Frymaster Fryers: The Kings of Crisp

Friday, June 29th, 2012

Onomatopoeia is a word that imitates the sound it describes. What better onomatopoeia than the word, “crispy?” Think about it–crisp, savory fried chicken, crispy french fries, crispy fried shrimp. The word “crisp” just makes your mouth water, doesn’t it? You hear the word and you can just imaging your mouth biting down on that morsel of fried goodness. So here’s the deal–whatever you fry, it has to be crispy. People smell fried food and they imagine the moment they hear the “crisp” and taste the juicy or gooey or fluffy interior of that tasty delight. So when it comes to the crisp, you have to deliver. And your restaurant equipment better be ready to perform.

Fortunately, Frymaster Fryers are the kings of crisp. At Short Order, we offer a wide selection of Frymaster Fryers, each with admirable ratings for their excellent performance. For example, the 4-star Frymaster Fryer GF14-SD-LP offers a gas, open-opt design with 40lb of oil capacity, precise controls and a deep cold zone. The features of this fryer are exceptional. And you get all that with free shipping and a low price. And let’s talk about filters. To get that unbelievably delicious, unforgettable fried taste, you need an excellent filter. Check out the Frymaster Fryer Filter PF50R, a portable fryer filter with 50lb capacity, reversible pump and casters. This Frymaster Fryers filter, earning our editor’s choice award for excellence, will make sure your oil is in top cooking condition.

With Frymaster Fryers, you can guarantee that your treats and morsels will come out smelling, tasting and sounding delicious. That’s because Frymaster Fryers make it their business to bring the “crisp” to your business. Proven over time to provide excellent, reliable performance, Frymaster Fryers are the trusted, proven and preferred equipment for restaurant owners across the nation. Frymaster Fryers deliver the crisp. And ultimately, isn’t that all you want? Frymaster Fryers — it’s the final word in crisp.


ShortOrder SoundOff – 1000 Watt Microwaves

Thursday, June 28th, 2012

1000 Watt Microwaves
June 2012


The microwave oven is a staple in many restaurant kitchens. For most medium-volume restaurants, the 1000 watt option is the way to go. It’s great for cooking healthier meals with no oil or additional fats!

While there are several options for the 1000 watt microwave, there are some key features you should look for when making a purchase. First, you should decide if you need a dial or touch-pad operation. Keypads should be braille for ADA compliance. Look for programming options to ensure a consistent product. You should also note the handle. It should be sturdy and able to last for years of use in a busy kitchen. Unlike most residential models, commercial microwaves do not come with a turntable inside. They should, however, have a stainless steel exterior and meet all qualifications for both NSF and UL listings.

One final consideration is the warranty. Some warranties are 3 years, some are only 6 months. Make sure you know what you’re getting for your money.

Shop for 1000 watt microwaves at here.

1000 Watt Commercial Microwaves
Features & Specifications
5 Stars
– 1000 Watts
– Single Shelf
– 6 power levels
– “Grab & Go” door handle
– Braille Keypad
– .8 cu ft capacity
– 1 yr parts and labor, 3 yr magnetron warranty
– NSF & UL Approved
5 Stars
– 1000 Watts
– Single shelf
– “Grab & Go” door handle
– 6 min Dial Timer
– .8 cu ft capacity
– 6 month limited warranty
– NSF & UL Approved
5 Stars
– 1000 Watts
– 6 power levels
– 20 memory capability
– “Grab & Go” door handle
– Braille keypad
– .8 cu ft capacity
– 1 yr parts and labor, 3 yr magnetron warranty
– NSF & UL Approved
4 Star
– 1000 Watts
– 1 Power level
– Interior light
– “Grab & Go” door handle
– 6 min Dial Timer
– 1.2 cu ft capaicty
– 1 yr parts and labor, 3 yr magnetron warranty
– UL & ETL listed
4 Stars
– 1000 Watts
– 5 power levels
– 100 memory capability
– “Grab & Go” door handle
– Braille keypad
– 1.2 cu ft capacity
– 1 yr parts and labor, 3 yr magnetron warranty
– UL and ETL listed
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Cool is Hot All Over Again

Thursday, June 21st, 2012

Imagine the low, cool tones of Barry White, accompanied by that groovy beat, sliding out over the dance floor like the smooth waves from a smoke machine. The disco ball spins white lights all over the floor. It’s the 1970’s, baby. That was when cool was hot. Cat’s were groovin’ to a rhythm that could take it’s time. Today, things move much faster. With all the electronic devices keeping us plugged in all the time, coolness  (the way it was meant to be) seems a thing of the past. Not so with Beverage Air Refrigerators.

Cue the funky music, mellow out, and take a moment to embrace this fabulous line of Beverage Air Refrigerators. Short Order carries over 120 models of Beverage Air Refrigerators, every one of them earning a 5-star rating. And with no less than 40 models carrying our highly -coveted Editor’s Choice award, you know you are getting high quality restaurant equipment, no matter what model you choose.

Take, for example, the Beverage-Air Undercounter Refrigeration UCRD119A-8. This boxy lady has 8 drawers of cool, rear-mounted self-contained refrigeration, all on top of six beautiful casters that let her slide right under the counter like it’s a limbo bar at the skate palace. And you get all the performance that Beverage Air Refrigerators promise for nearly $2,000 under the typical dealer price, and free shipping. Right on! If you’re looking for something a little smaller, but still boss, check out the Beverage-Air Worktop Refrigeration WTR27A. This little dude can chill with the best of them. With casters and a worktop surface, this guy is one useful piece of kitchen equipment. And just like all of our Beverage Air Refrigerators, the price is outta sight!

So whether you are a the owner/chef of a small local food trailer or the executive chef of a five-star restaurant, you too can hang loose, knowing that, with Beverage Air Refrigerators, your refrigerator will keep on truckin.’ Can you dig it?

Griddles and Viddles

Thursday, June 14th, 2012

Viddles–It’s a term coined in the deep south to mean vegetables or any food that nourishes the body. It’s a vestige of a past generation that means old fashioned good cooking. Today, the word is hardly used except to quote Granny Clampett from the Beverly Hillbillies. But wherever you’re from, you know that there is nothing more satisfying than a well-cooked meal. And good cooking requires two things: know-how, and good restaurant equipment. that’s where Gen2 Griddles come in.

And, pardon the rhyme, but nothing cooks viddles like Gen2 Griddles. Gen2 Griddles are the generation of cooking equipment. This company has thought of everything, incorporating every detail into making Gen2 Griddles as efficient, reliable and useful as possible, while building upon the knowledge from past generations of griddles.

Just take a look at the Gen2 Griddle GEN2 – TG-24C – NAT, a 24-inch, two burner, countertop cooking genius. The heavy-duty thermostat control helps maintain cooking temperatures while the 22,000 BTU/hr, “U” type burners generate steady intense heat. Gen2 Griddles also offers the Gen2 Griddle GEN2 – TG-48C – NAT, a 48 inch, four-burner gas griddle, whose response time and excellent cooking surface are unparalleled. Both Gen2 Griddles carry our 5-Star and Editors Choice ratings.

But what does all this mean when it comes to your restaurant and your patrons? It means that whether your customers are from New York City, Chicago, Atlanta, or LA, when they are looking for that perfect meal — the one that fills their bellies and makes them sit back and relax like they were in hog heaven — they’ll find that perfect meal in your establishment. And, in the words of Granny, whether your customers like their meat “fallin’ off the bones tender or with a little fight left,” it’ll be cooked right every time with Gen2 Griddles.

Now Serving – The Makings of a Great Manager and Pancakes

Thursday, June 14th, 2012


June 2012 A monthly newsletter showcasing the taste of cookware ISSUE 42
Now Serving

Next weekend is Father’s Day – what do you have planned for the big-guy’s celebration? Popular ideas include: bar-b-ques, sports and fun in the sun. Are you doing the typical or trying something new?

I think the summer heat is taking its toll on the economy – as the prices increase, and the economy slows, what are you doing to cut costs? Share your tips on our Facebook wall – and check back frequently for special one-day only deals!

Here’s a way to save on your equipment costs: You can earn some money while helping other people out. Go to and submit a product review! We’re giving away a $50 Gift Card to one reviewer per month. Join me in congratulating this month’s winner: Beth Gaudet!

Don’t miss the clearance section, full of scratch and dent and discontinued inventory! These products have only minor physical imperfections and are protected by the full manufacturer warranty. Clearance inventory changes often so check our clearance section for the best deals.

In this issue: The makings of a Great Manager, a recipe for Fluffy Pancakes and our Featured Items: a Scotsman ice machine, a Gen2 fryer and a Lakeside cart.

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.


Tylee Van Waes


The Makings of a Great Manager 

A discussion on what it takes to be a great restaurant manager          


Growing up, my mother helped make ends meet by waiting tables part-time. As we grew older, and required less of her time, she was able to focus further on her career in the restaurant industry and eventually worked her way up to an award-winning General Manager of a successful restaurant. Seeing my mother at work was watching her in her glory – when serving: her customers were immediately regulars, requesting her service and waiting for a table in her section, when managing; her employees loved her, joked with her and respected her. What made her so good at what she did?

In his blog, “What Great Restaurant Managers Do Differently,” Chef Robert Krzak discusses some important traits of a great restaurant manager. He correctly mentions that “their success depends on so many intangible factors that it is impossible to clearly define what the job entails,” and that there are rules, but all rules can be broken when the time is right! He breaks it down into 5 key components of a good manager:

This is not my mother.

Hold the Reigns Tight – Then Let Go – Great managers know how to define the task at hand, but then know when to step back, let the synergy take over and let people do what they do best.

Honor Diversity – Appreciate the diversity of a team, each person’s unique strengths will work together to build an unstoppable team.

Communication is the Key – He suggests taking communication courses and learning to listen can empower a manager with tools to solve problems and effectively handle difficult situations.

Place the Right People in the Right Job – A great manager takes the time to get to know the employees, identify their strengths and weaknesses and encourages them to try new things and take on new tasks.

Make Time – Krzak notes that there’s never enough time in a restaurant manager’s day, but a great manager is able to organize and delegate to make time.

What do you think? Can being a great manager be learned, or is it just a special kind of person that is a glutton for punishment (kidding… sort of)? Feel free to share your thoughts and ideas for great managers on our Facebook page.

Featured Products
ice machine
Lakeside Cart
300 lb capacity
$208.00 delivered
Scotsman Nugget  Ice Machine
built in drain pump
$2,223.00 delivered
Gen2 Fryer
40 lb fryer
$695.93 delivered
Click for more info! Click for more info! Click for more info!

Featured Recipe  

Fluffy Father’s Day Pancakes

Start Father’s Day out right with these pancakes from!
Yield: 4 Servings


  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray


  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Short Order


Arranging Your Range

Wednesday, June 6th, 2012

In the landscape of restaurant equipment, attempting to select from the wide selection of commercial ranges can be, well, challenging. The variations of manufacturers and options are enough to make you feel deranged. So here are a few pointers to help you arrange your range.

First, it’s important to note that commercial ranges fall into two categories, heavy duty commercial ranges and restaurant duty commercial ranges. Heavy duty commercial ranges have larger gas valves, can be linked together for high volume kitchens, and built for more intense use. They require more energy output and cost more to purchase and to maintain. These machines are ideal for high-volume kitchens like cafeterias. Restaurant duty commercial ranges have BTU and power levels that are slightly lower than heavy duty models and cost less. While they are not built to withstand the intensity of a high-volume kitchen, they can easily accommodate the needs of most restaurants.

Commercial ranges have a wide price range depending on the options selected. Most professional kitchens choose open gas burners for their ability to deliver instantaneous heat and high-precision controls. Griddle tops and convection ovens can also be incorporated. Consider whether you need well seasoned or non-stick surfaces, manual controls for user-regulated temperature control or thermostatic controls for accuracy. Clean-up is made easier by grease troughs and removable top grates. We recommend individual pilot lights for each burner, and you will want to consider the BTU rating before making a final decision. If you choose a gas appliance, include in your purchase a new AGA commercial gas flex hose. Standard hoses are not designed for commercial applications. Finally, strange as it may be to put such a large piece of equipment on wheels, casters are a highly-valued feature of commercial ranges, as they make cleaning and service much easier. If your equipment is in use at an elevation above 2000 feet, be sure to alert your service contractor before you arrange for any maintenance calls.

Short Order proudly carries a wide selection of commercial ranges, including Vulcan Ranges, Wolf Ranges, Garland Ranges, and Stock Pot Ranges. Whether you need a standard oven, convection oven or space saver oven, many burners or just a few, griddle or no griddle, we have a combination of features that will fit your exact needs. If you and your current equipment are estranged, check out our selection of commercial ranges.

Hey Good Lookin’!

Wednesday, June 6th, 2012

Is there anything better looking than an ice machine full of fresh cold ice when the customers are lining up outside your door? They say beauty is in the eye of the beholder. Well, when the beholder is the owner of a successful restaurant like yours, sometimes the “sight for sore eyes” takes the boxy shape of a stainless steel machine designed to make ice–and lots of it. Just check out this super sexy product video from Manitowoc Ice Machines and you’ll know what we’re talking about.

Our website offers no less than four pages of Manitowoc Ice Machines, featuring a variety of models with just about every combination of features possible, each with an excellent rating. Topping this list and earning our Editor’s Choice award, is the Indigo™Manitowoc Ice Machine ID-0322A/208/1. With this stunning model, you get an amazing space-saving design, intelligent diagnostics, programmable ice production, and a Duratech™ stainless finish that resists fingerprints and dirt. Who wouldn’t want brains, beauty and durability all in one package? And this little wonder still produces up to 350 lbs of ice each day. But if you are looking for volume, you’ll bat your eyes at the Manitowoc Ice Machine ID-1402A/B-970/208/1, which produces a respectable 1500 pounds of ice per day and includes all the same great features that are expected in high quality Manitowoc Ice Machines.

When it comes to restaurant equipment, there may be nothing more important than a reliable ice maker. Just imagine serving your customers water, sodas or beer at room temperature. You’d soon become a laughing stock. Don’t wait until your old ice maker breaks down and you have to open on bag after sloppy bag of ice while you wait for the mechanic to diagnose and finally fix the problem. Just take a look at our Manitowoc Ice Machines product line, and you’re sure to find the perfect match.

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