegetables, they merely remove the juice from the pulp, something a food processor cannot do. Electric juicers are more popular than manual models since they require less effort, but are more expensive.

Hand-Held Salad Slicers - Slicing, Shredding, Grating 

Presto's SaladShooter™ made these types of small hand-held electric slicers very popular. They're time-savers and designed to be held while slicing vegetables directly into a salad. Operation is simple and they're easy to store and clean. 


Compact or Mini Choppers/Processors - Chopping, Grinding, Mixing 

Though they are called processors, their functions are limited. These are 1-4 cup appliances for chopping onions, nuts and spices, or for making small batches of dressings, salsa, vegetables or condiments. They're very convenient for everyday chopping/mixing needs and for making baby food from left-overs. These small choppers typically do not have any slicing or shredding abilities because they lack a feeding tube and cutting discs.  

Large Food Processors - Various Functions From Chopping to Bread Dough 

Typically called food processors, these can be found in various capacity sizes, from 5-12 cups with the smaller range being more of a chopper with limited processing abilities. 

A 5-9 cup food processor will often have one disc (circular blade cutter) that enables at least some slicing, grating and shredding. Prices of these units are influenced by power performance as well as the number of accessories. A large food processor with several discs, a dough hook plus a smaller work bowl, will be priced in the higher range, but you'll be able to use it for several applications. 

How can you tell what function a particular food processor has? Look at the accessories and the design of the unit. A processor that only chops, will not have a feeding tube design which is needed for adding foods to be sliced or shredded. Some food processors may have limited accessories, but optional ones may be available for purchase to increase its function. 

http://housewares.about.com/od/blendersprocessors/a/typesoffoodprocessors.htm

How to Save Money on Restaurant Equipment Repairs

How to Save Money on Restaurant Equipment Repairs

Operators, techs say routine maintenance of all equipment is key

Steve Coomes   Jul. 3, 2013

Ron, a restaurant equipment repair tech, hates repairing steamers. De-liming a neglected steamer’s boiler components is “a nightmare I don’t wish on anybody,” he said. But if operators paid someone to do it regularly before the calcium build up disables the machine, the problem isn’t terrible and the steamer could run trouble free for years.

“I know it’s hard enough in this business to make any money at all,” said Ron, who works for a Midwestern equipment dealer and service company. “But it’s really cheaper overall to maintain equipment than repair it, though it’s hard to convince some people of that.”

A broken tilt-skillet or oven is one matter, but failures in refrigeration, HVAC or hood systems mean not only hefty repair bills, but also lost revenue if the operation has to shut down.

“We had an exhaust fan go out on a Friday night in one of our Cheddar’s, and that’s scary because you’ve got just minutes until the smoke fills up the kitchen,” said Steve Pottinger, vice president of operations at the Greer Companies, a Lexington, Ky., franchisee of 50 Cheddar’s restaurants. “It was a fan belt that broke, something that could have been eliminated if it had been checked closer.”

Luckily, the manager reached a maintenance tech who revived the unit quickly, and customers never noticed the problem. But Pottinger said that since the incident, the Greer Co.’s has become increasingly diligent about preventative maintenance.

“We’re big on maintenance of the entire unit,” said Pottinger. If the equipment failure is small, such as a microwave, he typically replaces the unit. But if replacement costs are significant, repairs are made where possible.

“We have a set percentage of sales set aside for repair and maintenance each year, and I’m confident that’s the right way to do it,” he added.

After years of relying on outside vendors to manage maintenance, Greer Co.’s assembled its own team to handle the task for a cluster of its restaurants in the southeastern U.S. At units beyond that region, the company makes one-off maintenance deals with vendors, but Pottinger said he doesn’t prefer that set-up.

“We did contract out a lot that work a few years ago, but we really couldn’t tell that anything was being done [to our equipment],” he said. “We started joking that the best thing about our maintenance company was that they really had the billing down. … We’re glad we put our own staff together for [repairs and maintenance].”

Famous Dave’s has had better experiences using outside vendors to maintain its equipment, said Jeff Abramson, the Minneapolis-based company’s vice president of purchasing. Currently, Famous Dave’s is contracting with a national firm for preventative maintenance, though the 186-unit barbecue chain is conducting a limited experiment with an in-house team.

“Right now we have someone who takes care of our equipment just in Minnesota because we believe it may be more cost-effective than going outside,” said Abramson, who added that initial results are promising. “But we tend to rely on outside expertise for more complicated repairs.”

In addition to deep fryers, the chain’s combined smoker-and-hood units get the most attention, Abramson said, since if they’re not running, its core product isn’t cooking.

“We have to have repair people in every area trained to fix those because we can’t be without them running properly,” he said. And just like Pottinger, Abramson said choosing outside expert help “has to be done carefully. They really need to know what they’re doing.”

Joe Pierce, president of the Commercial Food Equipment Service Association, advises restaurateurs to view preventative maintenance on their equipment much as they would tune-ups for their cars.

“You can drive a car a long time without changing the oil, and you’re saving money,” he began. “But once it needs repairing, that cost will be much larger than the cost of just changing the oil like you should have.”

Preventative maintenance, he added, “can increase the longevity of equipment tenfold since it’s performing optimally. That’s where the real savings come in, but that’s the real challenge of educating operators: convincing them that staying ahead of the curve is the way to go for the long term.”

Original article from: http://nrn.com/technology/how-save-money-restaurant-equipment-repairs

How Do Dishwashers Work

How Do Dishwashers Work?

By Carrie Perles, eHow Contributor

External Parts

There are several components that make a dishwasher work. The racks inside the dishwasher are coated with a protective coating that can withstand high temperatures and pressure, and they are shaped to keep many different types of dishes secure. The sprayer arms shoot water around the dishwasher during the washing cycle.
There are also two reservoirs in a dishwasher: one releases detergent at the beginning of the washing cycle, and one releases detergent partway through the cycle.
Arguably the two most important external structures on a dishwasher are the control panel and the door lock. The control panel enables the user to choose from many different settings, and the door lock must be engaged in order for the washing cycle to begin.

Internal Parts

Surrounding the dishwasher is a sound absorber, which dampens the effects of the noise that the dishwasher produces. A hot wire line runs into the dishwasher, providing the dishwater with the water it needs to wash the dishes. The motor and the pump under the sprayer arm provide the power that shoots the water around the dishwasher.

The Washing Process

During a washing cycle, the door lock is engaged and the motor begins running. It powers the pump, which shoots water through the sprayer arm. The water hits the dishes with a lot of pressure, and forces the detergent against them as well. This process cleans the dishes.

The Drying Process

Many modern dishwashers come with an optional heating cycle. If this option is chosen, an element that runs along the bottom of the dishwater heats up. Some dishwashers also use small fans to circulate the hot air around the dishwasher.

Original article from: http://www.ehow.com/how-does_4883453_dishwashers-work.html

Kitchen Cooking Appliances

Kitchen Cooking Appliances

By Tamiya King, eHow Contributor

If you're having your kitchen built or remodeled, choosing the perfect appliances can be challenging. Your decorative style and the size of the kitchen will help you determine which cooking appliances will look and function best in the area.

Size

A small kitchen is best equipped with appliances that don't dominate the area, so that you can move freely in the kitchen. For instance, it may be ideal to have a microwave installed on top of the stove to free up counter space, or to purchase a refrigerator that fits well in the corner of the kitchen. Larger kitchens may benefit from appliances like double ovens, or an elaborate, color-coordinated toaster oven on the kitchen counter.

Types

The types of kitchen cooking appliances you choose for the space can serve as signature pieces that make the area more attractive. For instance, if you've chosen a bright decor color like yellow, a yellow microwave or yellow stove will make your kitchen customized. Or, if you're going for an antique look in the kitchen, items like a pot-bellied stove add a nostalgic touch.

Considerations

If you cook often, it may be a good idea to add features to your stove that will save space while allowing you to prepare meals in various ways. For instance, customizing your stove to include a griddle and stovetop grill will allow you to make homemade pancakes for breakfast and grill a steak for dinner, without having to use a separate griddle or grill outdoors.

Original article from:

http://www.ehow.com/facts_7491736_kitchen-cooking-appliances.html

Equipment: Reconsidering Combi Ovens

Equipment: Reconsidering Combi Ovens

Sep. 20, 2011 Seth Salzman

OK, you’ve planned a new restaurant or noncommercial foodservice, with a customer-tailored line-up of meal choices. As you should, you’ve got a relatively extensive menu and you are proud to say that you make a lot of your meal items in-house, from scratch. Now, let’s take a look at the tools you plan to be using to perform prep and cooking in your new location. Naturally, you’d like to install a combination of equipment to get your food prepared, and that probably would include food processors, steamers, convection ovens, grills, fryers and range tops. Before moving into your next location, however, it would be advisable to look into the “Swiss Army” knife of the restaurant business, the combi oven.

Woah! Stop hyperventilating, combi ovens are not as expensive as they once were and don’t have to be anywhere as big. There is a huge selection of combi’s on the market nowadays and they range in size from small countertop units that can hold a couple of half-sheet pans all the way up to the big puppies with room for five or six full sheet pans. You don’t necessarily need one of the big ones to get the benefit that comes from having such a flexible piece of cooking equipment.

The beauty of a combi in 0a kitchen is its ability to use steam, convection heat, conventional heat and a combination of all of the above in any way an operator requires. You can program a combi to cook at 375oF convection heat and introduce a small blast of steam every two minutes. You can rapidly pre-cook chicken, seafood, beef, ribs, fish and vegetables without quality loss and then finish these products on a grill or in a pan as needed. How easy is that?

Since market demand has grown steadily for combis and more domestic and foreign manufacturers are making them, prices have dropped and they don’t cost the same as a new car or four years of education at a state university. In my experience, current combis are pretty reasonable, especially considering how many cooking methodologies each individual unit can provide.

So, before signing off on your new location’s equipment line-up, check out a combi. It may help to keep in mind that most combi manufacturers employ really talented chefs and reps who can help you figure out how and what to cook in their ovens and even help with the programming. That way, your team will only need to know how to push a button or two to get the cooking results they desire. It may be best not to open your doors without one.

Original article from: http://nrn.com/product-watch/equipment-reconsidering-combi-ovens

The Latest Trends in Restaurant Equipment Efficiency

The Latest Trends in Restaurant Equipment Efficiency

Foodservice equipment engineers discuss saving energy, water and money in restaurants

Dec. 11, 2012  Alan J. Liddle

Operators trying to lower energy or water usage and increase efficiency should consider equipment such as heat recovering ware-washing systems and newer lighting technology, according to Food Service Technology Center engineers.

The FSTC in San Ramon, Calif., recently marked its 25th year as a lab for testing the energy efficiency, water efficiency and performance of foodservice kitchen appliances and ventilation systems.

“It took the first 25 years to build the foundation and get to the starting line. The next 25 should see us moving forward,” Richard Young, FSTC senior engineer and director of education, said of the organization’s evolution. “We study both energy and water efficiency, and performance, because there is no way you are going to tell someone in foodservice to use something that does not perform well,” Young added.

The FSTC, along with Southern California Edison Technology Test Center and the Southern California Gas Energy Resource Center, has provided much of the test data used by the federal Environmental Protection Agency's Energy Star program and the California Energy Wise equipment rebate program. Both of those programs develop specifications for and encourage the use of energy-efficient commercial foodservice equipment.

Ratepayers of Northern California’s PG&E public utility fund the center and its 10,000-square-foot lab, which is administered by that utility under the auspices of the California Public Utilities Commission and operated by Fisher-Nickel Inc.

Young and David Zabrowski, a fellow engineer and a “kitchen of the future” student, recently spoke with Nation’s Restaurant News about what equipment is driving energy, water and money saving in kitchens and restaurant facilities.

How can restaurateurs improve the efficiency of their operations?

Young: Purchase energy efficient appliances, such as those you can find through Energy Star and California's Energy Wise.

Zabrowski: We’re not suggesting that operators take out working pieces of equipment, but when the time comes to replace equipment or buy new equipment, the information is there to make smart purchases.

Young: Exceptions to that might be made for older holding cabinets and steamers.

The use of newer lighting technologies, such as compact fluorescent lighting (CFL) or light emitting diode (LED), has been cited by the FSTC and others as a smart efficiency play for restaurateurs. Is that still true?

Young: Yes. Doing some lighting retrofits can reduce energy consumption and make a quick return on investment. Buy it in pieces and try it in advance [of a full installation].

A lot of LED products are becoming more mainstream, but we do say “buyer beware” because it is a relatively new industry with a lot of people selling products that won’t look good in a restaurant or last [as long as claimed]. The trick is to look for mainstream brands and try them out to see if you like the lamps.

Compact fluorescents are still very cost effective and can be put in places where they won’t be argued about [for ambience or food illumination reasons], such as in exhaust hoods, walk-in coolers, [covered] wall sconces, managers' offices and storerooms. A $2 or $3 compact fluorescent light can cut your energy use by 75 percent.

Zabrowski: One of the real selling points of compact fluorescent lights is that you replace them less so you save on maintenance costs.

Original article from: http://nrn.com/technology/latest-trends-restaurant-equipment-efficiency