5 Documents You Should Have in Your Restaurant’s Kitchen

Monday, July 7th, 2014

chef-kitchen-clipboardRestaurant kitchens are fast-paced work environments, which means things can get pretty hectic. Having all your restaurant’s essential documents readily available ensures that operations run smoothly and safely. So, which documents are most important to have in your kitchen?

1.    Licenses and Permits

The most important documents to keep accessible in your restaurant are your various licenses and permits. Many state governments mandate that a food service license and sellers permit remain visible in the restaurant. Additionally, most states require that employees have food handler permits, which should be kept on file in the restaurant. If you aren’t sure about what license and permits you need to have, check with your local or state health department.

2.    Employee Handbook

Employee handbooks shouldn’t just be distributed when you hire new employees. Having an employee handbook nearby can aid your employees with any questions they might have about standard operating procedures, job descriptions, or dress codes. This establishes clear expectations for both kitchen managers and employees.

3.    Daily Operations Checklists (more…)

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.

A Guide to Buying Fryers for Your Restaurant

Wednesday, March 4th, 2009

Crispy fries, crunchy chips, mouth-watering fried chicken — serving up these tasty treats at your restaurant calls for commercial fryers. But with so many different kinds of fryers, where do you even begin? Let’s take a look.

Restaurant Fryers: How Big?

When you’re shopping for restaurant fryers, such as Frymaster fryers, one consideration is the size. Typically, general purpose fryers have a 30-50 pound oil capacity, while large fryers for chicken and fish have an oil capacity of 60-80 pounds. General purpose fryers with a larger capacity mean they’ll have a faster recovery, this being how long it takes for the fryer to heat the oil back to the starting temperature once you drop in cold food. When fryers have a faster recovery, it can mean greater production, since the fryer oil temperature drops less and recovers quicker in order to maintain the proper cooking temperature. When fryers are low recovery, it can result in soggy products.

Restaurant Fryers: Choose Stainless Steel

We can’t recommend stainless steel pots enough when it comes to restaurant fryers. They’re easier to clean and last much longer. When you’re shopping for fryers, look for a stainless steel pot with at least a five-year warranty, or, even better, a lifetime warrantee.

Restaurant Fryers: Sediment Zone Types

Another thing to consider when buying fryers is the sediment zone. This is where the excess breading and small food pieces collect when they fall off during cooking. Fryers have three different types of sediment zones, also called “cool zones.” Those types include: open pot fryers, tube type fryers and flat bottom fryers.

Buy Fryers at ShortOrder.com

Buy fryers at ShortOrder.com, where our Low Price Guarantee on restaurant equipment means you’ll be getting your fryers at the lowest price — guaranteed. You’ll find a wide array of fryers like the Frymaster EH1721 and the Frymaster MJ45-SD-Nat here at ShortOrder.com.

Fit Frying with Frymaster

Monday, October 13th, 2008

Fit Frying: is it a myth or can it be done? Frymaster has written an article about how it can in fact be done!

Fit Frying: The Challenge

It’s not easy being an operator today. Everyone, it seems, is telling you how to cook. With government agencies mandating 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. Especially when consumers have demonstrated that if something doesn’t taste good, they won’t eat it. Witness the multitude of healthy menu items that have been deleted from restaurant menus over time because they weren’t ordered.

Frymaster fryerCustomer 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 4 Factors for Fit Frying, you can be assured your frying methods address current health issues such as trans fats, optimize taste and maximize oil life. The 4 Factors for Fit Frying program was developed by Frymaster, an Enodis company, and offers best practice guidelines for anyone serving fried foods. It consists of four steps you can take to make sure the fried foods you prepare are flavorful and healthful.

Fit Frying: 4 Factors

Factor  1: Choose The Right Fryer

Factor  2: Select The Right Oil

Factor 3: Follow The Right Cooking Process

Factor 4: Establish The Right Maintenance

Frymaster’s white paper, entitled “The Facts on Fit Frying: Impact and Benefits for Foodservice Operators,” provides an executive summary of The 4 Factors for Fit Frying program.

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