Foodservice Equipment & Supplies

FEB 2018

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

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FEBRUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 81 | (888) 436-8382 96% yield per roast Cook and Hold to medium rare Smart controller and meat probe available 110V Compact footprint Cook and Hold in one unit EPA 202 Approved BROILERS ● Broilers represent a key piece of equip- ment in fine-dining operations, respon- sible for preparing pricey menu items, including beef, chicken, pork and lamb as well as solid fish like salmon. ● Over-fired broilers create more of an en- closed environment than under-fired units and they retain the heat to produce hotter temperatures. Under-fired broilers are more commonly used for greasier foods, such as burgers, that may be more of a problem in an over-fired environment. ● Units with a high Btu rating offer the same searing effect as over-fired units, but at higher energy consumption. ● Built-in salamanders on some models can be used for browning, warming or melting cheese, offering additional flexibility. ● The amount of food the culinary team will prepare at one time will determine the optimal size broiler. For example, steak- houses that primarily offer broiled meats will require a unit that is at least 60 inches long, while smaller restaurants or those with a more limited menu may do well with a 24- or 36-inch countertop model. ● Restaurants looking to impart a smoked flavor to meats can add a smoker box that slides on top of the water tub as an option. China ● Place-setting sizes vary, depending on the type of plate. The smallest, bread and but- ter plates, typically measure 5 to 6 inches in diameter. The next size, dessert plates, have a diameter of 7 inches, while salad plates are 8 inches. Luncheon plates measure 9 inches, dinner plates are gener- ally 10 inches, service plates measure 12 inches and charger plates are typically 13 ½ inches in diameter. ● China is a ceramic material — basically baked clay — and firing or vitrifying further hardens the material, making the surface nonporous for greater food safety. ● Bone china mixes clay with bone ash or calcium phosphate for a more translucent and whiter appearance. This is a thin, light- weight and durable material. ● Dinnerware is available with either narrow or wide rims and with shallow or deep wells. Nontraditional shapes, such as squares, ovals, triangles and hexagons, have increased in demand. ● In the past, it was common for operators to purchase tableware equal to two-and-a-half the restaurant's seating capacity. Today, it is common for operators to purchase table- ware equal to the seating capacity. Commercial Ranges ● These units typically feature a classification of either restaurant or heavy-duty type ranges. Heavy-duty models include a mani- fold accessible from the front and connects to other ranges in a battery or series. ● Operators can choose from a variety of configurations, including burners, griddles, chargrill tops, hot tops and flat cooking surfaces. Plancha griddles continue to emerge as a popular option in high-end restaurants that add international cuisine to their menus. ● Because the grate design controls the direc- tion of the heat, determine what type will work most efficiently with the menu. Types to consider include hot tops, French tops, planchas and 1-inch griddle plates, depend- ing on the specific cooking applications. Warewashers ● High temp warewashers are generally more expensive to purchase, but are often less expensive to operate as they tend to be much more efficient. These systems use 180-degree F rinse water to sanitize cleaned ware, eliminating chemical sanitiz- ing residue on the ware (typically chlorine), which is desirable for some applications. ● Low-temp dishwashers are often more economical to purchase, particularly for smaller operations. These use a chemical sanitizing agent in the final rinse cycle. ● Heavily soiled pots and pans clean more quickly and effectively using high water pressure; however, high water pressure can damage more fragile items. ● Consider noise level, which can be an issue with some warewasher types. Fine-Dining Equipment

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