Restaurant Supply

Restaurant Equipment and Restaurant Supply information

Archive for category Restaurant Equipment

Green Restaurant Equipment is the New Black

Feb 4

Posted by true-restaurant-equipment in Energy Star, Restaurant Equipment, Restaurant Supply | Comments off

The trend is undeniable, consumers are going green and looking for their favorite eateries to follow suit. Why should your restaurant go green? Besides the obvious marketing benefit and the equally important task of saving the environment, there is also the cost benefit. While it is true that most energy star rated restaurant equipment and restaurant equipment that uses green manufacturing techniques may cost a little more in the short term the long term pay off can be a huge savings for your business.

According to the U.S. Department of Energy, an entire kitchen that uses energy star rated restaurant equipment can save operators roughly $2500 per year in electricity alone. This saving isn’t just limited to electricity costs as an energy star steam cooker. So just buy purchasing energy star rated restaurant equipment, you’re instantly seeing a reduced cost of doing business. Who can’t get on board with that?

The upfront cost of energy star rated restaurant equipment can also be reduced as there are many government programs and energy provider rebates taking place that either offer a tax credit or cash back. Often times these programs can reduce the cost of a piece of equipment to almost the same cost as the non-energy star equivalent

Tags: , ,

Smoking Pots Can Kill

Feb 2

Posted by true-restaurant-equipment in Restaurant Equipment, Restaurant Supply, Stainless Steel | Comments off

Non-stick pots and pans may seem like a good idea when first looking to purchase a new pot or pan, but there is anecdotal evidence showing that when non-stick surfaces are heated to higher temperatures that they can produce a toxins in the form of smoke. However, as with most things in life, if they are used properly and in good condition these pots and pans are safe for humans.

 

There are several metals on the market that are toxic and should be kept out of contact with food, this is even more of a concern for those foods that are acidic in nature like fruit and tomato products as these types of food can cause the metal toxins to leach into food. Pewter and lead based toxins can cause nerve damage in humans with young children being more at risk than adults.

 

While copper may be an excellent conductor for heat but can also cause symptoms that closely resemble arsenic poisoning. In fact, most copper cooking pans are lined with a stainless steel or a tin to prevent copper toxin from leaching into food. Galvanized metals are another type of metal that should be avoided. To prevent rusting, galvanized metals contain a high amount of zinc which can cause hemolytic anemia.

 

When choosing restaurant supplies for your kitchen it is best to stay with food grade pans made from proven materials like stainless steel, Pyrex, plastic, and aluminum.

Tags: , , , , , ,

Maintaining Your Stainless Steel Restaurant Equipment

Feb 1

Posted by true-restaurant-equipment in Restaurant Equipment, Stainless Steel | Comments off

Stainless steel, it’s used in practically every piece of restaurant equipment on the market today. Unlike other materials that may leech contaminants into food, stainless steel is held up as the shining example of purity in food quality in restaurant equipment. However, while this modern wonder boasts a relatively maintenance free care guide there are still dos and don’ts when it comes to upkeep on your stainless steel restaurant equipment.

 

Despite what you may have heard, or think you know, about stainless steel it IS susceptible to rusting. It just isn’t as susceptible to rusting as other metals. Just like any metal, rusting is caused by the standard culprits: mechanical abrasion, deposits & water, and chlorides.

 

By following a simple set of cleaning instructions you can ensure that your restaurant equipment will have every chance of lasting for a very long time.

 

1. Never use a steel wool to clean stainless steel, you’ll actually do more harm than good (go back and read the first cause of corrosion – mechanical abrasion). Use only plastic pads or pads approved for stainless steel.

2. When you must use chlorinated detergents be sure to read the equipment manufactures directions for using chlorides and be sure to thoroughly rinse off any cleaning agents once you are finished cleaning. Use a fresh rag when wiping down the equipment after cleaning, if you use the towel that you were using with the chlorinated detergent all you’ll end up doing is spreading around the chlorinated residue instead of removing it.

3. Never leave dirty rags or other foreign matter in a stainless steel sink bowl or other piece of restaurant equipment. A damp rag or worse a chlorinated one, will cause rust to form on your equipment.

Tags: , , , ,