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Why Dry Ice Burns

Why Dry Ice Burns

You’ve probably either heard of this strange phenomenon or experienced it yourself: ice that can burn you. While this may seem initially counter-intuitive, dry ice can indeed burn your skin, but probably not in the way that you think.

When you think of ice, what probably first comes to mind are the cold opaque cubes produced from your freezer or ice machine. Dry ice though is actually quite different from this kind of ice and is rarely found hanging around your average kitchen.  Commercially, dry ice is mostly used to preserve foods that need to be kept at a low temperature without the use of a mechanical device; for example, an ice cream cart uses dry ice to keep temperatures low enough to keep the product in a solid frozen state and to avoid the need for electrical output.  But dry ice must be handled properly and with adequate protective gear or you can get a nasty and painful burn.

A burn from dry ice is not like a burn from a fire or a stove-top; instead, a dry ice burn is actually an acute form of frostbite. It quickly freezes the skin, and can cause damage just from a mere moment of contact.  This is due, in large part, to the fact that dry ice is a solid form of the semi-hazardous chemical carbon dioxide. Since dry ice is made of CO2 and not water, its freezing point is lower than that of H2O, allowing it to become much, much colder than your typical water-based ice. While it’s not strictly considered a dangerous substance, you must go to certain lengths to protect yourself from the potential harm of dry ice. Avoid direct contact and keep in a well ventilated area so that when the dry ice sublimates into CO2, you don’t run the risk of asphyxiation.

In the last hundred years, dry ice has become primarily a synthesized  substance, created in laboratories for commercial and industrial reasons, but dry ice is actually a naturally occurring substance – and not only on Earth.  Photo-optics on Mars showed that polar ice caps consist partly of dry ice. While we once believed the ice caps found on Mars primarily consisted of carbon dioxide based dry ice, we’ve learned that the dry ice is more like a layer on top of water, preserving the liquid treasured beneath.  Another example of naturally occurring CO2 based ice on Mars is dry ice storms. Much like our own thunderstorms, dry ice storms blow freezing carbon dioxide about in a thrashing blizzard that would be deadly to any exploring astronaut.  While thoughts of terra-forming Mars are still centuries away, hazards like dry ice storms keep us thoroughly at bay from the thought of settling the red planet anytime in the near future.

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Grilling Tips For Summer Eats

Grilling Tips For Summer Eats

Summer and grilling share a symbiotic relationship, and neither is truly complete without the other. So, whether you’re grilling outside (where grilling is meant to go down), in your kitchen, or just ordering a grilled meat at a restaurant, remember these helpful tips to get your meat just the way you like it.

Chicken

Approximately two-thirds of chicken in America carries salmonella, so you need to be extra cautious when cooking chicken. Although it may be one of the most potentially dangerous meats, it is absolutely delicious and is perfectly suited for grilling. When grilling chicken, make sure the heat isn’t too high, or you risk burning the outside, while leaving the inside raw.  Cook chicken on a lower heat and try to keep it away from direct heat until the center has been cooked through.

One way to bolster any grilled chicken is by stuffing it. Cheeses, sun-dried tomatoes, basil, peppers, meats, and rice are all tasty options to stuff in chicken breast. Stuffing is pretty darn simple too. Just slice the breast down the middle, cram in your choice of extras, tie it up with baking string, and toss it on the grill. Get creative, and do something different every time by experimenting with different foods, flavors, and spices.

Steak

The perfect medium rare steak requires a close eye and careful attention. If it’s left on the grill for just a minute or two too long, you could be chewing on an overdone hunk of meat. Some people prefer to use a meat thermometer so they know when it’s done just right, but if you don’t have one follow this tip.

You’re going to want to mostly cook the steak on one side, and when you prod it and notice it’s getting more firm, flip it over… but not for too long. Once you flip the steak, you probably only want to leave it on for another minute or two, eying it often to make sure it doesn’t get overdone. Don’t forget that meat continues to cook after it’s off the grill, so take it off before you think it’s the right temperature for you – in a matter of minutes it’ll be exactly what you‘re looking for.

Fish

Nothing is better than fresh fish on a hot summer day: it’s refreshing, healthy, and full of flavor. The most effective way to make fish taste amazing is grilling on a plank. Soak the plank in water for a couple hours, and then set it on the grill with the fish of choice on top of the plank. This indirectly cooks the fish, making it smoky, firm, and juicy. Try cooking salmon on a plank with a little salt, pepper, olive oil, and brown sugar.

Another way to make your fish delicious is by giving it a quick sear. This is especially good for really meaty fishes, like tuna. Get the grill plate really hot and cook the fish for only a few minutes on each side. The edges will be crispy and the inside will be naturally textured, juicy, and a deep rare. If you have any concerns about the quality of the fish, it is not recommended to consume it rare, but if you get high quality, fresh fish, there is nothing better than a quick sear and a rare interior.

Cooking Temperatures

To know for sure if food is cooked thoroughly, we’d advise following Foodsafety.gov’s recommendations in the following chart:

Grilling Tips For Summer Eats

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The Quick Guide to Commercial Refrigeration Problems

Commercial refrigeration is key to the success of any restaurant and keeping your units properly running can save you both time and money. Whether your commercial refrigerator won’t stop running when you want it to or simply won’t run at all, this quick guide will help you to troubleshoot all of your refrigeration problems and find the right solution.

If your commercial refrigerator won’t run at all or won’t stop running, you’re probably looking at a defective thermostat.  You can test this easily. First, unplug the unit and open the evaporator housing. Locate the wires attached to the thermostat, remove and connect together with electrical tape. If the unit runs properly when turned back on, simply replace the thermostat.

Encountering difficulty with rising temperatures? The first step towards a solution is identifying what type of refrigeration thermostat your refrigeration unit uses.  If you’re dealing with either an air-sensing thermostat or evaporator-sensing thermostat, you can replace the part yourself. But be aware that the two are not interchangeable, so be sure to correctly identify which you’re working with first. If your commercial refrigerator uses a low pressure control, you’re going to have to call a service technician to get the part repaired.

The Quick Guide to Commercial Refrigeration Problems

Problems with a broken or malfunctioning fan motor need to be dealt with immediately, because without proper refrigeration your food is at risk of going bad quickly.  First off, you need to identify whether your unit uses a condenser fan motor or evaporator fan motor. A condenser fan motor will be found outside the refrigeration interior while an evaporator fan motor is found within the interior. Replace the motor fan by identifying the specific model of motor and blade (both are usually stamped into the back of the product and are easily accessible) and ordering a new one. Installation is usually brand-specific and can be found in your unit’s accompanying guidebook.

If the door to your commercial refrigeration unit is improperly closing, you could potentially be throwing away energy and money. The quick fix to this problem is simple: you need to update your gaskets. This do-it-yourself fix merely requires you to ascertain the dimension, brand and style of the existing gasket and order a new one. Replacing old gaskets is as easy as popping them off and snapping the new ones on.

The Quick Guide to Commercial Refrigeration ProblemsIf you need to replace faulty hinges or latches in your commercial refrigerator, start with simple identification. With both hinges and latches, you must determine whether you’re working with flush or offset parts, which is determined simply by running your hand over the part, looking to see if it is smooth, or flush, or not. If you’re working with offset hinges and the offset size is not available on the back of the part, you’ll need to measure the distance from the wall surface to the door surface to find the correct size. In terms of latches, there are two different types: magnetic  and those with a strike-and-latch lock. These latches will have an easy to identify number on them. With both latches and hinges, the easiest method is always to look for their ID number to order the right part the first time around.

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Food Service Equipment: Getting Properly Stocked

A restaurant kitchen is alive with the hum and bustle of life and movement, and while nothing beats a good staff, stocking the right food service equipment can infinitely improve the efficiency and quality of your restaurant. No matter what type of restaurant you own or operate, you’ll need a massive amount of equipment on hand; ovens, ranges, processors, blenders, freezers, mixers, not to mention plates, knives, forks, chopsticks, etc, etc. In this article, we’ll take a closer at everything your restaurant needs to run as smooth as butter.

Food Service Equipment: Getting Properly Stocked

One thing that any kitchen needs, whether it’s a smoothie bar or a sushi bar, is proper commercial refrigeration. You need a fridge to keep things cold, fresh, and legal. From walk-ins to reach-ins, do your research to ensure that you get a refrigerator that best suits the needs of your establishment.

Also, you’ll most likely need to make ice on site, so if you’re looking for your restaurant’s ideal commercial ice machine, take a look at these tips on the importance of the right ice machine.

All things start with prep, so you need to be sure that you’ve got the right tools to get any dish started. There are many specialized food prep machines which simplify anything from making pasta to sausages.

Nothing is worse than old, worn knives that waste your time inefficiently cutting, dicing and slicing, so be sure to have top quality cutlery on hand, and to sharpen or replace them frequently. Look over this cutlery Q & A to find the better blade for you.

Food Service Equipment: Getting Properly StockedOr, you can walk away from the knife and find a new cutting strategy. Using a quality food processor is a multifaceted method to save time while providing consistency of quality. Processors do your slicing and dicing for you, so you needn’t spend time you don’t have choring away at it. Time is money, so don’t waste another minute doing what a food processor could do for you. Also take a peek here to know what processor to buy.

If your restaurant serves food, that food presumably needs to be cooked, so while looking for any or all sorts of cooking equipment, check out this guide to commercial cooking equipment, which includes options for ranges, ovens, steamers and griddles, to find what best suits your needs.

As the American obesity rate continues to grow so does the popularity of fried food, so depending upon your restaurant’s health-stance, you may want to invest in a commercial fryer. While certainly not healthy, fryers make food undeniably delicious, so don’t exclude this enticing addition.

Food Service Equipment: Getting Properly StockedFrom water to wine, your restaurant will need to find a way to appropriately serve drinks, so consider whether you need a beverage dispenser, or frozen drink machine to make the job easier. Or to make anything from smoothies to mixed drinks, stock up with a blender.

After the dish is served, enjoyed and finished, you’re left to clean up the mess, so investing in a commercial dishwasher is essential for timely turn around.

So whether your restaurant is just starting up, revamping, or merely replacing old equipment, be sure to properly stock your food service equipment to ensure the best restaurant experience possible.

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The Importance of The Right Ice Machine

Maintaining any kind of restaurant requires ice, lots of ice, and the only way to meet your frosty needs is with the right commercial ice machine. If your restaurant is stuck with an excessively large ice machine, you may be spending extravagant costs to make ice you don’t need.

This is not only wasteful and inefficient, but it’s an unnecessary financial investment doomed to melt away. On the other side of the cube, an undersized icemaker can be equally disastrous; imagine unsatisfied customers with lukewarm drinks, and improperly chilled food that wilts alongside patron loyalty. Again, a potentially devastating expense to your business.
The Importance of The Right Ice Machine

Icemakers aren’t cheap, so when shopping for your perfect frozen-water machine you need to consider two things: production necessity and storage capacity. You need to ensure that you are making enough ice to meet the needs of your customers and your kitchen without wanton ice cube creation. In order to discover the perfect ice machine for your restaurant, use the following strategy to roughly determine your daily ice needs.

Within the restaurant, have approximately 1.8 lbs of ice per customer; with cocktails, keep 3 lbs ice on hand per expected patron whereas soft drinks require about 8 oz per 16 oz drink. Catering companies and cafeterias usually should have about a pound per person to keep meals ideally chilled. Using your restaurant capacity and average daily visitors, you should be able to calculate how much ice to create per day.

If your restaurant typically serves a hundred people a day and half of them drink cocktails then you should have 180 lbs of ice with an additional 300 lbs for cocktails for a total of 480 lbs of ice daily. Once you’ve ascertained your ideal ice creation quota, direct your attention towards which ice machine is right for you.

The most convenient and space conscious icemakers come with built-in storage bins, whose capacity range from 80 lbs to 1100 lbs so you can find the perfect fit for your icy needs. After calculating the right amount of ice for your restaurant, browse Tundra’s selection of restaurant ice machines.

Like a snowflake, not all ice is the same. It can come cubed, flaked or even in nuggets and the choice lies with you (although the right option is really just a matter of preference). While most restaurants opt for cubed ice, flakes or nuggets can work well with cocktails or soft drinks. Because of its smaller surface area, flake and nugget ice melts faster.

This can, however, be advantageous within the restaurant. Flake ice’s tendency to melt faster makes it a faster cooling agent, and makes it perfect for quickly chilling a drink or for temporarily housing fresh seafood or chicken. Nugget ice is the midway point between the other two and goes perfectly in cocktails or sodas because they cool drinks quickly without melting away too soon. You can find cube ice machines, flake ice machines and nugget ice machines all at Tundra.

Will the ice machine market as vast and mysterious as the Antarctic, make sure you learn what you need and how to meet those needs in your restaurant.

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Commercial Cooking Equipment

Whether you’re steaming, frying, charring, griddling or baking, eTundra.com is your number one source for quality commercial cooking equipment. While searching for new cooking equipment, it’s crucial to be energy efficient and financially conscientious, a surefire way to improve your restaurant and your finances.

Commercial Cooking EquipmentThe true centerpiece of any kitchen is a good restaurant range. Ranges come with a customizable amount of burners, the option of an attached oven and various additional accessories. When shopping for ranges, you should keep a couple things in mind. If you value speed over energy efficiency, you should look for a gas range with a higher BTU (British Thermal Units) because while it requires more energy, it heats up faster. A gas range with a lower BTU, on the other hand, will take longer to warm but will eat up less energy. Depending upon your restaurant’s criteria, you should consider which BTU level you want for your range. You can further customize your range by adding a griddle or charbroiler to make food prep even easier, or you can order them as separate units. And remember, altitude matters in a kitchen, so be sure to inform your manufacturer if your restaurant is located above 2,000 ft so that gas valves get properly tweaked.

If you’re looking to cook veggies, rice and fish in a Commercial Cooking Equipmenthealth conscious and nutrient rich way, you pretty much have to invest in a commercial steamer. Steamers don’t only make your food healthier, they cook it faster and even make your dishes more tasty. There are two main types of steamers; pressure steamers and pressureless steamers; and they have different functions within the kitchen. A pressure steamer is more time-efficient, allowing pressurized steam to build up to quickly cook what’s inside. One thing to keep in mind with a pressure steamer is that once you begin the steaming  process you cannot open the unit to check on or season what’s steaming inside. With a pressureless cooker, checking on food or seasoning is not an issue, as the steam is circulated using fans to cook food so there is no loss of prep time if you open the unit. Choosing the right steamer also means choosing the suitable number of steaming compartments (with each steaming compartment capable of making approximately 200 meals/hour). Depending upon restaurant capacity and output, you may want only 1 compartment or you may opt for 4.

A multi-purposed combination oven is ideal for those who want variety in their efficiency. Combinations use both steam, convection or a combination of both to produce meals quickly and in large quantity. If you’re shopping for a convection oven or a steamer, you may want to consider getting a combination oven to kill two birds with one stone. While combination ovens are an expensive addition to any kitchen, they eliminate the need for other equipment, saving you space and potentially money.

So whether you’re searching for a range, steamer or combination oven, Tundra has you covered with the lowest prices and highest value.

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