3 Questions To Ask Before Buying A Commercial Range

Thursday, May 14th, 2015

ShortOrder_Range-Garland-h284Whether you’re looking to broil, fry, grill, or simmer, commercial ranges offer an array of cooking choices in one piece of equipment. As one of the most useful tools in the kitchen, finding the right commercial range for your restaurant is important. How many burners do you need? Will you want griddles? Before investing in a range for your commercial kitchen, ask these 3 questions:

How much output do you need from your range?

There are two basic types of commercial ranges: restaurant duty and heavy duty. Restaurant duty ranges—the most common choice—work great for most commercial kitchens. They are made to stand alone, with durability and easy use in mind. Additionally, restaurant duty ranges are less expensive than their heavy duty counterparts. For kitchens that require high volume usage, a heavy duty range is the best option. However, these ranges typically cost more up front and are more expensive to maintain.

What kind of top(s) do you need?

Ranges come with a variety of options when it comes to top configurations. If your restaurant serves up breakfast, you’ll probably want at least part of your range to have a griddle top. Additionally, burners come with their own special features like ring or star burners, different flame heights, and removable grates (which are recommended for easier cleaning).

What type of bottom do you want?

Like the tops of ranges, you have to decide what type of range bottom best suits your kitchen needs. Is your kitchen lacking in space for pots and pans? A range with a storage base has an open cavity for storing kitchen tools. Alternatively, you can choose to have an oven on the bottom of your range. Oven bases typically come in two options: standard, which is at least 26”, or space saver, which is approximately 20” wide. Once you know which size oven you need, you’ll also have to decide between a standard oven and a convection oven. Depending on what you’ll be cooking, a convection oven might be a better choice, even if it is a bit more expensive.

 

Once you have the answers to these questions, you’re ready to start the buying process for your next commercial range! Want more information about purchasing a range for your kitchen? Check our out helpful Buying Guide for Commercial Ranges.

 

Stop, Watch and Learn

Tuesday, April 21st, 2015

Line Cooks In Restaurant KitchenSince I’m in the biz, I can’t stop watching and analyzing operations in restaurants… often times to my wife’s dismay! I look for missed opportunities and often suggest to the managers a slight change that might make a big difference. Recently, I was at a diner where my family and I enjoy dining on a regular basis. The place is always packed on the weekends and the speed of service is… fair. The food offsets the wait for a seat and the time it takes to get served. The diner is an open-kitchen operation. You can sit at the counter and watch the sausage being made. A couple visits ago, the place was a madhouse. Customers were waiting, the kitchen staff was arguing and the food was moving slowly and with little accuracy. Remakes were clogging the already bogged down line.

In the hour or so I waited for my food, I drank coffee and watched the craziness, I noticed something. The font on the tickets was too small! The confusion in the back was being greatly increased because the tickets were hard to read. The staff had to actually pull the tickets off the rack and hold them up to their eyes to see what they said. On top of that, everyone had reading glasses on their heads. They needed two hands to read each ticket! (more…)

About Commercial Microwave Ovens

Tuesday, December 23rd, 2014

Commercial Microwave OvensIt’s the most wonderful time of the year… or at least the busiest! For many restaurants, the holiday season brings in lots of hungry families. Whether they’re tired from shopping all day or they’re in town for a family visit, they all come in to your restaurant ready to EAT – and fast! Many times, the quickest way to get the customers what they want is with a commercial microwave, and you’ve never needed it more than the holiday season.

Has your microwave picked the worst possible time to call it quits? Or are you just in need of an upgrade? Make sure you’re shopping for the right microwave oven for your needs.

Commercial Microwave Oven vs. Residential Microwave Oven

If you’re running a commercial kitchen, you might be tempted to save a few bucks and run up to the local small appliance store and grab a residential model. Be warned, there are a few reasons why the extra money is worth the investment! (more…)

Kegerators: The Best Choice for Your Restaurant or Bar

Tuesday, October 28th, 2014

Beverage Air KegeratorIt wasn’t actually that long ago that pubs and saloons had to rely on massive, walk-in ice rooms or other large refrigerators to keep their beer cold. But today, even a tiny hole-in-the-wall can offer cold draught beer through the magic of kegerators. Available in sizes and shapes that range from sizable, industrial units to little rolling coolers, kegerators are made to maximize the draught beer experience while minimizing the space required. Modern restaurant/bar kegerators come with a variety of features, including (but not limited to):

  • Digital temperature readouts.
  • Digital temperature controls.
  • Batteries w/charge indicators.
  • Stainless steel draught tower.
  • Intense cooling ability, down to 32 degrees Fahrenheit.
  • Forced-air refrigeration that keeps the hoses cold so there is no ‘first foam’ effect.
  • Sturdy castors for easy rolling.

(more…)

Introducing Smallwares on ShortOrder.com

Tuesday, October 14th, 2014

Smallwares Food CanisterShortOrder.com has been in the business of providing high-quality, low-cost restaurant equipment since 2007, and we’re proud of the products we offer and the service we provide. That said, we are always looking for ways to improve our service and offer additional quality products for the food service industry. In an effort to expand our product offerings, we proudly announce the introduction of smallwares!

What is a ‘Smallware’?

Smallwares are the small items that every kitchen needs in order to function. We are moving beyond just kitchen equipment and adding a variety of vital and useful items, including:

  • Plumbing Supplies: Faucets, water filters, pre-rinse lines, drain baskets, and more.
  • Disposables: Plastic cutlery and dinnerware, food wrap, take-out containers, etc.
  • First Aid, Personal Safety, and Food Safety Supplies
  • Janitorial Supplies: From brooms and mops to cleansers to soap dispensers and beyond.
  • Kitchen Supplies: Including aprons, food scales, cutlery, timers, serving cards, and so on.
  • Food Service Equipment: From condiment pumps to overhead warmers and more.
  • Dining Room Supplies: Flat- and dinner-ware, beverage and napkin dispensers, etc.
  • Restaurant Hardware: From power cords and switches to trash bin coasters and beyond.
  • Restaurant Furniture: Child seats and crowd control barriers.

(more…)

Future Food Service Trends

Tuesday, September 23rd, 2014

Short-Order_Kitchen-ChefsLike everything else in the world of business, food service is constantly evolving. Exactly what the future will bring is naturally a matter of educated guessing more than certain understanding. Here are some of the trends we believe restaurant kitchens should prepare for in 2015 and beyond:

Energy Issues

Barring a radical innovation, electricity costs are likely to rise as time goes on, which means that cutting energy costs will continue to be a big part of food service in the future. Look for restaurants to switch to LED lighting, energy-efficient appliances, smart refrigeration, smart holding trays, and other energy-saving methods to lower overhead and promote sustainability.

Multi-Purposed Restaurant Equipment

As customers become more demanding and discerning and their requirements become more specific, restaurants are going to need equipment that is multifunctional and can be assigned to a variety of different purposes as seasons change, new menus roll out, and customers approach with unique requests. (more…)

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…)

Pros and Cons of Recycling at Your Restaurant

Wednesday, August 20th, 2014

Garbage and Recycling BinsRecycling: we know it’s good for the Earth, and thus by extension for humankind, but is it the right move for your restaurant? The decision isn’t as easy as you might think.

About 3 of 5 American restaurants recycle at least some part of the waste they produce; most of it in the form of plastic and cardboard packaging, or compost. Very rarely are major items such as unusable restaurant equipment, tables and chairs, or other durable goods recycled, even if they could be.

Right now, the most significant predictor of whether or not a given restaurant recycles is the quality of their municipal recycling program. But even in places where the program is excellent, there are several reasons a restaurant may decide against it.

(more…)

How to Maximize Your Commercial Restaurant Equipment’s Layout

Monday, August 11th, 2014

Designing a Commercial Kitchen Layout with EquipmentArranging a commercial kitchen can feel like playing Tetris… but instead of directing falling blocks on a screen, you’re moving around giant pieces of restaurant equipment to create the perfect kitchen floorplan. That’s because commercial kitchens have to be laid out correctly, or even a couple of minor inefficiencies can compound to slow down service for every customer. For this reason, focusing on eliminating bottlenecks and creating a high-flow workspace is critical. So turn up that MIDI-generated theme song, take a good look at your kitchen, and maximize your layout with these tips.

“Behind You!”

If you have watched more than one episode of Top Chef, you have almost certainly heard someone crying out “Behind you!” as they pass behind other chefs with a dangerously hot tray of hors d’oeuvres. That’s because a professional kitchen requires people to move hot food, large equipment, sharp utensils, and other dangerous materials very quickly from one station to another; and a jostle at the wrong time can spell injury or disaster. Having a kitchen that allows enough space for that kind of transport is a must.

Ergonomics

Ergonomics, in short, is ‘the science of minimizing the number of steps needed to accomplish your work tasks.’ Designing your kitchen so that each employee needs to change stations as infrequently as possible is one key to keeping things efficient. That means that the arrangement of restaurant equipment should facilitate the order in which a string of tasks occur.

Energy Concerns

In the same way that restaurants need to be concerned about efficiency and ease of motion, they also need to think about keeping costs down. Part of that is keeping the refrigerator and freezer as far away from the ovens and cooking surfaces as possible, so cooling equipment doesn’t have to fight equipment that is giving off intense heat. Additionally, it’s best to keep all of the heat-producing items close together under the minimum number of vent hoods.

Adapt or Die

The last key to kitchen configuration is recognizing that your configuration will need to change as time goes by. Keeping your options open and not permanently locking things in place (for example, by sinking bench legs into the floor) is an important part of being able to adjust to circumstances.

 

Maximizing a kitchen’s layout is half science, half art, and all focused effort. Do it well and your bottom line (and chefs) will thank you.

The FDA Food Code and Your Restaurant: What You Need to Know

Thursday, July 31st, 2014

Chef Preparing a SaladThere are a lot of rules in the 2013 Updated Food Code published by the FDA. Most of them are commonsense rules, but there are some very important bits that every restaurateur should know for fostering a safe work environment, safe storage and handling, cleaning restaurant equipment and much more.

The HACCP

The FDA strongly encourages the creation of a Hazard Analysis and Critical Control Point. Essentially, this is a document printed out and available to all of your kitchen workers that details what how to correctly respond to any form of common kitchen emergency. The FDA offers a useful document called “Managing Food Safety” that explains precisely how to execute this process. Having an HACCP isn’t mandated nationwide yet, but a good number of municipalities require it within their borders. (more…)

Short Order | What's Cookin'

A Restaurant Equipment Blog for the Enhanced Professional Kitchen

View ShortOrder's Product Lines

Gen2
Gen2
Luxor
Luxor
Nemco
Nemco
Vulcan
Vulcan Ranges
Scotsman
Scotsman Ice Machines

Low Price Guarantee

ShortOrder.com is committed to being the low price leader. Not only will we meet, but we'll beat any legitimate advertised price from a competing food service equipment dealer for any item in our inventory. We will gladly refund 110% of the difference on an identical item from another dealer (including all freight charges.) Contact us at 800-211-0282 if you feel you have located an item that is priced lower than ShortOrder.com.

We beat any price

PRODUCT CATEGORIES