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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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Adventures In Restaurant Maintenance Part 2

If I had one wish to be granted to make my job easier, it would be that the people I work with could somehow know what I know about restaurant equipment.

Adventures In Restaurant Maintenance Part 2As much as 50% of equipment breakdowns (possibly more) are due to equipment being misused by staff. Commercial restaurant equipment is “HEAVY DUTY,” so it’s designed for long use.

However, it will succumb to misuse in a lot of ways. I can’t tell you the hours I have spent making repairs that are worse than it had to be or wouldn’t have to be done at all if kitchen staff using the equipment were informed on the proper way to use and clean the equipment.

Before I start giving you actual examples, let me offer some suggestions on how to educate kitchen staff.

1. Find a way to inform your employees how much the equipment costs and how much you will have to spend on repairs. In the past I worked for a restaurant franchise with 30 restaurants in a huge area. I put together a newsletter article with a short piece about a particular piece of equipment. I would start off every article with an illustration as to the cost of the piece of equipment. I would say for example:

Adventures In Restaurant Maintenance Part 2“The commercial grade toaster you use every day costs $1,050 dollars to buy new! You would have to sell 420 hamburgers to replace it!! Now THAT is a lot of hamburgers!”

I would take a common menu item and divide it into the equipment price to form a real example (in the minds of the employees) related to the amount of WORK  required to replace a piece of equipment. It worked pretty well with the staff that read the newsletter.

Most employees are not negligent, they are just uninformed on the cost of restaurant equipment and the cost of replacement parts. The employee has to make a connection between what you can afford to pay them in relation to what it costs you to keep the equipment running.

Use whatever method you can devise to make them aware this equipment is NOT the stuff you see on the shelf at Wall Mart!

2. Set up a formal way for kitchen staff using the equipment to report when there is a problem. This “mentioning it in passing to someone” will NOT WORK. Have them put it in writing on a simple form so someone can address the problem BEFORE a complete breakdown occurs.

Your relationship with your employees and the way you have your kitchen set up will dictate to you how to do this best. It might be something as simple as a log that hangs on a clipboard listing the date and description of the problem.

You would be surprised how many times I could have fixed a problem for little or no money had I known about it. The result of not knowing will inevitably lead to the problem getting worse and a complete breakdown of the equipment. Make it a REQUIREMENT to report equipment problems. It will save you a lot of time and expense (and aspirin!).

3. In all kitchens, there are “key” pieces of equipment. The definition of “key” would be a piece of equipment you would have a very hard time doing without, or you just can’t do without. Identify that equipment and personally check it at least once a week.

If a handle is loose, tighten it. Are all the pilots burning? Are the burners/elements clean? Is there any unusual noises or sounds that it wasn’t making last week? Are the indicator lights all burning? These personal checks will prove invaluable in keeping dow time to a minimum.

Also read the manual on the equipment and educate yourself on what it should be doing and when.

I could tell many stories that would demonstrate the value of what I am talking about, but for the sake of time I will list only one:

I got a call to look at a gas convection oven that “would not cook.” I thought it was a problem with the gas supply so I took the parts I thought I would need. When I got to the oven it was hot. I checked the burner and gas supply and all was fine.

I did notice the fan was not running when the doors were shut. When I spoke with the operator I was told cakes were browning in an “uneven” way. He also told me it had been making a “sound” for some time.

I inspected the blower wheel that distributes the heat and found it was frozen in place. I took my pocketknife and tried to free it. It was encrusted with burnt food and under the food was a piece of tin foil that had become lodged in the fan some time ago. I questioned the operator and he said the oven had not been “right” for a couple of months.

I had to replace the fan motor at a cost of $400 dollars, a replacement blower wheel for another $75 dollars and several hours of labor.

Oh and by the way, the delay on the parts caused the oven to be down for over a week (it would have been longer but I paid almost a hundred dollars for express shipping). This oven was a KEY piece of equipment.

The sad part is, if the operator had notified me 2 months prior to the fan failure when the “noise” (tin foil on a fan will make a noise) started, I could have spent 15 minutes with a pocketknife and we wouldn’t have had a fan motor failure and over a week of down time!

Make it part of the culture of your kitchen to educate your employees!

Kevin Loving

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The Poseidon: The New God of Digital Portion Scales

The Poseidon: The New God of Digital Portion Scales

The Poseidon portion scale: Submersible. Self-calibrating. Wow.

Edlund has long been known for their tough, durable kitchen equipment.  The Edlund “Old Reliable” manual can opener has been a kitchen standard in thousands of restaurants for years.  And Edlund portion scales have long been favored for their toughness and accuracy.

Luckily, Edlund hasn’t decided to sit back on their laurels.  The new Poseidon portion scale represents the forward thinking of a venerable old company.

The best part about the Poseidon is that this scale is waterproof and fully submersible.  That means you can use it, wash it off, and use it again.  Finally, you can get the accuracy of a digital scale without having to worry about the messiness of your busy kitchen.

I have even heard reports of restaurateurs running the Poseidon through the dishwasher to clean it, although this isn’t recommended by Edlund.

The best part about this digital scale is that the submersible feature isn’t the best part.  The best part about this scale is its revolutionary self-calibrating feature.  Used to be a digital portion scale had to be sent back to the manufacturer to be recalibrated.

Well, no more.  The Poseidon can be flipped upside down, where it automatically weighs itself and recalibrates accordingly.  Combine this smart feature with a stainless steel body, and you’ve got a tough instrument with a lot of accuracy.  You can’t ask for much more than that.

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Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership

There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the check to purchase.

Of course, restaurant equipment makes you money as well.  Without that fryer or reach-in refrigerator or griddle, you wouldn’t be able to prepare your product for your customers.  But understanding the total cost of a piece of equipment over its lifespan has been ignored all too often in the food service industry for years.

Many chains have started doing a Total Cost Of Ownership analysis for equipment because they buy large numbers of the same type of equipment all at once.  A faulty or inefficient piece of equipment can mean thousands of dollars in extra expenses for the chain over the lifespan of the piece, and conducting a cost analysis beforehand helps avoid problems down the road.

By and large, most independent operators do not undertake the complicated task of calculating total cost – usually because the information or the know-how necessary to make an accurate calculation isn’t available.

That doesn’t mean independents and smaller chains can’t benefit from a cost analysis before they buy new restaurant equipment.  Here’s a quick guide to help you get started on your own cost analysis before you buy your next piece of equipment.
Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership
Capacity. The larger the piece of equipment, the more volume it can handle.  The trade-off here is that larger equipment also uses more energy, which means higher operating expenses.  That’s fine if you’re using that capacity to generate revenue, but one of the biggest traps smaller operations fall into is buying too much capacity or not enough capacity.

Let’s use an ice machine as an example.  A large air cooled ice machine with a 1,000 pound ice bin will use a significant amount of energy every day, translating into hundreds of dollars of electricity expenses every month.  That’s perfectly fine if you’re coming close to emptying that bin every day to keep your bar stocked and your kitchen well supplies with ice.  But if you’re barely putting a dent in that ice, even during your busiest periods, then you’ve got a two-fold problem: first, you’re paying to make ice you don’t use, and second, you’re adding labor costs to your budget because now you’ve got to clean all that unused ice out of the bin regularly to prevent the buildup of bacteria and other pathogens.

On the other hand, if your ice machine is too small, you risk shortening its lifespan because the unit never gets a break as it tries to keep pace with demand, not to mention the inconvenience to your staff and your customers that comes with an ice shortage.

In general, you want to size new equipment capacity based upon your best estimate of growth over the course of the unit’s life.  A good ice machine should last about 10 years.  Hopefully in 10 years your business has expanded and needs more ice.  That means you need to buy more ice capacity initially to accommodate future growth.
Of course, that means more energy expenses at first as you ramp up to full capacity, but down the road, one ice machine is more efficient than two.

Energy Efficiency. Unfortunately, energy usage information is very hard to come by when it comes to food service equipment.  The government run program Energy Star has begun to rate more and more restaurant equipment, so before you buy, check there to see if you can get some energy usage information.Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership

Energy use is a big one when calculating the total cost of a new piece of equipment.  Most equipment in your kitchen uses a lot of energy, so even the smallest differences in usage can translate into thousands of dollars in savings over the lifespan of the piece.

Try to collect energy use information from the different manufacturers as you’re shopping for a new piece of equipment.  Often more efficient units have a higher initial price because more efficient components are usually also more expensive.  However, paying 10% – 20% more for a unit that’s 30% more efficient means you’ll still be saving thousands of dollars over the entire lifespan of the unit.

It’s common practice in the food service industry to shop aggressively for the lowest price point.  While there’s absolutely nothing wrong with bargain hunting, an unintended consequence of this has been that many new units still employ older component technology that keeps the price low, even though those components can be significantly less efficient.

Keep in mind that sometimes, spending a little more up front can actually save you a lot of money down the road.

Stay tuned tomorrow as I explore two more areas where calculating the total cost of your restaurant equipment is important.  Click here to read the second installment of this article.

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Fixing Gas Ranges

The most used and abused piece of kitchen equipment is the range.  Luckily it’s probably also the easiest to repair.  There are five range components that need to be replaced the most frequently:

If you are having problems with the oven portion of your range, check out these tips on repairing the oven.  There are additional parts depending on what other features your range has.  A convection oven would also have a blower motor and fan.  If there is a griddle on the range then burners and gas valves may need repair.

When working on a range always remember to shut off the gas!

1. The top grates only need replacing if they have cracked due to metal fatigue or if they have been dropped and broken.Fixing Gas Ranges

2. Burner heads usually become plugged over time.  There are usually two screws that connect the head to the venturi.  It is a good idea to use some kind of rust dissolver on the screws to loosen them.  Once the screws are out you can install the new head, and always remember to replace the gasket as well.

One alternative to replacing the head is to get a drill bit the same size as the holes in the head and drill out the grease build up in them.  However, this can sometimes alter the flame pattern.

3. Replacing the venturi is only necessary if it has been dropped or broken.  Use the same procedure for replacing the burner head and remember to install a new gasket.

4. Top burner pilotsneed to be replaced if they become clogged.  They are very difficult to unclog, and generally need to be replaced. There are three types of pilots:

Those with the tube pre-welded to the pilot head.

Those that have a nut and ferral to slide over the tube and be tightened onto the tube.

Pre-formed pilot assemblies specific to a particular range.

Fixing Gas RangesFinally, there are new “flex tube” pilot burners that have a flexible pilot tube, making them very easy to install.

When replacing the pilots you will have to remove the front top plate (bull nose) from the range to access the pilot adjustment valves.  This will also have to be removed to replace the burner valve described below.

The pre-welded type is fairly easy to install. To replace, disconnect the pilot tube from the pilot adjustment valve and remove.  Place the new pilot head and tube next to an existing one and follow the contour while slowly bending to form the same shape.  When you get to the end you may need to cut the tube off, using a tubing cutter.  A nut then needs to be put on, and then a ferral and screw back onto the pilot adjustment valve.

The type with the nut and ferral is very easy.  Simply use a tubing cutter and cut if off just below the old pilot head.  Remove the nut and ferral from the new replacement pilot head and slide them over the tube, nut first and then the ferral.  Slide the pilot head onto the tube and tighten the nut up to the pilot head.

The pre-formed pilot assemblies are far easier because they are all bent and ready for installation, the only draw back is they are a little more expensive than the others.

Fixing Gas Ranges

5. Top burner gas valves are fairly easy to replace. With the top plate (bull nose) removed you can access them easily (part of the frame runs across the top of them).  If you are replacing all or just one, the burners must be removed if they have a slip type orifice.  If there is a tube type burner valve they need not be removed because you can disconnect the tube from the burner valve and move it out of the way.

In either case when the burners or the tube is disconnected take a wrench and screw out the valve being replaced (in some cases you may have to remove a pilot adjustment valve to be able to turn the burner valve by it).

Once the old valve is removed, put some gas thread sealer on the treads of the new valve and screw it back into position, being careful not to over tighten.  Reassemble the unit except for the top plate.  Turn the gas back on and light the pilots (this may take a few minutes because the gas must first force out the air in the manifold).

Once the pilots are lit, turn on the first burner.  There may be no gas flow because the orifice on the new valve may be closed.  Using two wrenches, one to hold the valve the other to turn the orifice, open the orifice to allow gas flow (this may take a couple of turns).

Fixing Gas RangesOnce the burner lights, continue to adjust the orifice until there is a nice blue flame.  Adjust until you have as little of a yellow flame as possible. If you feel there is still too much yellow flame you may need to adjust the air shutter located on the end of the venturi.  Once you have produced the bluest flame you can get, you are done.  You can reassemble your range and cook to your heart’s content.

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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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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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Identifying Electric Cooking Equipment Elements

There are five types of elements in electric food service equipment:

1. Calrod (metal) type
2. Glass tube (quartz) type
3. Ceramic type
4. Wire type
5. Solid typeIdentifying Electric Cooking Equipment Elements

These five elements are either submersible, dry, or both.  No matter what type of element you’re trying to replace, the most important piece of information you need is the element’s manufacturer, model, and serial number.  Search for elements by manufacturer here.

When working on any piece of equipment always remember to disconnect the POWER!

Calrod elements are found in both overhead warmers and well type warmers.  The well type warmer can be a counter top or a steam table warmer.  The configuration (shape) of the elements depends on which unit they go in.  Most overhead warmers use a straight calrod or glass tube element.  Steam table elements can be many different shapes: u-bend, w-shape, s-shape, round, etc., so the best means of identification is by brand name, model and serial number.  The voltage is also very important.

Glass tube type elements have a wire element curled like a spring inside a glass tube. These elements are found in overhead warmers, cheesemelters, and some conveyor type toasters and impingers.  The best way to identify these elements is with brand name, model and serial numbers as well as voltage.

Ceramic elements are most commonly found in overhead warmers.  Although they are a rarity, the same identification method should be used, model number, serial number and voltage.

Wire type elements are usually those that are referred to as a card element.  This means the element is a thin flat wire or spring type wire that is wrapped around some type of conductive flat card.  This type of element is most commonly found in pop up or pop down toasters.  For proper identification, again having the model and serial number and the voltage is very helpful.

Solid type elements are calrod or filament elements and are incased in a block of metal or possibly ceramic.  They come in various sizes and shapes but perform just like other elements.  They can be found in warmers, toasters and even chafing dishes.  The best way to identify these elements is by brand name, model and serial number and voltage.

If you can’t find a brand name, model or serial number, there is another way to identify that element (and this goes for all elements).  Every element has information either stamped into it or stenciled on to them.  You may need a magnifying glass to read the information (especially on calrod elements).

The information you need to find on the element is:

1. Voltage
2. Wattage
3. Part number
4. Color coding

With this information, it is more likely that you will receive the correct element the first time.  Also don’t forget the style and the piece of equipment it is in.  Remember, there are many pieces of equipment that have elements, and the above information also applies to their identification.

Check out more food service parts.

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Repairing Countertop Warmers

Repairing Countertop WarmersSummary - Countertop warmers keep pre-cooked foods warm.  In this Tech Talk, learn how to replace all 4 components that could fail in your countertop warmer.

Critical Note – Never run the warmer without water!

For best results, use the model and serial number on your warmer to identify the right part or call 1-888-388-6372 for help.


There are only four components that can fail in these units.

1. Thermostat (infinite control, bi-metal, or thermostat with capillary)
2. Element
3. Hi-limit
4. Indicator light

Failure of any of these parts with the exception of the indicator light will cause the unit to fail.

How do I repair my warmer?  Which part do I need?

If your warmer is not working at all, begin by unplugging the unit.  Remove the bottom panel and inspect the element for burn spots.  Look for burned wires and connectors.  If the wiring and element appear fine the next step would be to check the hi-limit switch.

This will require an electrical test instrument.  You can use either a simple continuity tester or a multi-tester.

Begin by disconnecting the wires from the hi-limit switch.  Set your tester on the continuity setting and put the leads from the tester on each side of the hi-limit.  If there is continuity (a constant beep from the tester) through the high limit, then it is good.  If there is no continuity the hi limit is bad and must be replaced.

Let’s discuss the thermostat.  You have one of three types.

1. Infinite control – These usually have five to six pins coming out of the back.  To test this control, use your electrical tester.  Set it on the continuity reading.  Make sure the infinite control is turned on!  Connect one lead to H1 the other to H2.  If there is no continuity reading between H1 and H2 then the control is bad and must be replaced.

2. Bi-metal – This is an open control and you can see the contact points inside of it.  Turn the stem to see if the points open and close.  If the points do not snap together, the control is bad and must be replaced.

3. Capillary type thermostat – The last thermostat is one that has a capillary tube with a bulb at the end (attached to the control).  Follow the same procedure for testing as you would for the infinite control.

4. Last is the indicator light. If the light burns out it will not effect the operation of the unit.  It is simply there to indicate if the unit is on or off.

You can also test the element with the electrical tester set for continuity.  Remove both wires from the element and put the leads from the tester across the element connections.  If continuity exists you will hear a continuous beep from the tester.  If there is no beep, the element is bad and must be replaced.

Check out more food service parts.

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How to Remove Hot Used Fryer Oil Safely

A commercial deep fryer is a vital piece of restaurant equipment in any kitchen.  But as anyone who has worked in a commercial kitchen knows, they can also be high maintenance when it comes to cleaning.  Changing the heating oil is a constant chore, especially in higher volume establishments, and while dirty oil means you’re using your fryer a lot, it also means it’s time to change out the oil.

Transporting hot deep fryer oil is probably not a very popular task for your kitchen staff.  Even more importantly, it can be a dangerous job.  The potential for skin burns is very high, and that’s a hazard and an expense you can ill afford.

How to Remove Hot Used Fryer Oil Safely

The highest risk for injury doesn’t occur when emptying your fryer or transporting the oil to the waste oil container.  The highest risk is actually dumping the oil in the container, because that’s when a spill is most likely to occur.  A standard oil transporter is easy to fill, and provided it has casters like the one pictured above, is easy to move.  But lifting one full of oil and dumping it out safely can be very difficult.

How to Remove Hot Used Fryer Oil Safely

The Shortening Shuttle® is nice because, unlike a regular oil transporter, it’s easy to fill and move.  But the best part about the Shuttle® is how easy it is to empty into a standard 55-gallon waste oil container.  The top of the Shuttle® hooks onto the container, allowing your staff to lift the far end and easily dump the oil out.  All in all it’s a pretty well designed product, with convenience and safety in mind.

Assuming you use the deep fryer in your commercial kitchen pretty regularly, the investment in a safe transporter for spent heating oil is definitely worth it.  After all, one trip to the emergency room for burns is definitely more expensive than a lifetime of using the Shortening Shuttle®.

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