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Archive for the ‘E.R.E.S. News’ Category
February 24, 2014 Closing Time
Closing down a commercial kitchen at the end of a long night should follow a routine. After putting out exquisite food through two or three meal rushes, the kitchen’s closing ceremony is vitally important to ending the night right and putting the kitchen in a great position to start the next day. Below is our […]
February 20, 2014 Walk-In Floor Options
Walk-in refrigerators and freezers are generally simple. There are four walls, one of which has a door, a ceiling, a condenser unit and a floor. Inside it’s filled with shelves, and on the shelves can be any variety of food products. The floor is an exceptionally important part of any walk-in set-up. After the door, […]
February 18, 2014 The Right Toaster
Toasters may not make the top of the list when looking at equipment purchases for most operations. But to maintain the level of quality and service that every other area of the operation has established, the toaster needs to fit in and keep up. Commercial toasters are going to keep up with a high-demand operation. […]
February 13, 2014 Put Your Steamer To Good Use
Steamers are a versatile part of most professional kitchens. They’re versatile in a couple of different ways. The first is that operators can cook a variety of product in a variety of ways in one steamer. The second is that there are a variety of steamers on the market. Before an operator chooses his or […]
February 11, 2014 Blodgett Hydrovection
The Blodgett Hydrovection saves you time and money on both cleaning and maintenance. The 316 stainless steel liner with coved corners, large 2″ diameter center cavity drain and retractable hand shower make it easy to clean your Hydrovection, even after a day of continuous cooking. Dual pane thermal glass window swings open for cleaning between […]
February 5, 2014 Countertop Crepe Unit
The Waring WSC160 features a stainless steel base and a 16″ cooking surface that is made of heavy-duty cast iron for heat retention and even distribution. The adjustable thermostat allows you to reach temperatures of up to 570° F. Once the cooking surface is seasoned it becomes completely non-stick and easy to clean. Countertop units […]
February 3, 2014 Pitco Donut Fryer
Gone are the days when a simple glazed donut is enough of a treat to satisfy the collective sweet tooth of so many. Upscale donuts and upscale donut shops are strong trends. Now frying the donut just right can be tricky, unless you have the right donut-specific fryer. Pitco’s 24R-UFM donut fryer features a 3-inch deep oil pool with […]
January 30, 2014 Cambro Safe Thawing Kit
Thawing frozen meat in a refrigerator is an important “best practice” for anyone, but especially foodservice operators. Frozen meat left out on a counter runs the risk of entering the “temperature danger zone,” a range between 41 ̊F to 135 ̊F (5 ̊C to 57 ̊C) where bacteria grow particularly well. But merely putting frozen […]
January 28, 2014 Stainless Steel or Aluminum?
Stainless steel or aluminum? There are a few other materials commonly used to manufacture frying pans, such as carbon steel, cast iron, copper and even enamel, but the vast majority of what you see being used in professional commercial kitchens is manufactured with aluminum, stainless steel or both. Here is some information to help you […]
January 22, 2014 Channel Manufacturing Cutting Board Drying Rack
Channel Manufacturing’s new cutting board drying and storage rack system is built on the same basic heavy duty aluminum frame as a pan rack. The vertical rods give you a place to insert cutting boards where they will get plenty of air flow for proper drying. They are also separated from each other so there […]