Stay Safe with Products from Serv-U

In honor of National Food Service Education Month, I thought it would be good to highlight a few of our more popular food safety-related products.

Saf-T-Ice® Tote
With a new and improved design, this durable polycarbonate container is intended for the sanitary transporting of ice while controlling cross contamination.

Saf-T-Scoop™ System
This ice scoop features a germ guard to prevent contact between hands and food.

Food Rotation and Storage Labels
Never guess on the age of something in your refrigerator or storage room. When used properly food storage labels will let you know when an ingredient or product is no longer safe to use or serve.

Color Coded Cutting Boards
Reduce the risk of cross-contamination by taking the guesswork out of using the right board during food preparation.

Kleen Pails™
Color-coded pails allow you to distinguish between pails for soap and cleaning solutions and sanitizing solutions.

Lessons Learned from the Health Inspection

September is National Food Safety Education Month, and this year’s theme is “Lessons Learned from the Health Inspection”. The National Restaurant Association is kicking off a month-long initiative to encourage restaurant and foodservice operators to renew their commitment to food safety by raising awareness of the importance of education and training.

National Food Safety Education Month was created in 1994 to heighten awareness about the importance of food safety education. Each year a new theme and free training activities and posters are created for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures. Visit the NFSEM website for more information on how you can implement this year’s activities and materials in your foodservice establishment.

Do You Know Your Plastics?

There are three main types of plastic commonly used in the food service industry: polycarbonate, polypropylene and polyethylene. Do you know the difference between each type? It can be confusing to remember the properties of each, so read on to learn more about the differences of each.

Polycarbonate
Polycarbonate is best identified by its crystal clear composition. It is virtually unbreakable, making this durable plastic ideal for glassware and dinnerware used in outdoor applications. Polycarbonate is also chemical and stain-resistant, making it very easy to clean and maintain. The one downside to polycarbonate is that it can be susceptible to steam and very high temperatures (safe temperature range: -40 – 210 degrees Fahrenheit).

Polypropylene
Polypropylene can be identified for its translucent composition. Some of the major advantages of polypropylene are that it is chemical-resistant (making it safe for chemical wash dishwashers); it is flexible and is typically slightly cheaper that other types of plastic. The major disadvantage of polypropylene is that it does not withstand high heat, and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit).  

Polyethylene
Polyethylene can be identified for its white-colored composition. Polyethylene is both chemical and stain-resistant, making it safe for chemical dishwashers. Its largest disadvantage is that, much like polypropylene, it does not withstand high heat and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit). Also, its white color does not allow you to see through the material, so when food is stored in polyethylene containers the container must be opened to view its contents.  

Prep and Store with a Refrigerated Prep Tables

Refrigerated prep tables feature a prep area on top that provides a solid surface for cutting and slicing ingredients; cooled compartments for prepared ingredients; and refrigerated storage space below that holds ingredients that need to be prepped. These units are most often used to prepare and store sandwiches, salads, pizzas and other dishes.

Refrigerated prep tables feature different sizes and configurations. Most units offer between one and four doors, and may provide up to eight shelves or drawers for storage. The units will also generally accommodate between six and fifteen food pans, depending on the model.

Refrigerated prep tables come with many options, including a backsplash, drawers, different gauge thicknesses, casters, overshelves and pot racks. Units offering adjustable shelves and pans, in addition to removable cutting boards, food shields and crumb catchers are also available.

Most food prep tables feature heavy duty stainless steel construction, removable hoods and foam-insulated lids. The cabinets’ backs and bottoms are typically constructed of galvanized steel, while interior liners are made of anodized aluminum to resist corrosion. The doors generally included foamed-in-place, high-density polyurethane insulation.

Save Energy with Induction Cooktops

Countertop induction cooktops offer many benefits over other types of restaurant equipment. Countertop induction cooktops can handle essentially every task normally assigned to gas and electric ranges. They can be used to pan fry, sauté, boil water, cook eggs and more. The technology behind these units allows for extremely fast heating, that is even faster than cooking with gas.

Induction cooktops operate by running electricity through an induction coil that produces a high-frequency magnetic field that extends just a few inches above the cooktop. When cookware made of ferrous material (material that reacts to magnetism such as steel, iron, nickel and various alloys), is placed on the cooktop, this magnetic field causes the molecules in the cookware to vibrate, thereby heating the pan.

Since induction cooktops heat cookware through a magnetic field, they produces less heat overall than gas or electric ranges. This helps to lower the ambient temperature of the kitchen, as well as greatly reduce air conditioning costs. This type of cooking technology is also more energy efficient than gas or electric, as up to 90 percent of energy consumed by an induction cooktop goes into heating the cookware.

Countertop induction cooktops can be used in place of gas or electric ranges and burners. Since they can easily be plugged into almost any electrical outlet, they are especially ideal for front-of-the-house applications and such as omelet bars, stir-fry stations, and for catering and buffet services. Also, since induction cooktops don’t utilize open flame or heated ceramic cooking elements, countertop induction cookers greatly reduce the risk of accidental burns to kitchen staff and to customers in a display cooking situation.

Don’t Underestimate the Microwave Oven

A commercial microwave oven can be one of the most indispensable pieces of restaurant equipment in a restaurant kitchen. Commercial microwave ovens differ significantly from their residential counterparts in terms of durability, technology, controls and capacity. Microwave ovens cook, defrost, self-steam and reheat foods. Many operators use microwave ovens in accord with other types of restaurant equipment to speed production and help keep ambient kitchen temperatures low.

Many types of operations, including bars, quick-casual restaurants, banquet halls, hospitals, nursing homes and hotels, use microwaves to defrost and rapidly bring foods back to the proper serving temperature. Microwave ovens can also be used to prepare frozen packaged products, steam seafood and vegetables and cook pastas and certain grains.

Most microwave ovens feature programmable memory pad selectors, multiple-portion touch pads, manual operation capabilities, cycle counters to track oven usage, electronic timers with digital displays, see-through doors and lighted cavities. Many microwave ovens are capable of storing up to 100 cooking programs for easier preparation of best-selling menu items. Some microwave ovens will also adjust the cooking time for pre-programmed menu items when multiple items are being prepared. This feature not only prevents over/undercooking, but also results in more consistent food temperatures and textures.

Whether you need to weigh strips of chicken before tossing them onto a customer’s Caesar salad or stack cuts of beef onto a scale in your deli, a proper read is important.  Restaurants that have a firm handle on portion control are able to control food costs, minimize waste and increase profit. Accurate deli scales prevent you from cheating the customer or giving them more than what they’ve paid for.

Serv-U carries both mechanical and digital scales to suit your needs and budget and many are NSF certified.

If you prefer a mechanical scale, compact portion control scales by Taylor are designed to give a precise read, while saving valuable kitchen counter space. Edlund’s stainless steel kitchen scales resist rust and are field-recalibratable to ensure accuracy. The Four Star Series features an adjustable air dashpot that acts as a shock absorber to prevent the needle from bouncing once the product is on the scale.

Digital scales have the advantages of “ounces-to-grams” buttons and easy to read displays. The Detecto model is legal for trade, making it ideal for your deli counter. Yamato stainless steel digital scales are USDA accepted and have splash proof housings and keyboards for durability. Avery Berkel manufacturers price computing scales with price-look-up and hot buttons for popular items.

Second to accuracy, sanitation should be a major concern with food scales because they are easy culprits for cross-contamination. In the past, scales were not designed for easy and thorough cleanup. Today, features like stainless steel construction, rust proof finishes, and easy assembly with no loose parts, facilitate sanitation without the use of special tools.

Buying equipment that minimizes the risk of cross contamination and increases efficiency in the operation puts your foodservice establishment in a prime position for long-term growth.

Opening cans in your commercial kitchen should never be a struggle. The commercial manual can opener is quite a simple machine. Electric can openers perform the same function with effortless operation. The basic principle is the same: the knife punctures the metal, the gear then rotates the can, creating an even opening.

The knife on your industrial can opener is intentionally dull and rounded. The knife’s function is to fold the metal, not slice it, thereby providing a smooth rim edge. Regular use sharpens the knife and eventually creates a point. A sharp knife can result in metal shavings being deposited into your food. Avoid this by regularly replacing crucial parts. As a rule of thumb, can opener knives should be replaced every six months and can opener gears should be replaced annually. Serv-U carries replacement parts for many popular models.

The standard manual can opener for the foodservice industry is Edlund’s #1 model. The Edlund #1 commercial can opener has been improved with a new smoother action base design, long wearing spool and rust resistant arbor. Most importantly, the knife is tempered steel and reversible, reducing the need for frequent replacements. The Edlund #1 commercial can opener opens most can shapes and sizes.

If you are looking to save time and labor, consider investing and an Edlund electric can opener. The convenient countertop model slides cans into position for easy opening without lifting. A spring-loaded mechanism will even open dented cans. For convenience without giving up precious counter space, consider the portable electric can opener.

Remember to take into account calculations of opening rate per minute, recommended daily use and can size. Some models are also NSF rated. Save yourself time and energy by having a can opener that can get the job done!

Serving your customers thin shavings of smoked turkey breast and savory slices of roast beef is key to the success of your restaurant or delicatessen. Equally important is having the highest quality commercial food prep equipment well-maintained in your kitchen. Making the cut is not possible without a quality meat slicer and proper meat slicer maintenance.

Serv-U offers a great selection of commercial food prep equipment from top industry brands including Berkel meat slicers and Hobart meat slicers. Refer to this Restaurant Guru blog for guidance in selecting a slicer.

Just like any equipment in your commercial kitchen, meat slicers require proper care and maintenance. Meats are perishable foods that easily breed many forms of bacteria. Small pieces of meat can easily collect between the blade and the slicing machine of a meat slicer. If left for a period of time, microorganisms will grow in and around the meat particles, posing a health risk.

Follow your machine's instructions on how to operate the meat slicer. Protect your hands from injury by wearing gloves that resist cutting. During active use of a meat slicer, the machine must be cleaned at least every four hours, and after each use if the machine is used only on occasion. Do not leave a great deal of time between meat slicing without sanitizing your slicer.

Pay special attention to cleaning the entire surface area of the meat slicer, as well as underneath it and the entire counter that it rests on. Some parts of the meat slicer may have to be disassembled for proper cleaning. Clean all of the meat slicer parts, including the handles, sides and underneath, with very warm or hot water and a food-grade detergent and rinse the machine well.

When storing your commercial meat slicer, be sure to lock the blade! The food prep equipment may also be stored disassembled, as long as the blade is protected and secured. Cover the commercial meat slicer to protect it from airborne dust in your kitchen and store in a safe and dry place away from the high-traffic areas.