Get Ready for Kickoff: The Necessary Restaurant Equipment for Football Season

Tuesday, September 2nd, 2014

Tailgating Football FansFootball Season starts September 4th — is your restaurant ready? The football crowd has its own dynamic and its own wants and needs; if your restaurant equipment is not up to the demands they are going to place on it, you may be leaving money on the table. So what exactly do you need?

Fryers

There is nothing the football crowd loves more than deep-fried food. Hot wings, chicken fingers, onion rings, french fries, and mozzarella sticks; these should all be a snap for your kitchen to pump out when the guys arrive for their ritual of beer and carb-coated snacks dipped in boiling oil. Fryers should be easy to access and well-maintained, because they are going to be seeing a lot of use this season.

Kegerators

Did we mention beer? There’s a good reason for that; it’s always been popular among the football crowd. This season, it’s going to get cranked up another notch as craft beers become the standard in many places from the Pacific Northwest to the Alamo. Kegerators combine the fresh-from-the-fridge taste of a bottle with the direct-to-the-mug convenience of draught — be sure you’re equipped.  (more…)

Cook Up Something New for National Nutrition Month

Monday, March 17th, 2014

Vegetables on rangeHappy National Nutrition Month, everyone!

“But isn’t it always National Nutrition Month?” we hear you say. Well, it should be. But we don’t always pay the attention that we should to eating right and staying smart about what we ingest. That’s why the Academy of Nutrition and Dietetics sponsors National Nutrition Month every March. This year, the theme is “Enjoy the Taste of Eating Right,” so we thought we’d have a look at ways to change the way you use your kitchen equipment so you can keep your customers healthy. Restaurateurs, use this opportunity to rethink your restaurant’s menu a bit. Don’t worry—you don’t have to change up your whole menu to accommodate this healthful holiday. Simply add a small section to your menu, adjust the way you are cooking some of your current foods, or add a one-month-only specials handout.

Here are some suggestions for menu additions this month for a salubrious celebration of National Nutrition Month.

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Meatless Mondays May Be Good for Restaurant Equipment Business

Monday, August 19th, 2013

Just a heads up to those in the foodservice industry: it might be time to prepare your restaurant equipment for Meatless Mondays.

“Really?” we hear you ask. “Didn’t Meatless Mondays go out with World War I?” Well, yes and no. During WWI, the U.S. Food Administration encouraged rationing of staple foods by promoting “Meatless Mondays” and “Wheatless Wednesdays.” Today, Meatless Monday plays something of a different role. The modern Meatless Monday was actually established in 2003 by Sid Lerner, an advertising agency executive, and is an international health campaign intent on improving the world’s eating habits one week at a time. The idea is that by cutting out meat from our diets once weekly, we can reduce our cholesterol levels, improve our heart health, and generally improve our physical well-being. It turns out that thousands of restaurants, schools, and companies have jumped on board this movement.

In many foodservice establishments, this has translated into an altered menu on Mondays, and it turns out the move may actually be good for business. Participation in Meatless Mondays allows restaurants to attract new customers, especially since, as Meatless Monday’s campaign director Peggy Neu says, it “plays into the vegetarian and ‘flexitarian’ trends.” It also allows restaurants to turn their attention to utilizing fresh, seasonal produce and local resources. But don’t worry: you don’t have to take all of your omnivorous entrées off of your restaurant equipment to participate in Meatless Monday. Add vegetarian dishes to your Monday specials and advertise your existing vegetarian dishes more prominently as well.

So go ahead, get your restaurant equipment and char broilers and cook up your favorite vegetarian recipes for your customers. You might find that it’s both good for you heart and good for business!

More Tips and Restaurant Equipment from ShortOrder

Do you participate in Meatless Mondays? Has it been a profitable a practice for your restaurant? Find ShortOrder on Twitter and Facebook and tell us about your experiences with Meatless Mondays and restaurant equipment!

SoundOff – Char Broilers

Thursday, July 25th, 2013

 

Char Broilers
July 2013

Since we are in the dead heat of summer, everyone is pulling out their grills. This month we are going to highlight char broilers for those who might choose eating out over cooking out. We carry over 50 different char broilers from a variety of manufacturers. When purchasing a char broiler, there are a lot of different options that need to be taken into consideration.

Char Broiler

There are different heat options, char-rock, and radiant heat. Products will be heated evenly with radiant heat versus char-rock, which will provide more flavor, but has a higher chance of a flare-up. Char broilers can be placed directly on equipment stands or have legs added to them.
Here are some handy tips for char broiling:
1. Use the appropriate grate for the menu item.
2. Season the grates before the first use by preheating them to open the pores and brushing them with oil.
3. Pre-heat the grates before cooking to help reduce sticking.
4. Dip food in seasoned oil before grilling to reduce sticking and enhance flavor.
You can shop for char broilers here at ShortOrder.com.

Featured: Char Broilers
Model
Rating
Performance
Features & Specifications
RB36CNAT
Gen2

5 Star

- 102,000 BTU
- Natural Gas
- 6 Burner
– 36″W x 14.25″H x 26″D
- S/S Front and Sides
– Warranty: 1 yr. parts & labor
APW Char Broiler

4 Star

- 120,000 BTU
- Natural Gas

 

- 36″W x 15.5″H x 25″D
– Cast Iron Rock Holder
– S/S Front
- Warranty: 1 yr. parts & labor

 

Garland Char Broiler
Garland
4 Star
- 60,000 BTU
- Natural Gas
- 24″W x 15″H x 24″D
– S/S Front and Sides
– Warranty: 1 yr. parts & labor

 

Vulcan VCCB25
Vulcan

3 Star

- 58,000 BTU
- Natural Gas
- 4 Burner
– 25.25″W x 14.75″H x 27.25″D
-S/S Front and Sides
- Warranty: 1 yr. parts & labor

Summer Grilling Tips for BBQs and Char Broilers

Friday, June 28th, 2013

The Fourth of July is coming up next Thursday, and What’s Cooking wants to prepare you for what is sure to be a good grilling season! Whether you are in a restaurant using char broilers or in the backyard grilling on a barbecue with charcoal, you know that grilling season is one of the best times of the year. Seared steak, juicy hamburgers, grilled vegetables, and even grilled fruits make great additions to a summer meal.

However, there are some important practices to observe when it comes to grilling. This week, What’s Cooking takes a look at some ways to ensure that your grilled dishes are the very best.

Grilling with Char Broilers

Char broilers are a fantastic alternative to an outdoor grill, especially for those in the restaurant business. It may not be practical or possible to grill the old-fashioned way, so using char broilers inside and out of the summer heat is a fine substitute. When grilling with char broilers, start by taking a few precautionary measures to keep your char broilers in good working order, then follow these grilling tips for delicious success.

    • Preheat your char broiler and use seasoned oil on your food in order to reduce sticking and improve flavor.
    • Regularly clean the ashes out of your burner boxes. Heat will transfer to the food more properly and your char broiler will be more efficient.
    • To save money and energy, turn on only the part of the char broiler that you need, and never load your char broiler over its capacity.
    • If your priority is easy maintenance, consider radiant char broilers. Radiant heat char broilers make fat drippings easy to clean up, and slanted radiants help minimize flare-ups.
    • If are using your char broiler mostly for light applications, consider a char broiler that uses char rocks. They are a little more challenging to clean, and are more prone to flare-ups, but can also add a smoky flavor to foods.
    • Change briquettes in a char rock char broiler twice a year to maintain quality.
    • Use a wire brush on the grates regularly throughout the business day.

 

Grilling on a Barbecue

Outdoor barbecues are an optimal way to cook meats and vegetables to get a great flavor profile.  Use these tips to make your backyard Fourth of July grilling a successful, delicious endeavor.

    • Use direct heat if you want to cook your meat hot and fast by searing it.
    • Use indirect heat if you want to be sure to avoid burning and are looking for a juicier, tenderer choice.
    • Sugar can burn or blacken very easily on a grill, so don’t add sugary sauces until the food is almost ready.
    • Never flatten your meats by pressing them onto the grate; it lets out the juices that make the meat most delicious! Also let your meat rest for about five minutes after you take it off the grill for a juicer result.
    • Get creative about what you can grill on your outdoor barbecue! Everything from zucchini to pound cake to sweet peaches to grilled vegetarian dishes are delicious and flavorful when cooked on a grill.

How will you be using your outdoor grills and char broilers this summer? Find ShortOrder on Twitter and Facebook and tell us about your favorite things to grill!

Char Broilers Make Creative Vegetarian Dishes

Thursday, November 15th, 2012

Serving vegetarians doesn’t have to mean sacrificing flavor or creativity.  Char Broilers are an excellent way to get that open-flame taste without ever needing an outdoor grill.  There are many types of char broilers to choose from and by many popular brands like Bakers Pride, Vulcan, and Gen2.  Use char broilers to go for a unique approach to your vegetarian menu items, and you’ll end up with a bevy of foods that are both delicious and vegetarian-friendly.

Herbs and spices can boost the flavor of any vegetarian meal.  Baba ghanoush is a classic Levantine dish that features charbroiled, charred eggplant, which is then pulped and pureed, and with added spices becomes a wonderful spread for an appetizer.  Chargrilled corn-on-the-cob makes for an excellent addition to a Southern or Southwestern meal; add a dusting of Cajun seasoning or garlic powder to give it a unique kick.  Or, marinate a variety of charbroiled vegetables like zucchini, eggplants, leeks, and yellow pepper in a combination of olive oil, garlic, and basil, salt, pepper, and vinegar, and you’ll find that you have a vegetable medley that serves well as an antipasti plate or a complement to a main dish.

But don’t limit yourself to just side dishes.  When it comes to vegetarian dishes, there are so many types of veggie burger to be had in the vegetarian world these days.  Don’t limit yourself to hamburger-tasting soy or tofu substitutes.  The spicy black bean burger; Italian-inspired veggie burger with basil, tomato, and cheese; falafel burgers with tzatziki sauce; lemon-basil tofu burgers; and of course the staple portobello are all vegetarian substitutes which are not only tasty, but offer variety in a world that doesn’t necessarily always cater to vegetarians.

With char broilers you can get that made-on-the-backyard-grill flavor without leaving the kitchen.  Who knows?  You may find that even some die-hard carnivores fall for the deliciousness of a vegetarian dish.

The Science of Char Broiled Goodness with Gen2 Char Broilers

Thursday, August 23rd, 2012

Have you ever heard of the mailard reaction? It’s the process by which  grilled meat gets that delicious  roast flavor and aroma. It can only happen when temperatures exceed 310 degrees, the kind of heat you find coming from Gen2 char broilers. Thank goodness for Gen2 char broilers, producing juicy steaks, hamburgers, chicken–all that charbroiled goodness can make your mouth water just thinking about it. Can’t you just imagine that subtle char offsetting the savory meat? That’s about the best tasting science you’ve ever put in your mouth!

But leave it to Gen2 to take a good thing and make it better. We offer both radiant broilers and char rock broilers in three sizes, every one of them receiving our Editors Choice award and our 5 star rating. If you take a look at the GEN2-RB-24C-NAT,  for example, all you’ll see is quality. With stainless steel front and sides, insulation to conserve energy and removable radiants to prevent clogging, there was nothing we found that didn’t work about the design or functionality of this excellent piece of restaurant equipment. And of course, like all our products, we offer Gen2 char broilers at low prices with free shipping.

Gen2 char broilers bring something special to the kitchen that just can’t be beat. Your customers will love that beautiful char grilled taste and tell their friends about it. And with Gen2 char broilers, you know that you won’t need to fix it tomorrow or any time soon. Gen2 char broilers, just like all Gen2 products,  offer the kind unparalleled quality and reliability that makes restaurant equipment worth having. And when you know you can please your customers time and again because your equipment always performs, it makes running your restaurant just that much easier. We think that’s pretty savory too!

Char Broiling with Your Favorite Vulcan

Monday, April 11th, 2011

Nothing turns on the salivary glands like food from the backyard grill. Now you can bring that backyard taste into your restaurant with the Vulcan Char Broiler VCCB47-1-NAT. No, that’s not Dr. Spock’s own space ship. It’s just the one of the best medium-sized char broilers on the planet.

Char broilers come with basic variations. All will produce succulent meats and vegetables bearing grill marks and the undeniable flavor of the grill.

Char broilers provide two main sources of heat: radiant heat and lava rocks. Each acts as a high-temperature storage bank. You need to keep enough heat to cook those cold products, or you and your customers will be unhappily waiting. The Vulcan Char Broiler uses radiant heat and has an under burner deflector to reflect lost heat back up to the cooking service.

Broilers use gas flames to heat the radiants. Heat is distributed more evenly over radiants than lava rock, and the radiants are slanted in such a way that they limit flare ups from fat dripping. Broilers are somewhat easier to clean too. Can you smell those steaks broiling?

The Vulcan Char Broiler is a nice heavy-duty, cast-iron radiant broiler. We rated it 5 stars here at Short Order. Are those steaks done yet?

But that is not the only great item we have in our inventory. There’s a great variety of other products, perfect for warming, cooling, cooking, storing, prepping, serving and much, much more.  You can even get other great Vulcan products, from range ovens to hot plates.

Whether you are a restaurateur, restaurant equipment enthusiast or simply looking for the right place to upgrade your restaurant equipment, check out our full selection of commercial kitchen-enabling wonderworks today at www.shortorder.com!

 

Vulcan Griddles and Char Broilers

Tuesday, September 29th, 2009

Not too long ago, we posted about whether you preferred making hamburgers with griddles or char broilers at your restaurant. Now, we’d like to spotlight Vulcan griddles and char broilers, which we proudly offer here at ShortOrder.com. If you’re looking for restaurant equipment to make hamburgers or other tasty grilled items, definitely consider Vulcan griddles and char broilers.

Griddles are a flat metal plate made of steel, cast iron or aluminum. Food is cooked on them, and they’re especially useful for cooking different kinds of food — hashbrowns, eggs and pancakes, for example — at once without taste contamination.

If you want to bring the taste of the backyard grill inside, char broilers may be the way to go. You can get grill marks on products and that undeniable grill flavor by using radiant heat or char rocks.

Vulcan Griddles

Talk about dependability: Vulcan griddles are durable and able to handle your toughest jobs. From gas griddles to electric griddles, we have what you need — and several are rated five stars and recognized as Editor’s Choice winners here at ShortOrder. There’s the Vulcan Gas Griddle MGG48-NAT, a recipient of both the Editor’s Choice and five-star ratings. This is a low-profile heavy-duty gas griddle with a stainless steel front, sides and 4-inch front top ledge. It has a large capacity stainless steel grease drawer and an electronic ignition.

There’s also the Vulcan Electric Griddle RRE48D-208/3, a heavy-duty electric griddle with stainless steel 4-inch back and tapered side splashes.

Vulcan Char Broilers

Vulcan char broilers are also dependable and well-known for their outstanding quality. And like Vulcan griddles, there are several five-star and Editor’s Choice-rated Vulcan char broilers at ShortOrder. The Vulcan Char Broiler VCCB36-1-NAT is one such unit. This gas char broiler has a stainless steel front, sides, top rim and grease trough and a full width front grease drawer.

Shop for Vulcan griddles and char broilers at ShortOrder.com today, where we also have several other brands of restaurant equipment.

Makin’ Hamburgers: Griddles or Char Broilers?

Tuesday, August 4th, 2009

When you cook hamburgers at your restaurant, do you use char broilers or griddles? Do you season the patty? And what about the bun? We realize these questions can result in a heated debate when those passionate about hamburgers are asked to answer, but, really, there’s no right answer. There are countless ways to make delicious hamburgers, and here is some quick information on restaurant equipment that can help you get the job done.

Commercial Griddles

Hamburgers call for high-production griddles since more recovery is needed. Relatively simple restaurant equipment, griddles allow you to cook a variety of food at once without taste contamination. Commercial griddles may be made out of cast iron, aluminum or steel, and they should sit on either a refrigerated base with drawers or a heavy-duty stainless steel stand with casters. When choosing one, keep in mind that gas griddles are less costly to operate and cheaper to maintain than electric griddles.

Commercial Char Broilers

Grill marks on the patty are a trademark of char broilers, which are designed to bring the taste of the backyard grill inside. Getting grill marks on the meat can be achieved with radiant heat or with char rocks. One thing to keep in mind with char broilers is that they have a high energy use, since there’s an open burner that has to be lit the entire time you’re using the char broiler.

Be sure and check out our selection of char broilers, including the APW Char Broiler GCRB-24H-NAT, a unit that runs on natural gas. It’s also the recipient of an Editor’s Choice award and a five-star rating.

Restaurant Equipment at ShortOrder.com

You’ll find much more than just griddles and char broilers at ShortOrder.com, where our Low Price Guarantee means you have the assurance that you’re getting your restaurant equipment for the lowest price. From Manitowoc ice machines to Dean fryers, ShortOrder.com has you covered.

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