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

How to Plan Your Restaurant Kitchen

How to Plan Your Restaurant Kitchen

Basics of planning and equipping a restaurant kitchen

By Lorri Mealey

One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly.

Understand the Role of a Restaurant Kitchen

The kitchen is the heart of your restaurant, where your menu comes to life. It’s where food is prepared, cooked and plated. It is also where the dirty dishes are brought, where food is stored and where all your utensils, dishes and cooking equipment are housed. Unlike home, where it’s just you and your family, a restaurant kitchen has dozens of people in and out of it on any given shift, so it’s important to be organized. A place for everything and everything in its place. This not only saves time during the busy rushes, it helps keep the kitchen.

Know the Differences in Commercial Ovens and Ranges

Commercial ovens and ranges are specifically designed for high volume cooking. Though they are one of the most expensive pieces of equipment you’ll buy, a good commercial range can last decades. The type of food on your restaurant menu will dictate what type of commercial range you’ll need. For example, if you are going to feature several barbeque items on your menu, you will need a good size grill. If sauté dishes are a mainstay of your restaurant menu, then a six burner commercial range is ideal. Other things to consider with any kitchen stove, oven or grills are the HVAC (Heating Ventilation Air Conditioning) system, which includes hoods and fire safety. 

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Keep Costs Low in Your Kitchen

Having a well-planned restaurant kitchen doesn’t just keep food flowing to the dining room- it can save you money in time and waste. If you staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient.

Keep Your Restaurant Kitchen Clean

Nothing will ruin a restaurant’s reputation faster than a case of food poisoning. A clean kitchen is essential to any restaurant. A regular cleaning list will ensure that all staff knows what needs to be done during each shift. Setting aside scheduled time for bigger cleaning jobs each month will keep your kitchen safe for customers and staff. If your restaurant is open seven days a week, all year long, you should plan two to three days during a slow season to close and do a thorough cleaning of the entire establishment. Many cleaning jobs can be outsourced to other companies, including hood cleaning, kitchen mats and uniforms.

Original from: http://restaurants.about.com/od/restaurantkitchens/a/How-To-Plan-Your-Restaurant-Kitchen.htm

Steam Jacketed Kettles - An Overview

Steam Jacketed Kettles - An Overview

Written by The Editors

Steam-jacketed kettles utilize steam energy to transfer heat via conduction to the food product inside.

The energy source — electric, gas and direct steam - electric jacketed kettles, gas jacketed kettles — that operates the unit helps define the categories of kettles available to operators. Direct steam kettles offer greater efficiency, cooking the fastest with the highest capacity as compared with electric and gas models. Kettle sizes range from 5 to 200 gallons, although 40 gallons represent the most common size commercial foodservice operators tend to use.

Stationary floor models typically start with a 20-gallon capacity and go up from there. In contrast, the capacity for tilting floor-type kettles ranges from 20 to 200 gallons. Tabletop kettles accommodate between 1 quart and 12 gallons of product.

While some tilting kettles have a handle, larger models utilize a crank. Stationary kettles include a tangent draw off valve that opens to drain product from the vessel.

The operating pressures of these kettles range from 45 PSI to 50 PSI, which produces an even temperature from the entire jacketed surface of 267 degrees to 338 degrees F.

These units feature either 304 or 316 stainless steel construction. While 304 is designed for general purpose use, such as boiling pasta, the more durable 316 can be a better option if the foodservice operator will prepare highly acidic foods, like pasta sauce, in the kettle.

The majority of kettles are two-thirds jacketed, which means that the unit transfers heat energy not only from the bottom of the kettle, like in a stock pot on a range, but also from the sides. This dramatically increases the surface area for energy absorption into the product. Operators can also purchase fully-jacketed kettles.

Most kettles come with optional accessories as well as features that enhance the operation for specific applications, such as mixers, draw off valves, pan carriers and mixing faucets.

New steam-jacketed kettle features include solid state temperature control with self-diagnostic capabilities. A heat deflector shield can help protect staff from burns.

One manufacturer introduced a new line of two-third jacketed kettles with an improved bottom, which allows for a shallower design.

Original from: http://www.fesmag.com/products/foodservice-equipment-repair-maintenance/11170-when-to-replace-steam-jacketed-kettles?limitstart=0

Rotisseries: An Overview

Rotisseries: An Overview

Written by the Editors

The biggest benefit of rotisseries is that customers can see product cooking, which promotes the theater experience and can increase revenue.

Rotisseries operate using a small, electric motor that rotates product on a spit as moist, hot air circulates around foods and throughout the unit's cavity. This rotation helps facilitate self-basting, while the unit's process and temperature create carmelization.

Countertop, see-thru and pass-thru models are available. To accommodate smaller footprints, some units are stackable while others offer wall- mounting capabilites.

Rotisserie sizes can range from 15 inches high by 35 inches deep by 37 inches wide for a countertop rotisserie to 78 inches high by 37 inches deep by 42 inches wide for high-volume batch machines. Unit capacities range from 150 to 2,000 pounds, with most full-size units accommodating between 35 and 80 whole chickens.

Most rotisserie cabinets feature a galvanized sheet metal body with an interior and exterior made of stainless steel. Door types range from single, front-pivoting designs to double closures with either glass fronts or windows. Models with a curved glass design enhance customer viewing in front of house settings.

A number of rotisserie accessories and options are available, including heavy-duty spits and baskets to hold fish or vegetables. Ovens with horizontal spits allow the co-mingling of various menu items. Rotisseries also may include warming cabinets to hold finished products. Some doors are designed to stay cool for added safety.

Other available options include automatic cleaning programs, adjustable legs, electric timers, mirrored door glass and coated angled or piercing spits.

Original article from: http://www.fesmag.com/features/foodservice-issues/10473-rotisseries-an-overview

Roaster, Roasting Pan, Turkey Pan - Definition and Use

Roaster, Roasting Pan, Turkey Pan - Definition and Use

By Mariette Mifflin

Definition: A roaster, roasting pan or turkey pan is the name given to a large piece of oven cookware. Roasters can can vary considerably in size. For a turkey, a roasting pan needs to be at least 15"- 18" long and a rectangular or oval shape is ideal. 

Though we often refer to the large roasters as turkey pans, they are generally used for so much more, including a variety of meats, roasts, as well as large batches of cabbage rolls, baked potatoes or other meal items. They are also very handy for baking a lasagna or for roasting a whole chicken.

Compared to a baking sheet or large bakeware pan, a roaster usually has a heavier construction to reduce hot spots and improve cooking performance, safe and sturdy handles, and has higher sides to accommodate a large roast, chicken or turkey plus grease. In fact, the deeper the sides, the better. 

Choose a roaster based on a size suitable for your needs, construction and quality based on what you can afford and overall finish that is convenient and easy to care for. 

Keep in mind that how the roaster is constructed makes a big difference when it comes to even and quick heating, as well as cooking results. Since cleaning a large roaster can be tedious, roaster interior finish is important. The easiest to clean are those with either a nonstick interior or more durable polished stainless steel. 

Because this type of cookware is so versatile, most have more than one in their kitchen. One appropriately sized for a turkey, often a mid-size for large roasts and a smaller one for everything else. A covered dutch oven is often used as a smaller size roaster. If you are just starting to equip a kitchen and can only get one for now, a mid size that can accommodate a whole chicken or 3-5 lb roast, would be very practical. Most cookware sets include a dutch oven. 

There are many types of roasters or turkey pans, some with covers as well as open models. Many cooks seem to prefer covering a turkey with foil, rather than using a covered roaster for their annual bird, since covers often do not fit properly (over the turkey) to seal in flavor and heat. However, that cover is very handy when roasting/cooking other foods. So having at least one covered roasting pan is advisable. 

For those who prefer a quick cleanup, there are foil disposable roasters, but use extreme caution and follow my tips below when using a foil roaster for a turkey. There are also electric roaster ovens which take the roasting away from your main cooking oven and these are extremely handy. They are suitable for turkey roasting, as well as large batch cooking. 
Roaster accessories vary from essential poultry racks, to basters to keep the bird moist and oven mitts for safe handling. Racks are essential to help remove the large turkey from the pan to transfer to a carving board or platter. Learn more about essential turkey tools to see what you need. Keep in mind that nonstick finishes require plastic or wooden utensils to protect the finish and tend to wear over time. If you want your roaster purchase to be the last one you buy, I'd recommend an 18/10 stainless steel roasting pan. 

Original article from:

http://housewares.about.com/od/cookware/g/Roaster-Roasting-Pan-Definition-And-Use.htm

How Does Vacuum Sealing Work?

How Does Vacuum Sealing Work?

Vacuum sealing is a popular method of food preservation that greatly extends storage times. Vacuum sealing also can protect non-food items such as manufactured goods, important papers and backpacking supplies from environmental damage. Vacuum packaging once was the domain of commercial processors, but in recent years machines for household use have come on the market.

Why It Works

Vacuum packing extends the shelf life of food products three to five times by removing the oxygen that normally would react with the contents to spoil them. It also retards growth of spoilage bacteria and keeps out mold, mildew and insects. Vacuum sealing preserves the normal moisture content of foods and prevents freezer burn, but it also keeps moisture away from items that must be stored dry. Vacuum sealing extends the shelf life of refrigerated and frozen foods but is not a substitute for cold storage. Vacuum-packed meats, dairy products and other foods that must be kept cold still have to be refrigerated or frozen to prevent growth of pathogenic bacteria that cause food poisoning.

Benefits

One of the benefits of vacuum sealing is that you can buy foodstuffs in lower-priced bulk quantities and repackage them into meal-sized portions. The longer storage life made possible by vacuum sealing helps with food budgeting. For instance, frozen fish, cuts of meat and ground meat typically become freezer burned if kept in the freezer more than six months. But if they are vacuum sealed they can be kept frozen for two years with no loss of quality. Vacuum sealing roughly triples the cold storage or room temperature storage life of foods like flour, sugar, rice, hard cheeses, coffee, fresh fruits and vegetables, cookies, crackers and nuts.

Sealing Machines

Vacuum sealing machines sold for the home use special plastic pouches that can hold a vacuum and be heat sealed. After you fill the storage pouch, the machine clamps the open end of the pouch over a vacuum nozzle connected to a vacuum pump that sucks all the air out of the pouch. The machine then heat seals the pouch to preserve the vacuum and the pouch contents. Some models have an external vacuum port for vacuum-sealing items in containers. Most home vacuum sealing machines are meant to process solid items, not liquids.

Vacuum Chambers

Commercial vacuum sealing units employ a vacuum chamber with a lid rather than a vacuum nozzle. The item to be preserved is put in a pouch that is clamped to a heat-sealing bar within the vacuum chamber and the chamber lid is closed tight. A vacuum pump evacuates the entire chamber. The pouch is then sealed, air let back into the chamber and the sealed pouch removed. Unlike units with vacuum nozzles, vacuum chamber machines can process products that come in liquid or slurry form.

Original article from: http://www.ehow.com/info_12149455_vacuum-sealing-work.html

Restaurant Kitchen Equipment Information

Restaurant Kitchen Equipment Information

By Denise Brown, eHow Contributor

A restaurant kitchen must have the proper equipment to prepare the dishes on the menu properly. While it's possible to use equipment available to the general public, commercial-grade restaurant equipment can stand up to the rigorous usage demanded of it over the long term. Professional-grade kitchen equipment typically outperforms its non-professional counterpart, which means it needs replacing less often.

Quality

The decision to purchase name brand, new restaurant cookware or appliances is entirely up to the owner. However, a name brand doesn't always mean a quality product. Every type of kitchen equipment has buyer's guides created by experts. While the goal of some buyer's guides is purely to make sales, others have valuable information about the quality of a product. Commercial-grade kitchen equipment should withstand extreme hot and cold conditions, be heavy gauged if metal and easy to sanitize. If the equipment malfunctions due to poor quality, restaurant business may suffer.

Types

There are many types of restaurant kitchen equipment. The cooking and refrigeration appliances are the largest and most expensive to own and operate. Cleaning equipment is essential to passing health inspections. Restaurant cookware cooks the meals on the stove or in the oven. It's also part of the preparation and serving of the meals. Smaller appliances do specialized tasks such as mix food or warm it.

Costs

The restaurant should have a budget. Purchasing kitchen equipment doesn't have to be a budget buster. Once an inventory of equipment is available, it's a simple matter of figuring out what pieces of equipment are necessary to operate the restaurant, and then purchasing them at the lowest cost for their worth. For major appliances, newer, energy-efficient models make more sense to purchase than used models that cost more to operate.

Considerations

With all the many pieces of kitchen equipment on the market, it's easy to want to put each appliance or tool in the restaurant's kitchen. This can be a big mistake. Too many appliances, especially those not necessary for the preparation of food on the menu, only take up space. Generally speaking, it's wiser to have a few good, multi-function pieces rather than many lesser-grade ones.

Warning

Don't purchase any major appliance for the restaurant kitchen without first checking with the local city codes administrator, health inspector and fire codes administrator. They are knowledgeable about potential problems caused by any piece of kitchen equipment. Also, make sure the restaurant has sufficient electrical power to operate any equipment. This includes electric appliances such as microwaves, blenders and grills.

Original article from: http://www.ehow.com/about_6619929_restaurant-kitchen-equipment-information.html

Milk Shake Machine Vs. Blender

Milk Shake Machine Vs. Blender

By Athena Hessong, eHow Contributor

Milkshake machines and blenders are both capable of producing frothy ice cream-based drinks, but there are significant differences between these. Restaurants noted for their milkshakes employ specialty machines to do the job rather than relying on a bar blender, but when making milkshakes at home, you likely put your blender to a second use rather than pulling out another appliance. If making the perfect, diner-style milkshake is important to you, you might want to consider getting a milkshake machine to replicate the desserts you covet.

Milkshake Machine History

Comparing milkshake machines to blenders in their history, the milkshake maker wins the longevity race, but only by a hair. In 1911, Chester Beach completed his work on a motor to run on both AC and DC power. He put this motor into a blender specifically designed to blend a popular brand of malted milk powder. Both Beach's company -- Hamilton Beach -- and the milk powder company -- Horlick's -- continue to make their wares today.

Blender History

Blenders came later than milkshake machines, but not by much. It was not until 1922 when Stephen Poplawski created the bar blender to prepare drinks at a soda fountain. Later improvements and marketing by manufacturers in the 1930s and 1950s introduced the public to the many uses beyond fountain drinks they could make with their blenders at home.

Construction

A milkshake machine consists of a spindle suspended from a motor. Commercial versions of the machine have numerous spindles for mixing several milkshakes at once, a unit invented by McDonald's founder Ray Kroc, called the Multimixer. This spindle is inserted into a removable cup and blends and aerates the ingredients inside the cup. A blender has a lidded jar which fits atop a motor. Blades inside the jar spin and aerate and mix the ingredients inside the jar.

Uses

A milkshake machine mixes drinks or thick batters, but that is all the machines will do. Milkshake machines cannot crush ice, grind spices or make chunky soups smooth -- all actions a blender can do. The best uses for a milkshake machine are for combining drink ingredients, especially if one of the ingredients is a powder like malted milk powder or drink mix. A blender will crush ice with other drink ingredients for making icy blended drinks such as coffee frappes and blended margaritas.

Milkshake Differences

Making a milkshake with a milkshake machine produces a drink with a light and airy texture, but the machine will require twice as long to run as a blender. Blender jars have a larger capacity than the cups designed to fit under the spindle of milkshake machines, making the blender the better choice for making shakes for a crowd. The milkshake machine has an advantage over the blender. After pouring the milkshake into a glass, the leftover shake in the bottom of the blending cup can be given to the drinker, as is a customary practice in some modern soda fountain shops and diners. This cannot be done with a larger blender as the drinker could nick the base of a spoon getting milkshake from around the blades at the base of a blender jar.

Original article from: http://www.ehow.com/info_8578169_milk-shake-machine-vs-blender.html