Preparation Equipment

Browse our articles on preparation equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.

THE Quarterly Product Knowledge Guide: Breaders

There was a time when the popularity of frying breaded items was dropping off due to trans fat and calorie concerns, but with new, healthier oils, there has been a recent resurgence in these menu items.

Service Agent Q&A: Scott Marshall, training manager and senior technician, AR Repairs Baker’s Kneads Inc., Center Line, Mich.

FE&S: How often should breaders be cleaned?

SM: These units typically use wet breading, so the coating gets everywhere. In high-volume operations, this equipment should be cleaned twice a day, but typically, daily cleaning will suffice. Operators should follow the breader manufacturer’s recommendations.

What to Consider When Purchasing a Breader

Breaders are a good option for higher-volume operations that want more breading control and higher-efficiency production. There are a number of food applications for these units, including chicken, onion rings or blossoms, and vegetables that are battered, breaded and fried.

What to Consider When Purchasing a Juicer

When choosing a juicer, anticipating volume is critical. Operators can choose from a variety of juicers, depending on the application, speed of service needed and beverage type being created. Operators also need to determine what type of foods they will use as some juicers handle leafy greens and vegetables better than others.

Service Agent Q&A: Doug Thompson, office manager at Jones-McLeod Inc., Birmingham, Ala.

FE&S: What are the planned maintenance recommendations for juicers?

DT: There really is no set PM protocol for juicers since each manufacturer has their own protocol. It also depends on the type of model and whether it uses real fruit or concentrate and water. We recommend quarterly PMs with fresh juicers. Countertop models rarely require a service call; operators tend to bring these into our shop to fix.

THE Quarterly Product Knowledge Guide: Juicers

An increasing number of foodservice operations now take advantage of freshly squeezed juice on its own or as part of a breakfast, specialty beverage, cocktail or smoothie program due to the potentially high profit margins offered by these on-trend products. For this reason, commercial juicers are becoming more commonplace not only in quick- and casual-service restaurants but also in higher-end establishments with upscale bar menus. Operators can choose from various commercial juicing equipment, depending on their needs.

Product Knowledge Guide: Standard Mixers

Mixer designs haven’t changed much since this equipment was conceived back in the early 1900s.

Specifying Standard Mixers

The type of mixer that’s best for an operation is mainly dependent on the menu, volume and application. These factors will determine whether a countertop or floor model is best as well as the necessary capacity.

Service Agent Q&A with David Duckworth, director of field operations and training and development, Commercial Kitchen, San Antonio, Texas

FE&S: What are the cleaning requirements for standard mixers?

Product Knowledge Guide: Immersion Blenders

For many chefs, immersion blenders represent one of the most versatile pieces of equipment in a commercial kitchen. Operators use these units for many of the same applications as standard blenders, but instead of being an all-in-one apparatus with the bowl attached, immersion units feature a stick format. Cooks use these units independently for mixing product in separate, various-sized vessels.

Consultant Q&A on Immersion Blenders

Q&A with Andy D’Amico, founding chef/partner of 5 Napkin Burger, with locations in New York City and Boston

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