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.  

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.

Buying a walk-in cooler for your business is a big decision. Don’t let all the calculations and considerations put a “chill” on the process! From their compressors and doors to their shapes and sizes, walk-in coolers are extremely complex pieces of restaurant equipment. The Restaurant Guru blog is here to help with a list of the main factors to consider when purchasing a walk-in freezer.

How much storage space is needed? Walk-in coolers come in standard or custom sizes. Sizes range from as small as 4’x5’ to walk-in units that are room-sized. In figuring capacity, on average, 1-cubic foot of open storage area will accommodate about 28 pounds of solid food. Shelving is an integral part of walk-in refrigeration storage systems. Welded wire shelving with a polymer coating is generally the best choice for walk-ins, allowing cold air to circulate around food products. Keep shelves at least 6" off the floor for ease of cleaning and low enough to prevent the food from touching the ceiling. Mobile cabinets or storage racks provide alternatives to fixed wire shelving.

Once you have space needs figured out, it’s time to think about how you will maintain the chill within your walk-in cooler. Holding foods in a safely chilled or frozen state to avoid cross contamination and keeping products at correct temperatures are a walk-in cooler’s primary food safety functions. Temperature monitoring and recording can help operators comply with HACCP guidelines, and can be especially useful in storage of pre-made foods. Designate separate sections of a walk-in cooler for raw and ready-to-eat products to minimize threat of cross-contamination. Place at least one accurate thermometer in the warmest part of the walk-in freezer to measure the air temperature. It is best to have several placed throughout the unit.

Walk-in accessories will keep your restaurant equipment at peak performance. An air-circulation system that allows a walk-in to draw in cold outside air when the exterior temperature is colder than the interior box temperature is available for your restaurant equipment. An air door or vinyl curtain strips may be mounted above walk-in entrances to make sure proper temperatures are maintained, as well as to protect units from insect infestation.

Ensure that your floors and ceilings are in the right condition for proper load bearing and ventilation and you are ready to install a walk-in cooler!

Last week, the Restaurant Guru blog addressed fryer oil and its important role in your commercial fryer. Whether your operation uses a single fryer, double fryer, or counter top fryer, all restaurant fryers have the same maintenance needs. You can maximize service life with regular and thorough cleaning. There are tasks to be performed on an hourly, daily and weekly basis in order to keep your commercial fryer producing golden fries, poppers and onion rings.

Hourly: Battered and spiced foods may taste delicious when fried, but they can leave behind sediment in your fry baskets. When you notice sediment particles floating, probably on an hourly basis, depending on the frequency of operation, you should use a fryer skimmer to remove the particles. Simply skim the floating debris off the surface of the fryer oil to prevent it from degrading your oil. Crumb scoops are another option for a deep fryer.

Daily: Filtering is another key to removing sediment. Some fryers have built-in filtration systems. Others require portable fryer filtration systems which remove the oil from the fryer, automatically filters it, and pumps clean oil back in. With the rising costs of oil, filtering is a great option that can save costs for your restaurant. Filters should be changed regularly for optimum effectiveness. Oil purifiers can also be added to your fryer to maintain food quality, extend oil life, and reduce oil costs by up to 50 percent.

Weekly: Boiling out your commercial fryer is the best way to eliminate acidic or caustic oil buildup on the metal. Commercial fryer detergents should be added to the water before boiling to help loosen deposits. After boiling the fryer, add a small amount of vinegar to your rinse to neutralize any soap residue. Dry the frypot thoroughly to avoid contaminating your fryer oil!

Understanding the oil that moves through your commercial fryer is crucial to fryer maintenance. If you seek to maximize the fryer’s useful service life, and continue to churn out fry baskets full of crispy cuisine, focus on the fryer oil. The first in a series on commercial fryer maintenance will introduce you to the most common culprits responsible for degrading your fryer oil.

One major offender is water. Ice crystals from frozen fare are often melted in the oil, in addition to the naturally stored water that some foods release. Solid sediment from the food can also degrade the fryer oil. Salt, spice and batter are the most common forms of sediment. You can minimize the release of water and solid particles by not loading the fry baskets directly over the fryer. Shake off as much excess breading as possible prior to immersing a bloomin’ onion in your double fryer. When sediment particles do appear, use your fryer skimmer to remove the floating particles.

Air and light are also problematic for the oil. It’s easy to position a floor fryer in a cool, dark part of your kitchen. Make sure to store a countertop fryer away from sunlight. Always use a fry basket cover and invest in an overnight fryer cover to increase the life of your oil

Excessive heat is also a factor in fryer oil degradation. High temperatures during start-up hurt the life of your oil and high temperatures during cooking impact the quality of your food. No one wants fish that has been thoroughly fried on the outside, but undercooked within the crispy shell. Calibrate thermostats regularly to ensure accurate temperatures. Rapid changes in oil temperature hasten deterioration.

Avoid introducing water, sediment, air, light and excessive heat to your fryer oil and you’ll prolong the life of the commercial fryer in your kitchen and increase the bounty of flawlessly fried foods in your restaurant.