Tweet Food processors and mixers have evolved considerably in the past decade to become more versatile and more powerful, meaning they can satisfy a growing number of food preparation tasks in greater capacities. A food processor has a central motor, usually self contained, that drives a shaft to which a blade or other cutting implement [...]
Archive | Get Equipped RSS feed for this section
Tweet I want to talk about some products that can really help your food safety efforts: 1. Stainless steel 1/6 pans for your prep table coolers. Stainless is a much better conductor than plastic, so keep your foods in them and it will help you avoid critical cold holding violations from the health department. Additionally, [...]
Tweet Commercial dishwashers are energy hogs, pure and simple. There’s no way to get around it, and the best you can do is try to mitigate the costs associated with dishwashing by employing a few effective strategies. Wash full racks only. It’s so obvious it almost seems dumb to say, but train your kitchen staff [...]
Tweet Apparently sometime last year an executive at Vita-Mix walked into the engineering department with a brick and said “I’d like to blend this”. What was then created is the most powerful blender on the market, the Vita-Mix XL. I got the chance to see this blender in action at the NAFEM show a couple [...]
Tweet This post is a continuation of last week’s post where The Back Burner features a restaurant equipment manufacturer every week. Up this week: Hoshizaki ice machines. Over 60 years, Hoshizaki has built a reputation across the globe for quality, design, and performance. Since 1986, Hoshizaki’s plant in Peachtree City, GA has supplied the U.S. [...]
Tweet Water filtration systems provide two key benefits for your commercial kitchen or restaurant: Restaurant equipment maintenance and breakdown is reduced by as much as 75% Beverages and ice taste and smell better to your customer Restaurant equipment that use water like ice machines, coffee and espresso makers, steamers, and dishwashers can all benefit from a [...]
Tweet If you’ve got a restaurant, you probably deal with a lot of oil. Between changing the oil in fryers, making dressings and sauces, and cooking on the line, the only person moving more oil in the neighborhood is the local mechanic. And, like any restaurateur, you probably buy the stuff in bulk containers so [...]
Tweet There’s always some good reasons for upgrading your kitchen’s restaurant equipment: better energy efficiency, better performance, increased ease-of-use, increased output, etc. There’s always an equally pressing reason why you try to get one more year out of that same equipment: money doesn’t grow on trees, and there’s plenty of other costs your restaurant faces. [...]
Tweet If you’re in the market for new restaurant equipment, you know that you’re about to spend a good chunk of change. You also know the choice you make is one you’ll have to live with for years to come. That’s why it’s vital to make an informed decision that’s just right for your restaurant [...]
Tweet Keeping a razor edge on your kitchen cutlery helps keep the wheels of your restaurant turning smoothly and efficiently. Sharp knives also improve kitchen safety, since dull blades cause staff to push harder while cutting, increasing the likelihood of slippage. The traditional sharpening steel has been used for years to hone kitchen knives. Unfortunately, [...]
- Fixing Commercial Fryers April 23, 2012
- A Glossary of Restaurant Lingo, Slang & Terms March 19, 2012
- Fixing Commercial Oven Problems July 3, 2011
- Troubleshooting Gas Range and Oven Problems November 19, 2011
- Fixing Gas Ranges July 23, 2011
- Photo Contest: Win a Metalfrio Beverage Cooler May 17, 2013
- 50 Honey & Bee Facts May 15, 2013
- Should Social Media Be Used to Shame No-Shows? May 13, 2013
- Mother’s Day Word Search May 12, 2013
- Top Wedding Catering Trends of 2013 May 10, 2013
- Morgan Sky: I've been trying to remember a term we used for t...
- Tundra Restaurant Supply: Hello Robert, It sounds like you did order the wr...
- Molly Patterson: Wow, these are all great and new to me! Thanks for...
- Robert Duran: Hello Greg , I being reading your articles on tro...
- Anne J. M.: It depends on your electric company's charges by ...
Subscribe to Newsletter
Follow @etundra on Twitter