Color Code Your Food Safety Program

Bacteria, 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,...

Handle Bulk Vegetable Oil The Smart Spout Way

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 that it’s a little easier...

Use Ice Machine Water Filters For More Than Just Ice

A glass filler filtration kit If 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,...

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” ...

Restaurant Floor Matting: Safety First, Comfort Second

Getting quality kitchen floor matting isn’t only a staff comfort issue; it’s an important safety issue as well. Kitchen floor matting is made from a rubberized material and can be placed anywhere in your kitchen where staff stands while working, including on the line, in front of the dishwasher, behind the bar, and in...

Buy The Right Flatware For Your Restaurant

When purchasing flatware for your restaurant or commercial kitchen, the two most important factors to consider are the type of stainless steel the flatware is made from and the weight of the flatware you want to buy. 18/10 vs. 18/0 Stainless Steel ...

Two Levels Of Oven Mitt

Maintaining a safe work environment for your kitchen staff is always one of your priorities.  One of the most common injuries besides knife cuts is probably burns from hot cookware or hot surfaces on cooking equipment. The problem with garden variety oven mitts is they aren’t NSF certified, which means they can become mediums for transmitting food...