Catering Equipment and Commercial Refrigeration for the Hospitality Industry

The hospitality industry is a large, very active, and ever evolving industry. The demand for their services is high, and customers expect the best service at any restaurant or hotel that they visit. In order to remain competitive as well as supply to the demand of the customers, restaurants and hotels need to have efficient processes in place as well as the correct catering equipment. They need to be able to deliver consistently and quickly every time. In response to this need, there is a wide range of catering equipment and commercial refrigeration available to the hospitality industry.

The vast array of catering equipment available to the hospitality industry includes the following products.

Every restaurant needs crockery and cutlery. It’s best to invest in durable plates, cups and saucers to minimize damage.

Display dishes and serving dishes are very useful for hotel restaurants that make use of buffet areas. Chafing dishes and bain marines are also high in demand in this area.

Coffee machines and urns are required for serving warm drinks especially during breakfast times. It’s ideal to find a commercial coffee machine that is able to endure the constant demand for coffee on a daily basis and at all times of day and night.

There are various warmers that keep dishes warm before serving such as pie warmers, cup warmers, plate warmers, induction warmers, and heated display cabinets.

Other catering equipment available to the hospitality industry includes fryers, grillers, chip dumps, pasta cookers, toasters, ovens, carvery stations and many storage options. Finding the right catering equipment for your restaurant or hotel will depend on how many customers you serve on a daily basis and most importantly the food items on the menu. Different food items require different kitchen equipment as preparation and cooking methods vary vastly. Also, consider the types of food you serve and if you can prepare it in advance or when it is ordered. These criteria will narrow down your search for the correct catering equipment for your restaurant.

Commercial refrigeration equipment includes beverage coolers, blast chillers or freezers, cold food bars, chest freezers, cold rooms, freezer rooms, wall chillers, upright freezers, and display fridges. The range of display fridges available for the hospitality industry include ice cream display fridges, pastries display fridges, and cake display fridges. For your specific restaurant, you have to do your homework in order to choose the correct one to suit your requirements.

The hospitality industry is spoilt for choice when it comes to quality catering equipment. There are many options that are designed to save you time and money as well as increase your profits while keeping customers happy.…

What Is Tri Ply Cookware?

Tri Ply displays one of the worlds most popular and functional cookware concepts. Tri Ply is basically two or three different metals that are laminated or bonded together to obtain the advantages of the two metals in one piece of cookware.

The metals most often used to create this high quality cookware are stainless steel, aluminum and copper. This type of cookware is often more expensive but is very durable and conducts heat faster and more evenly. The two main types are with just a base or disc inserted in the bottom and on your top quality cookware the inside layer goes up the side as well as at the base.

The most popular type of tri ply is stainless steel with aluminum. This type has an aluminum core sandwiched between two layers of stainless steel. The construction of this type of cookware starts in the raw material stage, with sheets and blanks. The aluminum is laminated between two sheets of stainless steel and then molded into the desired shape.The highest quality of this type is when 18/10 stainless steel is used to cover the aluminum core with 18/8 and 18/0 being of slightly lesser quality due to the different amount of nickel and chromium used to make the stainless steel. This type of cookware, because of how it is constructed is expensive but worth the money since it lasts so long. It is great for all types of cooking and most brands can go from the stove top to the oven.

One thing to keep in mind when buying this type of cookware is that you can get the same high quality product without having to spend your life savings. There are quality cookware companies out there that can give you the same great product, made with the same materials as the top brands. Just be sure that you read up on the materials used and how it is made. The big companies know they are popular and will charge you more for their name so be careful.

Another type of tri ply cookware is made with copper, aluminum and stainless steel. It starts the same way as the stainless steel/aluminum kind but has copper laminated on the outside instead of stainless steel. It has three layers with copper on the outside, aluminum in the middle and a stainless steel interior. Copper is used for it’s conductivity as well as the aluminum since stainless steel alone is not a good conductor of heat. The process of making this type of cookware is also expensive, a little more so than the stainless steel and aluminum type. It is better for the stove top because of the insulation properties of the copper. Copper does react with food and will discolor it and can even be toxic with some foods which is why most copper cookware is lined with tin, nickel or stainless steel. Despite this fact it is still a top quality product. Having copper cookware will also make a statement …

Eliminate Odors From the Air and Fabrics With Febreze Air Freshener Products

There are times when unpleasant odors take over the room. These odors, such as musty odors, pet odors, food odors, bathroom odors, or smoke odors, can enter the air or fabrics and need to be eliminated to make a room fresh and inviting. Even the toughest of odors can be eliminated from air or fabrics quickly with Febreze Air Freshener Products. The Febreze line of air freshener products has been eliminating the worst smells in homes, offices and anywhere else foul odors are found for over 10 years, leaving behind clean, pleasant scents.

Febreze odor eliminating products are strong enough to eliminate the toughest of stenches because they have a patented “binding technology.” The special binding technology scientifically locks freshness onto odor molecules, trapping them and eliminating them on contact. The Febreze line of products that use the binding technology include Febreze Air Effects Air Freshener to freshen the air and Febreze Deep Penetrating Fabric Refresher and Odor Eliminator to freshen fabrics such as furniture, curtains, rugs, mattresses, and any other cloth in the room.

To clean and freshen the air, Febreze Air Effects Air Freshener is a spray that eliminates odors immediately upon contact. Febreze Air Effects is ideal for removing musky and stale odors from the air in the home or office, leaving a refreshing and pleasant scent behind. Odors are eliminated and rooms are freshened instantaneously with a spray of Febreze Air Effects because odors are swept away with the patented binding technology that leaves a clean, fresh scent in any room. Even the toughest of odors, including tough bathroom, cooking, smoking, and pet odors, can be eliminated from the air with one spray of Air Effects. There are 18 fresh-smelling scents to choose from, so everyone can find one to enjoy.

For fabrics, Febreze Fabric Refresher and Febreze Odor Eliminator is the perfect tool for removing odors from fabrics in vehicles, smoking areas, carpets, upholstery, sports equipment, furniture, clothing, or any fabric that needs freshening. Febreze Deep Penetrating Fabric Refresher-Odor Eliminator also uses the proprietary binding technology cleaning system that goes down deep in the fabric to the source of the smell and eliminates it. The clean, fresh scent binds and locks onto the smoke odor, pet odor, musty odor, or whatever smell is making a fabric smell bad and traps it for good. What is left behind is a light, fresh scent that leaves any treated fabric area smelling fresh and clean. Febreze Fabric Refresher is strong on odors but safe for virtually all fabrics. As part of a routine cleaning regimen, a mist of Febreze Fabric Refresher as you move through each room is the perfect tool to eliminate odors and leave fabrics smelling fresh and clean.

A mist of Febreze Air Effects Air Freshener in the air along with a mist of Febreze Deep Penetrating Fabric Refresher and Odor Eliminator on fabrics will freshen each and every room. It is that easy to eliminate unpleasant smells from the air and in fabrics with …

Spanish Food – How to Make Spanish Chorizo Sausage

Chorizo is that wonderfully tasty sausage to be found and enjoyed all over Spain. There are many different ones, each Spanish family having its own particular favorite but, basically, they fall into two different types… fresh chorizo, which will need cooking before you eat it, and cured chorizo, which you can slice and consume just as it is.

Chorizo sausages are normally a strong, orangey-red color. This is because of the paprika or pimentón they contain – a main ingredient of chorizo sausages.

Paprika comes in two different types – “picante” or spicy, and “dulce” or sweet. Depending on the type of paprika used to make the sausage, the resulting chorizo will be either a spicy or sweet variety.

But, how is chorizo made, and what are its origins?…

How To Make Chorizo

Going back, more Spanish families lived in the country. More-often-than-not, they’d have a little plot of land, where they’d grow their own vegetables, keep some chickens… and fatten a pig.

The beauty of keeping a pig was that it could be cheaply fed from kitchen leftovers and, once killed, nearly every part could be used, with practically no waste. When November arrived, and the pig was nice and fat, the family would gather together – each having their own particular role to play – and kill the pig.

In Spanish, this slaughtering of the pig is known as the “matanza”, and is still very much celebrated in Spanish villages to-day, with fun-loving fiestas, free-flowing wine, and much rejoicing.

Why did the “matanza” traditionally take place in November? Well, the weather was cooler then, with less chance of the meat going off. Also, it meant that village people were well-stocked up for the winter. This was particularly important as – even to-day – more-isolated villages in mountainous areas are completely cut off for a spell during winter when heavy snows have fallen.

Going back, each family would kill its own pig. This was no easy task, as getting a big, fat pig settled, ready for the knife, is quite hard work!

The pig was killed by stabbing it in the neck. This also released the blood, which the ladies of the family would catch in a bowl. Care had to be taken to ensure the blood didn’t clot, for this was needed for mixing with rice and spices to make “morcilla” or black pudding.

It was also the task of the females to make the chorizo sausages. For this, they would take the pig’s intestine, empty it, clean it, and then leave it to soak in salt water, to remove any unpleasant odors.

Once ready, the intestine would be filled with a mixture of finely-chopped pork, paprika, garlic and salt, and the end tied in a knot. Originally, the chopping of the meat and the procedure of squeezing it into the intestine was all done manually. Nowadays, however, there’s a machine to help with this.

Once filled and securely tied, the chorizo sausage was ready for hanging. It …

Health Benefits of Using Non-Stick Cookware

People from all walks of life are now starting to take care of their health. We are now more conscious of our health, especially since obesity is considered one of the top killers of our generation. Many Americans have made a conscious effort to minimize fat intake, and the culinary industry recognizes this. That’s why there are so many types of non-stick cookware.

Gone are the days where all recipes are started with a big dollop of butter or a big splash of cooking oil. There are two major words to describe how non-stick pots and pans can benefit our health – less fat. One cup of oil has 1,909 calories while a cup of unsalted butter has 1628 calories. If you cut down your use of just these two fats in your daily cooking, several hundred calories will be saved.

A non-stick surface requires no oil. Oil’s properties prevent food from sticking to traditional cookware and often food needs oil to enhance its flavor. However, we tend to use more oil than necessary to make sure it doesn’t stick. Don’t get me wrong, our body needs some fat or else our skin will dry out and we will have lots of wrinkles. Make sure you have a bottle of olive oil in your cupboard. Research has shown over and over again that it’s the healthiest. But, too much of these calories can also affect our body negatively.

Cooking foods like chicken and fish on stainless steel definitely requires fat but adding excessive fat takes away from the healthy qualities of these lower calorie foods. Non-stick pots and pans are a must for low fat cooking.

Non-stick pans also mean easy clean up. Because food doesn’t stick, it usually just takes a little bit of hot soapy water to wash them. A sponge will wipe away any residue and then you’ll be ready to rinse it with hot water. Never use a steel wool or a scouring pad. They can cause abrasions that damage the surface, but newer non stick surfaces have been developed in the past few years that are very scratch resistant.

Although there is an ongoing debate on whether the chemical properties of the traditional non-stick pan are dangerous to one’s health, a direct link to non-stick pans has never been established. And, newer non stick surfaces developed the last few years based on ceramic and diamond coatings have removed or replaced these unwanted chemicals.

Just like with any other cookware, proper care will make sure that your cookware will work for you and not against you. A quality non-stick pan will come with a booklet on how to properly use it and care for it. Make sure to read it to fully enjoy the benefits of a non-stick cooking.

Non stick cookware is a key tool for healthier meals because it allows us to take fat out of our diet. The side benefits are that it makes things easier to use and to clean. What could …

7 Biggest Mistakes in Southern Cooking

There is Southern Cooking and then there is SOUTHERN COOKING! You can follow a recipe and still come out with a dish that does not resemble what the recipe intended. The reason is technique and the little secrets that are not included in the recipe.

Technique is as important as the ingredients and proper technique helps you avoid the following common mistakes made by novice cooks. You can find many free Southern recipes on the internet, but few web sites provide the additional information needed to to be a real Southern cook. So when you find a site that does, bookmark it and stick with it for your Southern recipes. (See Resource Box below for recommendation).

7 Biggest Mistakes:

1. Failure to Properly Preheat Oven When Baking.

Have you ever made cornbread that came out soft and crumbly without a crust? Or biscuits that did not rise and have a gray color? It was probably due to the fact that your oven was not properly preheated. When baking, the crust is set in the first 10 minutes. So, if you want a nice, golden crust on your cornbread, be sure to get the oven up to 400 degrees before you put the cornbread in.

Ovens vary in how long it takes to reach a given temperature. Some ovens will reach 400 degrees in 4-5 minutes. Some will take as long as 15 minutes. A good practice is to get a thermometer (any food thermometer that goes up to 425 degrees will work) and time how long it takes your oven to reach 250, 350, 400 and 425 degrees. Write it down and keep it handy if you can not remember. Then always allow the alloted time to reach the desired temperature before beginning your baking.

2. Undercooked Vegetables

Keep in mind we are talking about Southern cooking. Not Chinese or West Coast casseroles. Many vegetables, Southern Style, are cooked considerably longer than most people tend to cook them. Specifically, green beans are cooked until soft and dark green in color. They are not crunchy and bright green. Okra and green tomatoes, are cooked until some burned edges appear and are very crunchy. As a general rule boiled vegetables are cooked until very tender and fried foods are cooked until crunchy (this goes for cornbread, fried chicken and pork chops, too).

3. Failure to Use Cast Iron

I have never researched all the reasons why, but Southern cooking is best cooked in cast iron cook-ware. The cast iron holds and transfers heat unlike any other type metal. Food just does not cook the same in aluminum or steel. Especially cornbread. Besides, it is the traditional way to cook Southern.

Older cast iron tends to have problems with rust and food sticking, but the newer cook-ware comes already cured (seasoned) so it is not as much a problem. However, it is not difficult to cure your cast iron if you have an older style. You can get complete, free instructions in the …

Surgical Stainless Steel Waterless Cookware – The Secret To Good Health

Surgical stainless steel waterless cookware is fast replacing traditional cookware made of Teflon, aluminum, glass porcelain, light stainless-steel and iron, as they have been identified through scientific research as a more salubrious and efficacious cooking medium than their substitutes. The difference between surgical stainless steel and ordinary light steel is that the former contains nickel and chromium unlike the latter.

A joint research study for evaluating waterless cookware, conducted by the Bradley University home-science student- faculty team showed that high quality Surgical Stainless Steel Waterless Cookware produced cooking results with higher rated tastes and lesser percentage contraction losses than non-stick pans used on electric-stove-tops. This cookware also was found to be the best option for cooking on induction stove-tops.

Types

There are two varieties of surgical stainless steel used to make waterless cookware- the 304 and 316 versions. The main aspect that distinguishes the two is that 316-variety has a higher amount of chromium and Nickel than 304-version; it also has an extra component- Molybdenum-2-3{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb}. Theses additional features make 316 surgical steel able to withstand corrosion caused by Sodium Chloride. Therefore, if you reside near coastal areas with high exposure to sea salt by waterless cookware made of 316 surgical stainless stains for utensil durability. However this cookware will be costlier than those made of 304 surgical steel.

Surgical Stainless Steel Waterless Cookware could be non-vacuum, meaning it cooks food with steam at 100 degrees Celsius; The vacuum variety incorporates a steam control valve mechanism on the utensil lid so as to make cooking possible using a partial- vacuum vapor seal. This cookware helps the foods to cook by the steam they let off and by the water they were rinsed with. However, you will have to add 1/8 inch of water to meet basic steam requirements. There are 5 Ply and 7 Ply variants for use on various cooking stoves.

Features and Advantages

Both 304 and 316 ranges possess a high tensile strength of 84-185 ksi and yield strength of 42-140 ksi making them strong and durable.

This kitchenware tends to save cooking time and creates cooking fuel economies through uniform heat distribution from the heat source. This cookware cooks faster than a pressure cooker, which also involves steam cooking, because it does not require steam build-up within the vessel to cook food. Hence, it does not heating to the temperature required to boil water in a pressure-cooker.

In vacuum versions when you lower the heat as steam escapes through the valve during cooking, the firm vapor seal, a ringlet of water that develops between the lid and the pot, enables food to cook fast.

The dishes concocted in these vessels retain their nutrition, fiber and vitamin content, enzymes and juices even after cooking. In comparison to other cookware, they use 25{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} less heat and complete the cooking process in half the normal cooking time.

Steam cooking in this cookware eliminates the need to use oil for cooking thus saving you from obesity, cholesterol and heart diseases.

It is …

Catering Equipment – What, Who and Why

What is Catering Equipment?

‘Catering Equipment’ is a pretty loose term these days. Obviously the definition of catering equipment would be something along the lines of “equipment used in the food catering industry”. What is classed as the ‘catering industry’ these days isn’t so clear now though.

The types of equipment under the ‘catering equipment’ umbrella vary from Refrigeration, Ovens and Cooking Equipment right through to tableware, cutlery and utensils. Many catering equipment suppliers tend to specialise in a certain area such as refrigeration or crockery, whereas others try to cover all requirements with massive ranges of equipment in stock.

Who needs Catering Equipment?

The users of catering equipment are as varied as the equipment itself. Buyers can range from local authorities, hospitals and countrywide restaurant chains, down to domestic cooks catering for families and dinner parties.

Some of the main sectors requiring catering equipment could be grouped as; restaurants, pubs, bars, takeaways, caterers, local authorities, hospitals and schools. This is by no means a definitive list though; most businesses need catering equipment of some description even if it is just a tea trolley and mugs for an office.

Who makes Catering Equipment?

Catering equipment is produced all over the world. Some niche equipment is made to order in small workshops whereas other equipment is mass produced in factories and distributed throughout the world.

As in any industry, manufacturers produce equipment in varying degrees of quality and price. Much fabrication type equipment is now sourced from the likes of China, this has greatly reduced the price of equipment. Be sure to buy from reputable dealers as although bargains can be had, quality can sometimes be reflected in the price.

Some of the big names in the UK catering equipment industry are Parry, Imperial, Sunnex, Robot Coupe, Dualit, Blue Seal, Mondeal, Newscan and CRC.

Who sells it?

Traditionally catering equipment has usually been sold by local dealers with warehouses and showrooms in trading and industrial estates. Salesmen are always on hand to show off products and give advice. This type of setup tends to have high overheads though, salesmen, warehouses and showrooms all cost money.

The solution many found to these expensive overheads was selling by auction. This method was often used for both new and second hand catering equipment. With this type of buying warranties were often an issue. Second hand and B-grade catering equipment was sold as seen, good prices could often be had but no guarantees could be made to the life of a product.

Now the massively expanding outlet for catering equipment is online. This type of selling reduces cost greatly, the need for showrooms and moving equipment to and from auctions is removed. These savings are reflected in online prices, catering equipment can now be bought new online for almost second hand prices, with the security of guarantees and warranties.

Constantly improving transport networks mean location almost becomes irrelevant. Overnight deliveries can be made nationwide and foreign buyers can even take advantage of attractive exchange rates.…

Are You Thinking to Buy Nuwave Oven?

Although this kitchen appliance does not cost a bomb, some who are contemplating to buy Nuwave Oven may hesitate simply because questions remain on whether this purchase is worth it.

While I cannot vouch the truth of others’ views on this product, I can certainly share the experience I’ve had since I bought it about six months ago.

Why I Decided on It

One of the first things that caught my attention was the fact that the oven, for its size, does not occupy much space. I live in an apartment where the kitchen is nothing much to speak of. And yet, this is where I prefer to concoct some quick meals when I get back from work (usually about eight in the evenings).

How the Oven Helps

Despite the fatigue, I try my best to cook up healthy meals which are easy and quick to prepare. Most times, the Nuwave Oven comes into the picture. I no longer hesitate to copy down recipes if I stumble upon something I like, as long as I can prepare it using the oven.

I don’t really fry stuff anymore, preferring to grill. I hate to think about the amount of work frying, say chicken, involved. To elaborate, cleaning after frying over the stove was a total chore, not to mention the smell that permeates through my attached living room.

I never thought of it this way but having the oven gave me more time to really enjoy my food without the stress of massive cleaning after. You see, since I mostly cook for two, I can easily fit the main as well as side dishes (most times, vegetables) together in the oven and within a few minutes, voila – dinner is set!

Unfounded Concern

One of my concerns before I buy Nuwave Oven was whether I needed to buy additional utensils to be used when cooking with this oven.

I need not. I made use of those Pyrex that I had and what’s more, sometimes, I just pop frozen food in their original foil trays if I were in a hurry. I felt that I should not be doing this but hey, there are instances when time is not on my side. Yes, it is reportedly safe to use foil in this oven but I try not to make it a norm (especially after I read something that says excessive use of foil can lead to cancer).

When using any oven for that matter, a little effort in using the right utensils pays. And for me, this oven has been good…so far.

As stated above, I can’t vouch for whatever others have said about this oven, but for its price, I feel it’s really a bargain. My only regret is that I had not gotten it sooner.…

Tips For Painting And Decorating Your Restaurant’s Kitchen

Styling the kitchen of your restaurant is vital because this is where production begins and ends. In fact, restaurant painting and decorating should start where the cooking is: at the kitchen. The design of the kitchen includes a bunch of other decorating stages, including choosing the paint colour, deciding the layout, and selecting the kitchen appliances. Effective kitchen design results in greater efficiency of kitchen staff, which translates to higher productivity and better quality.

Consider an overall design or theme. Kitchen design normally follows a basic pattern, which is then made extraordinary by the bits of detailing and styling. Communicate specific requirements with your painting contractors so that the outcome turns out exactly what you want and need for your restaurant. Work out the details from a basic design – the very foundation of the way you decorate your restaurant kitchen. The basic design likewise commands the other aspects or areas of your establishment, including the dining area, counter section, and restrooms.

When it comes to general design or theme, you actually have a long list of options. One of the common choice themes is white, which makes the restaurant looking tidy and spacious. If you want to evoke a classic, country appeal, go for browns and greens, or match white with blue. Professional decorators can offer suggestions on how best to decorate your kitchen. If you want a really impressive kitchen, go for the showy shades of red, yellow, orange or pink. For themes, you may want a Tuscan kitchen, a traditional Irish diner, or retro theme.

Painting and decorating the kitchen should be done with consideration for safety. Some paint gets damaged quickly when exposed to fire, heat, oil and water – which are common elements in the cooking area. Not all surfaces are best coated with paint; some are best covered in granite tile or marble tile, which are easier to clean and resist food spill damage. Some sections of the walls need backsplash that keeps walls dry and attractive regardless of the activities in the kitchen. However, synchronise the colour of your tiles, decors, furniture, equipment and paint to come up with a unified look.

Kitchen safety is enhanced with proper lighting and proper layout. Space and lighting are maximised or improved with your choice of paint colour. Dark colours can make your kitchen cramped and narrow while bright colours make it spacious and well-lit. Then too, colour helps create an ambiance for your restaurant that encourages appetite. It’s been found that the red, oranges and yellow makes an area cheerful and pleasant for cooking and dining. Painting and decorating your restaurant kitchen must be well-thought-out to make the area as efficient and attractive as you want it to be.…