Posts Tagged ‘Kitchen Equipment’
Nothing Beats Great Fried Food-Energy Efficient Commercial Fryers
All too often, getting fabulous tasting, crisp golden fried food can be as chancy as a game of roulette. Old inefficient fryers can be a major factor of poor quality products and output in addition to an indifferent attitude by operators and other factors that affect quality food products and ineffective “green” environment solutions.
Today, conscientious manufacturers like Frymaster and Dean not only produce energy efficient commercial fryers that are environmentally friendly, offering green benefits that range from reduced oil use to using less energy to operate, they also help operators meet customer demands for great-tasting, healthier foods by generating cost savings that offset the higher cost of trans fat-free oils.
By utilizing efficient commercial kitchen equipment along with an on-going, effective operator training/maintenance program, your chances of producing quality food and a “greener” environment improve measurably.
Energy Efficient Cooking Equipment-In The Eye Of The Beholder
No matter what type of new commercial refrigerator or perhaps a shiny new toaster oven you may purchase, it doesn’t automatically guarantee you the full benefits of energy cost savings and increased profits.
Today, there are hundreds of models and styles of qualified energy efficient commercial convection ovens, refrigerators, steamers, fryers etc. There are indeed savings associated by the sheer nature of these new pieces of equipment, but the real environmental contribution and energy cost reduction comes from a commitment by the owners and their personnel to handle and operate the equipment correctly with respect and care.
All too often in a commercial environment, cooks, servers and other foodservice employees have an indifferent attitude toward operating and handling equipment correctly. Think about it, how often are both electrical and gas equipment turned on, sometimes hours before it is needed or used; or refrigerator doors propped open for extended periods of time or are not shut closed completely?
If you answer “too often” then quick action is required. If you want to reap the true benefits of energy efficient commercial cooking equipment you yourself must be committed to handle and operate the equipment correctly with respect and care and explain and train your personnel to do the same. The energy savings are then indeed in the eye of the beholder.
Changes in the Restaurant Industry
I really envy the people who are entering today’s restaurant industry. They have so many advantages that were unavailable to me when I was starting out decades ago. For starters, they have entire television channels devoted to culinary competitions. What did I have besides a dusty old cookbook and a dream? Not only that, but now it’s possible to track down recipes for obscure, exotic foods online in a matter of seconds.
From a labor standpoint, restaurant newbies basically have it made these days. Sure, they’re still put through the demanding and humiliating trial of bussing tables, but washing dishes is now far from a terrible task. Commercial dishwashers take most of the elbow grease out of the process. Human dishwashers don’t need to do much more than loosen the food and let the machine do the rest.
Commercial Refrigerators Can Never Be Too Cool
I guess it’s like any technology; just when you think a product has been fine tuned with the latest and greatest, redesigns with even more improvements appear! Such is the case with today’s greener energy efficient reach-in refrigeration systems.
Some manufacturers today are environmentally responsible and are committed to lead the way to a greener more energy efficient foodservice environment. These manufacturers are now building commercial refrigerators using environmentally friendly refrigerants and foams, using recycled materials where suitable and building with energy efficient construction in an effort to help conserve natural resources.
Kudos to those manufacturers of energy efficient commercial refrigerators for their ongoing efforts in bringing us systems that are cooler than cool!
New Commercial Restaurant Equipment Saves Dollars and More
In commercial food service, as much as 80 percent of the $10 billion annual energy bill for the sector does no useful work! These lost energy dollars are often wasted in the form of excess heat and noise generated by inefficient cooking equipment, HVAC (heating ventilation and air conditioning systems), lighting and refrigeration.
You can improve the energy management of your existing commercial restaurant equipment in your facility by prioritizing and methodically replacing individual pieces, like an old worn out work-horse convection oven, or an inefficient out dated refrigerator with new state of the art pieces and perhaps plan an entire suite of standard equipment for a new project.
In any case, restaurants that invest strategically can cut utility costs 10 to 30 percent without sacrificing service, quality, style or comfort -while making significant contributions to a cleaner environment and cooking in a greener direction!
Accelerated Cooking from a Commercial Toaster?
An impinger conveyor toaster is often not considered or not even thought of by operators but they can be an invaluable piece of equipment even for the smallest sandwich shop. These commercial toasters are designed to produce great food with faster cook times and full oven technology in a small footprint.
The impinger type commercial toaster, some equipped with top and bottom heating elements, mild convection and a “sleep” mode during non-peak times for energy savings is well suited for a variety of products from sandwiches, chicken nuggets, par-baked pizza, pretzels and much more. Several of today’s commercial toasters are indeed multi-functional; designed for mobility, fast efficient cooking, easy cleaning and energy efficiency.
When a Fryer Isn’t Just a Fryer
After years working in kitchens I’ve come to realize and appreciate the value of a good commercial fryer. It used to be that as long as it was 350 degrees, frying was a breeze and you were good to go.
One fryer does not fit all. The fact is, different types of fryers are better suited for different types of operations. Choosing the best fryer to accomodate your menu will assure the consistently superior fried food and efficiency you demand.
Late-night Diner
When I graduated from college with a business degree a little over a year ago, I was at a loss for what opportunities to pursue. The economy was on the verge of a recession, and people were already beginning to save money rather than splurging on luxury items. So I began to look into markets that can endure under any level of economic hardship. Naturally, the food service industry tops that list.
Due to budget constraints, I had to start small. I saw the potential to open a late-night snack stop just a block away from the bar district in my college town. Armed with little more than a commercial fryer and a smile, I began to receive an influx of customers almost immediately. There are few absolutes in business, but people have to eat somewhere.