Commercial-grade panini presses are a fixture in cafes that offer hot sandwiches and quesadillas. Despite the name, panini presses, also referred to as sandwich presses or panini machines, can be used for heating up more than just the popular hot sandwiches.
Operators can choose from many different types of commercial ranges that can vary in widths, features, configurations and available options. Typically, these involve a range top and base.
The menu will determine the type of fryer that best suits a foodservice operation. Typically, operators use fryers to prepare chicken and fries, but flat-bottom models can accommodate floating products, like fish and seafood.
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There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.
Neglect represents the biggest issue with ranges. When units do not receive regular and proper cleaning their service lives become severely compromised. They also become a fire hazard. When properly cared for, ranges can last 10 years or more.
Sizing the range to the anticipated production needs and volume is important to meet the operator’s needs. Consider all the ways the culinary team will utilize the range.
Fortunately, fryersdon’t require extensive maintenance. Operators should use hot, soapy water or a grease cutter solution to wipe down units daily.
Operators should keep several factors in mind when purchasing a commercial fryer.
Ventless fryers are becoming increasingly popular in restaurants that don’t want to deal with the expense of a hood and are out to simplify operations. These units aren’t hassle-free, though. Here are some tips to keeping ventless fryers operating well.
Foodservice operators can choose from a variety of fryer types and styles, from models geared for general use to multi-purpose and specialty units. Donut fryers offer a shallow cooking depth, while deep vat units can cook items like fries and chicken. Flat bottom fryers can accommodate floating products, like fish and seafood, while operators commonly use larger conveyor units for production line frying as in a doughnut shop. Operators can place their fryers in a battery configuration, where five or six fryers sit side by side, and employ a single, central filtration system.
Commercial ranges can vary in terms of width, features, configuration and available options. Typically, these units consist of a range top and a base.
Ranges are one of the most versatile pieces of equipment in a commercial kitchen. They can be used for almost any cooking task. While cooking, stir-frying, grilling, sauteing, searing, boiling and broiling can be accomplished on the range top, the oven can be used for baking, roasting, warming, broiling, storage, and, if refrigerated or freezer drawers are included, cooling and freezing.
Here are five indicators that a foodservice operator should consider replacing an existing range or adding a new unit to their kitchen.
In most foodservice facilities, a range remains one of the more basic and versatile pieces of equipment that an operator can use. In fact, in smaller facilities, a range may be the only piece of equipment on a cook line, depending on space restrictions or budget limitations.
Burger stands, mom and pops, white tablecloths. While these types of operations have little in common, they all rely on fryers. Indeed, it’s odd to run into a restaurant that doesn’t use them. Here are three tips to keeping these units running well.
Induction cooking is a cleaner and more sustainable way of cooking compared with using traditional gas or infrared electric burners. Operating at between 85 percent and 95 percent efficiency, depending on the unit, induction continues to be among the most energy-efficient heat sources available. Foodservice operators use these fast-heating appliances to prepare or hold food.
Even the most basic rotating rack oven requires a significant upfront investment from foodservice operators. These operators should take a few basic steps to make sure that investment pays off over the long-term.
The biggest benefit of rotisseries is that customers can see product cooking, which promotes the theater experience and can increase revenue.
The volume and type of product can impact the service life of a rotisserie.
A number of rotisserie models include warming cabinets to hold finished products.
The cleaner a rotisserie is the longer and more efficiently it will operate.
Rotisseries are unlike most other equipment in that they provide a highly specific cooking process.
Some tips on maintenance from CFESA.
Ranges have a unique position in the energy efficiency conversation. As it is, there really is no such thing as an "energy-efficient range," per se. In fact, no Energy Star rating exists for ranges and some states don't offer rebates for this equipment. But with the right specification and maintenance, foodservice operators can achieve energy efficiency and savings with their ranges.
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