Foodservice Equipment & Supplies

The Quarterly Product Q4 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: https://fesmag.epubxp.com/i/1043513

Contents of this Issue

Navigation

Page 8 of 35

Q4 2018 THE QUARTERLY 7 secure at a minimum the rear flanged feet to avoid tipping." Operators should make sure the appropriate power source, either gas or electric, is available in the installa- tion space. Prior to purchasing, it should be determined if the gas braising pan requires natural or propane gas and whether the correct voltage and power is accessible for electric units' amp draw. When specifying a braising pan, know the location of the drain access. In cases where there is no drain by the pour path, a sink drain or hose attachment will work to facilitate easier filling and cleaning. "A double pantry faucet with hose that provides hot and cold water for vary- ing products and is equipped with a spray hose for easy cleaning, is recommended," says Kidwell. When building conditions allow, floor troughs should be installed. "This eliminates laying water, broth and other products on the floor and helps prevent slipping hazards," says Kidwell. Cleaning & Maintenance Requirements Unlike boilers or steamers, braising pans do not require descaling. Regular care includes wiping down and clean- ing with soap and water after each use. Service life is typi- cally at least 10 years. "These are simple pieces of equipment with pans running at one temperature, not like griddles that have different temperature zones," says Kevin McCaw, field supervisor, Hawkins Commercial Appli- ance Service, Englewood, Colo. "When something is wrong, the braising pan will just quit heating up." Fortunately, these units are generally repairable. "If some- thing goes wrong on an electric unit, it's the contactor, whereas on a gas unit, it's most likely the thermostat," he says. "The manual tilt models are easier to fix than the automatic." When it comes to common prob- lems, gas braising pans can get lint pulled in from the environment that impacts the burners' output. "We recommend not using chlorine-based cleaners for this equip- ment, since it can cause pitting on stainless steel pretty quickly," says McCaw. Operators should refrain from turning brais- ing pans on high heat when there is no liquid inside. Doing so repeatedly will eventually cause the pan to warp, compromising the heating surface. Like other cooking equipment, season a new tilting braising pan by covering the bottom with oil and heat- ing every few minutes. This helps prevent sticking and makes cleanup easier. Repeat the seasoning process after heavy cleaning. Residual heat can be used at the end of the day to warm up water in the pan, which will make it easier to remove food debris from the bottom of the pan. Refrain from spraying water under the pan or on its mechanical components during cleaning. Because certain utensils, like square-edge turners, can cause pitting on the pan surface, only rounded edge utensils should be used with this equipment. There are a number of signs that indicate a braising pan needs replacing. Units with heavily worn or damaged cooking surfaces can slow down operations and compro- mise food quality in some cases. Also, if the braising pan is no longer keeping up with production due to inefficient or inconsistent heating, a new unit should be considered. Gear replacement can be pricey, so if the tilting mech- anism fails on a unit that's nearing the end of its service life, it is most likely time for a new unit.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - The Quarterly Product Q4 2018