Dean Fryer SR42G

Thursday, June 24th, 2010

The Dean Fryer SR42G comes in two flavors.  The first (which is where you’ll be directed if you click on the previous link) is the SR42G-Nat, which runs off natural gas.  The second is the Dean Fryer SR42G-LP, which is powered by liquified petroleum of some sort, usually propane or butane.

Well!  Now that we’ve gotten that unsavory bit of throat-clearing out of the way, here’s the buried lede for you all.  The SR42G, whichever one you end up using, is an excellent lightweight fryer perfect for smaller kitchens looking to fry up some goodness for its customers.  It’s efficient and affordable, costing only $604.  Despite its svelte construction (and price tag), however, this Dean fryer will stand up to some pretty sustained use.

This fryer, like all Dean products, is ingeniously designed.  It seems as though we keep belaboring its size, so if that gets old, we apologize.  However, we just can’t help but point this out: Its incredibly slim design belies its surprisingly large frying area measuring 14″ x 14″, which is perfect for anything from French fries up to large food items.

The efficiency of the SR42G doesn’t end there, however.  This fryer uses an exclusive Thermo-Tube design, in which the heating elements are shaped like tubes, which are surrounded by the cooking oil.  The heat absorption is maximized through a system of diffusers which force the heat directly into the oil, making cooking more efficient.  And since this makes heat-up time quick, idle costs low, and saves on gas consumption per load of food cooked, the Thermo-Tube design means a less aggressive energy bill at the end of the month, which is something we can all cheer about.

Looking for something a little larger?  Check out our other Dean fryers that we have available.  Looking for something else entirely?  At Short Order, we have a wide variety of restaurant equipment, so you’ll be sure to find what you’re looking for at a low price.

Microwaves

Thursday, June 17th, 2010

Microwaves are every bit as indispensable to restaurant kitchens as they are to our own homes.  Indeed, they might even be more so, since, in the high-pressure environment of a commercial kitchen, such a premium is placed on time.  In addition to the commercial microwave’s ability to warm large quantities of food in a rapid manner, they also provide an excellent way to cook low-fat meals, and are also more energy-efficient than many other methods of cooking.

We here at Short Order stock models by two well-known appliance manufacturers, Amana and Panasonic.  Both of these companies make, among other things, excellent microwaves for the home.  But though the make names might be familiar to many home consumers, their capabilities certainly reach beyond what casual microwave operators are used to.  Simply put, these bad boys can cook.  (What’s more, they’re designed and built with NSF sanitation standards in mind, something that really matters to commercial kitchens.)

Without further ado, here’s one microwave from each manufacturer.  As always, these, along with all the other restaurant equipment we offer here at Short Order, are backed by our Low Price Guarantee.

Panasonic Microwave Oven NE-3280

The Panasonic Microwave Oven NE-3280 is a microwaving behemoth, capable of heating virtually anything your kitchen requires in a rapid and even fashion.  It has been voted “Best in Class” by the prestigious Food Service Equipment Supplies Magazine, and has also been given a five-star rating by our editors here.  Ten preset programs are available for quick and uniform results every time.  And its 3200 watts of power means it can cook a lot.

Amana Microwave Oven ALD10T

The Amana Microwave Oven ALD10T is an NSF-approved, Food Service Equipment Supplies Magazine Best-in-Class model perfect for smaller restaurant kitchens.  Though it’s considerably lower-powered than the NE-3280, it’s also significantly more affordable.  And why pull out a jackhammer when all you need is an awl?

Fit Frying?

Tuesday, June 8th, 2010

June is here, and in Texas that means triple digit temperatures, brown grass, high electric bills, and oh yeah! Father’s Day! Happy Father’s Day to my dad, and all the dads out there.

On a brighter note, the summer does mean busier times for restaurants and vacationing families. Do you notice an up-swing in the summertime? I heard recently that there were less students looking for summer jobs, and more people are choosing to rely on unemployment benefits through the summer. Have you had a hard time filling summer positions? How have you handled it? I’m glad to share any good tips that I receive.

Have you purchased restaurant equipment from Shortorder.com? Do you love it? Do you hate it? Tell us and your peers why. Go to Shortorder.com and submit a product review! Remember, this newsletter is for you and if there is anything you’d like to know more about - give us a shout! We’d love to hear from you.

No, it’s not an oxymoron, nor is it a myth! Frymaster has done some research and written an article on how it can be done!

The Challenge

It’s not easy being a foodservice operator today. Everyone, it seems is telling you how to cook. Government agencies are mandating the removal of trans fats from menus and the Food and Drug Administration expected to deliver recommendations for reducing acrylamide in fried foods next year, delivering maximum taste in foods that are as healthful as possible is a major challenge. Consumers have made it clear that they are not willing to compromise taste for healthfulness. If something doesn’t taste good, they won’t eat it. Witness the multitude of healthy menus items that have been deleted from menus over time because they weren’t ordered.

Customer Demand

That’s why fried foods are more popular than ever with patrons: they consistently deliver on flavor. Data from Mintel, a global research company, shows that chicken wings and fingers, onion rings, and mozzarella sticks are among the top ten appetizers on chain menus. Clearly, frying is one of the most popular cooking methods with patrons and one that provides unique challenges.

The Solution

The good news is that by following a simple set of principles called The 5 Factors for FitFrying, you can be assured your frying methods address current health issues such as trans fat, while also optimizing taste and extending oil life. The 5 Factors for FitFrying program was developed by Frymaster, LLC, a Manitowoc Foodservice company, and offers best practice guidelines for anyone serving fried foods. It consists of five steps you can take to make sure the fried foods you prepare are flavorful and healthful.

Work Tables

Friday, June 4th, 2010

Work tables, as we’ve written elsewhere on our fine site, are the fundamental beginning point of employee productivity in any commercial kitchen.  Your workspace may be stocked floor to ceiling with high-end restaurant equipment from all manner of top manufacturers, but if you lack the space to actually do the prep work that is the blood and guts of any restaurant worth its salt, your enterprise will be doomed from the outset.  As fond as we are of them, no number of Vulcan ranges or Hobart slicers will bail you out from a work table shortage.

And when we talk work tables, we hold one manufacturer in higher regard, to a higher standard, than all others: Eagle work tables.  They’re industry leaders, and have earned the coveted five-star editor’s choice designation by our editors here at Short Order.  We also carry other quality manufacturers, such as those from BK Resources (which also makes excellent equipment stands) and Advance Tabco (a trusted forger of kitchen sinks), neither of which make products that are anything to sniff at.

Eagle work tables come in a wide variety of dimensions, which is perfect for restaurants for all sizes.  Not only do smaller concerns benefit from more modest tables, but even in large kitchens, space is at a premium, so it never hurts to have a small table squeezed in a tight nook when it makes sense.

These sizes run from a compact 24″ x 24″ model (the Eagle Work Table T2424B, the perfect size for a small spot next to a sink) to a roomy 36″ x 96″ product (the Eagle Work Table T3096B, great for multiple people doing prep work at the same time, or for conveyor belt-like assembly).  No matter what you decide to buy, you’ll know that it’s a quality piece of equipment because it’s manufactured by Eagle, and that it will come to you at the lowest price, guaranteed, because you bought it from us at Short Order.

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