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Author Archive | Kasy Allen

How to Troubleshoot a Sharp Microwave Oven

How to Troubleshoot a Sharp Microwave OvenMost microwave manufacturers highly recommend contacting a certified technician before doing any repairs on your microwave yourself, but there are a few things you can troubleshoot before you make a call to a repair company.

  1. Check your owner’s manual to ensure that the power cord is grounded appropriately. It should be plugged into a 3-pronged electrical outlet. Also, make sure to check fuses and circuit breaker.
  2. Pour a cup of water into a glass measuring cup and place in microwave. The water is used for two reasons: 1) you should never run a microwave while it is empty; foods and liquids help absorb the microwave energy, and 2) it will help you feel temperature differences later on.
  3. Close the microwave door and microwave the water for 1 minute. Take note if the light comes on or not. Put your hand over the back ventilation opening and note if you feel air coming out. For R-21HT, R-21HV and R-21JV models, not whether or not the “ON” indicator comes on.
  4. After the 1 minute passes, pull the glass measuring cup out of the microwave and test the temperature of the water (careful, don’t burn yourself). Note if the water is hot or not.

If the light isn’t coming on, you feel no air coming out of the ventilation opening, and/or the water isn’t warm when you test it, you may want to contact Sharp authorized repair vendor. If your microwave is still under warranty, make sure to let the vendor know.

If what you’re seeing, however, is the timing rapidly counting down, the demonstration mode may be on. To reset/cancel this, simply unplug the microwave, wait 30 seconds, and then plug it back in.

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Norman Lamps Heavy Duty Equipment Lighting

Norman Lamps Heavy Duty Equipment LightingWhen it comes to replacing light bulbs in the heavy duty equipment in your restaurant, most people wouldn’t think twice about throwing in any old bulb, but for safety reasons and to ensure the equipment keeps running properly, there are light bulbs made specifically for commercial use that you should take into consideration.

Norman Lamps began in 1985 and is one of the largest suppliers of light bulbs in the USA today. Throughout the years they’ve supplied many different companies with the right lighting needed to keep operating smoothly, but when they discovered a way to keep glass from shattering once broken, they changed the industry. It takes a simple bump to make a light bulb explode, but with Normal Lamps shatterproof technology, their light bulbs stay intact when broken.

Norman Lamps offers light bulbs for cold equipment, like refrigeration and walk-ins, and hot equipment, like ovens and heat lamps. With this type of temperature variants, ensuring you have the right type of light bulb installed is critical – for employee safety and health regulations.

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Butcher & Processing Specialty Shop

Butcher & Processing Specialty Shop

We have several specialty shops on our site to help those niche restaurants and markets find the things that are particularly useful for them. This month we’re proud to bring you our newest specialty shop chiefly for butchers and meat processors.

For those of you not in the industry of slicing and dicing up a perfectly good cut of meat, it’s hard to understand that an entire online shop could be devoted to butchery alone, but indeed, this is one of our largest specialty shops on eTundra.com!

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Butchery is Making a Comeback

A butcher shop has always been the place to go to get perfect cuts of meat that were fresher than you could ever get at the local grocer. But, as local grocers started to catch on, they too started bringing in finer cuts of meat, making it all-to-convenient for the customer and giving the old butcher the push out the door. Well, to be honest, the butcher shop never went away; in fact, they kept a very loyal fan base, but newer generations didn’t have the same passion.

That was, until the butcher started to make meat cutting just a bit (dare I say) sexier.

With skinny ties and tattooed arms, watching the stylish butcher through a street glass window is, well, mesmerizing. It’s not that there’s just style in how he presents himself though. With beautifully sharp knives cutting away in an almost art like manner and the knowledge of where a cut of meat came from – organic, natural, local, etc. – processing meat has become almost an entrancing lost skill that people are becoming more tuned into and aware of. Blame it on our growing need to know more about where our food comes from or blame it on the bad boy image, either way, butcher shops have peaked our interest.

Restaurants That Process In-House

When I went to Kansas City to visit our Dreamstaurant winner, Snow and Co, the owners mentioned one of their favorite local hotspots for lunch, Anton’s. The restaurant was eclectically put together in a way that made you want to ask stories about some of the things on the wall, and housed its own in house butcher shop. I knew this before going into Anton’s and automatically assumed that old butcher smell would come wafting past my nose as I walked in, but not at Anton’s – the smell was like any other restaurant, normal.

As I walked past where the butcher shop was located in the restaurant you could see meats hanging and aging, you could see the butchers cutting away, and you could see counters full of freshly prepared meats. You could order off of the menu and know that you were getting super fresh cuts of meat. To me that seemed like a perfect time to order beef carpaccio and the charcutertie – they were both absolutely divine.

Anton’s doesn’t just keep their meats in-house though. People can come in off the street and peruse through all the cuts and decide what to bring home for dinner without having to eat at the restaurant. For Anton’s it’s basically a duel business venture, and it works quite nicely for them – just take a look at all of their reviews!

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Cabbage Rolls Recipe

With Oktoberfest in full swing and everyone craving their favorite German foods and beers, I felt it was only appropriate to share one of my family’s favorite dishes – cabbage rolls. Like chili on a cold winter evening, cabbage rolls are the perfect complement to a nice glass of your favorite hefeweizen and some fancy Bavarian polka music.

As most recipes go, there are many, many ways to make cabbage rolls.  Depending on where you ate a batch, there could be different starches, breads, and meats.  Here’s how we like to mix things up, but getting experimental with this recipe is easy to do, and when you find your favorite blend of ingredients, make large batches and stick them individually wrapped in the freezer for later.

Ingredients

Makes 12, Large, Rolls

For Dough

4 ½ cups bread flour

2 packages of dry yeast

¼ cup of sugar

1 teaspoon sea salt

¾ cup milk

½ cup water

½ cup shortening

2 large eggs

 

For Filling

1 pound of ground beef

1 large onion, chopped

1 medium cabbage, chopped

Salt

Pepper

  1. Place 1 ¾ cups flour, yeast packets, sugar, and salt in a large bowl. Mix dry ingredients together and form well in middle.
  2. Heat the milk, water, and shortening up to 125⁰ F. Pour wet ingredients into well of bowl.
  3. Add eggs to middle of well, then beat on low with a mixer until well blended.
  4. Turn up the mixer to high and continue mixing for 3 more minutes.
  5. Slowly stir in the remaining flour. If you’ve never mixed dough before, you’ll soon discover what it’s like to be covered in flour if you don’t mix this stuff in nice and slow.
  6. At this point, you can either mix the dough a bit until it starts to hold together, then knead on a floured counter top for about 10 minutes, or use that beautiful mixer with a kneading hook to do the work for you. If you’re using a kneading hook, you can knead on medium speed for about 7 minutes.
  7. Place the dough in a greased bowl, cover, and let sit in a nice, warm place until it has doubled in size. If you’re working in a commercial kitchen, you should have no problem finding a warm place. If you live up in a cold area, try sitting the bowl by a fireplace or turn the oven on warm and let the bowl set on top of the oven for the hour.
  8. While you wait the hour, you can go ahead and get started on the filling. Using a large sided pot, sauté ground beef and onion in a bit of oil until cooked though.
  9. Drain away any grease, return to pan, and add salt and pepper to your liking.
  10. Add the chopped cabbage and cook for about 45 minutes or until the cabbage is done – stirring periodically. You’re looking for the cabbage to be wilted, much like spinach does when cooked on the stovetop.
  11. Now back to the dough. After an hour, punch the air out of the dough and roll on a floured surface into 12 6-inch squares. You can either make 12 individual balls of dough or roll it out flat and cut with a dough cutter.
  12. With a slotted spoon (and as little juice as possible), divide the filling up between the 12 dough squares.
  13. Fold the dough over the filling and pinch the seam together.
  14. Place each dough roll onto a greased baking sheet, seam side down, and bake at 350⁰ F for 20 minutes.

 

Notes for Dipping

Ketchup is always good… kids love it. For us adults, we like spicy/grainy mustard for dipping, but we’ve also tried it with mayo and it’s pretty good. I’d imagine for those craving a Japanese flavor, you’d have pretty good luck with soy sauce.

 

Notes for Freezing

The less juice you add into the filling, the better the end product will be for eating and freezing. Use a slotted spoon to help drain away juices before making each cabbage roll. Also, we’ve had luck with individually wrapping each of the rolls and wrapping them again in a larger plastic bag. They save for a good 3-4 months; although, in our house they’re usually gone much sooner.

 

Notes for Filling

You can keep the filling as simple as I listed here, or add a variety of these fillings that are just as yummy: sliced mushrooms, Italian sausage, garlic, Swiss cheese, or cheddar cheese.

 

Notes on Names

If I’m not mistaken, the name for these tasty rolls changes depending on where you are. The cabbage rolls that are commonly stuffed with rice, topped with tomato sauce, and wrapped in the cabbage leaf are called kohlrouladen. Some unique names I’ve seen here in the US include stuffed cabbage, cabbage burgers, and pigs in a blanket. I’ve also sen them referred to as runza and bierock in the mid-west (more commonly Nebraska and Kansas); these recipe types resembled my family’s recipe with a breaded outside. Then Wikipedia blew me away with all of these variations.

 

See, just like meatloaf, there are hundreds of different recipes for cabbage rolls. What’s your favorite?

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How Often Should You Calibrate a Thermometer?

Although, the FDA doesn’t have strict documentation listed on how often restaurateurs and others in the food service industry should be calibrating thermometers, in order for HACCP plans to be successful, it’s important that thermometers are calibrated to measure within +/- 2° F (1.1° C) of the actual temperature being monitored. However, the FDA and local board of health regulations do have set rules on time and temperature specifications for every type of food that is served to the public, and because of this HACCP principle 3 speaks directly to maintaining critical limits, like time and temperature checks.

The need to calibrate thermometers will be different in each HACCP, as it depends on how often temperatures need to be checked. Some businesses will do a daily thermometer calibration, whereas others may only do yearly checks.  The good news here is that calibrating thermometers is easy.

Other Thermometer Calibrating Tips

  • If a thermometer is ever dropped, you should go ahead and calibrate it.
  • If a thermometer is going from a wide variety of temperatures (from freezing temperatures to boiling temperatures), it should also be calibrated more frequently.
  • Every time you invest in a new thermometer, calibrate it before using it.
  • If you use your thermometer on a daily basis, odds are you’ll want to calibrate it on a daily basis.
  • Altitude will play a big part in the boiling part of water, so use this chart to help clear things up:

Altitude (Feet) Altitude (Meters) Boiling Point (°F) Boiling Point (°C)
0 0 212°F 100°C
1,000 305 210°F 98.9°C
2,000 610 208°F 97.8°C
3,000 914 206.4°F 96.9°C
4,000 1,219 204.5°F 95.8°C
5,000 1,524 202.75°F 94.9°C
6,000 1,829 201° F 93.6°C
7,000 2,134 199° F 92.6°C
8,000 2,438 197.5°F 91.9°C
10,000 3,048 194° F 89.6°C
12,000 3,658 190° F 87.8°C
14,000 4,267 187° F 86.1°C
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Globe Mixer Shopping Guide

Globe Mixer Shopping GuideWhen shopping for new equipment, it can be overwhelming to weed through the differences from one piece to the next, but the good news is that when it comes to shopping for new Globe mixers, we can help make that decision a little easier.

Estimated Price Bowl Quarts Placement Speeds Horsepower Electrical Output Amps
Globe – SP5 Mixer $650 5 Countertop 10 800 watts 115/60/1 4
Globe – SP8 Mixer $1,000 8 Countertop 3 0.25 115/60/1 5
Globe – SP10 Mixer $2,500 10 Countertop 3 0.33 115/60/1 5
Globe – SP20 Mixer $2,800 20 Floor 3 0.5 115/60/1 6
Globe – SP25 Mixer $3,500 25 Floor 3 0.75 115/60/1 11
Globe – SP30 Mixer $4,500 30 Floor 3 1 115/60/1 16
Globe – SP30P Pizza Mixer $5,500 30 Floor 3 1.5 220/60/1 12
Globe – SP40 Mixer $7,800 40 Floor 3 2 220/60/1 & 208/60/3 12 & 7
Globe – SP60 Mixer $10,500 60 Floor 3 3 220/60/1 & 208/60/3 23 & 9
Globe – SP62P Pizza Mixer $12,500 60 Floor 2 3 220/60/1 & 208/60/3 18 & 12
Globe – SP80PL Mixer $15,000 80 Floor 4 3 208/60/3 10

Globe also has a handy mixer selection guide that allows you to pick the perfect mixer based on the type of ingredients you’re mixing together and the average batch weight.

All Globe Mixers Come With

  • Internal gears and shafts built to add longevity to the mixer’s transmission
  • Cast iron body that allows for the mixer to hold up to commercial kitchen use
  • The slide away bowl guard helps save precious kitchen space
  • The interlocked bowl guard and lift adds extra safety precautions
  • A complete mixer package that includes the bowl, beater, hook, whip, timer, and #12 attachment hub
    • 60 and 80 quart units also have a bowl truck included
    • 60 and 80 quart pizza mixer includes a power bowl lift

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Need more help shopping for a Globe Mixer?  Use our Live Chat feature on our main website or call us at 888-388-6372.

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Repairs Help Open Doors

“Love is an Open Door” Frozen ParodyRepairs Help Open Doors

I’ll warn you upfront, if you haven’t seen the movie Frozen and been privy enough to hear the addicting melodies, then this isn’t going to make much sense.  But for those “Love is an Open Door” fans, we came up with our own parody – that’s right, DIY style.  Make sure to open up this version for some background tunes, crank up your speakers, and get ready to sing along!

Sing-a-Long DIY-a-Long With Us

Okay, can I just, say something lazy?

I hate lazy!

All my life has been a series of doors breaking off
And then suddenly I bump into you

I was thinking the same thing! ‘Cause like
I’ve been searching my whole life to find DIY in this place
And maybe it’s the repair side of me talking or the tools I have on hand

But with you…
But with you

I found my DIY face…
I see your face…

And it’s easier than ever before!
Repairs help open doors!
Repairs help open doors!
Repairs help open doors!

With this!
And this!
And this!
And this!

Repairs help open doors!

I mean it’s crazy…
What?

We can finish each other’s-
Projects!

That’s what I was gonna say!

I’ve never met a DIYer-

Who thinks so much like me!
Jinx! Jinx again!
Our mental synchronization
Can have but one explanation

You-
And I-
Were-
Just-

Meant to DIY!

Say goodbye…
Say goodbye…

To repair bills of the past
We don’t have to pay it anymore!

Repairs help open doors!
Repairs help open doors!
Life can be so much more!

With you!
With you!
With you!
With you!

Repairs help open doors!

Can I say something crazy?
Will you repair with me?

Can I say something even crazier? Yes!

We could have acted this out for you, I’m sure Chris would have loved to play the part, but instead, we thought we’d let you share your favorite version of the song and DIY love with us!

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Shopping for Hotel & Hospitality Supplies?

Shopping for Hotel & Hospitality Supplies?

We may be your go to supplier for restaurant supplies, but we have plenty of other widgets and gadgets that fit perfectly well outside of the restaurant, which is exactly why we have our specialty shops.  This month, we’re featuring our hotel and hospitality specialty shop that has plenty of categories to keep any well-appointed travel destination, stocked and ready to serve.

Linens

If your hotel is in the business of conference services, than you know that having a decent stock of linens is a must.  From sleek Snap Drapes to elegant table covers, having variety is key to ensuring you’re prepped for any type of event that may be scheduled.

Catering and Buffet

Speaking of serving the masses, whether it’s a breakfast nook for continental breakfast or a full on catered event, having the right catering and buffet supplies can help set the tone.  With hundreds of serving equipment, supplies, and parts, we can help you set that tone and keep guests coming back for more.

Disposables

From toilet paper to serveware, disposables are one of the biggest supply investments in any hotel. The good news is that we have hundreds of products to keep you in business and your guests happy.  Make clean-up easier for everyone with a few choice disposables in your arsenal.

Ice Machines

What would the hospitality industry be without ice?  Well, you could still operate, but when it came time to ice things down, your guests may start to wonder what kind of place you were running.  Hotel ice machines are made specifically for the right output for your industry.  However, if you’re not seasoned in the art of ice machine capacity, give or team a call, we can help find the perfect match.

Specialty Orders

Have something else you need to track down that we forgot to mention here?  Let us know!  We can special order a lot of the hotel and hospitality supplies you need, just let us know what you’re looking for.

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When to Clean and When to Replace Hood Filters

When to Clean and When to Replace Hood FiltersHood filters are an important part of the commercial kitchen. As they work to remove grease vapors from the air, they get clogged with grease, and if they aren’t cleaned on a regular basis, they can cause grease fires, that’s why it’s important to know when to clean your hood filters and when to replace them. This month we’re working with Component Hardware Group (CHG) and Flame Guard to bring you cleaning and replacement tips for your hood filters. Let’s start with cleaning hood filters.

Cleaning Hood Filters

In a commercial kitchen, hood filters should be cleaned regularly to ensure they work efficiently. Before removing the hood filter, make sure to cover equipment below the hood with a cloth to try to minimize mess. If the hood filters are cleaned on a regular basis, cleaning could be as easy as passing the filters through a high-temp dishwasher. However, if the filters are galvanized or aluminum, passing them through the dishwasher isn’t a good option, because there is risk of corrosion and color change (the golden patina). Instead, soak the filters in a tub of hot water with the recommended amount of commercial degreaser. Soak time will depend on how bad the build-up is, but at a minimum you should be soaking them for at least 30 minutes and up to overnight for harsher grease build-up.

For those filters that won’t come clean with the above methods, it’s time to use a bit more elbow grease. You’ll want to scrub with a reliable scrub brush until the metal color comes back and the grease patina is gone. Once you’re done scrubbing, simply rinse the degreaser away, soak the filters in water and dish detergent for about 20 minutes, then rinse everything away until the water runs clean again. When the hood filters air dry, go ahead and replace them.

Note: Before you stick your hands in degreaser solution, make sure to wear gloves to protect your skin.

When to Replace Hood Filters

If scrubbing the hood filters is no longer working to remove the patina or you start to see signs of wear and tear, like corrosion or dents, its likely time to replace the hood filter(s). Before you choose to replace your hood filters, you should take a look at our hood filters buying and maintenance guide and our video on how to measure for replacements.

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A Brief Lesson on Mundial Knives

A Brief Lesson on Mundial KnivesOf all of the knives we sell here at Tundra, one of the most sought after knives for the food service industry are Mundial knives. Not because they’re the best of the best, but because they’re the best buy for a good, reliable knife. When you go through as many knives as the commercial kitchen does, having a great knife, that doesn’t cost an arm and a leg, is just what is needed to stay on the cutting edge of things.

In Germany in 1931, Mundial came to life by Paul Zivi, a metallurgist that was concerned with crafting a knife that would hold up to daily, heavy-duty uses. Since then, Mundial has moved to Brazil and continues to offer strict testing guidelines on each of the knives they produce, and because of this, they’re able to offer a full, lifetime guarantee against defects in materials, construction, and workmanship. Today, Mundial is one of North America’s most used brands in restaurant and institutional cutlery. They’re also a leader in retail and industrial scissors and shears.

If you’re in the market for commercial cutlery that is durable, yet relatively priced, make sure you check out our Mundial knives: sets range from $50-$600 and individual knives range from $3 – $50. Also, make sure to check out what Bon Appetit voted the best $20 chef’s knife.

As a side note, a metallurgist is an engineer with expertise in the physical and chemical behaviors of metals and alloys.

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