Canada Restaurant Equipment

Wednesday, April 22nd, 2009

In Canada, restaurant equipment offered at like Vulcan ranges, Frymaster fryers and Manitowoc ice machines can be found in countless restaurant kitchens from Vancouver to Quebec.

When shopping for quality restaurant equipment at the best prices, Canada restaurant owners and chefs are among the many who find what they’re looking for at Our Low Price Guarantee on Restaurant Equipment gives our customers the assurance that they’re getting the best price possible on what they’re buying from us.

If you’re a restaurant owner in Canada, restaurant equipment like Manitowoc ice machines may be just what you’re looking for. Available in several models that produce different quantities and sizes/shapes of ice, Manitowoc ice machines are incredibly useful in restaurants and bars.

Vulcan ranges are another favorite among restaurant owners in the US and Canada. Known for being able to withstand tough use in busy kitchens, Vulcan ranges are outstanding restaurant equipment.

Serving up fried foods? You’ve gotta get a Frymaster fryer. We offer many models, and you’re sure to find one that will meet your Canada restaurant’s needs, whether it’s a chicken fryer or the Frymaster MJ45-SD-LP.

More Canada Restaurant Equipment

These are just a few of the many fantastic units we offer at, America’s leading online restaurant equipment dealer. Don’t miss Globe slicers, Lakeside utility carts and more!

Preparing Your Restaurant for a Health Inspection

Tuesday, April 14th, 2009

Restaurant health inspections are just a simple way to prevent your kitchen from being attacked by illnesses. It’s a way to keep your customers happy and healthy. If you have one coming up, here are some helpful tips on what to do before the restaurant inspector even arrives.

What to Do Before an Inspector Visits

Without a health inspection, your restaurant could fall victim to a food borne-illness outbreak that could ruin your establishment’s reputation and even force you to close your doors.

The proper strategy for a successful health inspection is to be ready for an examination at any time. This means that you and your managers should become inspectors and conduct weekly, in-house examinations before health inspectors arrive.

When conducting a self-assessment, you should use the same form — or a similar form — that your health department uses and put yourself in the health inspector’s place.

Your self-inspection should include walking into your establishment from the outside to get an outsider’s impression.

After you inspect your operation, hold a 10-minute briefing with kitchen staff to review any problems. This step will help convey the importance of food safety to staff members.

If your staff includes employees for whom English is a second language, ask a bilingual employee to translate the findings to them so they also understand how important cleanliness is to the success of your restaurant.

Your self-inspection priorities for kitchen employees should include: food temperature, awareness of food types and hand washing.

Temperature guidelines include checking the temperature of products when they arrive, when they are stored and when they are served. Doing this will reduce food borne-illness outbreaks by 70 percent.

Food-type guidelines are divided into three categories: beef and beef blood; chicken; and all other types of food. These three categories can never touch each other during preparation.

The importance of hand washing should be re-enforced by posting signs at all kitchen sinks and in employee restrooms.

Train your managers to ensure that they are up-to-date on the latest food-safety techniques. Restaurant employees can use the National Restaurant Association Educational Foundation’s ServSafe food-safety training program.

Review your local health code for any special, local requirements.

Another way to influence the outcome of your restaurant health inspection is to get involved politically. Join your state’s health-code-revision committee to give a restaurateur’s perspective. Involve senior staff on such committees as well.

These helpful tips were put together by the National Restaurant Association.

Thanks to all who contribute!

New Modular Restaurant Cuts Operating, Equipment Costs

Thursday, April 9th, 2009

In this rough economy, restaurants are looking for ways to cut costs, whether it be operating, restaurant equipment or other costs. One company has successfully come up with a way to do this: Church’s Chicken unveiled their latest store prototype — a modular restaurant concept — on April 1, 2009 in Lawrenceville, Georgia. We learned about this in a great recent article in Restaurants and Industry Magazine.

The modular restaurant, according to officials at Church’s Chicken, will cut new-store costs by as much as 30 percent. What’s even more impressive is that it takes just three days for the modular restaurant to be completely finished and ready for customers.

The RI Magazine article noted that the mayor of Lawrenceville, Rex A. Millsaps, proclaimed the day the modular restaurant was unveiled Start Up a Franchise, Start Up the Economy Day. And that’s only fitting, seeing as how the modular restaurant makes it very easy and affordable for people to own and operate a Church’s franchise. Development, insurance premiums and restaurant equipment costs are all cut — and value, safety and quality are not at all compromised.

Franchised businesses are very important to the economy, as they create and employ over 3,153,207 people according to the article. It can be very difficult to get a bank loan today, so keeping costs down helps quite a bit. Some specific ways the new modular restaurant saves on operating costs: low insurance premiums thanks to the building’s steel infrastructure, lower taxes because the steel infrastructure allows the restaurant to depreciate like equipment and installing re-manufactured restaurant equipment. The building is also energy efficient.

Cutting Restaurant Equipment Costs

We at ShortOrder understand how much it takes to open and operate a restaurant. That’s why we offer a Low Price Guarantee on Restaurant Equipment. This gives you the assurance that you’re getting the lowest price out there. We also offer a selection of Scratch and Dent Restaurant Equipment. This restaurant equipment is still good, working equipment. The difference is that it has minor damage from freight. Find all the restaurant equipment you need at, from Vulcan ranges to Manitowoc ice machines and Frymaster fryers.

Fry It Up With a Frymaster Fryer

Thursday, April 2nd, 2009

A Frymaster Fryer for Your Restaurant

Getting a Frymaster fryer for your restaurant means you’re getting a seriously reliable piece of equipment. Consistent, durable and dependable, Frymaster fryers are known for being outstanding. You’ll find Frymaster fryers in countless restaurant kitchens across the country, as chefs and restaurant owners have come to trust the Frymaster name.

Big Flavor with a Frymaster Fryer

According to data from global research company Mintel, fried foods like chicken wings, mozzarella sticks and onion rings have spots in the top ten appetizers on chain restaurant menus. Foods cooked in a commercial fryer are big on flavor, and customers know it.

Fit Frying

A hot topic as of late, with so many places banning trans fats, is how healthy fried food are. But there is such a thing as fit frying. There are four factors of fit frying, as developed by Frymaster:

– Choose the right commercial fryer
– Select the right cooking oil
– Follow the right cooking process
– Establish the right maintenance

    Taking these four steps can help you make sure those fried foods you’re serving up are healthful and flavorful.

    Buy a Frymaster Fryer at

    If you’re looking to get the best price out there for a Frymaster fryer, look no further than With our Low Price Guarantee on restaurant equipment, you know that you’re getting the best price. Shop at today and get yourself a Frymaster fryer.

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