New Products – Potato Chips Cutter and Spiral Potato Cutter

TWOTHOUSAND MACHINERY’s new French Fry Cutter Machines are made of very durable stainless steel body, blades and non-toxic industrial PVC pushing blocks. The blades and plates are easily to dismount and clean. They are more professional and heavy duty in operation.

There are three different kinds of French Fry Cutter are hot selling: Vertical Manual French FryCutter (TT-F38); Horizontal FrenchFry Cutter (TT-F37); VerticalElectrical French Fry Cutter (TT-F36).

All of our French fry cutters have three different sizes of extremely durable PVC pushing blocks and stainless steel cutting blades, 8mm fries, 10mm fries and 12mm fries.

The pushing blocks and cutting blades are disassembled, it only takes one minute to switch the different size of pushing blocks and blades.

TT French fry cutters can be used to cut potatoes, beets, zucchini, sweet potatoes, carrots, cucumbers, turnips and other vegetables into perfect French fries every time with their sharp and durable cutting blades.

VerticalManual French Fries Cutter (TT-F38)

Features:

1.     Simple design with heavy duty stainless steel construction.

2.     Easy operation with sharp blade and simple design.

3.     Easy clean with disassembled blades and pushing blocks.

4.     Manual type, competitive price and environmental protection.

Check the Operation Video

Vertical Electrical French FryerCutter (TT-F36)

Features:

1.     Simple design with heavy duty stainless steel construction.

2.     Easy operation with sharp blade and simple design.

3.     Easy clean with disassembled blades and pushing blocks.

4.     Electrical type, high efficiency and time saving.

Check the Operation Video

HorizontalFrench Fryer Cutter (TT-F37)

Features:

1.     Simple design with heavy duty stainless steel construction.

2.     Easy operation with sharp blade and simple design.

3.     Easy clean with disassembled blades and pushing blocks.

4.     Wall mounted or counter mounted depends on the needs.

5.     Manual type, competitive price and environmental protection.

Check the Operation Video

Electric Automatic Spiral Potato Cutter (TT-F35) is with clean and heavy duty stainless steel construction. It is fully automatically, can make the fresh potato twist in few seconds. Its sharp cutting blades can use to cut potatoes, sweet potatoes, carrots, turnips, etc.

Features:

1.     Simple design with heavy duty stainless steel construction.

2.     Easy operation with fully automatically operation design.

3.     Widely used in different vegetables with sharp blade.

4.     Electrical type, high efficiency and time saving.

5.     With one extra blade for replacement.

Check the Operation Video

Minimum Equipment Requirements for a Restaurant Set Up

By Wendel Clark, eHow Contributor
If you plan to open your own restaurant, know the basic equipment you will need to get started. A large industrial kitchen in a hotel or restaurant can have millions of dollars worth of equipment. A state-of-the-art kitchen with all the equipment you want may be nice, but it is not necessary for a basic restaurant. You will very likely want more than the bare minimum, but knowing the basic equipment required can help you get started.

Refrigeration Equipment

Refrigeration equipment is necessary to keep foods from growing bacteria or going bad. Refrigerator options range from under-the-counter models, to typical household-style refrigerators, and large walk-in refrigerators. Whatever type of refrigerator you have, it must be in proper working condition to ensure food safety. In addition to a refrigerator, you will likely need a freezer. Freezer choices include chest, upright and walk-in freezers.

Washing Stations

You will need two different types of washing stations. First, a hand-washing station is an absolute essential according to all American health codes. A hand-washing station must have a proper sink with warm water and soap, as well as a means of drying hands. Second, a dish-washing station is necessary to properly sanitize tableware, pots and utensils used to prepare food. Standards vary, so contact your local health authority for details.

Cooking Equipment

Unless you are serving only cold foods, you will need a way to cook food in your restaurant. Cooking equipment might include ovens, stoves, grills, panini presses and deep fryers. Your choice will depend largely on the type of food you will be preparing. A cooktop is the most versatile cooking equipment, allowing you to boil, fry, saute and cook foods in almost any manner imaginable.

Safety Equipment

Basic safety equipment includes a first aid kit, a fire suppression system and a vent system for cooking equipment. Contact your local health authority to determine specific safety equipment requirements for your area.

Article original from: http://www.ehow.com/list_6766385_minimum-requirements-restaurant-set-up.html

About Bakery Equipment

By Robert Fisher, eHow Contributor

The smell of freshly baked bread and fried doughnuts can entice even the most dedicated nutritionist to step into a bakery. The tempting treats in the display case are the product of a four-step process: proper mixing (and kneading), scaling, proofing and baking done by specialized equipment. Although doughnuts and bread may require different procedures, the same standard equipment is found in most commercial bakeries.

Mixing and Kneading

A floor-mounted dough mixer takes the place of the hand-mixing of ingredients and kneading of dough, greatly speeding up the process and allowing the baker to multitask. Mixers range in size from 10 quarts to more than 400 pounds of dough, so knowing desired production levels will help to determine appropriate size. Features to consider on a mixer are the number of mixing speeds and password protection.

Scaling

A baker cuts and scales on a baker's table, known as a bench. Benches are made of either stainless steel or wood. Scaling dough involves a variety of small wares including spoons, bowl scrapers and ice cream scoops as well as dough cutters designed to slice through dough without damaging the bench.

Proofing

After scaling, a baker puts the dough in a humidified food cabinet, known as a proofer. Using a proofer allows the baker to control the temperature, humidity and the time it will take for the dough to rise, or proof. A heating element--below a small water reservoir at the bottom of the unit--creates steam for proofing.

Baking

Bakeries may use a wood, electric or gas-fired oven. Stationary gas-fired ovens are the largest of the three and typically use wheeled baking sheet racks. Most commercial electric convection ovens are mobile. A baker can determine the appropriate size for an oven by considering the baking-sheet capacity of the oven and the bakery's layout and size.

Considerations

Operational safety is a primary concern with bakery equipment. The location of kill switches, safety bars and locks vary on different makes.
The ability to easily break down equipment components for cleaning will help the equipment last longer and the bakery comply with health department standards.
The cheapest equipment is not always the most economical. As pastry chef Nick Malgieri points out in his book "The Modern Baker," quality equipment can last a lifetime.

Article original from: http://www.ehow.com/about_5124035_bakery-equipment.html

Restaurant Equipment Safety

By Heather Lacey, eHow Contributor

Restaurant equipment increases productivity and efficiency in the food service industry, but the many moving parts on these machines can be hazardous for the unprepared employee.

Steamers

Steam can burn as badly as hot water. When removing items from a steamer or pressure cooker, ensure that the machine is turned off before opening the lid. Always stand to the side when opening the lid to avoid burns from the escaping steam.

Mixers

When using a mixer, be sure to secure loose clothing or hair that could become entangled in the turning pieces. Do not reach hands into mixing bowls when the machine is running. If the equipment has a safety guard, ensure the guard is in position before operation.

Slicers

Never use a slicer without a safety guard and use push sticks instead of your hands to feed meat or cheese into the slicer blade.

Fryers

Be cautious near fryers. Although the oil does not have a boiling appearance, it is extremely hot. Always use baskets or tongs to remove fried foods and be careful when adding foods to the fryer to avoid splashing oil.

Article original from:

http://www.ehow.com/facts_5845198_restaurant-equipment-safety.html

What Is a Bakery Proofer?

By Amy Lively, eHow Contributor

Proofing is a baking term that refers to the process of allowing dough to leaven, or rise, prior to baking. Proofing is caused by the fermentation of yeast in dough, which releases carbon dioxide that allows the dough to rise.

Proofer Function

A proofer, or a proof box, is a sealed space that provides a warm and moist environment for dough to allow it to rise before it bakes. The environment inside a proof box allows dough to rise more quickly than dough that is not proofed, as well as helps prevent dough from drying out.

Temperature Settings

Temperature settings on proofers typically range between 110 and 125 degrees, with humidity between 95 and 98 percent. Dough vary in their temperature and humidity needs, but if the proof box is too dry, the dough develops a skin and will not rise properly, while dough will be too soft and spread in a proof box that is too wet.

Making a Proofer

If a large commercial proofer is not available or necessary, it is possible to make a proofer. Putting a cup of hot water in a plastic box large enough to cover the dough and high enough to accommodate the dough's rise can simulate a proof box. Dough can also be put in an unheated microwave or oven, although a plastic proof box allows the baker to monitor the dough without opening the microwave or oven door.

Read more: http://www.ehow.com/facts_7434599_bakery-proofer_.html

Slicer Applications

Written by the Editors

Foodservice operators can employ slicers in numerous ways to support a variety of menu applications. Here are a few examples.

The main function of slicers is to provide portion-controlled slicing. By allowing users to set slice thicknesses, these machines can yield uniform portions.

Slicers are most often used to prepare deli meats and cheeses for sandwiches, but can also provide uniform slices of vegetables for grilling or garnishing. Gear-driven slicers are ideal for cutting thicker sausage, meat and cheese.

Most slicers can yield portions ranging from paper-thin to 1 ¼-inch thick. Larger units can hold food pieces up to 7 ½-inches in diameter and up to 12 inches long.

Because this equipment helps guarantee uniform portion sizes, it is useful in controlling food costs. In addition, slicers present the dual benefit of cutting both faster and potentially more safely than knives.

Original article from:

http://www.fesmag.com/products/foodservice-equipment-repair-maintenance/10770-slicer-applications

Service Tips - Mixers

Service Tips - Mixers

Written by The Editors

Bakeries, pizza places, scratch kitchens and cupcake specialists are among the operations that rely on a good mixer. A mixer's belts, gears and even transmissions make it one of the most mechanical pieces of foodservice equipment. As a result, taking care of mixers is essential to their proper long-

term operation.

Every mixer, particularly large ones with automatic bowl lifts, includes lots of moving parts. These different units all have requirements for changing belts, guidelines for lubrication and more. Foodservice operators should follow their owners' manual guidelines and rely on a trained service agent when needed.

Excessive noise and vibration can be signs of emerging problems. When this occurs, call a service agent to check out such units to prevent a full-on breakdown.

A 40-quart mixer can't handle 40 quarts of every job. Heavier and thicker dough should be made in smaller batches to prevent overworking a unit. Again, consult the owners' manual to find out more.

One common problem, especially in large heavy-duty mixers, is the agitator touching the bowl, which can damage the unit and the attachment. Follow the manufacturer's instructions on adjusting the agitator or bowl height to avoid contact between the two.

Mixers come with multiple attachments — splashguards, bowl guards, drip cups — that often come into contact with dough or batter. Remove and clean these on a regular basis.

As a piece of electrical equipment, a mixer's cord and plug can get frayed or damaged. Be sure to keep an eye out for these problems.

Original article from: http://www.fesmag.com/products/foodservice-equipment-repair-maintenance/11187-service-tips-mixers

The History of Kitchen Appliances

The History of Kitchen Appliances

By Mary Bellis

By definition the kitchen is a room used for food preparation that is typically equipped with a stove, a sink for cleaning food and dish-washing, and cabinets and refrigerators for storing food and equipment.

Kitchens have been around for centuries, however, it was not until post-civil war period that the majority of kitchen appliances were invented. The reason was that most people no longer had servants and housewives working alone in the kitchen needed culinary help. Also the advent of electricity greatly advanced the technology of labor saving kitchen appliances.

History of Kitchen Appliances

Large Kitchen Appliances

Dishwasher

In 1850, Joel Houghton patented a wooden machine with a hand-turned wheel that splashed water on dishes, it was hardly a workable machine, but it was the first patent.

Ovens or Stoves
The first historical record of a stove being built refers to a stove built in 1490 in Alsace, France.

Refrigerator
Before mechanical refrigeration systems were introduced, people cooled their food with ice and snow, either found locally or brought down from the mountains.

Small Kitchen Appliances

Blender
In 1922, Stephen Poplawski invented the blender.

Eating Utensils
The history of forks, sporks, knifes, and spoons.

Electric Mixers
The first patent that can claim to be for an electric mixer was issued on November 17, 1885 to Rufus M. Eastman. Lillian Moller Gilbreth (1878-1972), the mother of 12 children, also patented an electric food mixer (at a later date).

Peelers
The nineteenth-century created numerous kitchen use inventions: toasters, potato mashers, apple/potato peelers, food choppers and sausage stuffers were all invented. Over 185 patents for coffee grinders and over 500 patents for apple/potato peelers were patented in the 1800s. Early peelers were made of iron and the patent number and other information was included in the casting. Peelers ranged from the familiar and simple round swiveling rod with a knife blade that peeled skin, to contraptions full of gears and wheels that could peel, core, slice and section. There were separate peelers designed for different fruits and vegetables; there were even peelers that removed the kernels from ears of corn.

Original article from: http://inventors.about.com/od/kstartinventions/a/kitchen.htm