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Learn how to buy the right restaurant equipment and supplies right here.

Vital Food Safety Equipment: Data Loggers

As the past year’s worth of food contamination scares have shown, managing food safety must be a top priority for the food service industry. In fact, it can mean the survival or failure of your business, since a foodborne illness case linked to your restaurant or commercial kitchen could put you out of business with sickening speed. The good news is there are many ways to apply technology to the timeless problem of managing temperature, and data loggers from companies like Comark are a major part of the 21st century approach to managing food safety.

Vital Food Safety Equipment: Data Loggers

Use data loggers to keep track of food temperature over time.

A data logger is a small (they usually fit in the palm of your hand) digital device capable of taking regular air temperature and humidity readings in a walk-in refrigerator or freezer.  This allows you to accurately record average food temperatures on a consistent basis and keep a log of temperature patterns over time.

Many data loggers even have an optional probe that can be inserted into cooling product to make sure it is getting out of the temperature danger zone quickly.  Multiple probes can be linked to a single logger through a link box system, allowing you to track temperatures in several types of product simultaneously.

Data loggers have incredible memory capabilities, with many able to record tens of thousands of temperature readings.  Even more useful to managers is accompanying software and a USB cable that enables data to be transferred from the logger to a PC, where it can be stored and analyzed.

Why are data loggers so important?

Besides the obvious ability to constantly monitor temperature in your commercial kitchen, a good data logging system will help you during your next health inspection.

Having cool time data for stored product and average walk-in temperatures at your fingertips means you can quantify for the inspector exactly how your food safety program is keeping product out of the temperature danger zone.

You’ll also be able to identify and head off problems before they become issues with the inspector.  If product isn’t cooling down fast enough or your walk-in isn’t staying cold enough, a data logger can tell very quickly.

Tracking temperature changes can also save you money.  If the data shows your walk-in’s temperature rises at the same time every day, it’s that much easier to identify the cause of the problem.

Maybe an employee leaves the door open to pull product every morning.  Perhaps the door gasket needs to be replaced.  Knowing temperature trends means you can devise ways to improve energy efficiency and save on the bills in the process.

It’s said “knowledge is power,” and having a data logger working for your restaurant or commercial kitchen is definitely a powerful way to manage food temperature.  And as recent events have shown, you can’t afford to ignore this very important issue.

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Krowne Underbar Equipment: Build What You Like

You probably already know Krowne commercial plumbing equipment.  If you have some Krowne faucets and sinks in your restaurant’s kitchen, then you understand that Krowne products are tough, well-made, and designed for a busy commercial cooking and cleaning environment.

Krowne underbar equipment follows the same set of production values.  The nice thing about this underbar equipment is that it comes in modular pieces, which means you can customize according to your bar’s dimensions and specific needs.  Check out some of their underbar equipment:

Krowne Underbar Equipment: Build What You Like

Take care of everything your bartenders need with the larger Krowne underbar pieces like cocktail stations, two and three compartment sinks, and liquor displays.

Krowne Underbar Equipment: Build What You Like

Add on modular pieces like blender stations, drain boards, and bottle storage units.  All Krowne underbar equipment comes in 1800 or 2100 series variations, meaning you can choose between an 18″ or a 21″ depth.

Krowne Underbar Equipment: Build What You Like

Of course, you’ll be able to add on accessories like speed racks, bottle openers, ice bins, and a lot more.  All you have to add are sides and a countertop and your bar is ready to rock!

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Adventures In Restaurant Maintenance: Replacing Equipment

Adventures In Restaurant Maintenance: Replacing Equipment“Which _____________ do you recommend?” This is a question I have been asked countless times by owners/managers that operate the restaurants I have worked in.

The real question they are asking is: “What equipment will run the longest and have the fewest breakdowns and cost the least to fix?”

The answer to such a profound question is “it depends.” I have been involved in repairing restaurant equipment for years. I have worked on a lot of different equipment made by many different manufactures. I cannot name a single brand of equipment that I would recommend in all situations. Nor have I discovered a manufacturer that designed equipment with an eye towards maintenance.

I have found some companies where the replacement parts are less expensive when compared to similar products. I have also found the reverse: particular brands of equipment where the replacement parts were higher than others who make equipment of the same type. The biggest difference I find in various manufactures is the AVAILIBILITY of replacement parts in a timely manner.

Some things to consider when buying restaurant equipment:

Is the equipment a “KEY” or “critical” to your operation? In other words, if this equipment went out on a busy Saturday night, how bad would it affect your ability to serve your customer? You need to know how critical the equipment is before you make any decision on what brand of equipment to purchase! If the equipment is a “KEY” piece of equipment, you need to do some research before you buy! Remember, you will likely own this equipment for YEARS. If you make the wrong decision, you will be stuck with the results for as long as you own the equipment.

1. Company (or Brand)
I would not buy a “key” piece of equipment in anything except a well known national brand. The reason goes way beyond what kind of warranty is offered. A well known national brand will be in business 10 years down the road when you need a good service department to call.

2. Warranty
The warranty on equipment can vary widely. What’s more, the way warranty service is performed can also be different from one company to the next. Some equipment has different warranties with regard to various parts of the equipment. For instance, an ice machine might have a one year warranty on everything except the compressor that comes with a 5 year warranty. Inform yourself on the warranty and what it covers. Your new equipment will come with a warranty card. Read it and send the little card in and register the equipment.

I make a copy of the card before I send it in and staple the copy to the operator manual for future reference. It has vital information you might not have in 10 years such as the model and serial numbers along with the date it was installed.

3. Parts AvailabilityAdventures In Restaurant Maintenance: Replacing Equipment
You should inquire on how hard the equipment is to get parts for. This is where it is critical to have purchased a well known national brand. You should not rely on the salesman to provide you this information. I would call a place that sells parts and just ask. The question should be something like this: “I am buying a _____________, do you stock parts for this equipment? If I were to order a critical part, how long would it take to receive it?”

In other words, does the company keep critical parts ON THE SHELF for this equipment? No company keeps ALL the parts for any given equipment in stock; a good company, however, will keep CRITICAL parts available to ship right away on common equipment. This can make a REAL difference on a “KEY” piece of equipment when you have to have it back up and running FAST.

4. Model
You should try and buy a model that has been made for several years. Most manufacturers will make popular models of equipment for several years before changing anything significant. You might be looking for the latest “bells and whistles” on your new equipment and have to purchase a model that just came out; but unless it is something you HAVE to have, I would not recommend it. It takes parts companies time to determine the critical parts needed and spend the money to put them on the shelves. If you stick with a tried and true model, you will likely have less headaches in the future if it should break down.

Another good reason not to go with the “newest model” is your kitchen will not be stuck with working out the “kinks” on something that has not been tested in the “real world.” Chances are it will be warranty work, but you will still suffer some down time waiting for a technician to show up and fix it.

Under no circumstances do you want a “prototype” model. You will have to investigate the model number you are buying to insure you are getting what you want. You can’t count on a salesperson telling you “this is the prototype!” The manufacturer’s website is a good place to find out; or just call the tech service line and ask one of the technicians that work for the manufacturer what he or she thinks of a given model. These folks are usually honest about problems with a particular model.

Use all the information available to make a decision you can feel good about not only now but when the equipment breaks down in a few years. You notice I said WHEN it breaks down; not IF it breaks down. All equipment will break down! The best thing you can do is educate yourself so you will be prepared when it happens.

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Use Ice Machine Water Filters For More Than Just Ice

Use Ice Machine Water Filters For More Than Just IceIf you don’t do so already, you should definitely consider filtering the water you serve your customers.  We have already covered water filtration here on The Back Burner, but if you need to filter a glass filler specifically, the best way to do so is with an ice machine water filter.  That’s because you get everything you need for filtering drinking water from a water filter made for ice machines.  After all, properly filtered ice is simply frozen drinking-quality water.

An ice machine water filter will remove cyst, bacteria, taste, odor, and sediment from your restaurant’s tap water, making it just as good if not better than anything that comes in a bottle.  Ice machine water filters also have a built-in scale inhibitor that removes hard minerals.

Any ice machine water filter will work for your glass filler, but I strongly recommend a Cuno filter.  Cuno’s newest filters are single cartridge affairs (as opposed to multiple cartridge systems like Everpure), meaning they take up less space and are easier to replace.  This is especially true because the replacement cartridge doesn’t require pre-charging and it can be plugged directly into the filter head while minimizing contamination and leaks.

Use Ice Machine Water Filters For More Than Just IceAnother option is to install one filter for your entire restaurant’s water supply.  Again, I find Cuno’s dual port manifold system to be the best around, especially since one filter and a scale inhibitor can filter 54,000 gallons of water.  This single filter can service all of your beverage and ice machine plus glass filler needs, and you can even bypass the scale inhibitor for soft drinks, which is required by big distributors like Coke and Pepsi.

You can also get a glass filler kit that comes with a T&S glass filler and a Cuno ice machine water filter.  No matter what, make sure you’re serving quality water to your customers.  Not only will they appreciate it, it’s also one more way you can make your restaurant stand out amongst your competition.

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Restaurant Sinks and Faucets: Some Useful Tips

More than likely, your restaurant has several sinks that serve many purposes in the back of the house, in server stations, and behind the bar.  Having the right kind of sinks in the right places is important not only to accomplish many various tasks, from glass and hand washing to stock pot and flatware cleaning, it’s also a vital part of your food safety program, and something that health inspectors will focus on.

First, let’s get the basics out of the way.  Most of you probably already know this stuff because you have to set up your sinks properly to pass inspection.  But if you’re thinking about starting a brand new restaurant, the following info will be very helpful.

For the rest of you, skip past this and read some additional, VERY IMPORTANT information, unless you’re looking for one of the sinks or faucets listed below.  Click the link if this is the case.

Types of Sinks:

Restaurant Sinks and Faucets: Some Useful Tips

Hand Sink

  • Hand Sinks: these are pretty standard sinks for washing your hands.  Keep the dishes out.
  • Kitchen Sinks: choose from 1, 2, 3, or 4 compartment kitchen sinks for rinsing and washing dishes.  An HACCP program requires a 3 compartment sink for the proper sanitization of dishes.  Review the procedure here.  If you want to wash and fill stock pots and other big cookware items, get a big sized compartment sink.
  • Bar Sinks: 3 compartment bar sinks are designed for glass washing behind the bar.
  • With all these sinks, make sure you buy NSF approved only! NSF sinks have features that prevent the buildup of grime and bacteria, like welded drainboards and sealed seams that eliminate spaces.

Types of Faucets:

Restaurant Sinks and Faucets: Some Useful Tips

Deck Mount Faucet

  • Deck Mount Faucets: these faucets mount directly onto the sink.  Make sure you measure the hole centers, or the distance between the center of the two holes where the faucet will mount on your sink, before ordering.
  • Wall Mount Faucets: these faucets mount from the wall and come through the backsplash.  Wall mount faucets are by far the most common type in restaurants.
  • Pot Filler Assemblies: these are a specialized wall mount faucet with a hose or extended, swiveling spout that allows you to easily fill big stock pots.
  • Pre-Rinse Assemblies: these assemblies are designed to help staff quickly rinse dirty cookware and tableware before it goes into your dish machine.

It’s always going to be easier to install the type of faucet that your sinks and kitchen’s plumbing are set up for.  If the sink in question has holes for a deck mount faucet and your pipes come vertically out of the floor, use a deck mount.  If you have plumbing coming horizontally out of the wall, by all means use a wall mount faucet.

If you skipped down, start here.

Leaky faucets can waste thousands of gallons of water every year! That costs your restaurant money, especially if it’s the hot water that’s leaking.  Over time, the washers in a stem assembly become worn, which means they don’t form a perfect seal when the handle is turned off.  This allows water to leak out even though the faucet is turned off.  These washers are less than $5, and they can save you hundreds of dollars in utility costs over the course of a year.

Caring For Restaurant Sinks and Faucets

Commercial sinks and faucets are made from stainless steel.  Stainless steel is a great material because it’s durable and rust resistant, but a couple simple maintenance techniques can extend the life cycle of any sink or faucet.

Never use abrasive pads or detergents.  Steel isn’t stainless or rust resistant.  There is actually a thin film of chromium and/or nickel that covers the steel and gives it it’s shine and prevents rust from forming.  When you use an abrasive pad or detergent to clean stainless steel, this thin film becomes scored and develops holes, which allows rust to move in.

Wipe sinks and faucets down daily.  Moisture is rust’s best friend, and the sinks and faucets in your kitchen are necessarily wet all day.  When you clean out your sinks at the end of the day, however, make sure you wipe them down with a soft rag.  This prevents moisture and rust from working together overnight to tarnish and rust your sinks and faucets.

Use a Garbage Disposer

Restaurant Sinks and Faucets: Some Useful Tips

Garbage Disposer

In kitchen sinks that collect food waste from washing cookware and tableware, installing a garbage disposer is important.  Not only does it increase your kitchen’s efficiency since you don’t have to clean out and dispose of food waste separately, a garbage disposer also makes your restaurant green.  That’s because you keep food waste out of landfills and conserve water by reducing sink cleaning time.  Sending food waste down the drain also keeps it out of trash cans and dumpsters in your kitchen, where it decomposes quickly, breeding bacteria and nasty smells.

Restaurant sinks are easy to forget about.  It’s one of those things you have to worry about when you first open a restaurant, and don’t really think about afterwards.  But properly maintaining your sinks and faucets, repairing them quickly when they leak, and equipping them properly with things like pot fillers and garbage disposers, not only makes your operation more efficient, it can translate into significant savings later on.

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Restaurant Kitchen Casters: Buy Smart

Casters make life in your restaurant’s kitchen a whole lot easier.  They allow you to roll heavy equipment around for cleaning.  They make your mop buckets mobile and power hand carts and loaded shelving in your walk-in and storage areas.  They even let you roll the trash out quickly.  The lowly caster serves many purposes, but what many restaurateurs don’t realize is how easy they are to replace, and, most importantly, how much money you can save by buying casters for new equipment separately.

Restaurant Kitchen Casters: Buy Smart

Most heavy equipment will take a heavy duty plate caster, but some may take a threaded stem caster instead

Let’s start with new restaurant equipment and shelving.  Any time you buy a new piece of heavy restaurant equipment like a gas range, a fryer, or a reach in refrigerator or freezer, the manufacturer will want you to buy an accompanying caster set.  Casters on this heavy equipment is a great idea because it makes cleaning your kitchen much easier.  An even better idea is to buy an after-market caster set separately, with the same weight capacities and heavy duty construction, at a fraction of what the equipment manufacturer wants to charge you.  Most heavy restaurant equipment will take a plate caster or a threaded stem caster.

Restaurant Kitchen Casters: Buy Smart

An expanding stem caster fits into the round or square hole of a shelving post and expands so that it fits tight inside the hole.

The wire shelving you use in walk-ins and for storage are much easier to handle if you mount them on casters.  That way, shelving can be moved for cleaning, and the extra height will help you meet the minimum 6” space between the bottom shelf and the floor required by the health inspector.  Shelving usually takes an expanding stem caster.  And while we are on the subject of shelving, if you are buying some for your walk-in, make sure you get the epoxy coated kind!  The moist environment in a walk-in causes non-coated shelving to rust very quickly, which not only looks bad, it means you’ll be buying more shelving within a few years.

Restaurant Kitchen Casters: Buy Smart

Most carts, dollies, and mop buckets take a caster like this one, but some take a small plate caster

Hand carts, dollies, and mop buckets also have casters.  Unlike restaurant equipment, these items usually come already mounted with their casters, so buying them separately is not an option.  However, those casters often break or wear out long before the item is no longer useful.  Replacements are often hard to find unless you know where to look.  These casters are often very easy to replace, getting a replacement caster can extend the life of your carts, dollies, and mop buckets.

So the next time you need some new equipment casters or need to replace some old ones, remember that you have options, and if you look around, you can save some significant dough by buying smart.

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Commercial Mixers: How To Buy A Good One And Make It Last Forever

The planetary mixer is a mainstay chunk of equipment in many commercial kitchens.  Whenever your restaurant or bakery needs a large project done, and done well, more than likely you’re turning to the mixer taking up a whole corner of the kitchen.  The tasks you can perform with a well outfitted mixer are numerous, and the speed with which you can accomplish these tasks is impressive.

Of course, as great as the planetary mixer is, it may not be the right mixer for your operation, especially if you’re looking for a mixer that does one specialized task very well.  The two most obvious exceptions to the planetary mixer rule are the spiral mixer and the vertical cutter-mixer.  The spiral mixer has a fixed dough hook and rotating bowl and it’s designed for mixing large amounts of dough all day long.

Some people even claim that spiral mixers mix better dough than a planetary mixer, but that’s a matter of opinion to be sure.  Vertical cutter mixers are more of a food processor; they can do mixing, chopping, blending, etc., and are ideal for operations that need to process large amounts of a specific food product day in and day out.

So what makes the planetary mixer so great?  Well, to start, it’s a very versatile machine that can operate on a large scale.  Different attachments allow you to mix dough, whip up creams, sauces, and icing, chop, shred, or grate vegetables, or even grind up meat products.  Planetary mixers have a single offset shaft that turns in an orbital motion resembling planets going around the sun, which accounts for the name.  When attachments are affixed to this shaft they rotate through the mixer bowl in an elliptical shape, which ensures an effective mixing of the entire contents of the bowl.

Sizing Your Mixer

The capacity of the mixing bowl determines the size of the mixer.  Commercial mixers can be separated into three main categories: countertop, bench, and floor models.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Countertop mixers are usually 5 – 8 quarts in capacity and resemble a residential model mixer.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Bench mixers are quite a bit larger than a countertop model (10 – 24 quarts) but can still sit on a sturdy work table.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Floor mixers are the most common type of commercial mixer.  These large mixers range in capacity anywhere from 30 – 80 quarts and are a freestanding unit.

To determine what size mixer you need, take a couple factors into consideration:

Leave yourself some extra capacity.  Some products will expand when agitated in the mixing process, which can mean a mess if you’ve completely filled the mixing bowl.  Besides, you may need to make larger batches of whatever you’re mixing in the future as your business grows.

If  you’re mixing dough, calculate the absorption ratio (AR).  The drier the dough, the tougher it is to mix, and that is going to affect how large a batch you can mix according to the size of your mixer.  To calculate the AR, divide the water weight by the flour weight, e.g. 20 lbs. of water and 50 lbs. of flour equals a 40% (0.4) AR.  The lower the AR, the more stiff and therefore more difficult to mix the dough is and therefore the smaller the batch will need to be.

Please note that just because you need to mix a smaller batch due to the stiffness of the dough does not mean you should use a smaller mixer.  The point of calculating the AR is to find a batch size that your mixer can manage without overworking the motor.  Consult with your operator’s manual or the mixer manufacturer for recommended batch sizes for different absorption ratios.

In general, if you plan to use your mixer for day in and day out dough mixing, go with a heavier duty floor mixer that can handle the heavy load dough puts on a mixer motor.

Mixer Attachments

Planetary mixers have several attachments for performing different tasks.  Here are the most commonly used ones:

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Dough Hook – these spiral shaped attachments are for mixing and kneading yeast-based dough.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Flat Beater – this paddle shaped attachment is perfect for mixing batters and icings or for mashing vegetables like potatoes.  Basically, anything that needs to be creamed should get the flat beater treatment.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Wire Whip – the wire whip looks just like a handheld version but packs a lot more punch.  Use it for the same things you would use your hand whip – meringue, creams, and frostings, just on a much larger scale.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Pastry Knife – use this thin dough hook to mix shortening and flour for light dough for things like pie crusts.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Vegetable Slicers & Grater/Shredders – these attachments can process a high volume of just about any kind of vegetable very quickly.  Use them to slash your prep times on tedious slicing tasks.

Commercial Mixers: How To Buy A Good One And Make It Last Forever

Meat Chopper/Grinders – these attachments allow you to chop up or grind meat products quickly and efficiently.

Mixer Maintenance

If you maintain a good planetary mixer that is properly sized for the tasks you give it, that mixer should serve you faithfully well into the future.  Some tips to make sure your mixer has a long and happy life:

Clean it regularly.  The mixing bowl, attachments, and shaft should be cleaned after every use.  The rest of the mixer should be cleaned on a regular basis.  No matter what part of the mixer you’re cleaning, always use soapy water and a soft rag or brush.  Never use abrasive pads or steel wool to clean any part of a mixer.

Lubricate moving parts regularly.  Refer to your owner’s manual for an official schedule and the location of all the parts that need regular lubrication.  Always use food-grade lubricant, especially on parts that could come into contact with food product, like the mixer shaft.

Don’t overload the mixer, ever!  If you do, you’re going to break something sooner or later.  Take care to size the mixer properly for the tasks you have at it and overloading shouldn’t be an issue.  Always remember that what seems like a bargain when you buy a smaller mixer can end up being a headache later when it burns out on you from overwork.

A planetary mixer can do a lot of work for you.  Buy the right one at the start and take care of it throughout, and you’ll have a permanent fixture in your kitchen’s daily operations.

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A Review of My Favorite Pocket Thermometer

A Review of My Favorite Pocket ThermometerAbove is an image of my favorite thermometer for everyday food service use, the COMARK PDT-300.

Here is why:

  1. It is NSF approved and meets the Colorado requirement for a thin probe thermometer to measure the temperatures of thin foods such as patties, fillets, etc.
  2. It reads quickly, in just a few seconds.
  3. It is reliable and durable, withstanding drops and continual use.
  4. The battery just keeps going…mine typically lasts about a year, and you can imagine how often I use my thermometer.
  5. Performing an ice water calibration is simple and takes less than one minute.
  6. The price is unbeatable…less than $20 at Tundra Specialties.

One question that frequently arises is where to place the thermometer when taking the temperature of food.  That is best answered by the FDA (Food and Drug Administration) in Annex 5 of the 2009 FDA Model Food Code:

The geometric center or thickest part of a product are the points of measurement of product temperature particularly when measuring critical limits for cooking.
The geometric center of a product is usually the point of measurement of product temperature particularly when measuring the critical limit for cold holding.

As a former health department food safety manager, I’ve used many types over the years, and in my opinion, it’s the best for the money for everyday food service use.  I regularly demonstrate it to my customers, and they invariably ask me where to buy one – the answer is easy; I tell them Tundra Specialties.

My name is Jim Austin and since 2001 I’ve been a food safety consultant in private practice, based in Denver, Colorado. I am a former Colorado local health department manager who was responsible for the food inspection program. I know how the world of government regulation really works, and I enjoy helping my customers deal confidently with the health department and protect their business interests.

For a free initial consultation, please contact me:

Colorado Restaurant Consulting

303-728-4878

jim@coloradorestaurantconsulting.com

http://www.coloradorestaurantconsulting.com/

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Commercial Coffee Brewing Equipment: Serve Great Coffee Every Time

Not all brewing equipment is created equal, and the success of your quest for a great cup of coffee can largely rest on the type of brewing equipment you use.  When investing in new coffee equipment, it’s also vitally important to purchase a brewer that can handle your weekly volume.

For more info on how to brew a great cup of coffee, and why your restaurant should invest in great coffee, read my previous post.

For Low Volume (0-15 lbs. of coffee per week)Commercial Coffee Brewing Equipment: Serve Great Coffee Every TimePourovers.  This is your standard coffee brewer and it works just like the one at home.  Water is poured manually into a tank inside the machine, heated, then poured over the coffee bed to brew coffee.  Time, temperature, and water quality can all be hard to control with a pourover, especially as the unit ages.

Commercial Coffee Brewing Equipment: Serve Great Coffee Every Time

Automatic coffee machines.  An automatic unit has a direct water line for faster brewing.  It’s also easier to filter water on a direct line to ensure coffee quality.

Commercial Coffee Brewing Equipment: Serve Great Coffee Every TimeDecanters vs. Airpots.  Low volume coffee machines dispense brewed coffee into either a decanter (your standard restaurant coffee pot) or an airpot (what you usually see at Starbucks or a hotel’s continental breakfast).  Decanters usually sit on a low-heat warmer to maintain temperature.  The problem is that over Commercial Coffee Brewing Equipment: Serve Great Coffee Every Timetime this degrades the coffee’s taste.  Airpots, on the other hand, are not heated but can retain the temperature at which the coffee was brewed for a few hours without degrading the flavor.  Airpots also limit coffee’s contact with oxygen, which reacts with elements in coffee and causes an acidic or bitter flavor.
For Medium Volume (15-50 lbs. of coffee per week)

Commercial Coffee Brewing Equipment: Serve Great Coffee Every Time

Satellite coffee brewers.  A satellite brewer has digital controls that allow you to manage all the elements of the brewing process and dispense coffee into an insulated holder that can be filled and moved to various locations around the restaurant like server stations and back bar counters.

For High Volume (50+ lbs. of coffee per week)

Commercial Coffee Brewing Equipment: Serve Great Coffee Every Time

Urn type coffee machines.  An urn type coffee machine can produce large amounts of quality coffee quickly and easily.  These units require a lot of up-front investment, but if you are serving large amounts of coffee, there’s really no other way to go.  Urn type machines are automatic and digitally controlled.

No matter what kind of restaurant you have, serving quality coffee can create great sales and upselling opportunities.  Take the time to experiment with the right combination of equipment and brewing elements until you find a combination that truly gives your business a better cup of coffee.  The results of your investment of time and money will be happy customers and (hopefully!) a fatter bottom line.

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Color Code Your Food Safety Program

Color Code Your Food Safety ProgramBacteria, contaminants, and pathogens are all the enemies of your restaurant’s kitchen.  It’s a battle you fight every day.  The first line of defense is controlling the growth of pathogens that could make your customers sick.  That is best accomplished through a robust HACCP program.  Unfortunately, as effective as HACCP is at controlling pathogen growth through temperature management, there are many other areas where contamination can occur.

The most obvious is through food preparation equipment and utensils.  Food processors, mixers, and slicers all need to be cleaned regularly with an approved sanitizer to prevent cross contamination.  As for utensils, cutting boards and knives are probably the two most likely candidates for cross contamination, and it’s very important to your food safety program that you make sure different types of food are not coming in contact with each other through the use of the same utensils.

As you know, that’s easier said than done in a busy kitchen.  Serving food on time is the number one priority, and, especially during the rush, your line isn’t always thinking about cross contamination first, no matter how much you train them.

Raw protein products like beef, poultry, and fish typically go with red cutting boards or knives.  Raw vegetables go with green, and other food types go on white.  Many restaurants will also separate poultry from other proteins and assign them to yellow utensils.Color Code Your Food Safety Program

The added bonus of using color coded food prep utensils is that you also prevent taste contamination.  No one wants the juices left over from a T-Bone mixed with their chicken breast in a white wine sauce.  Potential allergens are also effectively separated when you assign specific foods to certain colors.  Shellfish is one of the most common culprits; many people can become violently ill if their food is in even passing contact with any kind of shellfish.

Finally, color coded labels can help your staff select the right product to pull from the walk-in very quickly.  Most restaurants use a First In, First Out (FIFO) policy, which is effective at prioritizing the oldest product for first use on any given day.  Color coded labels (e.g. red for “use now,” green for “just arrived off the truck,” and yellow for “use soon”) make sure you minimize spoilage and use your inventory in a safe but intelligent way.

Even in the sometimes chaotic atmosphere of a busy kitchen at the peak of the dinner rush, clear color codes can help staff maintain a high food safety standard that will keep your customers safe and coming back to your restaurant for more.  This is especially important in an industry where employee turnover rates are so high.  A simple color code system means new hires can plug into the team quickly without you having to worry about food safety being compromised.  Color coding your food preparation process will make your kitchen run more efficiently and safely, which means you’ll have more time to take care of what’s really important: your customers.

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