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Creating A Sexy Back Bar

Having an attractive and organized back bar is important for several reasons. A presentable bar will show your customers that you care about your business, property, product and furthermore, them. You want to do everything you can to trigger a spark in your customer’s mind that tells them your establishment has great drinks, food and atmosphere. Presentation is often half the battle of retaining repeat business and happy customers. Another reason to keep your back bar organized is for your bar staff. The easier it is for your bartenders to find what they need and get to it quickly will significantly reduce customer waiting time which, in turn, will boost customer loyalty. Here are a few tips on how to make your back bar “sexy”.

Bar Refrigeration

Your bar refrigeration has a tremendous impact on your customers. People like their drinks cold when served. Even a chilled glass can make a world of difference. It is important to keep your back bar refrigeration orderly, clean and visible to your patrons.

Back bar coolers are a must behind the bar. These coolers either have a glass door or solid door. Glass door bar coolers are great for bars with a wide selection of bottled beer or wine. People will generally not have to ask “What do you have in bottles?” if they can see your selection. Just remember that you must stay on top of your coolers organization and cleanliness because everyone can see what is inside. A solid door bar cooler is great for storing refrigerated garnishes, cocktail mixers or anything else that may not be as visually appealing to your guests.

If you have ever had beer in a frosty mug you know how exquisite the cool liquid feels and tastes as it hits your taste buds. Glass and plate chillers allow you to chill beer mugs as well as small plates in a hurry. Chilled plates are great if you serve cold appetizers or desserts.

Draft beer dispensers are another great addition to your back bar. They allow customers to easily see what beers you currently have on tap. Kegs are easily stored in the cabinet under the taps where they are refrigerated to ensure a cold brew with every pour.

Bar Glassware

Make sure your restaurant glassware is accessible and displayed in an appealing way. First decide the types of glassware your establishment needs and then how to display it. Glass hangers work Creating A Sexy Back Barwell and keep glassware out of your bartender’s way while still making it easy to grab when needed. Just make sure to have enough storage for all the glassware your bar needs. Hand drying glasses is a great habit to take on in order to avoid water marks. You do not want your glasses on display to look dirty or smudged.

Bar Organization

Liquor displays are not only eye catching but helpful for your patrons. Make it easy to differentiate top shelf bottles (more expensive liquors) from well bottles (less expensive liquors). Often restaurants put their most used liquors on speed racks below the counter and display top shelf bottles on tiered displays or shelves that are easily visible. It is common practice to put your less expensive bottles on the bottom of the display and more expensive at the top. Many bars will actually display empty bottles and keep back stock under the bar in liquor storage cabinets for easy-to-reach access.

The last products I would like to encourage are garnish centers and bar caddies. Making garnish centers available to your customers is okay but not encouraged. You do not want your customers periodically sticking their dirty hands in your garnishes. What I do recommend is making them visible to remind customers about your citrus selection and Bloody Mary toppings. Bar caddies should be in your drink mixing stations as well as on your counter top. Your bar staff can then easily grab what they need in a hurry and customers can grab extra napkins, straws or a toothpick without interrupting your staffs’ workflow.

An organized and clean back bar will result in a sexy back bar. You must always remember that what your customers see will make a lasting impression on your establishment.

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A Really Easy Way To Make Commercial Steam Tables Energy Efficient

A Really Easy Way To Make Commercial Steam Tables Energy EfficientIf your restaurant or commercial food service operation uses steam tables to keep food hot before you serve the customer, then this post is for you.  If this post is for you, then you already know how integral steam tables can be in your day-to-day operations.  You also know they can eat up a lot of energy on a daily basis.

Making commercial steam tables more energy efficient is easier than you might think.  If you’ve got an older unit, the first thing to consider is buying a new steam table.  Newer models are more efficient, more reliable, and create a better impression with your customer.

I know, you thought I said this would be easy.  In the likely case you’re planning on keeping your current steam tables and just want to make them more efficient, read on for the really easy part.

Steam table pans are the essential moving part that keeps a steam table going.  Those pans also act as a lid that helps trap the heat the table is creating to keep food warm.  And as anyone who has worked with those steam table pans knows, over time the corners and edges become bent and wavy.  In fact, my personal experience is that it only takes a trip or two through the dishwashing station in a busy kitchen for those corners and edges to start bending upward.

The problem with bent corners and edges on steam table pans is that their role as the lid on the heat generated by the table is compromised.  The gaps between the edges of the well and the edges of the table allow steam to escape, and anyone watching a pot of water come to a boil knows that one without a tightly sealed lid is going to take longer.

It may not seem like a big deal to have a little steam escaping from a couple gaps where the pan meets the well, and by itself for an hour or two it isn’t.  The problem is that if you’re using commercial steam tables to keep food warm, you’ve probably got it running for several hours at a time many days in a row.  Over time, those little gaps end up costing you significant amounts of money – as much as $30 per well per year!

This is where the easy part comes in.  A pair of pliers and some time should be enough for you to straighten out the curled and bent edges of your existing steam table pans.  A Really Easy Way To Make Commercial Steam Tables Energy Efficient

When you go to buy new pans, I would highly recommend The Edge steam table pans by Polarware.  These pans are made from 300 series stainless steel and have a reinforced edge and corners that resists bending or curling.  The edges are also specially designed for easy gripping, making the constant chore of replacing steam table pans much easier on your staff.

Sometimes the simplest solution, like making sure all the edges on your steam table pans are straight, can make a huge difference, especially in a business with historically thin profit margins like the food service industry.  And sometimes, when all new steam table pans look the same, one has features that make it stand out from the crowd.  Polarware’s The Edge steam table pans are definitely a standout.

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A Bartender’s Glassware Guide: Does Your Glass Have Class?

A Bartender’s Glassware Guide: Does Your Glass Have Class?Aside from knowing how to mix hundreds of cocktails, a bartender must know what type of glass to pour their mouth-watering drinks and cocktails into. So, to make life just a tad bit easier we have smashed our brains together to develop a restaurant glassware guide that will make your toes curl with joy.

Wine Glasses:

White Wine Glass: Sizes range from 5-10 ounces, but the most practical size for a white wine glass is 6-8 ounces. Forms vary from balloon shaped to straight sided to tulip shaped.

What to Drink:
Chardonnay, Pinot Grigio, Gewurztraminer, Muscat / Moscato, Riesling, Sauvignon Blanc, Semillon, Viognier

Red Wine Glass: The large size of this balloon glass allows wine to breath. Sizes typically range from 8-14 ounces.

What to Drink: Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Zinfandel, Syrah, Shiraz, Sangiovese, Malbec

Sherry Glass: The smallest of the wine glasses holds from 4-6 ounces. It can also be used for liqueur-based drinks.

What to Drink: Sherry, Port, Aperitifs, Liqueurs, Layers Shooters

Flute: The Champagne Flute is a tall, thin, tapered glass that holds between 7 and 11 ounces and is perfect for Champagne Cocktails. The purpose of the flute design is to keep the bubbles in the flute longer; with less surface area exposed to the air, the bubbles can’t escape as fast.

What do Drink: Champagne, Sparkling Wines, Bellini’s, Prosecco’s, Mimosa’s, Asti, Champagne Cocktails

Cocktail Glasses:

Old Fashioned: Sometimes called lowball or rocks glass, the Old Fashioned Glass is a squat tumbler with a heavy base that holds approximately 5 – 10 ounces and is the most versatile. Typically used for short mixed drinks and anything on the rocks.

What to Drink: Scotch, Whisky, Old Fashioned, Black/White Russians, Mai Tais

Collins Glass: An optional addition to the bar as it is interchangeable with the highball glass. Used primarily for any Collins drink, it is a narrow tumbler that holds between 8 and 12 ounces.

What to Drink: Collins, Fizz, Zombies, Long Islands, Sours, MojitoA Bartender’s Glassware Guide: Does Your Glass Have Class?

Highball Glass: Highball Glasses are large tumblers with heavy bases that hold between 8 and 12 ounces and can easily replace a Collins glass. This glass is generally used for mixed drinks.

What to Drink: Bloody Marys, Vodka Cranberry, Gin & Tonic, Scotch & Soda, Bourbon & Coke, 7 & 7, Moscow Mule, Fuzzy Navels, Screwdrivers

Cocktail Glass: The familiar conical shape of the Cocktail Glass makes most of us think of Martinis and so it should. Nowadays, Cocktail glasses range from a 6 ounce glass to a huge 16 ouncer (too much of a good thing?)

What to Drink: Martinis, Manhattans, Cosmopolitans

Snifter: A Snifter comes in a variety of sizes and is the traditional vessel for brandy and cognac served neat. Its large bowl is cupped in your hand to warm the contents. Snifters can also be used for some cocktails.

What to Drink: Brandy, Cognac, Whisky, Barleywine

Margarita Glass: While most margarita glasses have a narrow neck, some are balloon shaped. Capacity ranges from 12 – 16 ounces.

What to Drink: Margaritas, Daiquiris

Shooter: This 1 1/2-2 ounce glass is used for drinking shots but can also be used as a measuring tool when mixing cocktails.
What to Drink: Tequila, Whisky, Mixed Shots

Hurricane Glass: Typically used for blended and frozen tropical cocktails. The distinct pear-shaped curve of this glass is reminiscent of vintage hurricane lamps and holds between 10-12 ounces.

What to Drink: Piña Coladas, Rum Punch, Coco Coladas, Tropical Fruit Drinks, Daiquiris

Irish Coffee Glass: The Irish Coffee Glass replaces the average mug for good-looking hot cocktails. This footed glass mug holds between 8 and 12 ounces and is made of heat-resistant glass.

What to Drink: Hot Toddy, Irish Coffee

Cordial Glass: Small and stemmed glasses used for serving small portions of your favorite liquors at times such as after a meal.

What to Drink: Amaretto , Grand Marnier, Cordials

Beer Glasses:

A Bartender’s Glassware Guide: Does Your Glass Have Class?

Pint/Pub Glass: Cylindrical glass with a slight taper and a wide mouth. There are two standard sizes, the 16-ounce (US Tumbler) or the 20-ounce Imperial (Nonic), which has a small ridge towards the top, a grip of sorts and helps in stacking them.

 What to Drink: Pale Ale, IPA, Porter, Brown Ale, Red Ale, Stout, Amber Lager

 Pilsner Glass: Typically a tall, slender and tapered 12 ounce glass, shaped like a trumpet at times, that captures the sparkling effervesces and colors of a Pilsner while maintaining its head.

What to Drink: Pilsner, Dortmunder, American Lager, Bock, Pale Ale

Mug/Stein: Heavy, sturdy, large and with handle, the mug is a fun and serious piece of glassware that comes in many shapes and sizes.

What to Drink: Oktoberfest, Munich Dunkel

 Weizen Glass: These classy glasses, with their thin walls and length, showcase the beer’s color and allows for much headspace. Most are 0.5L in size.

What to Drink: Witbier White Ale, Bavarian Weizen/Weissbier, American Wheat Ale

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Is Your Restaurant Exhaust System Sucking Up Money?

Is Your Restaurant Exhaust System Sucking Up Money?The exhaust system in your kitchen is one of those essential pieces of equipment that you must have in order to operate.  And if your hood is like the ones in most restaurants, it has two settings: “on” and “off.”  When your line is operating at full tilt during the dinner rush, the “on” setting is probably perfect, quickly sending heat and fumes straight from your cooking equipment outside.  But what about afternoons or during light lunches?  You probably still have the ventilation on but your equipment is not creating nearly as much exhaust.

I don’t have to tell you how much energy that hood exhaust in your kitchen is using.  Here’s a few tips on making sure your restaurant exhaust system is running as efficiently as possible:

Get the system rebalanced. Your exhaust system needs some regular maintenance to run at optimal levels.  If too much smoke is building up in your kitchen, or if the system seems like it’s on overdrive all the time, a rebalancing by a trained technician is in order.  A rebalance ensures the system is keeping the kitchen safe but not sucking up too much energy by working too hard.

Maximize suction. If you’re paying to run your kitchen ventilation system, it might as well be pulling as much of the stuff you don’t want in your kitchen as possible.  To maximize smoke and heat capture, make sure your cooking equipment is pushed all the way up against the wall underneath the hood.  This prevents clean air from getting sucked up from behind the equipment and puts the maximum amount of hood over your line.  And if your hood doesn’t have side panels, you can install them easily and cheaply.  Side panels help trap smoke and fumes, making the exhaust system more efficient.

Install a demand ventilation control. If you really want to save some money on kitchen ventilation then a demand control is for you.  It senses the cooking volume in your kitchen and adjusts fan speed accordingly.  A ventilation control can reduce kitchen exhaust energy usage by 30% – 50% and can be either ordered with a new exhaust system or installed on an older unit.Is Your Restaurant Exhaust System Sucking Up Money?

Clean and maintain hood filters. The hood filters are the metal squares in the exhaust opening of your restaurant’s exhaust system that catch the grease in air as it gets sucked out.  The hood filter plays an important role, since grease buildup can become a dangerous fire risk.  As time goes on hood filters become saturated with grease and should be cleaned.  The dirtier the filter, the harder your exhaust has to work to suck air through them.  Also make sure they are installed correctly (with the baffles, or ridges, in the vertical position) and that there are no gaps between them.  Replace damaged filters immediately.  Click here for a complete guide to hood filters.

If you happen to be designing a new kitchen, you should account for a few factors in order to maximize ventilation efficiency:

Group heavy cooking equipment together. Whatever you’re going to be cooking with the most should all be right next to each other underneath the hood.  If you have a single heavy cooking appliance, like a charbroiler, and other lighter cooking equipment, it’s a good idea to separate the heavy piece from the lighter pieces and give it a dedicated high volume exhaust.  This allows you to run the lighter equipment under a hood that doesn’t have to be on full blast all the time.

Create a big overhang. While 4 feet is the industry standard, 5 or 6 feet of hood will capture more smoke and allow you to run your restaurant exhaust system more efficiently.

Making the kitchen ventilation system energy efficient not only saves you money, it ensures that the exhaust is capturing the maximum amount of smoke and fumes and getting them out of your kitchen.

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Restaurant Grease Management: How Traps Will Save Your Butt

Restaurant Grease Management: How Traps Will Save Your ButtGrease is an inevitable byproduct of your restaurant’s kitchen.  Unfortunately, grease doesn’t disappear when it gets washed down the drain.  Instead, it tends to build up and stick to the sides of pipes and drainages, just like cholesterol in diner’s arteries.

And just like cholesterol, that buildup over time can cause some serious problems.  Best case scenario, your kitchen smells like a rotting cesspool.  Worst case, you floor drains start spouting the soupy mix that can only be created when the drains of your dishwasher, pot filler sink, and pre-rinse sink combine.

The resulting food safety nightmare would make any health inspector shudder.  The damage is usually measured in the thousands of dollars.  You definitely don’t want that to happen in your restaurant.

Local codes usually require some sort of grease management system for commercial kitchens.  Otherwise cities end up with thousands of dollars worth of damage to municipal water lines.  But just because someone stuck a grease trap in the cellar 20 years ago doesn’t mean your restaurant is safe from the doomsday scenarios I lined out above.

Effective grease management means committing to an ongoing process that is usually unpleasant and never in the cleanest parts of your kitchen.  Some tips to make sure grease waste isn’t creating problems in your restaurant:

Evaluate your grease output.  Some restaurants produce more grease than others, plain and simple.  If you already have a grease trap system, check it once a week for a month and see how quickly grease builds up to the point where a cleaning is needed.  If you don’t have a grease trap, install one right away, then check it regularly to see how often it’s going to need to be cleaned.

Grease traps work by using a series of baffles to prevent grease from flowing from one end of the system to the other.  Since grease is lighter than water, it collects at the top of the trap.  Sooner or later so much grease will collect that it starts to flow over the top of the baffles, and the trap ceases to trap grease.  You want to clean your system well before this happens.

Use this information to formulate a regular cleaning schedule.  You might also want to rotate the poor sucker who gets this thankless task.  You may want to install smaller undersink traps on the biggest grease producing drains in your kitchen that are more accessible than the main trap, which makes cleaning easier and reduces the likelihood of plumbing system damage.

Many restaurants use a professional service company to clean and care for their main grease trap.  This can get expensive, but depending on the size of your establishment and the amount of grease you produce, it could be a worthwhile investment.  Some services even convert the grease they recover from your trap into biodiesel, adding a renewable element to the process.  It’s probably still a good idea to use undersink traps to supplement your main system even if you use a cleaning service, since this will reduce the frequency of their visits.

In general grease traps are pretty indestructible, especially if you clean them regularly, but eventually they will need to be replaced.  Look for damage to the baffles in the trap and cracks or excessive gunk buildup in the inflow and outflow pipes.  Canplas grease traps are one of the best in the business and my personal recommendation if you’re in the market for a new one.

The most effective way to manage grease in any commercial kitchen is to be proactive about it.  Don’t wait to clean traps and don’t assume the problem will take care of itself.  Otherwise your restaurant might look like this:

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Commercial Gas Range Buying Guide

Commercial Gas Range Buying Guide

A commercial gas range

A good gas range is the center and the soul of a restaurant or commercial kitchen, and every kitchen is different.  Choosing the best unit to suit your specific needs can be a challenge, but if you keep a couple things in mind buying the range you need shouldn’t be hard.

BTUs and Gas Type

Commercial ranges vary in the heat output they produce, which is measured in BTUs (British Thermal Units).  Depending on the cooking application and energy usage concerns, you may want to purchase a unit with a higher or lower BTU rating.

Higher BTU ranges are going to heat things faster, but at a higher rate of energy consumption.  A higher BTU rating also means quicker heat recovery times

Lower BTU rates will heat things more slowly, but more efficiently.  Lower BTU ratings mean a slower heat recovery time

Most gas ranges are outfitted for natural gas.  Natural gas is the most common gas type and chances are you are hooked up to natural gas.  LP gas or liquid propane is the gas you get if your range is connected to a propane tank, usually for rural locations or portable operations.

griddle and Charbroiler Add-On Options

Griddles are ideal for cooking multiple foods at once.  The large, flat metal plate that makes up the griddle distributes heat evenly over the entire surface.  Heat can be controlled either manually or thermostatically.  A grease trough allows for easy cleaning.

Charbroilers allow you to broil poultry, seafood, and meat quickly and effectively.  Most restaurants and commercial kitchens purchase a separate charbroiler unit, but combination range and charbroiler units can be special ordered.

Necessary Accessories

Casters allow you to move your commercial gas range quickly and easily for cleaning or rearranging.  Manufacturers charge a ridiculous fee for casters that come with their restaurant cooking equipment.  Instead, buy your casters separately and save a bundle.

Gas hose connector kits allow you to connect your new restaurant range to your kitchen’s gas source, whether it’s natural or LP gas.  Make sure you check the diameter of your range’s connection before ordering.

Don’t Forget Your Altitude!

If your commercial kitchen or restaurant is above 2,000 feet in elevation, you may need to have the gas valves on your new range adjusted.  Make sure you tell the manufacturer or vendor you’re buying from if you are located above 2,000 feet.

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Mmmmmmm… Self Serve Draft Beer

Mmmmmmm... Self Serve Draft BeerIf Homer Simpson had his own bar (or took over Moe’s), then the Draft Tables made by Ellickson USA would be the first thing he bought.

The Draft Table is an all-in-one beer tapping system built into a circular table that allows customers to pour their own beer whenever they want – directly from taps in the middle of the table!  The Draft Table is controlled by a wireless connection and starts out as “closed.”  Once a server checks IDs and collects credit cards they can open the table via a wireless controller.  The taps at the table are now activated for two beers a person, and the fun begins.  Staff can re-open the table two more times after the two beer limit has been reached, giving servers a chance to check on the table.  Any beers under the limit are not charged, but who wouldn’t want to keep pouring their own beers???

Even better, Ellickson has developed “i-button technology,” which allows customers to sign up for a small chunk of hardware that attaches to a keychain and can activate taps automatically.  The two beer limit still applies.

Ellickson is an Irish company that has only recently landed on this side of the Atlantic.  The concept of self-serve beer is still pretty new in the U.S. but it’s starting to catch on – and 90% of the state liquor boards out there have approved the Draft Table for use.

The Draft Table gives customers a unique experience while improving the efficiency of a busy bar.  If your restaurant or bar caters to discerning beer drinkers then this innovative technology makes a lot of sense.  VisitEllickson’s website for more information!

Mmmmmmm... Self Serve Draft Beer

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Food Service Product Watch: 10 Products For Your Restaurant

Food Service Product Watch: 10 Products For Your RestaurantEvery restaurant kitchen is full of tools of the trade, from heavy duty gas ranges to the lowliest spatula, it takes a lot of equipment to serve your customers right – day in and day out.  Keeping track of all the equipment and products that can help make your operation run more smoothly could be a full time job in itself, and I know you don’t have the time for another full time job.

These Back Burner posts cover some products that might be of use in your commercial kitchen.  Feel free to browse through and see if you find something you like:

Crocs Shoes For Food Service Professionals - These Crocs are designed specifically for the food service industry and have proven to be a hit with the chefs and waitstaff that have tried them.

Two Levels Of Oven Mitt – There’s your standard, garden variety oven mitt and then there’s Tucker, which takes the commercial oven mitt to a whole new level of safety and convenience.  Learn the difference in this post.

Floor Matting - If your kitchen doesn’t have floor matting, or if you need to replace the worn stuff you’ve got now, this post will help you understand why you need new matting for the sake of safety and which type will work best.

The Poseidon: The New God Of Digital Portion Scales - If you haven’t heard about The Poseidon digital portion scale from Edlund, you’ve been missing out on one of the hottest new products in food service.

How Ice Machine Water Filters Can Help With More Than Just Ice - If you’re not filtering the water coming out of your glass filler, you should be.  Luckily, you can easily add a water filter just like the one you use for your ice machine to produce clean, fresh, great tasting water for your customers.

Restaurant Equipment Casters: Buy Smart – If you need to replace the casters on your restaurant equipment, or if you need to add casters to new equipment, read this post first to make sure you don’t pay too much and that you get the right casters the first time.

The EndoTherm Thermometer: Does It Really Help You Save Energy and Improve Food Safety? – The EndoTherm is a thermometer inside a liquid gel that mimics food product in your walk-in.  This allows you to check the actual temperature of your product rather than the ambient air temperature in the walk-in giving you a more accurate sense of food temperatures.

Lincoln Smallwares: A Little Cookware For Everyone – Lincoln has four lines of cookware and each one is designed for a different chef.  No matter what, you’re going to find the line that’s right for you.

Hoshizaki Ice Machines: The Preferred Choice – Hoshi ice machines are a great choice if you’re in the market for ice machines.  Learn more about their products here.

Krowne Underbar Equipment – You already know about Krowne’s great restaurant plumbing, but if you haven’t seen their modular underbar equipment, you’re in for a pleasant surprise.Food Service Product Watch: 10 Products For Your Restaurant

BONUS PRODUCT: Handle Bulk Vegetable Oil The Smart Spout Way – The Smart Spout makes pouring bulk vegetable oil safer and easier.  It’s one of those simple product innovations that really makes you wonder why you didin’t have one before this.

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Product Watch: Fagor Commercial Dishwashers

Fagor commercial dishwashers are a great choice for any restaurant or commercial kitchen.  These dish machines are affordable, energy efficient, and very durable.  Fagor has always been known internationally for their quality products and it’s only recently that they’ve made a name for themselves in the U.S.

When selecting the right Fagor dish machine for your business, make sure you choose the right sized unit for the job.  Undercounter units can handle up to 35 racks per hour.  Door type units can process between 35 and 60 racks per hour.  And the Fagor single compartment conveyor dish machine can wash up to 150 racks in a single hour.

When calculating how many racks you need to wash per hour, consider the following factors:

  • About 35 racks of dishes are produced for every 100 meals served
  • Your dish machine should be able to easily handle peak demand volume like Valentine’s Day dinner rush
  • Dish machines have a 5 – 10 year lifespan, so add 10% – 20% capacity for future growth

Once you have an accurate estimate of your dishload, choose a Fagor unit that works best for your situation:Product Watch: Fagor Commercial Dishwashers

Undercounter Dishwashers – These undercounter units feature a Hot Water Assurance booster heater that guarantees NSF required 180 degree water temperature.  Add in Energy Star rated efficiency, with less than one gallon of water used per rack, and rugged stainless steel construction, and you’ve got a high performance unit that’s both efficient and effective.

Door Type and Conveyor Dishwashers – These high volume dishwashers can handle all the needs of a commercial kitchen or restaurant without sacrificing the efficiency of other Fagor models.  Stainless steel construction, dual powerful water pumps, and a heat booster guaranteed to achieve 180 degrees make these units a quality choice in commercial dishwashing.

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Star Manufacturing: Whatever You Need In Countertop Cooking Equipment

Star Manufacturing has been in the commercial cooking equipment business for a long time.  And their equipment has proven itself in the tough working conditions of commercial kitchens time and time again.  Star is probably best known for its countertop cooking equipment, and accessories like griddles, charbroilers, hot plates and hot dog cooking equipment…

Star Manufacturing: Whatever You Need In Countertop Cooking Equipment

Star hot dog cookers are some of the best in the business

Star Manufacturing: Whatever You Need In Countertop Cooking Equipment

Star charbroilers – radiant, lava rock, electric, and outdoor available

Star Manufacturing: Whatever You Need In Countertop Cooking Equipment

 

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